10 gallon batch split between two fermenters. One an IPA and the other a Pale Ale
Malt bill:
18 lbs pale malt
1 lb Crystal 20
0.5 lb Special B
0.5 lb Melanoidin
0.5 lb Carapils
2 lb cane sugar
Mashed at 149F for 40 minutes and 154F for 30 minutes
Hops:
First wort Hop: 2oz Homegrown Nugget
60 min: 1 oz Chinook
40 min: 1 oz Cascade
10 min: 1 oz Cascade
1 min: 2 oz Citra
1 min: 2 oz Williamette
1 min: 2 oz Cascade
Fermenter #1 (IPA)
White Labs San Diego Super Yeast
OG 1.070
FG 1.014
Dry Hop(seven days):
1 oz Citra
1 oz Williamette
1 oz Cascade
Keg Hop:
1/2 oz Citra
1/2 oz Williamette
1/2 oz Cascade
Fermenter #2 (Pale Ale)
US-05 dry yeast
4.5 gallons of wort diluted to 5.5 gallons with water
OG 1.057
FG 1.008
No dry hop or keg hop
Additives:
2 whirfloc tablets added with 15 minutes left in the boil
2 tsp Wyeast Yeast Nutrient added with 15 minutes left in the boil
2 tsp Gypsum and 1 tsp CaCl2 mash and boil