My every-other-amber plan has gotten complicated because I have a some cascade hops that a friend grew that I want to use in an american pale ale. I want to use them soon because they are freshest now and I want to see what that's like. They're not exactly undried hops--they were green house dried for a couple of weeks. Still, I think their moisture content should be greater than ordinary hops and they are definitely 2006 hops from a source I've never used.

Here's a list of what I want to do in the near future:

• Christmas Beer
  
• Bavarian Wheat Beer
  
• Bohemian Pilsner (in December)
  
• the "fresh" hop pale ale
  
• variants on the amber

That's a lot of brewing. I'm not drinking the beer fast enough to keep up.

Here's the present plan on the Hop Harvest Pale Ale:

8.5 lbs. Maris Otter Malt
1 lb. british carastan (35L)
.25 lbs. carapils
1 oz. Target (10%AA, 2005 crop) 60 min
1 oz. "fresh" whole cascade hops FWH
1 oz. "fresh" whole cascade hops 2 min

Mashed at 152 degrees for 60 minutes, followed by a mash out at 167. Fermented with California Ale yeast.

I'm still considering the carapils, I may do anywhere from a half pound to none.