Humulus Lupus C-quel

2nd attempt at this IPA using this year's homegrown centennials. I am going to throw just a wee bit of Chinook in at 30 min since I have some left over from my last Pale Ale.

Grist:
10.5 lb Briess 2-row
.5 lb Briess Caramel 40
1.5 lb Weyermann Munich Malt

Hops:
60 min 3/4 oz Centennial
30 min 3/4 oz Centennial,1/4 oz Chinook
5 min 2 oz Centennial
Dry Hop 1 oz Centennial (7-10 dats)

Yeast:
S-05 Split yeast cake from Freckled Holstein ( the other half will ferment an Irish Red with a bit of honey)

Mash in 5 gallons 166 degree water, target 153, 75 minute mash.
Mash Out 3.5 gallons 160 degree water

Controlled fermentation @ 64 degrees 1 week
Ambient (basement temps 66-68 3 weeks)
condition @50 1 week

"Red"

Gobble gobble...Happy Turkey Day!

This is a malt forward, hop balanced red beer brewed for both Christmas and St Patrick Day. Simple enough recipe and put together to utilize the other half of the Freckled Holstein S-05 Yeastcake, strong enough to make a statement that it's not ONLY about hoppy beers in America.

Grist:
8lb Briess Pale Ale Malt
1lb Weyermann Cara Aroma
.5 lb Weyermann Cara Foam
.5lb Weyermann Mleanoidin

Hops:
1 oz Crystal FWH
1 oz Cascade 30 min

Other:
20oz  Honey @ flameout

Yeast:
Partial S-05 yeastcake

Mash In 4.5 gallons 165 degree water, target 154
Mash Out 3.25 gallons 160 degree water
Boil 60 min
Controlled fermentation 64 degrees 5 days, then ambient basement (66-68) for 15 days.
Condition @ 52 for 3 weeks