Archive for the ‘Brew News’ Category

200 Year Old brew found in shipwreck to be brewed again!

Wednesday, February 9th, 2011
Bottles pulled from a shipwreck prove to be the oldest drinkable brew yet found. Scientists are determined to bring it back! The local government of the Aland island chain where the wreck was found has commissioned the scientific study to unpick the beer’s original recipe. Full article.

Cascadian Dark Ale

Tuesday, July 13th, 2010

Exciting stuff, folks!  In an age where beer styles are clinging to life, often by sheer will of the homebrew community (I’m looking at you Belgian sours), to suddenly have an emerging, unique style is a very rare and wonderful thing.  So what is a Cascadian Dark Ale (CDA)?  The simplest explanation is that it’s a American IPA, but with dark-roast malts thrown in, which change the flavor and color, but leaves the hop bomb in place.  Since it originated in the Pacific North West, it has been called a CDA, but other names in common use are “Black IPA” and “India Black Ale”.  Some commercial examples include:

  • Secession Black India Pale Ale by Hopworks
  • W-10 Pitch Black IPA by Widmer
  • Stone Anniversary XI, Black IPA by Stone Brewing

The American Homberwer’s Association has officially titled the style American India Black Ale which is put the folks in Cascadia (the area from British Columbia to Northern California) into a bit of a knicker-twist, as you might imagine.  The BJCP has yet to lay down their opinion, but I’m betting they side with the AHA.  So what does it taste like?  BYO has a great article this month talking about and included some recipes, so I say we start there.  Also, check out the latest episode from the Brewing TV boys on the subject.  Here’s the clone of the W-10 in 5 gallon form:

W-10 Pitch Black IPA clone
(5 gallons/19 L, all-grain)
OG = 1.064  FG = 1.014
IBU = 65   SRM = 30  ABV = 6.5%

Ingredients
10.5 lbs. (4.8 kg) 2-row pale malt
1.5 lbs. (0.68 kg) caramel malt (10 °L)
12 oz. (0.34 kg) Weyermann dehusked Carafa® II malt (450 °L)
10 oz. (0.28 kg) Briess special roast malt (50 °L)
12.8 AAU Warrior hops (75 mins) (0.8 oz./23 g of 16% alpha acid)
1.4 AAU Cascade hops (2 mins) (0.25 oz /7.1 g of 5.8% alpha acid)
12 AAU Warrior hops (2 mins) (0.75 oz /21 g of 16 % alpha acid)
0.25 oz. (7.1 g) Warrior hops (dry hops)
0.50 oz. (14 g) Cascade hops (dry hops)
½ tsp. yeast nutrient (15 mins)
½ tsp. Irish moss (30 mins)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Fermentis US-05 yeast
0.75 cup (150 g) corn sugar (for priming)

Step by Step
This is a single step infusion mash using 10.5 lbs. (4.8 kg) of 2-row pale malt to replace the liquid malt extract in the first recipe. Mix the crushed grains with 4.0 gallons (16 L) of 161 °F (72 °C) water to stabilize at 150 °F (66 °C) for 60 minutes. Sparge slowly with 170 °F (77 °C) water. Collect approximately 6.5 gallons (25 L) of wort runoff to boil for 75 minutes. The 75-minute Warrior hop addition is reduced to 0.8 oz. (23 g) (12.8 AAU) to allow for the higher utilization factor of a full-wort boil. The remainder of this recipe and procedures are the same as the extract with grains recipe.

As you can see, you take an IPA recipe and toss in the Carafa, Special Roast and sometimes even Chocolate malts, then “hop the bejesus out of it” (industry term).  Now go out and pick up a bottle, or better, brew a batch and let me know what you think!