A winter classic. For many years I used to brew this around Christmas using the 2006 edition. Been quite a few years since and I am using the 2013 recipe this year. Comparing the two years you can see that the hopping is almost twice as much in the newer version demonstrating the trend of hoppier beers over the years. I don’t know what it is with me and WLP001 it just doesn’t seem to flocculate all that well for me. Eight days in and  krausen is still lingering even though it had reached finishing gravity. Went and did my first dose of dry hops anyway and it seemed to help settle that out. Will add the second dose in the keg using some tea balls. I’m never really satisfied with my dry hopping outcomes. I’m hoping that dry hopping in the keg will capture those aromas without the off gassing that happens in the fermenter.

6 gallons

Estimated OG: 1.065
Estimated FG: 1.011
Estimated Color: 12.8 SRM
Estimated IBU: 65 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 7.2%

Grain
14 lbs Pale Two Row (2.0 SRM) 83.6%
2 lbs Crystal 60 (60.0 SRM) 11.9%
12 oz Carapils (2.0 SRM) 4.5%

Schedule
60 minute Boil
28.00 g Chinook [13.0%] – Boil 60 min 35.9 IBUs
28.00 g Chinook [13.0%] – Boil 15 min 17.8 IBUs
42.00 g Cascade [5.5%] – Boil 15 min 11.3 IBUs
42.00 g Cascade [5.5%] – Boil 0 min 0 IBUs
28.00 g Chinook [13.0%] – Boil 0 min 0 IBUs
28.00 g Cascade [5.5%] – Dry hop 3 days
28.00 g Chinook [13.0%] – Dry hop in keg

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
Half RO water
Half Ventura water(high bicarbonates and sulfates)
6 g Calcium Chloride added to mash water
Mash in 6.5 gallons water 157F and let stabilize to 148F for 60 min
Batch Sparge 4 gallons cold

Yeast
WLP 001 Cal Ale 2L starter