Black Jackrabbit Cascadian Dark Ale
This recipe is for a big, dark, citrusy ale with plenty of hop. Similar to an hopped-up India Pale Ale in flavor, but dark in color due to the use of Carafa III malt. I first brewed this with a double decoction mash technique. This is a technique I plan to keep, as it develops deep chocolate and caramel flavors which offset the dry hop and citrus notes nicely. About the Black Jackrabbit: The Black Jackrabbit (Lepus Insularis) is a native of Mexico and more specifically, Espiritu Santo Island. Black jackrabbits have a black head and body, with highlights of white and grey along the belly and tail. This recipe makes 5 Gallons. Predicted Characteristics: OG: 1.073-1.068 FG: 1.010-1.012 ABV: 7.6% The Ingredients Grain Bill 13lbs American Pale Ale Two-Row Malt (~3L) 1lb Caramel/Crystal Malt (~10L) .75lbs Carafa III Malt (~475L) Hops 3 oz Centennial Hops 2 oz Cascade Hops Adjuncts 1 oz Sweet Orange Peel Yeast Wyeast Northwest Ale Yeast (1332)