Time to clean out the freezer and make use of all those hop odds and ends, it's not ideal but makes you feel like your getting a deal when you purchase all your other supplies.
This recipe is a riff on beers like Stone's Arrogant Bastard, big caramel, big bitterness, big aroma and big alcohol.
I ended up brewing this about a week or 2 ago.
Cascadian Red Ale huh?
89% American 2 row
3% Victory Malt
8% British C 135 - 165
30G Magnums 12.8%AA @60min
60G Ahtanums 8%AA @5min
48G Simcoe 12.7%AA @5min
32G Centennial 10.2%AA @5min
20G Chinook 13%AA @5min
48G Amarillo 8.9%AA Dry Hop
wirlfloc and servomyces @ 10 minutes
mashed @ 148 degrees for 90 minutes
Fermented at 68 degrees with us-05
checked gravity and tasted the beer today after cold crashing at 32 degrees for 2 days. I'ts at 1.012 and I can't believe how balanced it is and how much it is lacking aroma and flavour.
Balanced is ok but if i were to re brew something similar I would definitely shoot for around 100 IBU's to get the aggressive bitterness I was looking for. I'm also looking into steeping for around 10 minutes post boil before chilling for aroma since im not getting enough with massive late charges.
10 hours ago