Session IPA

Malt Bill

• 5# Marris Otter
• 0.5# Biscuit Malt
• 0.5# Caramel 20L
• 0.5# Caramel 40L
• 0.5# Caramel 60L

Hops

• 1 oz. Leaf Amarillo 7.1% Alpha, Beta 5.6% – for 60 min
• 0.5 oz.Leaf Cascade 7.2% Alpha, 7.5% Beta – for 10 min
• 0.5 oz. Leaf Citra 12.9 Alpha, 3.7% Beta – for 10 min
• the other half ounces of the Citra and Cascade will be added after several days of fermentation for the dry hopping. These will be left in for 3-4 days.

Mashing started at 157 deg F

Initial Brix: 10.9 at a bit over 11 deg. C

 

Oatmeal Porter

Malt Bill

• 4# American 2-row
• 0.5# Caramel 90L
• 0.5# Aromatic
• 0.5# Roasted Barley
• 0.5# Pale Chocolate Malt
• 0.25# Dehusked Carafa III
• 1# Oatmeal

Hops

Added throughout the boil, with about 10% added at flame-out

• 1 oz. Leaf UK East Kent Golding 5.9% Alpha, 2.9% Beta
• 1 oz. Pellet German Spalt 2.6% Alpha, 5.2% Beta

Initial Brix 10.1 at about 11 deg. C

Overall temperature 64 degree outside when I started, cooling to 52F.