Jacob

Recipes 

I picked up some summit whole hops from the Not-so-local HBS on my last visit to St. Louis and decided to try another double/imperial IPA with the leftovers I had sitting around. Here's what I came up with:
17 lbs. 2-row
0.5 lbs. crystal 20L
0.5 lbs. crystal 60L

1 oz. magnum FWH
1 oz. summit 60 min
1 oz. summit 45 min
1 oz. summit 30 min
0.5 oz. magnum 15 min
0.5 oz. centennial 15 min
0.5 oz. magnum 0 min
1 oz. cascade 0 min

I haven't decided what to dry-hop with yet, probably centennial and cascade.

I used yeast that I cultured from some bottles of Bell's two-hearted, I hope it's up to the task.

For some reason I was an idiot and decided not to use my hop boil bag. After failing miserably in trying to get this in a carboy using a racking cane and funnel I just dumped in my plastic fermenter.
Starting gravity was 1.098