Well, yesterday's indecision is over. Thursday's session will be an IPA. I'll mash 11 lbs. Warminster Maris Otter, .5 lbs. each german wheat malt, Dingemann's caravienne and Paul's 10-20L crystal with 5 1/4 gallons of water at 148 degrees for 2 hours and mash-out at 167. What?! Oh yes, I said it and I meant it. I have a theory that maris otter, because of it's low enzyme content, needs longer to convert. Moreover, I'm fermenting with California V ale yeast, so I'm going to push attenuation from this mass. (The Cali V ale yeast attenuates 70-75%, and I would like to acheive at least the upper end of that range.)

The hops will be a blend of cascade and amarillo: 1 oz. each at 60 min, .5 oz. amarillo at 30, .5 each at 15, and dry hopped with one ounce of cascade; that, anyway, is the plan, but I may well revoke it and do some first wort hopping with an ounce of amarillo and half an ounce of cascade.