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)

The Mash

This is a triple decoction mash. I'm using a 5 Gallon Igloo Cooler with a false bottom and stainless fittings. Get it here.

• Dough-In - Add grains to 3.5 Gallons of water @120F ( stir until all the grains are soaked, and the temp will drop to 105F)
• Acid Rest - let sit for 15min
• First Decoction - Take out 3.5 qt of the thickest part of the mash, bring to 158F for 10 minutes, boil for 5 minutes, add back in slowly until the temperature reaches 122F If you have leftover, use it to keep the mash @ temp by adding it back in when the temp goes below 120F
• Protein Rest - let sit for 10 minutes
• Second Decoction - Take out 7qt of the thickest part of the mash, bring to 158F for 10 minutes, boil for 5-10 minutes, add back in until temperature reaches 158F
• Dextrinization Rest - let sit for 20 minutes
• Third Decoction - Take out 5.5 qt of the thickest part of the mash boil for 5-10 minutes - add back in until the mash reaches 170F
• Mash Out - when the temperature reaches 170F, and all the grain has been added, drain into the brew kettle.
• Sparge - Rinse the grains with 3 Gallons of 170F water and drain directly into the brew kettle. Take your time with this.

The Boil

Wait until the wort comes to a boil, start the clock. Add the hops and adjuncts in the following order:

• 0:00:00 - 0:45:00 1.25 Oz Centenial hops
• 0:45:00 - 0:70:00 1.25 Oz Centenial hops
• 0:70:00 - 0:85:00 1.00 Oz Sweet Orange Peel
• 0:85:00 - 0:90:00 0.50 Oz Centenial hops

Primary Fermentation

Chill wort to 75F and place in primary fermentation. Pitch Yeast. Allow to ferment for 7-10 days. A blow off hose is recommended.

Secondary Fermentation

Rack to secondary for 10-14 Days

Dry Hop

Add 2 Oz Cascades Dry hop after 7-10 days in secondary. When fermentation has stopped, and the gravity has remained the same for two consecutive days, add some priming sugar, bottle and enjoy!