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I've kicked this around on HomeBrewTalk a few times and decided to brew it. I did a base pale ale with 2 row and Vienna. I bitter hopped it and then split into 2-2.5 gallon batches and dry hopped with different hops in each. Bottle conditioned for 3 weeks and success with my over-40 team.
Recipe
7lbs 2-row
4lbs Vienna
Base bitter was Hallertau Blanc (1.5 oz) with an IBU of 34
RO water
US-05 yeast
First batch was dry hopped with more Hallertau Blanc (1.5 oz)
Second was dry hopped with Enigma and Medusa (1 and .5 oz)
Dry hop was scheduled to go only 3-5 days, but the hurricane in late August put thinks on hold. Dry hop was 10 days.
Starting gravity was a little low, but it finished lower as well (1.006). 5.1abv and slightly dry, but nice head retention and very drinkable.
I'll have to look at my notes, but that may be all was in there expect some Irish moss. Beer is as bright as a Helles.
If you wonder why I used those hops, I had a lot and have had them vacuumed sealed in the freezer for over a year.
Recipe
7lbs 2-row
4lbs Vienna
Base bitter was Hallertau Blanc (1.5 oz) with an IBU of 34
RO water
US-05 yeast
First batch was dry hopped with more Hallertau Blanc (1.5 oz)
Second was dry hopped with Enigma and Medusa (1 and .5 oz)
Dry hop was scheduled to go only 3-5 days, but the hurricane in late August put thinks on hold. Dry hop was 10 days.
Starting gravity was a little low, but it finished lower as well (1.006). 5.1abv and slightly dry, but nice head retention and very drinkable.
I'll have to look at my notes, but that may be all was in there expect some Irish moss. Beer is as bright as a Helles.
If you wonder why I used those hops, I had a lot and have had them vacuumed sealed in the freezer for over a year.
