Cascadian Dark Ales (AKA Black IPAs) are the darker, just as hoppy, brothers of IPAs. I recently brewed one, and it just finished bottle conditioning. Keeping with the recent Scottish theme of my homebrews, this is Black Watch Cascadian Dark Ale.
It’s just the right amount of bitter, I think, but it could be more aromatic with the addition of dry hopping in the secondary. I chose not to secondary ferment this batch to avoid oxygenation, but I’ve read about it since then, and I think I could have avoided it with a small addition of additional fermentable sugars when racked to the secondary, making sure that the yeast releases CO2 to fill the fermenter and reduce exposure to oxygen.
If you want to try it out, the recipe is at Brewer’s Friend, and, though I did a 1 gallon batch, Brewer’s Friend will automatically scale for your brew size if you have a 5 or 6 gallon. Recipe at http://www.brewersfriend.com/homebrew/recipe/view/222963/black-watch-cascadian-dark-ale