Sat Dec 25, 2010 10:28 am
Turmoil Cascadian Dark Ale clone
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.010
IBU = 94 SRM = 35 ABV = 7.9%
Ingredients
11.5 lbs. (5.2 kg) 2-row pale malt
18 oz. (0.51 kg) Weyermann Carafa® II malt (450 °L)
18 oz. (0.51 kg) Munich malt
8.0 oz. (0.23 kg) crystal malt (40 °L)
12 oz. (0.34 kg) wheat malt
3.0 AAU Columbus hops (first wort hops) (0.2 oz./5.7 g of 15% alpha acid)
1.3 AAU Simcoe hops (first wort hops) (0.1 oz./2.8 g of 12.8% alpha acid)
7.0 AAU Magnum hops (60 mins) (0.5 oz /14 g of 14% alpha acid)
6.4 AAU Simcoe hops (60 mins) (0.5 oz /14 g of 12.8% alpha acid)
4.0 AAU Amarillo hops (30 mins) (0.4 oz /11 g of 10% alpha acid)
2.6 AAU Cascade hops (15 mins) (0.5 oz /14 g of 5.25% alpha acid)
2.6 AAU Cascade hops (2 mins) (0.5 oz /14 g of 5.25% alpha acid)
3.9 AAU Cascade hops (0 mins) (0.75 oz /21 g of 5.25% alpha acid)
1.25 oz. (35 g) Amarillo hops (dry hops)
½ tsp. yeast nutrient (15 mins)
½ tsp. Irish moss (30 mins)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Fermentis US-05 yeast
0.75 cup (150 g) corn sugar (for priming)
Step by Step
This is a single step infusion mash using 11.5 lbs. (5.2 kg) 2-row pale malt to replace the liquid and dry malt extract. Mix the crushed grains with 19 quarts (18 L) of 163 °F (73 °C) water to stabilize at 152° F (67 °C) for 60 minutes. Sparge slowly with 170 °F (77 °C) water. Collect approximately 7.0 gallons (26 L) of wort runoff to boil for 90 minutes. Add first wort hops (FWH) as you are collecting your wort. Reduce the 60-minute Magnum hop addition to 0.5 oz. (14 g) (7.0 AAU) and the 30 minute Amarillo hop addition to 0.4 oz. (11 g) (4.0 AAU) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe is the same as the extract with grains recipe.
