15 replies to this topic

[BlKtRe]

Ive got a slug of 1056 coming up and I figure its time for a Cascadian. Ive never made one before and would like to say I did before it became a BJCP style! Anyways, I was thinking what a Cascadian should taste like from the malt perspective. Not sure of the percentages yet. Haven't played with it in PM yet either. Off the top of my head maybe something like this.Pale MaltCaraMunich 60Carafa II or IIIChocolateRoasted BarleyAny thoughts on getting this going?Thanks.

[djinkc]

I'd probably leave the Roasted Barley out. Or barely put any in. The carafa should get you the color you want. I made one with a little bit of oat thrown in a while back. I liked it.

[ncbeerbrewer]

Ive got a slug of 1056 coming up and I figure its time for a Cascadian. Ive never made one before and would like to say I did before it became a BJCP style! Anyways, I was thinking what a Cascadian should taste like from the malt perspective. Not sure of the percentages yet. Haven't played with it in PM yet either. Off the top of my head maybe something like this. Pale Malt CaraMunich 60 Carafa II or III Chocolate Roasted Barley Any thoughts on getting this going? Thanks.

I brewed on back in July for the first time. I made a 10 gallon batch too. I served it at a beer festival and all 10 gallons were gone in just over 3 hours. I liked how it turned out. Bitter up front. Roasty in the back and end. Hopped with Centennial and Cascades. Here is the grainbill to give you some ideas. India Black Ale American IPA Type: All Grain Batch Size: 11.00 gal Brewhouse Efficiency: 75.00 Ingredients Amount Item Type % or IBU Pale Malt (2 Row) US (2.0 SRM) Grain 74.14 % Munich 10L (Briess) (10.0 SRM) Grain 12.36 % Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.12 % Carafa II (412.0 SRM) Grain 2.64 % Roasted Barley (500.0 SRM) Grain 2.64 % Est Original Gravity: 1.061 SG Bitterness: 77.2 IBU Est Color: 26.0 SRM Hope that gives you some direction. Mike

[MakeMeHoppy]

This should get you started on the proposed style guidelines and a recipe recipe-poo

[BlKtRe]

Thanks fellas.Just want to get the malt balance right on this one!

[siouxbrewer]

What about adding the roast to the sparge? I've heard of this technique for adding color without adding too much roast flavor. Thoughts?

[jayb151]

What about adding the roast to the sparge? I've heard of this technique for adding color without adding too much roast flavor. Thoughts?

I've heard that too, but using carafa is just so easy!

[Malzig]

I wonder if Pale Chocolate Malt would make a nice Vermont Dark Ale, like this. I find it gives more of a nutty flavor than a roast flavor. On second thought, I guess it would just end up being an American Brown Ale.

[EWW]

The way I do my grist for a CDA is to take an oatmeal stout recipe and sub carafa special for around 1/2 the roasted malts. The oats add a nice creaminess and mouthfeel that sets it apart a little.

[ThroatwobblerMangrove]

I wonder if Pale Chocolate Malt would make a nice Vermont Dark Ale, like this. I find it gives more of a nutty flavor than a roast flavor. On second thought, I guess it would just end up being an American Brown Ale.

I made an IBA (Inida Brown Ale) that is probably almost in the cascadian dark category. Just a tiny bit more chocolate or maybe a touch of debittered black and I'd be there. It would look diff but not taste much diff.

[djinkc]

Here's one I brewed recently, all gone ....... but another with a different recipe is ready to keg

12 gal post boil

17# Am 2-row
2# Flaked oats
1# Carafa 3
1# C-40
mash 152df
1.9 oz Magnum 12.5 AA
9 oz Mt. Hood 4.0 AA both FWH, US-05, 1.053

[Malzig]

I made an IBA (Inida Brown Ale) that is probably almost in the cascadian dark category. Just a tiny bit more chocolate or maybe a touch of debittered black and I'd be there. It would look diff but not taste much diff.

I think I'm still having trouble wrapping my head around this category, even after having a few of them. Some are IPAs dyed black, others are hoppy Schwarzbiers or Baltic Porters, and a dark American Brown Ale might pass, as well.

[BlKtRe]

I think I'm still having trouble wrapping my head around this category, even after having a few of them. Some are IPAs dyed black, others are hoppy Schwarzbiers or Baltic Porters, and a dark American Brown Ale might pass, as well.

The difference is the malt profile. Yes its dark but it doesn't taste roasty or black like a porter or stout. It does have a very slight hint of caramel, roast, and chocolate. High bitterness, with the citrus notes of NW hops. The hop schedule is pretty easy to figure out. But the malt profile has to be spot on for this style. Not overbearing. So this is why I originally asked about the malts and getting the percentages right.

[BlKtRe]

Ended up going66% Pale Malt9.5% Munich9.5% Wheat Malt9.5% Carafa II Special4.8% CaraMunich 4016g.35 SRM1.06080 IBU'sThe sample going into primary was a very gentle roasted character and big hops.Cant wait for this one!

[djinkc]

Ended up going

66% Pale Malt
9.5% Munich
9.5% Wheat Malt
9.5% Carafa II Special
4.8% CaraMunich 40

16g.
35 SRM
1.060
80 IBU's

The sample going into primary was a very gentle roasted character and big hops.
Cant wait for this one!

I like the grain bill. Honestly, I don't know what to say about the hop bill.




BECAUSE YOU DIDN'T TELL US A DAMN THING!!!!!

I started carbing one that should be ready for Christmas.............. Inspired by Celebration but on the dark side........

[BlKtRe]

I like the grain bill. Honestly, I don't know what to say about the hop bill.




BECAUSE YOU DIDN'T TELL US A DAMN THING!!!!!

I started carbing one that should be ready for Christmas.............. Inspired by Celebration but on the dark side........

Thats because this thread is about the malt bill
But since you asked....


FWH :Simcoe, Cascade
60: Magnum
30: Magnum
20: Cascade
15: Amarillo
10: Simcoe
Flame Out: Centennial

Cant wait for your Cele!