Sarah McCambridge has been helping us with our recipes for over a year now, we’re lucky to have her contributing to our newsletter and thrilled that she is now the HEAD BREWER at Blindman Brewing. The Cascadian IPA aka Black IPA is a style that Sarah knows extremely well. She came up with the recipe for Blindman’s Cascadian Double IPA that won a gold medal at the Alberta Beer Awards. This recipe dials down the alcohol from the double, but retains the dark colour and big hop flavour & aroma.
Vital Statistics:
ABV: 6% SRM: 30 IBU: 46.3 OG: 1.060 FG: 1.015
Ingredients:
|
Malt |
19L Batch |
10hL Batch |
|
Brewhouse Efficiency: 72% |
Brewhouse Efficiency: 82% |
|
|
Volume of Mash Water: 15L |
Volume of Mash Water: 720 hL |
|
|
Volume of Sparge Water 19L |
Volume of Sparge Water 665L |
|
|
Amount in KG |
Amount in KG |
|
|
4.0 |
185 |
|
|
Rocky Mountain - Red Shed (15%) |
0.75 |
35 |
|
Black Bear - Red Shed (7%) |
0.40 |
18.5 |
|
Hops |
Addition Time |
IBU |
19L Batch |
10hL Batch |
|
Amount in gram |
Amount in KG |
|||
|
Centennial AA 10% |
60 Minutes |
29.5 |
26 |
1.253 |
|
Northern Brewer AA 8.5% |
20 Minutes |
10 |
17 |
0.820 |
|
Simcoe AA 13% |
WP/Steep |
6.8 |
12 |
0.580 |
|
Northern Brewer AA 8.5% |
Dry Hop |
Aroma |
2.5g/L |
2.5g/L |
|
Simcoe AA 13% |
Dry Hop |
Aroma |
2.5g/L |
2.5g/L |
Yeast: Escarpment Labs Vermont Ale
Strike Water Temperature: 74°C
Water Profile: Hop Forward
Mash Rest Temperature: 66°C
Mash pH: 5.4-5.5
Brewing Process with Single Decoction Mash:
Mash:
- Heat strike water to 74°C
- Add all malts and brewing salts to strike water
- Adjust mash ph with appropriate acid to reach desired brewing target
- Mash rest temp 66°C for 1hr, confirm with iodine test
- Mash out at 76°c, hold for 20 mins with vorlauf if possible
Sparge:
- Sparge the mash with water acidified to a pH between 5.2 and 5.5.
Boil:
- Boil target volume of wort. Length 70 min
- Add Centennial at 60 min
- Add Northern Brewer at 20 min
- Whirlfloc or Irish Moss at 10min
- Add Simcoe at the beginning of Whirlpool/steep
Cooling:
- Rapidly cool the wort with an ice bath or through a heat exchanger
- Add lightly diluted Yeast Lightening
Fermentation:
- Collect cooled wort into fermentation vessel
- Add oxygen through carb stone or by rapidly shaking volume
- Pitch Vermont Ale yeast at 18°c
- Step fermentation temp to 22°c after gravity drops under 8°P
- Allow beer to ferment until 3 days of same gravity reading
- Once beer is terminal, drop temp to 10°c and scrub as much yeast and other protein out of the fermentor. Dry hop with Northern Brewer & Simcoe at 2.5g/L
- After 24h scrub remaining hop and protein from bottom of the fermentor
- Hold for 2 days and scrub once more.
- Proceed to packaging in either canning, bottling or kegging
- Enjoy this beer at 2.6 volumes of CO2