Recipe Type: All Grain
Yeast: Wyeast 1272 american ale II
Yeast Starter: yes
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.064
Final Gravity: 1.011
IBU: 75
Boiling Time (Minutes): 75
Color: 9 SRM
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: no
Secondary Fermentation (# of Days & Temp): 12
Tasting Notes: huge piney hop aroma with a very subtle background of dark fruits from the C-120

13 lbs - American two-row (94%)
6 oz - biscuit malt (3%)
6 oz - C-120 (3%)
Mash 1 hour at 66C (151F)

FWH - .75 oz Cascade @ 9.1 aau
60 min addition: 0.25 oz centennial at 10.8 aau, 0.25 oz CTZ @ 16 aau
30 min addition: 0.25 oz centennial at 10.8 aau, 0.25 oz CTZ @ 16 aau
15 min addition: 0.25 oz centennial at 10.8 aau, 0.25 oz CTZ @ 16 aau
Flameout: 1.25 oz cascade @ 9.1 aau
irish moss @ 10 mins
Cool wort
primary at 20C for 2 weeks or until yeast has settled.
Dry hop with 1 oz Centennial, 1 oz CTZ for 12 days.