90 min boil
.985 bitterness ratio
Amt Name %/IBU
9lbs Pale Malt (2 Row) US (2.0 SRM) 69%
3lbs Pale Malt, Maris Otter (3.0 SRM) 23 %
9.6 oz Caramel Malt - 60L (Briess) (60.0 SRM) 4.8 %
8.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) 4.0 %
0.50 oz Chinook [13.00 %] - Boil 60.0 min 21.6 IBUs
1.00 oz Mosaic [12.50 %] - Boil 20.0 min 25 IBUs
2.00 oz Mosaic [12.50 %] - Boil 5.0 min 16.6 IBUs
1.00 oz Cascade [5.50 %] - Dry Hop 0.0 Days 0.0 IBUs
1.00 oz Mosaic [12.50 %] - Dry Hop 0.0 Days 0.0 IBUs
Bottled this batch today and am pleased with how it turned out thus far. Initial impression is very strong grapefruit flavor and aroma. I fermented with a repitch of 1272 fermented cool (65/66) and then dry hopped with roughly 1oz Cascade and 1oz Mosaic (didn't break out the scale and eyeballed it) and let it sit at room temp (72) and dry hop for 5 days then cold crashed for two. I carbed it on the high side (2.6 vols) and am really looking forward to the first real taste test in a couple weeks. This batch went from 1.062 to 1.010 on the mark = 6.8% ABV.
I followed the above recipe for the most part (variation of what I posted a few pages back) but instead of 2oz at 5min, I had a 1lb bag of mosaic staring at me with 30 min left in the boil and decided to take 1oz split and throw a bit in every 5 minutes till flameout and only did 1oz at 5. Threw another handful at flameout as well for good measure.... I need to be careful on brew days with a big ole bag of hops sitting next to me. I get crazy ideas. So far this one has turned out (and looks/smells) great.