My oldest is getting married towards the end of September, the caterer told him that he could have any beer he wanted included in the package, as long as it was Miller, Lite, Bud or Bud Light 
He asked if he could bring another beer to serve and they said sure, so he decided he wanted to make an IPL. Since I don't currently have an IPA we've made at home, we went ahead and did a double batch and are fermenting one as a lager and the other as an ale.
Milling the grain:
This was based on a beer we brewed before, and served as a cask conditioned beer at a homebrew club picnic two years ago. It features the new-ish German developed and grown hops that have an American-quality to them, citrus and fruity: Huell Melon, Hallertau Blanc, and Mandarina Bavaria.
OG: 1.065 (hit it exactly - woot!)
Mash Temp: Target was 150F, ended up at 152F so we extended the mash time to 75 minutes to compensate
IBU: 63
SRM: 9
Batch Size: 11 gallons
Grain Bill:
20 lbs (69%) Brewers Malt (two row)
6 lbs (21%)Munich Malt (10L)
2 lbs (7%) Wheat Malt
1 lb (3%) Caramel 60L
Hop Schedule:
2 oz Hallertau Blanc (7.3% AA) in the mash
1 oz Pacific Gem (13.9% AA) first wort 60 min
2 oz Huell Melon (6.1% AA) 20 min
2 oz Mandarina Bavaria (8.2% AA) 10 min
2 oz Hallertau Blanc 10 min
2 oz Mandarina Bavaria 5 min
2 oz Huell Melon 5 min
Dry Hop:
1 oz each of Muell Melon, Mandarina Bavari and Hallertau Blanc in each split batch (total of 6 oz)
Yeast:
German Lager and German Bock Lager (White Labs) for the lager
American West Coast BRY-97 (Danstar) for the ale
For the lager, we chilled to 45F, pitched the yeast and will let it rise to 50F and ferment there for a month. Towards the end of that fermentation, we'll throw in the dry hops for around five days. Rack and lager for another month+ and then keg.
For the ale, we're fermenting at 65F for a couple of weeks, will dry hop in the primary for five days, rack and cold crash and age for a couple of weeks and keg/bottle.
He asked if he could bring another beer to serve and they said sure, so he decided he wanted to make an IPL. Since I don't currently have an IPA we've made at home, we went ahead and did a double batch and are fermenting one as a lager and the other as an ale. Milling the grain:
This was based on a beer we brewed before, and served as a cask conditioned beer at a homebrew club picnic two years ago. It features the new-ish German developed and grown hops that have an American-quality to them, citrus and fruity: Huell Melon, Hallertau Blanc, and Mandarina Bavaria.
OG: 1.065 (hit it exactly - woot!)
Mash Temp: Target was 150F, ended up at 152F so we extended the mash time to 75 minutes to compensate
IBU: 63
SRM: 9
Batch Size: 11 gallons
Grain Bill:
20 lbs (69%) Brewers Malt (two row)
6 lbs (21%)Munich Malt (10L)
2 lbs (7%) Wheat Malt
1 lb (3%) Caramel 60L
Hop Schedule:
2 oz Hallertau Blanc (7.3% AA) in the mash
1 oz Pacific Gem (13.9% AA) first wort 60 min
2 oz Huell Melon (6.1% AA) 20 min
2 oz Mandarina Bavaria (8.2% AA) 10 min
2 oz Hallertau Blanc 10 min
2 oz Mandarina Bavaria 5 min
2 oz Huell Melon 5 min
Dry Hop:
1 oz each of Muell Melon, Mandarina Bavari and Hallertau Blanc in each split batch (total of 6 oz)
Yeast:
German Lager and German Bock Lager (White Labs) for the lager
American West Coast BRY-97 (Danstar) for the ale
For the lager, we chilled to 45F, pitched the yeast and will let it rise to 50F and ferment there for a month. Towards the end of that fermentation, we'll throw in the dry hops for around five days. Rack and lager for another month+ and then keg.
For the ale, we're fermenting at 65F for a couple of weeks, will dry hop in the primary for five days, rack and cold crash and age for a couple of weeks and keg/bottle.
