Very light in color. Light-bodied. No hop flavor or aroma. Hop bitterness is negligible to moderately perceived. Sugar adjuncts are often used to lighten the body and flavor, sometimes contributing to a slight applelike fruity ester. Sugar, corn, rice and other cereal grains are used as adjuncts. Chill haze and diacetyl should be absent. Fruity esters should be very low.
| Original Gravity (°Plato): | 1.032-1.046 (8-11.5 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.004-1.010 (1-2.5 °Plato) |
| Alcohol by weight (volume): | 2.0-4.5% (2.5-5.6%) |
| Bitterness (IBU): | 9-25 |
| Color (SRM): | 2-4 (6-10 EBC) |
Cascade Pale Ale
The Cascade Brewery Co.
Cascades
Hobart, Tasmania, Australia
Brewmaster: Frank Messina
Established 1832
Production: 171,000 bbl. (200,000 hl.)
Designed and planned in the confines of a Tasmanian prison cell, the Cascade Brewery has emerged as one of Australia’s brewery treasures. In 1824 Peter Degraves immigrated to this southerly island where, with his skills as an architect and draftsman, he set about building an empire of small industries, the first being a sawmill in the port town of Hobart. In 1825 Degraves was imprisoned for five years on bankruptcy charges stemming from his past life in England. It was during these times Degraves designed his brewery (and also redesigned the prison).
Gold was discovered in nearby Victoria, and Degraves’s various enterprises prospered. With the death of his last son, all of the Cascade enterprises became incorporated as a public company in 1883. The company bought property and expanded into the hotel and tourism industries, as well as the wine, distilled spirits, soft drink and fruit juice industries, until it ran into financial difficulties in the early 1990s. A joint venture was formed between the Cascade Group and Carlton and United Breweries. The brewery remains an important part of Tasmania’s culture landscape and continues to brew Cascade Premium Lager, Cascade Special Stout, Cascade Bitter and Cascade Tiger Head.
A pale, light golden lager with a “Pale Ale” label. Clean and neutral aroma with a hint of honey character. Hop and malt characters not detectable in aroma. Light-bodied mouth feel accompanied by a clean honeylike, light malt flavor. Refreshing with no characteristics of an ale. Hop bitterness is pleasant without being assertive. Honey character may come from controlled fermentation of a sugar adjunct. Great drinkability.
• Recipe for 5 U.S. gallons (19 liters) Cascade Pale Ale
Targets:
Original Gravity: 1.044 (11)
Final Gravity: 1.006 (1.5)
Alcohol by volume: 5.2
Color: 3.6 SRM (7.2 EBC)
Bittering Units: 23
ALL-GRAIN RECIPE AND PROCEDURE
| 5 lbs. | (2.3 kg.) | American 2-row pale malt |
| 2 lbs. | (0.9 kg.) | light honey |
| 1/4 lb. | (114 g.) | American Cara-Pils malt |
| 51/4 lbs. | (2.4 kg.) | Total grains |
| 4 | HBU | (113 MBU) Australian Pride of Ringwood hops (pellets)—60 minutes (bittering) |
| 2 | HBU | (56 MBU) American Tettnanger hops (whole)—30 minutes (flavor) |
| 1/2 | oz. | (14 g.) American Tettnanger hops (whole)—steep in finished boiled wort for 2 to 3 minutes (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use ½ cup corn sugar if priming a keg. |
Wyeast 2278 Czech Pils Lager yeast
A step infusion mash is employed to mash the grains. Add 5 quarts (4.8 l.) of 140-degree F (60 C) water to the crushed grain, stir, stabilize and hold the temperature at 133 degrees F (56 C) for 30 minutes. Add 2.5 quarts (2.4 l.) of boiling water, adding heat if necessary to bring temperature up to 150 degrees F (65.5 C). Hold for about 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 2.5 gallons (9.5 l.) of 170-degree F (77 C) water. Collect about 3.5 gallons (13 l.) of runoff. Add 2 more gallons (7.6 l.) water, bittering hops and honey, and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 60 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, add aroma hops and let steep for 2 to 5 minutes. Then separate or strain out and sparge hops. Chill the wort to 65 degrees F (18 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary at 55 degrees F (15 C). Then transfer into a secondary fermenter, chill to 50 degrees F (10 C) to age for two more weeks, then lager for two to four more weeks at 40 degrees F (4.5 C).
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated, then store chilled.
MALT-EXTRACT RECIPE AND PROCEDURE FOR CASCADE PALE ALE
| 31/2 lbs. | (1.6 kg.) | English light dried malt extract |
| 2 lbs. | (0.9 kg.) | light honey |
| 0 lb. | (0 kg.) | Total grains |
Wyeast 2278 Czech Pils Lager yeast
Add the dried malt extract, honey and bittering hops to 2.5 gallons (9.5 l.) water and bring to a full and vigorous boil. The total boil time will be 60 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 60 minutes, turn off the heat, add aroma hops and let steep for 2 to 5 minutes. Then separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-l.) batch size. Chill the wort to 65 degrees F (68 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary at 55 degrees F (15 C). Then transfer into a secondary fermenter, chill to 50 degrees F (10 C) to age for two more weeks, then lager for two to four more weeks at 40 degrees F (4.5 C).
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated, then store chilled.
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