Barley Brown’s Brewing Co.’s Turmoil Cascadian Dark Ale clone

Barley Brown’s Brewing Co.’s Turmoil Cascadian Dark Ale clone

(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.010
IBU = 94 SRM = 35 ABV = 8.4%

Ingredients
11.5 lbs. (5.2 kg) 2-row pale malt
1 lb. 2 oz. (0.5 kg) Weyermann Carafa® Special II (dehusked) malt (450 °L)
1 lb. 2 oz. (0.5 kg) Munich malt
8 oz. (0.23 kg) crystal malt (40 °L)
12 oz. (0.34 kg) wheat malt
3 AAU Columbus hops (first wort hop) (0.2 oz./5.7 g at 15% alpha acids)
1.3 AAU Simcoe® hops (first wort hop) (0.1 oz./2.8 g at 12.8% alpha acids)
7 AAU Magnum hops (60 min.) (0.5 oz./14 g at 14% alpha acids)
6.4 AAU Simcoe® hops (60 min.) (0.5 oz./14 g at 12.8% alpha acids)
5 AAU Amarillo® hops (30 min.) (0.5 oz./14 g at 10% alpha acids)
2.6 AAU Cascade hops (15 min.) (0.5 oz./14 g at 5.25% alpha acids)
2.6 AAU Cascade hops (2 min.) (0.5 oz./14 g at 5.25% alpha acids)
3.9 AAU Cascade hops (0 min.) (0.75 oz./21 g at 5.25% alpha acids)
1.25 oz. (35 g) Amarillo® hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1⁄2 tsp. Irish moss (30 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This is a single step infusion mash. 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. Add first wort hops (FWH) as you are collecting your wort.

Collect approximately 7 gallons (26 L) of wort runoff to boil for 90 minutes adding hops, yeast nutrients and Irish moss at the times indicated. After the boil is complete, cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68° F (20 °C). Hold at that temperature until fermentation is complete. Then transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the dry hops. Allow the beer to condition for one week and then bottle or keg as usual. Allow the beer to carbonate and age three weeks before enjoying.

Barley Brown’s Brewing Co.’s Turmoil Cascadian Dark Ale clone

(5 gallons/19 L, partial mash)
OG = 1.070 FG = 1.010
IBU = 94 SRM = 35 ABV = 8.4%

Ingredients
6.6 lbs. (3 kg) Muntons light, unhopped, liquid malt extract
1 lb. 2 oz. (0.5 kg) Briess light driedmalt extract
1 lb. 2 oz. (0.5 kg) Weyermann Carafa® Special II (dehusked) malt (450 °L)
1 lb. 2 oz. (0.5 kg) Munich malt
8 oz. (0.23 kg) crystal malt (40 °L)
12 oz. (0.34 kg) wheat malt
3 AAU Columbus hops (first wort hop) (0.2 oz./5.7 g at 15% alpha acids)
1.3 AAU Simcoe® hops (first wort hop) (0.1 oz./2.8 g at 12.8% alpha acids)
7 AAU Magnum hops (60 min.) (0.5 oz./14 g at 14% alpha acids)
6.4 AAU Simcoe® hops (60 min.) (0.5 oz./14 g at 12.8% alpha acids)
5 AAU Amarillo® hops (30 min.) (0.5 oz./14 g at 10% alpha acids)
2.6 AAU Cascade hops (15 min.) (0.5 oz./14 g at 5.25% alpha acids)
2.6 AAU Cascade hops (2 min.) (0.5 oz./14 g at 5.25% alpha acids)
3.9 AAU Cascade hops (0 min.) (0.75 oz./21 g at 5.25% alpha acids)
1.25 oz. (35 g) Amarillo® hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1⁄2 tsp. Irish moss (30 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water at 152 °F (67 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the dried malt extracts and first wort hops then boil for 60 minutes. While boiling, add the remainder of the hops, Irish moss and yeast nutrient as per the schedule. Add the liquid malt extract with 15 minutes left in the boil. After the boil is complete, add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68° F (20 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the dry hops. Allow the beer to condition one week and then bottle or keg. Allow the beer to carbonate and age for three weeks.