10A - Fresh Hop Imperial American Pale Ale

Info:

• Brewer: Chris
• Mash: single infusion
  
• Date: 9/6/2009
• Size: 7.75 gallon at pitching

Discussion:

• Thanks to Hop Union and a drive to Yakima, I've got 6 pounds of fresh Cascade :)
• The idea is an imperial pale ale, clean malt with lots of hop flavor and aroma but not overly bitter.
• Hops loss from the hops is crazy! Even wet, they soaked up a quart per pound.
  

Grain Bill:

• 14.5lb Gambrinus organic pale malt
• 2lb Weyermann Munich type I
  
• 1lb red wheat malt
• 8oz 40L
• 2lb of fresh Cascade
• 8oz corn sugar (in boil)
  

Yeast:

• Safale US-05
  

The Mash:

• raise to 151F, hold for 60 minutes
  
• mash out to 170F, hold for 10 minutes
  
• sparge and collect wort

The Boil (90 minutes):

• 1.0lb Cascade (fresh) @ 15
• 1.0lb Cascade (fresh) @ 10
  
• 1.0lb Cascade (fresh) @ 5
  
• 1.0lb Cascade (fresh) @ lights out
  
• Total: 100 IBU (ish)
  

The Finish:

• OG: 1.062

4 pounds of Cascade post-boil in the keggle

10A - Yet Another American Pale Ale

Info:

• Brewer: Chris
• Mash: single infusion
  
• Date: 5/25/2009
• Size: 9.5 gallon post-boil
• The new twist here is the use of Gambrinus organic pilsner in place of Briess organic 2-row. The kernel size was a bit smaller, so I had to adjust my mill (a Crankandstein 3D). We'll see how the change in base malt pans out...
  

Grain Bill:

• 17lb Gambrinus organic pilsner malt
• 14oz Briess 60L

Yeast:

• Wyeast 1056, made up into a healthy starter
  

The Mash:

• mash at 151F, hold for 60 minutes
  
• mash out to 171F, hold for 10 minutes
  
• sparge with 171F, collect 11 gallons (ymmv - I add the last gallon or two start to the kettle, as I'm of the opinion that over-sparging leads to astringency issues, which is a serious flaw when making a pale ale.)
  

The Boil (90 minutes):

• 1.75oz Centennial (9.7aau) @ 60
  
• forgot the Irish moss @ 15, d'oh!
  
• 1.5oz Cascade (4.0aau) @ 15
• 0.75oz Centennial (9.7aau) @ 10
• 0.5oz Cascade (4.0aau) @ 5
  
• Total: 49 IBU(ish)

The Finish:

• OG: 1.050

Dry Hops:

• 0.5oz Cascade (4.0aau) at end of secondary
  
• 1.0oz Centennial (9.7aau) in a quick tertiary
  

10A - American Pale Ale

Based off of Chris's excellent brew from last year. I'm making this for a wedding, so in interest of being a little more broadly appealling I've cut the hops a tiny smidge (not to say Chris's was over hopped, it was perfect in my opinion, but brew to your audience..)

Info:

• Brewer: Ryan
• Mash: single infusion
  
• Date: 4/11/2009
• Size: 7 gallon post-boil

Grain Bill:

• 13.5lb Gambrinus 2-row malt
• 0.6lb Briess 40L crystal
• 0.2lb Briess 80L crystal (40/80L split based on "what you got it what you brew" - I didn't have any 60L on hand)
  

Yeast:

• Safale US-05

The Mash:

• start
• 20qt @ 170F (1.4qts/lb)
  
• settles @ 151
  
• rest 75 minutes
  
• mash out
• 8.6qt @ 212F (0.6qts/lb)
  
• settles @ 171
• rest 15 minutes
  
• sparge
• 20qt @ 171F

The Boil (90 minutes):

• 1.4oz Centennial (9.7aau) @ 60
• teaspoon of Irish moss @ 15
  
• 1.4oz Cascade (4.0aau) @ 15
• 0.7oz Cascade (4.0aau) @ 5
  
• Total: 45 IBU(ish)

The Finish:

• OG: 1.056 (its good to be a gangsta)

Dry hopping schedule is based on conversation with Chris about what really happened...

• To be dry hopped with 0.5oz Cascade (4.0aau) in secondary - 5 days (then remove)
  
• To be dry hopped with 0.5oz Centennial (9.7aau) in secondary - 5 days, after Cascade removal, then immediately bottle.
  

10A - American Pale Ale

Info:

• Brewer: Chris
• Mash: single infusion
  
• Date: 4/28/2008
• Size: 5.25 gallon post-boil

Notes:

• Essentially, this was to be a Sierra Nevada Pale Ale clone :)
• This is the first brew made under the new 2008 BJCP guidelines.
• It was supposed to be 10lb of 2-row, but my drill battery died.
• Also, I had planned to put some Centennial in @ 15min, but forgot.
• Therefore, the malt and hop info is as brewed, not as planned
  

Grain Bill:

• 9.5lb Briess Organic 2-row malt
• 1/2lb Briess 60L crystal
  

Yeast:

• Wyeast 1056 - American Ale™
• Starter made on previous day using a small mash of 2-row
  

The Mash:

• start
• 14qt @ 170F
• settles @ 151
  
• rest 75 minutes
  
• mash out
• 6qt @ 212F
• settles @ 171
• rest 15 minutes
  
• sparge
• 14qt @ 171F

The Boil (90 minutes):

• 1.0oz Centennial (9.7aau) @ 60
• teaspoon of Irish moss @ 15
  
• 1.0oz Cascade (4.0aau) @ 15
• 0.5oz Cascade (4.0aau) @ 5
  
• Total: 45 IBU(ish)

The Finish:

• OG: 1.050
• To be dry hopped with 0.5oz Cascade (4.0aau) in secondary
• To be dry hopped with 0.5oz Cascade (4.0aau) in keg