PEI Brewing Co.’s Black Banks Cascadian Dark Ale clone

PEI Brewing Co.’s Black Banks Cascadian Dark Ale clone

(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.014
IBU = 26 SRM = 33 ABV = 6.2%

INGREDIENTS
10 lbs. (4.5 kg) North American2-row pale malt
0.75 lb. (0.34 kg) Vienna malt
0.75 lb. (0.34 kg) Carafa® Special III malt
0.75 lb. (0.34 kg) crystal malt (40 °L)
4 AAU Simcoe® hops (60 min.) (0.33 oz./9 g at 12% alpha acids)
8 AAU Simcoe® hops (10 min.) (0.66 oz./19 g at 12% alpha acids)
0.66 oz. (19 g) Amarillo® hops (0 min.)
1.33 oz. (38 g) Simcoe® hops (dry hop)
1.33 oz. (38 g) Amarillo® hops (dry hop)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
2⁄3 cup corn sugar (if priming)

STEP BY STEP
Mill the grains, then mix with 3.8 gallons (14.5 L) of 162 °F (72 °C) strike water to reach a mash temperature of 151 °F (66 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, and begin run-off. Sparge the grains with 3.4 gallons (13 L) and top up as necessary to obtain 6 gallons (23 L) of wort. Boil for 60 minutes, adding hops according to the ingredient list.
After the boil and whirlpool, chill the wort to slightly below fermentation temperature, about 66 °F (19 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast.
Ferment at 68 °F (20 °C) for seven days, then free rise to 72 °F (22 °C) until the completion of primary fermentation. Once the beer completes fermentation, add dry hops at fermentation temperature and wait three days (or to taste). Reduce temperature to 32 °F (0 °C), then bottle or keg the beer and carbonate to approximately 2.25 volumes.

 

PEI BREWING CO.’S BLACK BANKS CASCADIAN DARK ALE CLONE
(5 gallons/19 L, extract with grains)
OG = 1.060 FG = 1.014
IBU = 26 SRM = 33 ABV = 6.2%

INGREDIENTS
7.5 lbs. (3.4 kg) pale liquid malt extract
0.75 lb. (0.34 kg) Carafa® Special III malt
0.75 lb. (0.34 kg) crystal malt (40 °L)
4 AAU Simcoe® hops (60 min.) (0.33 oz./9 g at 12% alpha acids)
8 AAU Simcoe® hops (10 min.) (0.66 oz./19 g at 12% alpha acids)
0.66 oz. (19 g) Amarillo® hops (0 min.)
1.33 oz. (38 g) Simcoe® hops (dry hop)
1.33 oz. (38 g) Amarillo® hops (dry hop)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
2⁄3 cup corn sugar (if priming)

STEP BY STEP
Bring 5.2 gallons (19.7 L) of water to approximately 165 °F (74 °C) and hold there, steeping the specialty malts in grain bags for 15 minutes. Remove the grain bags and let drain fully. Add liquid malt extract while stirring, and stir until completely dissolved. Bring the wort to a boil and boil for 60 minutes. Add hops according to the ingredient list.
After the boil and whirlpool, chill the wort to slightly below fermentation temperature, about 66 °F (19 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast.
Ferment at 68 °F (20 °C) for seven days, then free rise to 72 °F (22 °C) until the completion of primary fermentation. Follow the remaining instructions from the all-grain recipe for fermentation schedule and packaging advice.

TIPS FOR SUCCESS:
Head Brewer Chris Long notes that the key to this beer is to make it as clean as possible. If the roast is too intense even with just the Carafa® Special III, switch to Briess Midnight Wheat for color correction. Be sure to pitch a healthy amount of yeast (PEI uses one million cells per milliliter per degree Plato, which for this recipe would equate to about 300 billion cells, or roughly 3 vials of liquid yeast or one vial in a 2 liter starter) to minimize any ester or off-flavor production. And be sure to serve this beer fresh and take steps to avoid cold-side oxidation. Purge any vessels you are transferring the beer into with CO2 before you begin the transfer process.

Good luck!