Kyler Serfass, manager of Brooklyn Homebrew, shared this recipe as part of Epicurious' homebrewing primer and how-to videos. Cascadian dark ales, which are also called India black ales or Black IPAs, are dark hoppy beers that are growing in popularity among homebrewers.

　　

Ingredients

Makes 5 gallons

　　

Fermentables:

2 pounds Maris Otter

　　8 ounces C60

　　

Special Roasted grains added to the last 10 minutes of the mash:

8 ounces Carafa Special II

　　8 ounces Roasted Barley

　　6.6 pounds Gold Liquid Malt Extract

　　1 pound Extra Light Dry Malt Extract

　　

Hop Additions (17 HBU):

1 ounce Warrior (Bittering, 60 minutes)

　　1 ounce Cascade (Flavor, 15 minutes)

　　1 ounce Mt. Hood (Aroma, 5 minutes)

　　1 ounce Centennial (Aroma, 1 minute)

　　

Dry Hop Additions*:

1 ounce Cascade

　　1 ounce Centennial

　　

Recommended Additions:

1/2 tablet Whirlfloc (clarifying aid)

　　

Recommended Yeast:

Wyeast #1056 American Ale

　　1332 Northwest Ale

　　1272 American Ale II

　　Safale US-05

　　

Priming Sugar:

3/4 cup Dextrose (corn sugar) OR 1 1/4 cup Dried Malt Extract

　　

Note:

*After the first 3 days of active fermentation, add the dry hop additions into the fermentor. Let sit for another 5 days, then rack (transfer) to a secondary vessel. Allow to sit for another 5 days, or until the hops particles have settled to the bottom and the final gravity is reached.

　　

Step 1

Steep grains in 1.5 gallons water at 152°F for 50 minutes. After 50 minutes, add the second bag of roasted grain, and continue steeping for 10 minutes more. Next, remove all of the grains and rinse them with 1 to 2 gallons of very hot (170°F) water, saving the rinse water and adding it to the kettle. Discard the grains. Top off kettle with water to make 3-5 gallons (dependent on kettle size).

　　

Step 2

Bring water to a boil then stir in malt extract until dissolved.

　　

Step 3

Add bittering hops and boil wort vigorously for 45 minutes.

　　

Step 4

After 45 minutes, add the flavor hops and boil for 10 minutes.

　　

Step 5

After 10 minutes add the first addition of aroma hops and boil for 4 minutes.

　　

Step 6

After the 4 minutes add the last addition of aroma hops and boil for 1 minute.

　　

Step 7

During the final 10 minutes of the boil add Whirlfloc, or similar clarifying aid.

　　

Step 8

Rapidly cool wort to below 70°F; from this point on, use only properly sanitized utensils and equipment! Transfer the wort to the sanitized fermenting bucket or carboy. Top off with water to make 5 gallons, making sure that any water you add gets thoroughly mixed with the wort before taking a test sample.

　　

Step 9

Take sample of wort and measure the Original Gravity with a hydrometer (with sample at 60°F). DO NOT add sample back to cooled wort.

　　

Step 10

Pitch the yeast into cooled wort. Aerate the wort thoroughly. If you don't own an aeration pump or pure-oxygen system then aerate wort by vigorously stirring with a sanitized utensil or shaking/rocking the sealed fermenter back and forth for 5 or 10 minutes.

　　

Step 11

Ferment for approximately 3 days at the temperature recommended by the yeast manufacturer. Generally, for Ales: 55°F to 78°F, and for Lagers: 46°F to 58°F.

　　

Bottling:

Step 12

Boil the priming sugar with a small amount of water for 5 to 10 minutes then add to the bottling bucket. Siphon the finished beer off from the layer of sediment into the bottling bucket. Fill sanitized bottles and cap.

　　Cooks' note:

　　The Final Gravity should measure approximately as low as 1.003, or as high as 1.020 depending on the recipe used. If there is no measurable change for at least 3 consecutive days, fermentation has most likely finished.