Homebrew Batch #3: Black IPA / Cascadian Dark Ale

I like Black IPAs (aka Cascadian Dark Ales) and have been sampling as many as I can find.  So for my third homebrew, I finally decided to make my own Black IPA.  I've learned a lot from my first two brews and am looking forward to a great batch of beer!

Here are the details:
  • Style:  Black IPA / Cascadian Dark Ale
  • Malt Base:  Briess Golden Light liquid malt extract
  • Specialty Grains:  Carafa III, English Crystal 50-60L, Crystal 120L, Roasted Barley
  • Hops:  Zeus 13.5% alpha acid (bittering) & Citra 13.4% alpha acid (aroma & dry hopping)
  • Yeast:  Safale US-05

Brew Log:
 
Color of Wort During the Boil
Nov 14:  Brew day.  I used my home made wort chiller and used it to cool the wort in just 23 minutes!  It took me 9 hours to cool my first batch and 3 hours to cool my second.  I liked the much shorter process and hope it improves the quality of the beer.  We'll see.  OG 1.057.   Wort is a very dark brown, but not quite black.  I didn't get a chance to taste it. 
  
Nov 15:  On cue, the airlock is bubbling nicely!  I'm always nervous until I see this in action.  Based on the Beer Calculus web site, this beer should be 7.5% ABV and 50 IBU.  I'll calculate the final numbers after bottling.
 
Nov 19:  Airlock is still bubbling steadily.  I've been carefully controlling the feremenation temperture, keeping within 60-65 degrees.  I expect primary will take longer than it did for my first two batches were fermented at > 75 degrees.

Nov 27:  Primary fermentation is finally finished!  While it took much longer than expected, I hope that my carefully controlled temperature will result in a better beer.  Transferred it to secondary and dry-hopped with 2 oz. of Citra.  Expect to bottle in 10-12 days.


End of Primary Fermentation

Dec 11:  Bottled it.  The dry hopping gives it a really strong citrus and floral aroma!  Very nice.  It tastes good too, but is a touch sweeter than I expected.  I think some bottle conditioning time will help smooth it out.  I have high hopes for this one!  Based on my FG 1.02, this should be 4.9% ABV. 

Dec 21 '10:  1st taste.  It's carbonated.  Tan head with nice retention.  Wow!  The dry-hopping with Citrus hops has given it a really nice citrus & spicy aroma.  This is going to be a good one!!!

Feb 19 '12:  I just finished the last two bottles from this batch. I brewed this about 15 months ago and it has held up really well. The sharp hoppy bite and roasted malt flavors were still bright. This was a solid beer and I'm thrilled with how it turned out. I love this style and will brew another CDA (this time all-grain) soon.


Do any experienced folks have recommendations about fermentation temperatures?  Is it better to ferment at lower temperatures?  What's the benefit?  I've been told between 60-70 degrees is ideal.  I'd really appreciate some advice!

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Dry Hopped and in Secondary


3 comments:

  1. Outstanding beer --- VERY dark in color ... hops are definitely in play here. What an outstanding brew. Top notch dark IPA.

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  2. Thanks for the nice review! Out of my three hombrews, this is my favorite. So are the good folks at TriFecta getting the itch to brew their own beer?

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  3. Can you provide the quantity needed for each ingredient?

    ReplyDelete

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