Loved the last one. This one is based on beer 19 recipe. Increased the bittering hops very slightly. Changed the flavour hops.

4 gallons of water
300g Pale Malt (cracked)
2×1.5kg Pale Malt Extract (Brupaks)
12g Target Hops (12% AA) (Hops 1 – 90 mins)
17g Progress Hops (7.1% AA) (Hops 1 – 90 mins)

17g Cascade (Hops 2 – 85 mins) [TO DO: USE MORE?]

Working on the principle of 7 to 28g dry hops per gallon, will use 15g per gallon for dry hopping in two batches
70g Cascade (Hops 4 – Dry Hopping, 1 day into ferment)
17g Williamette (Hops 5 – Dry Hopping, 5 days into ferment)

Total fermentation time 10 days
Put malt in boil bag
Put bag in 4 gallons of cold water
Slowly raise temperature to 80C, move the boil bag up and down every 5 mins or so. Don’t let the mixture boil. Don’t squeeze just let water drip from it.
Remove from heat and dissolve malt extract
Bring to boil and add hops 1
After 85 minutes, add hops 2
Remove from heat after 90 minutes
Strain out hops and transfer to fermentation barrel. Add extra boiling water to make to 40 pints
Allow to cool (I let this just air-cool for about 8 hours)
Add brewers yeast

Allowed this 10 days to complete fermentation and then transfered to a king keg barrel (didn’t have time to bottle) with 125g of sugar boiled in water.

*SG before fermentation ???
*SG after fermentation ???
Boil – Sunday Aug 29th 2009
Bottled/Barrel –