Fresh Hop Black IPA

Fresh Hop Black IPA (Cascadian Dark Ale)

(5 gallons/19 L, extract with grains)
OG = 1.064  FG = 1.016
IBU = 60  SRM = 33  ABV = 6.3%

This beer is malty, smooth, with strong hop bitterness, and a wonderful fresh hop aroma to round it out. The use of Midnight Wheat (a dark grain without the harsh bitterness of many dark malts) gives this beer a lack of astringency common in dark beers. Then kick the hop aroma up a notch with the fresh hops and you will love this beer!

Ingredients
6.6 lbs. (3 kg) light liquid malt extract syrup
1.0 lbs. (0.45 kg) light dried malt extract
10 oz. (0.28 kg) Special Roast malt
0.5 lb. (0.22 kg) 10 °L crystal malt
0.75 lb. (0.34 kg) Briess Midnight Wheat malt
0.25 lb. (0.11 kg) wheat malt
6.5 AAU Warrior® hops (0.5 oz./14 g of 13% alpha acids) (60 min.)
8.0 AAU Cascade Hops (1.0 oz./28 g of 8.0% alpha acids) (60 min.)
1 tsp. Irish moss
8.0 AAU fresh Cascade Hops (5 oz./141 g of 1.6% alpha acids) (0 min.)
0.75 cup (150 g) corn sugar for bottling
White Labs WLP001 (California Ale) WLP001 or Wyeast 1056 (American Ale) or Safale US-05 yeast

Step by Step
Steep the crushed grains in approximately 2.5 gallons (9.5 L) of water at 155 °F (68 °C) for 30 minutes. Remove the grains from the wort. Bring the wort up to a boil, and add 1.0 lbs (0.45 kg) of the light dried malt extract. Now add the Warrior® hops, first addition of Cascade hops, Irish moss and boil for 60 minutes. Add the 6.6 pounds (3 kg) of liquid malt extract for the last 5 minutes of the boil and stir to thoroughly mix the wort and avoid scorching the malt extract to the bottom of your kettle. At the end of your 60-minute boil turn your heat off, and add the fresh Cascade hops. Stir the fresh hops into the beer for 5 minutes. Add the wort to about 2 gallons (7.5 L) of cold water in your sanitized fermenter, and top up to 5.25 (19.75 L) gallons. Cool the wort to 65 °F (18 °C) and add your yeast. Aerate your wort, and ferment at 68 °F (20 °C) until fermentation is complete.

All-Grain Option:
Replace the liquid and dried malt extracts with 11.5 lbs (5.2 kg) of 2-row pale malt. Mash at 155 °F (68 °C) for 60 minutes, then mash off at 168 °F (75 °C) for an additional 5 minutes and collect about 6.5 gallons (24.5 L) of wort. Boil for 30 minutes without any hop additions, then boil 60 minutes with the Warrior® and first addition of Cascade hops and Irish moss. Turn off your burner, and now steep the fresh Cascade hops for 5 minutes. Cool your wort, fill your fermenter and ferment at 68 °F (20 °C) until fermentation is complete. Bottle or keg as usual.