Cascadian Dark Ale – Black IPA

Posted by Jason Lambert on August 15, 2013
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Cascadian Dark Ale – 8/15/13 (Black IPA)

It’s time for something new but we love IPA, so we made it black. With almost 6 ounces of hops (because I can’t stick to the recipe) this beer has the bitterness and hops to backup it’s claim to IPA, but pours nice and black with a chocolate/caramel taste.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 46.1 IBUs 34.5 SRM 1.068 1.017 6.8 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Imperial IPA 14 C 1.07 - 1.09 1.01 - 1.02 60 - 120 8 - 15 2.2 - 2.7 7.5 - 10 %

Fermentables

Name Amount %
Caramel/Crystal Malt - 80L 14 oz 8.81
Chocolate Wheat Malt 14 oz 8.81
Carafa II 3 oz 1.89
Light Dry Extract 1 lbs 10.06
Pale Liquid Extract 7 lbs 70.44

Hops

Name Amount Time Use Form Alpha %
Northern Brewer 2 oz 60 min Boil Leaf 8.5
Centennial 1.5 oz 10 min Boil Leaf 10
Willamette 1 oz 0 min Boil Leaf 5.5
Willamette 1 oz 14 days Dry Hop Leaf 5.5

Yeast

Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 60°F - 72°F

Mash

Step Temperature Time
Mash In 150°F 75 min

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British Strong Ale – Dangerously Delicious

Posted by Jason Lambert on June 30, 2013
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And this is the beer that taught me all about steam burns. Lesson learned.
burn

British Strong Ale – 6/30/13 (English Strong Ale)

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 91.0 IBUs 12.3 SRM 1.069 1.021 6.3 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Extra Special/Strong Bitter (English Pale Ale) 8 C 1.048 - 1.06 1.01 - 1.016 30 - 50 6 - 18 1.5 - 2.4 4.6 - 6.2 %

Fermentables

Name Amount %
Amber Malt 1.25 lbs 12.5
Pale Malt, Maris Otter 12 oz 7.5
Light Dry Extract 1 lbs 10
Amber Liquid Extract 7 lbs 70

Hops

Name Amount Time Use Form Alpha %
Goldings, B.C. 1.5 oz 60 min Boil Pellet 5.7
Citra 1 oz 60 min Boil Leaf 13.8
Warrior 1 oz 60 min Boil Pellet 19.7

Miscs

Name Amount Time Use Type
Irish Moss 1.00 tsp 10 min Boil Fining

Yeast

Name Lab Attenuation Temperature
West Yorkshire Ale (1469) Wyeast Labs 69% 64°F - 72°F

Mash

Step Temperature Time
Mash In 150°F 75 min

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Golden Ale – Weak like your motherboard

Posted by Jason Lambert on June 14, 2013
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Golden Ale – 6/14/13 (Golden Ale)

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 35.2 IBUs 8.4 SRM 1.046 1.010 4.6 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Amber Ale 6 B 1.045 - 1.056 1.01 - 1.015 20 - 40 11 - 18 2.3 - 2.8 4.5 - 5.7 %

Fermentables

Name Amount %
Aromatic Malt 8 oz 8.1
Cara-Pils/Dextrine 6 oz 6.07
Light Dry Extract 2 lbs 32.39
Amber Liquid Extract 3.3 lbs 53.44

Hops

Name Amount Time Use Form Alpha %
Horizon 1 oz 60 min Boil Leaf 12
Horizon 1 oz 2 min Boil Leaf 12

Miscs

Name Amount Time Use Type
Irish Moss 1.00 tsp 10 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Thames Valley Ale (1275) Wyeast Labs 77% 62°F - 72°F

Mash

Step Temperature Time
Mash In 150°F 75 min

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