Just brewed an anchor steam partial mash recipe from my local homebrew shop. On a whim, and inspired by the Dogfish 60 minute IPA I had in Chicago last week, I decided to add about an extra ounce of Cascade in small increments throughout the boil. Brew went great, though still waiting for airlock activity after 8 hours at 65 degrees. When I tasted it before I pitched the yeast, it was a force to be reckoned with, the bitterness was pleasing, kinda like a 3 floyd's alpha king.
I love the mouthfeel of anchor steam, but I wanted a little more bitterness and floral hoppiness...anyone think I should dryhop to balance the bitter with some more floral notes as well?
5 gallon batch
• 7 lbs. pale malt extract
• 8 oz. crystal malt, 40° Lovibond
• 2 oz. Northern Brewer hops (8.8% alpha acid) 60 min.
• 1 oz. Cascade hops (5.2% alpha acid) in small increments throughout the boil, from 45 min - 15 min...
• 1 oz. Cascade hops (5.2% alpha acid) 10 min.
• 1 tsp. Irish moss for 15 min.
• WLP810 White Labs liquid San Francisco Lager Yeast