Brewed up 3 gals of a Cascadian Dark Ale today. This was my second time using the new mash tun cooler, and my first time trying a step infusion mash. I was very happy as I achieved nearly 80% efficiency with the step mash compared to 68% efficiency in the past with single infusions. In addition, I wanted to try my hand at late addition hops, just late addition hops.

OG - 1.058
IBU - approx 63
38 SRM apparently


4.35 lb (59%) Pale Ale malt
1.63 lb (22%) Munich
0.41 lb (6%) CaraVienne
0.28 lb (4%) Chocolate Rye
0.15 lb (2%) Flaked Barley

0.5 lb (7%) Carafa III (dehusked) - cold steeped for 45 minutes for color

Protein rest at 133F for 15 minutes with 1.67 gal strike water
- added 0.46 gals of boiling water to bring temp to 146, rest for 30 minutes
- add 0.6 gals boiling water to bring temp up to 154, rest for 30 minutes
- Sparge with 2 gal (two 1 gal batch sparge)


0.5 oz Norther Brewer 9.4%aa 15 min
0.5 oz Centennial 8.7%aa 15 min
0.5 oz Columbus 13.9%aa 10 min
1.00 oz Columbus 13.9%aa 5 min
0.5 oz Northern Brewer 9.4%aa 5 min
0.5 oz Centennial 8.7%aa 5 min
1.00 oz Centennial 8.7%aa 0 min
1.00 oz Northern Brewer 9.4%aa 0 min
0.5 oz Columbus 13.9%aa 0 min


Pitched 120 bil cells (approximately) of WLP004

Being my first time with the step mash, I was very surprised how smooth everything went. Hit my temps dead on (except for two degrees during my beta-amylase rest). The only problem is my chiller is not nearly as effective since moving. The ground water is not very cool, and I struggled to get the wort below 81 degrees. I finally gave up, put the wort (in fermentor) into my chest freezer chamber and let the freezer do work on it, which actually worked pretty well, but a new chiller will be my next home project.