Name: Kyler's Cascadian Dark Ale
Yield: Makes 5 gallons
Ingredients: 2 pounds Maris Otter; 8 ounces C60; 8 ounces Carafa Special II; 8 ounces Roasted Barley; 6.6 pounds Gold Liquid Malt Extract; 1 pound Extra Light Dry Malt Extract; 1 ounce Warrior (Bittering, 60 minutes); 1 ounce Cascade (Flavor, 15 minutes); 1 ounce Mt. Hood (Aroma, 5 minutes); 1 ounce Centennial (Aroma, 1 minute); 1 ounce Cascade; 1 ounce Centennial; 1/2 tablet Whirlfloc (clarifying aid); Wyeast #1056 American Ale; 1332 Northwest Ale; 1272 American Ale II; Safale US-05; 3/4 cup Dextrose (corn sugar) OR 1 1/4 cup Dried Malt Extract; *After the first 3 days of active fermentation, add the dry hop additions into the fermentor. Let sit for another 5 days, then rack (transfer) to a secondary vessel. Allow to sit for another 5 days, or until the hops particles have settled to the bottom and the final gravity is reached.

Kyler Serfass, manager of Brooklyn Homebrew, shared this recipe as part of Epicurious' homebrewing primer and how-to videos. Cascadian dark ales, which are also called India black ales or Black IPAs, are dark hoppy beers that are growing in popularity among homebrewers.

Cooks' note:

The Final Gravity should measure approximately as low as 1.003, or as high as 1.020 depending on the recipe used. If there is no measurable change for at least 3 consecutive days, fermentation has most likely finished.

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