This has become one of my staple brews. I originally chose this as one my first batches because my two favorite beer styles are IPAs and stouts, but also because I didn’t want to disappoint myself at first. Black IPAs (or Cascadian Dark Ales) in commercial breweries are not common for whatever reason. Because of this, I don’t have my senses dialed in to exactly what I think this particular style needs to taste like. For example, with a NEIPA, I need it to taste like Dancing Gnome and anything less would be disappointing.
It has a wonderful chocolate flavor from the malt that meshes perfectly with the juicy hops and kveik yeast. I usually bottle this beer as it tastes better as it conditions in the bottle. The sweet spot for this beer is 3+ weeks of conditioning.
- Method: BIAB / All Grain
- Boil Time: 75 minutes
- Batch Size: 5.5 Gallons
- Efficiency: 81%
|Original Gravity||Final Gravity||ABV||IBU||SRM (Color)|
|10 lbs||Breiss Pale Ale Malt 2-Row||77.3%|
|1.5 lbs||Flaked Oats||11.6%|
|8 oz||Weyermann Carafa Special Type II||3.9%|
|8 oz||American Chocolate Malt||3.9%|
|4 oz||American Carapils (Dextrine Malt)||1.9%|
|3 oz||American Roasted Barley||1.4%|
|0.40 oz||Apollo||Pellet||20||Boil||60 min||23.93||4.9%|
|0.80 oz||Centennial||Pellet||9.7||Boil||25 min||16.14||9.8%|
|1.00 oz||Citra||Pellet||12.8||Boil||10 min||13.88||12.2%|
|1.50 oz||Columbus||Pellet||15.8||Whirlpool @ 180° F||10 min||16.14||18.3%|
|2.50 oz||Citra||Pellet||12.8||Dry Hop||5 days||30.5%|
|1.00 oz||Columbus||Pellet||15.8||Dry Hop||5 days||12.2%|
|1.00 oz||Galaxy||Pellet||17.8||Dry Hop||5 days||12.2%|
The full recipe is also available on Brewer’s Friend.
Since I was doing Brew-in-a-Bag, I steeped the mash in 5.5 gallons of water at 156° F for 60 minutes. To do this I heat up my kettle to 165° F, drop in the grain bag and make sure all dough balls are mixed out. I then put the lid on my kettle and wrap them in a couple moving blankets.
After the 60 minute timer went off, I sparged with 1.5 gallons of 170° F water for a total of 8 gallons of pre-boil wort. My pre-boil gravity was 1.055.
I underpitched and used 1.5 tablespoons of Omega Hornindal Yeast mixed into some of the first runnings of wort. The yeast and wort sat covered for about 2 hours as the rest of the brew day finished up.
I pitched at 90° F and held the temperature through the first 3 days into the 80s with a heating pad.
I added 1/2 of a campden tablet to my pre-boil wort. I did not adjust my water chemistry for this one, but I have well water and it is very drinkable and fresh tasting. My next batch, I may adjust my water to have a 150 Gypsum : 100 Calcium Chloride ratio.