Here is a short summary explaining the flavor profile of Cascadian Dark Ale from Marc's article.

What differentiates Cascadian dark ale from a hoppy porter or stout? There are really three main differences.

The first would be the basic hop profile. These beers are brewed using traditional IPA bittering, flavor and aroma hops with citrus, spice and floral characteristics. Typical hop selections would be Columbus, Centennial, Chinook, Amarillo, Simcoe and Cascade or hybrids of these like Warrior or Magnum.

The second would be the vastly reduced roast malt flavor contributions. The use of debittered Carafa® malts instead of black patent or roast barley. This provides color without the harsher, burnt flavor profiles of robust porters or stouts.

And finally, the third is the much drier finish. This is achieved through the use of very little light caramel malts and highly attenuative yeasts.

Cascadian Dark Ale (CDA) or Black IPA                   

                                          5 gallon recipe

10     oz Special Roast malt grain                                            

½      lb 10L Crystal malt grain                                                 

3/4    lb Carafa II grain                                                                     

1/4    lb Wheat malt                                                                       

6.6    lbs Light malt syrup

1       lb  Light dry malt powder (DME)

1       oz   Warrior Hops (60 mins)

1       tsp   Irish Moss (60 mins)

1/4    oz  Cascade Hops (2 min)

3/4    oz Warrior Hops (2 mins)

1       oz Amarillo Hop Pellets (Dry hop-add pellets Day 4 of primary fermentation)

¾      cup corn sugar for bottling

White Labs California Ale Yeast (WLP001) or Safale US-05

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes.  Remove the grain from the hot water with a strainer or grain bag, then bring water to a boil.  As water heats, add 2 cups DME.  At boil, add 1 oz Warrior hops and 1 tsp Irish Moss and boil for 60 minutes.    Add remainder of DME last 15 mins of boil.  Add 3/4 oz Warrior & 1/4 oz Cascade hops for last 2 minute of the boil.  Turn off heat,  add  malt syrup, stir to mix, & wait 10 minutes to sterilize.Fill your sanitized carboy with 2 gallons of cold water.  Strain the hot wort into the carboy and top off to the 5 gallon mark.  Add yeast when beer is less than 72°.  Add Amarillo pellet hops at day 4 of fermentation.  Rack to secondary about day 10 to 14.  Bottle or keg as usual.

1/2    lb 10L Munich malt (grain)                                   

1/2    lb Carastan malt  (grain)                                 

1/4    lb Wheat Malt (grain)                                     

6.6     lbs Unhopped Light Malt Syrup

1        lbs Light Dry Malt Powder (DME)

1        lb corn sugar

1        oz Citra hops (boil 60 min)POS # 4046

1/2     oz Citra hops (boil 30 min)

1/2     oz Citra hops (boil 10 min)

1        teaspoon Irish Moss (boil 60 min)

1        oz Citra hop (optional Dry Hop-day 4 primary fermenter)

¾       cup corn sugar for bottling

 Safale US-05 ale yeast

Steep crushed malted grains in 3 gallons of 150° water for 30 minutes.  Remove the grains from water with a strainer or grain bag then heat water to a boil.  As water heats, add 2 cups DME.   When water boils, add 1 oz Citra hops, 1 tsp Irish Moss and boil for 60 minutes.  Add 1/2 oz Citra hops at 30 & 10 minutes left in the boil.  Add remainder of DME & 1 lb. corn sugar for last 15 minutes of boil to dissolve.  Turn off heat, add malt syrup, stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5.5  gallon mark.  Add yeast when beer is less than 72°, and ferment and bottle as usual.