Hopworks Urban Brewery: Secession Cascadian Dark Ale clone
Originally brewed in the summer of 2009 for the North American Organic Brewers Festival, this dark IPA won a silver medal at the Australian International Beer Awards in 2011.
Hopworks Urban Brewery: Secession Cascadian Dark Ale clone
(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.014
IBU = 70 SRM = 29 ABV = 6.8%
Ingredients
11.5 lbs. (5.2 kg) Pilsner malt
12 oz. (0.34 kg) crystal malt (60 °L)
8 oz. (0.23 kg) black barley malt (530 °L)
4 oz. (113 g) chocolate malt (350 °L)
8.4 AAU Magnum hops (60 min.) (0.6 oz./17 g at 14% alpha acids)
6.5 AAU Mt. Hood hops (30 min.) (1 oz./28 g at 6.5% alpha acids)
3 AAU Amarillo® hops (30 min.) (0.3 oz./8.5 g at 10% alpha acids)
3.8 AAU Simcoe® hops (30 min.) (0.3 oz./8.5 g at 12.8% alpha acids)
0.75 oz. (21 g) Cascade hops (0 min.)
0.4 oz. (11 g) Amarillo® hop (0 min.)
0.4 oz. (11 g) Simcoe® hop (0 min.)
0.5 oz. (14 g) Amarillo® hops (dry hop)
0.5 oz. (14 g) Cascade hops (dry hop)
0.3 oz. (8.5 g) Simcoe® hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1⁄2 tsp. Irish moss (30 min.)
White Labs WLP013 (London Ale) or Wyeast 1318 (London Ale III) yeast
3⁄4 cup (150 g) dextrose (if priming)
Step by Step
This is a single step infusion mash. Mix the crushed grains with 17 quarts (16 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 6.5 gallons (23 L) of wort runoff to boil for a total of 90 minutes, adding hops and other ingredients as per the ingredient schedule. Cool the wort to 68 °F (20 °C). Pitch your yeast and aerate the wort heavily. 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 for one week and then bottle or keg.
Extract with grains option:
Substitute the Pilsner malt in the all-grain recipe with 6.6 lbs. (3 kg) Pilsen liquid malt extract. 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 extract and boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient as per the schedule. With 15 minutes remaining in the boil add the liquid malt extract and stir until completely dissolved to avoid scorching the extract. 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). Follow the remaining portion of the all-grain recipe.
