Saturday I'm going to make 10 gallons of beer. The simple plan is to make an IPA and a Pale Ale. I'll make 9 gallons of wort for IPA and dilute a portion for Pale Ale.

Recipe:

21 pounds of Maris Otter malt

1.25 60L bristish crystal

1 oz. Simcoe, FWH

1 oz. Cascade (whole leaf), FWH

1 oz. Magnum, 75 minutes

1 oz. Cascade (whole leaf), 30 seconds

The mash will be 1.25 qts/pound at 149 for 60 and then mashed out to 167.

I'm going to use a blend of safale 04 and 05, their american and british, from a starter, which I'm going to make shortly.

IPA: 1.067, 77% AA, 59 IBU, SRM 9.7

Pale Ale: 1.047, 77% AA, 42 IBU, SRM 6.8

For such well attenuated beer, I worry that that will be too bitter. But I don't think so because bitterness from FWH is soooo nice. 

Now I need to seriously hit my brewery with wild yeast killer.