Waking up this morning with a bit of a hangover I didn’t feel like hurrying down to the tram to head over to ze brewery. But since my new apartment is lacking its most important piece of interior detail, homebrew, and I’m all out I needed to get my ass brewing something tasty.
Living alone will give you a lot of time to drink beer. Even though I enjoy barley wine, Imperial Stouts and Belgian trippels i can’t be chugging them all day. That is why I chose one of todays batches to be a session CDA. I wanted to make something other than a dry stout, bitter, mild etc. since I’ve been brewing a lot of them the last couple of months (and I was low on Marris Otter). A Cascadian Dark Ale is fun, drinkable and will age pretty well as the hops reside and roasty flavors merge with the whole flavor of the beer. The last pint I poured of my last CDA was probably the best one! …that’s not unusual though is it?
CDA or Black IPA is a fairly new style and even though there’s a bunch of good recipes and tips on the Internet a session version of the style is not that common. But I found one from a safe source: Little Bear by the former Brewing TV dudes.
I went with this grain bill:
3.6 kg of Weyermann Pale Malt
0.22 kg of Weyermann Carafa Special III
For hops I did:
around 35 IBU’s of Northern Brewer
15 gr of Cascade @ 10 min
15 gr of Cascade @ 0 min
20 gr of Centennial @ 0 min (I had a open bag and wanted to put it to use before it went to old)
I pitched a sachet of BRY-97 from Lallemand that I bought to try out as an alternative to US-05.
After two years of brewing my technique development is slowing down since I found what works for me or whats possible for my gear and location. But today I tried doing a hop stand, sort of. I read the BYO article on hop stands and got interested in using it when brewing my american red/amber ale. According to Brewing Classic Styles the american amber is suppose to have a forward hop aroma and I found it very fitting to try this new technique to see if it’s worth the effort.
(I used the first amber ale recipe from Brewing Classic Styles.) Instead of having the hop additions at 10 minutes and flame out I waited until the cooler was in place and the wort temperature was dropping. At 90°c I added the first hop addition and waited until the wort hit 80°c and added the second addition. The idea of this is that the hop oils won’t boil off as much due to the lower temperatures and also lower evaporation.
After each addition I swirl the wort with a spoon to keep the wort agitated which is necessary for the hop utilization. I have a pump in my brew system which I could have used but didn’t since it will just shoot all of the trub up in suspension.
One factor that I didn’t really account for was the rapid cooling the first 20-30 degrees. Without trying the finish product I believe that a extended hop stand would be preferred. I guess it will be easy to decide when the beer is ready to drink. If so I will dry hop it for further hop aroma.
All in all, good brew day.