What are you brewing II ?

[hughman666]

just weighed up the grain bill for the following. it's different to how i normally do my APAs which are a 60/40 split in favour of the JW Trad Ale, but i've finished up my current sack with this bill. i'll be doing this one tomorrow:

3kg JW Exp Pils
2kg JW Trad Ale
0.250 JW Wheat

mash at 66c for 80 mins

90 minute boil

60 mins 16g Chinook
20 mins 14g cascade
15 mins 14g cascade
10 mins 28g cascade
5 mins 10g chinook

us56

i'm expecting this to come out a bit lighter in colour due to the reversal of the pils/ale in the grain bill. should be interesting...

 

[ale_snail]

ive got an amber ale bubbling away nicely as we speak

judging by the colour through the fermenter it looks really nice

 

[Screwtop]

Time to brew a stout.
I have made an oatmeal stout the last few years and feel it is time to brew a dry stout.

Can anyone point me to any good recipes or maybe something they have brewed themselves?

cheers
johnno

Try Tidal Pete he makes a cracker of a dry stout, might be willing to share the recipe.

 

[Screwtop]

Probably Sunday or Monday, Klsch for the QLD case swap.

Style: Klsch
Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.26 L
Estimated OG: 1.048 SG
Estimated Color: 3.3 SRM
Estimated IBU: 22.5 IBU
Brewhouse Efficiency: 70.0 % due to 13% wheat
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.70 kg Pilsner Malt (Weyermann) (1.7 SRM) Grain 86.2 %
0.75 kg Wheat Malt (1.8 SRM) Grain 13.8 %
30.00 gm Hallertauer [4.80%] (60 min) Hops 15.7 IBU
20.00 gm Saaz [4.00%] (20 min) Hops 5.3 IBU
15.00 gm Hallertauer [4.80%] (5 min) Hops 1.6 IBU
0.63 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) [Starter 1Yeast-Ale


Mash Schedule:
Total Grain Weight: 5.45 kg
----------------------------
Mash in - Protien Rest Add 16.61 L of water at 53.6 C 47.0 C 10 min
Intermediate Rest Heat to 60.0 C over 15 min 60.0 C 30 min
Saccarification Rest Heat to 70.0 C over 10 min 70.0 C 30 min
Mash Out Heat to 76.5 C over 10 min 76.5 C 15 min

 

[johnno]

Try Tidal Pete he makes a cracker of a dry stout, might be willing to share the recipe.

Thanks Screwtop. But I realised last night I had no flaked barley.

I'm in the process of putting an oatmeal recipe together now.

cheers
johnno

 

[Ross]

Banana Beer time again....
Hopburst mix, using up all my packaging overs... Amarillo, Cacade, Centeenial, Chinook, Colombus & Simcoe.

Banana Amber
American Amber Ale
Type: All Grain
Date: 2/06/2007
Batch Size: 27.00 L
Boil Size: 35.31 L
Boil Time: 90 min
Brewhouse Efficiency: 85.0

Amount Item Type % or IBU
3.20 kg Pale Malt, Maris Otter (5.9 EBC) Grain 63.7 %
1.00 kg Munich Malt II Dark (17.7 EBC) Grain 19.9 %
0.30 kg Cara-Pils/Dextrine (3.9 EBC) Grain 6.0 %
0.25 kg Caraaroma (256.1 EBC) Grain 5.0 %
0.25 kg Carared (Weyermann) (47.3 EBC) Grain 5.0 %
0.02 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 0.4 %
54.00 gm American Hopburst 6 mix (15 min)
60.00 gm American Hopburst 6 mix (5 min)
60.00 gm American Hopburst 6 mix (Aroma Hop-Steep 20 mins)
1.00 tsp Table Salt (Boil 90.0 min)
1.00 tsp Yeast Nutrient (Boil 10.0 min)
4.50 kg Banana flesh (Primary 5.0 days, added after gravity drops below 1020)
1 Pkgs American Ale/Windsor mix Yeast-Ale

Est Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.2%
Bitterness: 39.7 IBU
Est Color: 23.7 EBC Color: Color

Cheers Ross

 

[Ross]

& this one to follow...
Hopburst mix, using up all my packaging overs... = Bramling X, Challenger, EKG, 1st Gold, Fuggles, Northdown, Progress & Target

IPA Hopburst
English IPA
Type: All Grain
Date: 2/06/2007
Batch Size: 27.00 L
Boil Size: 35.31 L
Boil Time: 90 min
Brewhouse Efficiency: 85.0

Amount Item Type % or IBU
5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 74.1 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 14.8 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 7.4 %
0.20 kg Brown Malt (128.1 EBC) Grain 3.0 %
0.05 kg Chocolate Wheat (Weyermann) (817.6 EBC) Grain 0.7 %
64.00 gm UK Hop Burst 8 [7.10%] (20 min) Hops 23.2 IBU
64.00 gm UK Hop Burst 8 [7.10%] (15 min) Hops 19.0 IBU
64.00 gm UK Hop Burst 8 [7.10%] (10 min) Hops 13.9 IBU
64.00 gm UK Hop Burst 8 [7.10%] (5 min) Hops 7.6 IBU
102.00 gm UK Hop Burst 8 [7.10%] (Dry Hop 5 days) Hops -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1.00 tsp Table Salt (Boil 90.0 min) Misc
1 Pkgs US-56/Windsor Blend (Lallemand #-) Yeast-Ale

Est Original Gravity: 1.067 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.7 %
Bitterness: 63.7 IBU
Est Color: 20.9 EBC
Mashed at 64c - Batch Sparged

 

[micka]

About to brew a coopers aussie pale ale before I try to get into doing the whole grain mash thing.
I cant wait to get started.

 

[Jye]

APA this afternoon. A few odd amounts with the hops but Im using up whats left.

3.40 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 77.3 %
0.90 kg Munich I (Weyermann) (7.1 SRM) Grain 20.5 %
0.10 kg Crystal, Dark (Joe White) (110.0 SRM) Grain 2.3 %

24.00 gm Simcoe [12.00%] (20 min) Hops 19.6 IBU
10.00 gm Centennial [10.00%] (20 min) Hops 6.8 IBU

20.00 gm Simcoe [12.00%] (5 min) Hops 5.4 IBU
20.00 gm Amarillo Gold [8.40%] (5 min) Hops 3.8 IBU

10.00 gm Centennial [10.00%] (Dry Hop 3 days) Hops -
15.00 gm Simcoe [12.00%] (Dry Hop 3 days) Hops -
18.00 gm Amarillo Gold [8.40%] (Dry Hop 3 days) Hops -

0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1.00 items Chiller (Boil 30.0 min) Misc
10.00 gm Calcium Sulfate (Gypsum) (Mash 60.0 min) Misc
11.00 gm 5.2 (Mash 90.0 min) Misc

1 Pkgs Safale American US-56 Yeast-Ale

Beer Profile Estimated Original Gravity: 1.048 SG (1.045-1.060 SG)
Estimated Final Gravity: 1.014 SG (1.010-1.015 SG)
Estimated Color: 7.2 SRM (5.0-14.0 SRM) Color [Color]
Bitterness: 35.6 IBU (30.0-50.0 IBU) Alpha Acid Units: 2.3 AAU
Estimated Alcohol by Volume: 4.5 % (4.5-6.0 %)

 

[browndog]

An English IPA Hopburst hey Ross, that one should be very interesting indeed. Looking forward to it mate.

cheers

Browndog

 

[Weizguy]

Just about to sparge a 25 litre batch of Schneider weisse clone (per recipe from Protz/ Wheeler - Brew Classic Euro beers).
I have a pack of Wyeast W3638 in the kitchen.

Recipe added to the Recipe section.

Beerz
Must go, I hear the alarm/ timer.

Seth out

 

[Screwtop]

Banana Beer time again....

Cheers Ross

Heard all about the previous Banana Beer from Little Squares and Linz at the George IV in Picton.

Want to try this one Ross

 

[TidalPete]

Heard all about the previous Banana Beer from Little Squares and Linz at the George IV in Picton.

Want to try this one Ross

Rossco,

Loved the way your eyes lit up when you showed me all those (Frozen) peeled bananas. Looks like a real Banana Boat -- Viva Harry Belafonta :beerbang: :super:


:beer:

 

[browndog]

Rossco,

Loved the way your eyes lit up when you showed me all those (Frozen) peeled bananas. Looks like a real Banana Boat -- Viva Harry Belafonta :beerbang: :super:
:beer:

Hey mister tallyman tally me banana, me real tired and me want to go home.

 

[bconnery]

Dortmunder/Helles sort of thing. Inspired by the first lager thread to get in a brew a proper lager.



BeerSmith Recipe Printout - www.beersmith.com
Recipe: Dortmunder
Brewer: Mooshells
Asst Brewer:
Style: Dortmunder Export
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 31.01 L
Estimated OG: 1.050 SG
Estimated Color: 4.9 SRM
Estimated IBU: 24.7 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 85.1 %
0.50 kg Munich I (Weyermann) (7.1 SRM) Grain 10.6 %
0.10 kg Cara-Pils/Dextrine (2.0 SRM) Grain 2.1 %
0.10 kg Melanoidin (Weyermann) (30.0 SRM) Grain 2.1 %
30.00 gm Saphir [4.50%] (60 min) Hops 16.1 IBU
20.00 gm Saphir [4.50%] (30 min) Hops 8.2 IBU
25.00 gm Hallertauer [3.70%] (1 min) Hops 0.4 IBU
2 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager

 

[Weizguy]

Stone's Ruination Ale clone Mk II

Thanks to the gift of the correct varieties of hops (Magnum and Centennial) from Ross, I am having another go at this beer.

The first version with Chinook and Cascade was very popular at Trent's Oz wedding, and he promptly named it "Punch in the Face", due to the big hop hit.

Ruination Ale MkII (per Beersmith)

7.57 kg Pale Malt, Ale (IMC) (3.9 EBC) Grain 93.7 %
0.51 kg Caramalt (Joe White) (49.3 EBC) Grain 6.3 %
90.00 gm Magnum [13.50%] (60 min) Hops 75.0 IBU
45.00 gm Centennial [9.40%] (60 min) Hops 30.2 IBU
55.00 gm Centennial [10.00%] (0 min) (Aroma Hop-Steep) Hops -
80.00 gm Centennial [10.00%] (Dry Hop 5 days) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min)

The stats:
Batch size - 25 litres
Single infusion at 65 C for 60 min
Estimated Color: 13.5 EBC
Bitterness: 105.2 IBU
Estimated Alcohol by Volume: 7.5 %

Cheers, Ross. There will be a couple of bottles on their way at the appropriate time.

Beerz
Seth

 

[Ross]

Stone's Ruination Ale clone Mk II

Thanks to the gift of the correct varieties of hops (Magnum and Centennial) from Ross, I am having another go at this beer.

The first version with Chinook and Cascade was very popular at Trent's Oz wedding, and he promptly named it "Punch in the Face", due to the big hop hit.

Ruination Ale MkII (per Beersmith)

7.57 kg Pale Malt, Ale (IMC) (3.9 EBC) Grain 93.7 %
0.51 kg Caramalt (Joe White) (49.3 EBC) Grain 6.3 %
90.00 gm Magnum [13.50%] (60 min) Hops 75.0 IBU
45.00 gm Centennial [9.40%] (60 min) Hops 30.2 IBU
55.00 gm Centennial [10.00%] (0 min) (Aroma Hop-Steep) Hops -
80.00 gm Centennial [10.00%] (Dry Hop 5 days) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min)

The stats:
Batch size - 25 litres
Single infusion at 65 C for 60 min
Estimated Color: 13.5 EBC
Bitterness: 105.2 IBU
Estimated Alcohol by Volume: 7.5 %

Cheers, Ross. There will be a couple of bottles on their way at the appropriate time.

Beerz
Seth

Hi Seth,

Just 75gm of Magnum gave me over 100 IBU's in a similar sized batch :unsure: as Ruination should only be bittered with Magnum & finished with Centeenial - That saying, really looking forward to trying it & seeing what difference it makes. :super:

Cheers Ross

 

[kirem]

18L OG 1053
3.5kg Bairds GP malt
0.5kg IMC munich
60min mash at 67degC

IBU 31
23gm Fuggles 60min
23gm EKG 30min
23gm Styrian Goldings flame out

Burtonised the water with gypsum, epsom salts and chalk

Trialled the new chiller setup - using the heat exchange part of my HERMS as a chiller. Without turning on the chillout, dropped from boiling to 30deg in about 5mins!

Yeast -Nottingham - 18 degC

Fermenter - shallow open (with lid but not air locked)

 

[Weizguy]

Hi Seth,

Just 75gm of Magnum gave me over 100 IBU's in a similar sized batch :unsure: as Ruination should only be bittered with Magnum & finished with Centennial - That saying, really looking forward to trying it & seeing what difference it makes. :super:

Cheers Ross

Oops, Ross.

I just checked and my Beersmith is using the Garetz calculation, which has worked well for me in the past.
I changed it to the Rager calc.

Hmmm, there's a big difference between 105 IBUs (which is why I added the extra Centennial, as the recipe states) and 189 IBU, per Rager.

No prob either way, I suppose, as humans cannot taste bitterness in excess of 100 IBU (I'm told).

This will make it interesting...pm coming your way, Ross.

Seth out

(* time for me to check out the Bitterness calculation thread, I think)

 

[glennheinzel]

Winter saison.

Missed predicted OG as I got 1.075. Pitched the yeast 22 hours ago and it has already dropped to 1.49. Keeping it at 27 degrees celcius will help the fermentation! Hopefully it will run its course by the time my wife gets sick of the smell...

PS. I'm looking forward to using a bigger brew pot so that I get better hop utilisation.


General
--------------------------------------------------------------------------
Category: Belgian and French Ale
Subcategory: Saison
Recipe Type: Extract
Batch Size: 20 liters
Volume Boiled: 7 liters
Mash Efficiency: 72 %
Total Grain/Extract: 4.25 kg.
Total Hops: 112.0 g.
Calories (12 fl. oz.): 280.1


Ingredients
--------------------------------------------------------------------------
.25 kg. German Light Munich
.5 kg. German 2-row Pils
2.5 kg. Dry Extra Light Extract
.5 kg. Malto Dextrin
.5 kg. Corn Sugar
60 g. East Kent Goldings (Pellets, 5.5 %AA) boiled 60 minutes.
30 g. East Kent Goldings (Pellets, 5.5 %AA) boiled 20 minutes.
12 g. Fuggle (Pellets, 4.75 %AA) boiled 5 minutes.
10 g. Saaz (Whole, 5.00 %AA) boiled 3 minutes.
Yeast: White Labs WLP565 Belgian Saison I

Notes
--------------------------------------------------------------------------


Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.070
Terminal Gravity: 1.014
Color: 3.67 SRM
Bitterness: 34.8 IBU
Alcohol (%volume): 7.5 %

 

[Doc]

Winter saison.

Missed predicted OG as I got 1.075. Pitched the yeast 22 hours ago and it has already dropped to 1.49. Keeping it at 27 degrees celcius will help the fermentation! Hopefully it will run its course by the time my wife gets sick of the smell...

PS. I'm looking forward to using a bigger brew pot so that I get better hop utilisation.
General
--------------------------------------------------------------------------
Category: Belgian and French Ale
Subcategory: Saison
Recipe Type: Extract
Batch Size: 20 liters
Volume Boiled: 7 liters
Mash Efficiency: 72 %
Total Grain/Extract: 4.25 kg.
Total Hops: 112.0 g.
Calories (12 fl. oz.): 280.1
Ingredients
--------------------------------------------------------------------------
.25 kg. German Light Munich
.5 kg. German 2-row Pils
2.5 kg. Dry Extra Light Extract
.5 kg. Malto Dextrin
.5 kg. Corn Sugar
60 g. East Kent Goldings (Pellets, 5.5 %AA) boiled 60 minutes.
30 g. East Kent Goldings (Pellets, 5.5 %AA) boiled 20 minutes.
12 g. Fuggle (Pellets, 4.75 %AA) boiled 5 minutes.
10 g. Saaz (Whole, 5.00 %AA) boiled 3 minutes.
Yeast: White Labs WLP565 Belgian Saison I

Notes
--------------------------------------------------------------------------
Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.070
Terminal Gravity: 1.014
Color: 3.67 SRM
Bitterness: 34.8 IBU
Alcohol (%volume): 7.5 %

Fantastic Rukh.

Sounds like that slug of yeast is doing you well. Did you start the ferment lower and let it work up to 27degC ?

Doc

 

[Peter Wadey]

Double brewday last weekend - Vienna & a Bock.
After doing a stocktake this weekend I can see a 'Bitsa' Imperial Stout coming on.

Rgds,
Peter

 

[glennheinzel]

Hey Doc,

That slug of yeast is just what the doctor ordered!

I pitched it at 28 degrees because I figured (aka "hoped") that a relatively low air temp in the kitchen would help keep the wort fermentation temp under control.

I've been right so far, however a bit more temperature would be nice because Saison Dupont is brewed at about 35 degrees celcius and there are other advocates of a higher temp out there-
www.whitelabs.com/beer/homebrew_strains_wlp565.html

Cheers,

Rukh

 

[mje1980]

Yesterday brewed "Angry sea bitter". Mostly MO, with a touch of cara aroma, and 100g dark xtal. The cara aroma adds a nice colour. All challenger hops, love them. Going to use west yorkshire ale yeast.

 

[kook]

Just doughed in a pseduo kolsch. First brew at my new house. So convenient being able to put the HLT on timer, wake up and just dough in.

The brew is actually for SWMBO's Dad, but if it goes down well I'll do a 50 litre batch for our wedding.

 

[warrenlw63]

Up early tomorrow morning to do this one. A bastardised version of Kong's Hackney Bitter. Many thanks to The Drunk Arab for the TTL yeast. :beerbang:

HUH Bitter (Hacked Up Hackney)

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

08-A English Pale Ale, Standard/Ordinary Bitter

Min OG: 1.032 Max OG: 1.040
Min IBU: 25 Max IBU: 35
Min Clr: 9 Max Clr: 36 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 7.39
Anticipated OG: 1.038 Plato: 9.40
Anticipated EBC: 22.1
Anticipated IBU: 29.6
Brewhouse Efficiency: 82 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 64.52 L
Pre-Boil Gravity: 1.029 SG 7.34 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
1.4 0.10 kg. Baird's Pale Chocolate UK 1.033 500
40.6 3.00 kg. Barrett Burston Ale Malt Australia 1.038 4
47.4 3.50 kg. Baird's Maris Otter Pale Ale UK 1.037 7
2.6 0.19 kg. Flaked Oats America 1.033 5
2.7 0.20 kg. Baird's Dark Crystal UK 1.034 260
1.4 0.10 kg. Baird's Crystal UK 1.034 145
2.7 0.20 kg. Weyermann Caramunich III Germany 1.037 187
1.4 0.10 kg. Weyermann Melanoidin Germany 1.037 93

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Wye Target Pellet 9.00 17.8 60 min.
30.00 g. First Gold Pellet 7.70 4.1 15 min.
30.00 g. First Gold Pellet 7.70 7.7 30 min.
30.00 g. Northdown Plug 5.80 0.0 0 min.
30.00 g. First Gold Pellet 7.70 0.0 0 min.
30.00 g. Northdown Plug 5.80 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1469 West Yorkshire


Water Profile
-------------

Profile: Burton On Trent
Profile known for: Strong Pale Ales

Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm

pH: 8.33


Mash Schedule
-------------

Mash Name: straight infusion

Total Grain kg: 7.39
Total Water Qts: 22.98 - Before Additional Infusions
Total Water L: 21.75 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 15.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Conversion 5 90 67 67 Infuse 74 21.75 2.94


Total Water Qts: 22.98 - After Additional Infusions
Total Water L: 21.75 - After Additional Infusions
Total Mash Volume L: 26.68 - After Additional Infusions

All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.


Notes
-----

Added to water;

40g Gypsum

16g Bicarb Soda

1 tsp Epsom Salts



Zero minute hop additions will be bagged and added to the cubes.





Warren -

 

[Stuster]

Looks good, Warren. Is this your first time with the West Yorkshire yeast? I'm interested in how it compares to the Ringworm yeast?

 

[warrenlw63]

Yeah, first time Stuster. Seems to be firing nicely when I'm stepping it up in starters. Settles like the proverbial brick on the bottom too. :blink:

Love Ringwood but I'm proably guilty of over-use the last couple of years. Be nice to try another strain. I'll probably go some London III up the track too.

Warren -

 

[Trough Lolly]

Heading downstairs to the cellar to weigh in the grains for a Dortmunder tonight - 3 x 1.25L pet bottles of Wyeast 2000 starter are working up nicely in the garage...My recipe is in the recipe section, oddly enough!
Cheers,
TL

 

[tangent]

Trying a RyePA

Only starting with 1kg of malted rye and 50gms of crystal rye.

Fermentables
Ingredient Amount % When
Australian Pale Ale Malt 4.00 kg 46.8 % In Mash/Steeped
Australian Dark Munich 2.00 kg 23.4 % In Mash/Steeped
German Rye Malt 1.00 kg 11.7 % In Mash/Steeped
German Vienna Malt 1.00 kg 11.7 % In Mash/Steeped
German CaraRed 0.50 kg 5.8 % In Mash/Steeped
UK Crystal Rye Malt 0.05 kg 0.6 % In Mash/Steeped


Hops
Variety Alpha Amount Form When
US Nugget 9.0 70 g Bagged Whole Hops 60 Min From End
US Cascade 6.0 5 g Pelletized Hops 30 Min From End
US Cascade 6.0 5 g Pelletized Hops 15 Min From End
US Cascade 6.0 5 g Pelletized Hops 10 Min From End
US Cascade 6.0 10 g Pelletized Hops 5 Min From End
US Cascade 6.0 20 g Pelletized Hops 1 Min From End
US Cascade 6.0 30 g Pelletized Hops At turn off

Yeast
DCL US-56

Hopefully it'll be big and juicy.
Any comments on the hop schedule are welcome.
I'm just trying to get rid of excess nugget and cascade.