Cascadian Dark Ale

Inky black hoppy ale

8lbs Light extract
1 lb Caraffa II Malt
4 oz Dextrin Malt
8 oz Crystal 60L
2 oz Magnum hops and 1 oz N. Brewer hops total 1 oz Centennial:
2 oz Magnum @ 60 minutes
1 oz N. Brewer @ 10 minutes
1 oz Centennial @ 1 minutes

2 tsp Gypsum and 1 tsp Irish Moss, added at beginning of boil

1st choice: Wyeast 1056 American Ale Yeast; 2nd choice Wyeast 1728 Scottish Ale Yeast.  Dry yeast options: Lallemand West Coast Ale DRY-97 or Safale S-05

3/4-cup dextrose for bottle priming

Starting Gravity:1.057-1.059    ABV: 6.1-6.3%    SRM: 34-37    IBU: 70-75


Full recipe (in MS word format):

CASCADIAN DARK ALE.doc (43.00 kb)

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