Cascadian Dark Ale or Black IPA

Makes 5 gallons

10 oz Special Roast malt grain 
½ lb 10L Crystal malt grain
3/4 lb Carafa II grain
1/4 lb Wheat malt
6.6 lbs Light malt syrup
1 lb Light dry malt powder (DME)
1 oz. Warrior Hops (60 mins)
1 tsp Irish Moss (60 mins)
1/4 oz. Cascade Hops (2 min)
3/4 oz Warrior Hops (2 mins)
1 oz Amarillo Hop Pellets (Dry hop—add pellets Day 4 of primary fermentation)
¾ cup corn sugar for bottling
White Labs WLP001 California Ale Yeast

Original Gravity (OG) 1.064
Final Gravity (FG) 1.014
Alcohol (ABV) 6.5%
IBU’s 87

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Remove the grain from the hot water with a strainer or grain bag, then bring water to a boil. As water heats, add 2 cups DME. At boil, add 1 oz Warrior hops and 1 tsp Irish Moss and boil for 60 minutes. Add remainder of DME last 15 mins of boil. Add 3/4 oz Warrior & 1/4 oz Cascade hops for last 2 minutes of the boil. Turn off heat, add malt syrup, stir to mix, & wait 10 minutes to sterilize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 72°. Add Amarillo pellet hops at day 4 of fermentation to dry hop for more aromatics. Rack to secondary about day 10 to 14. Bottle or keg as usual.