matt76's Brewdays

[matt76]

Kegging: AG#101 "Mustang" American Amber Ale

About 11.5L in the keg as usual, fined with gelatin in the keg then purged and closed transfer. It finished at 1.015, a little higher than I expected - I recall when I mashed in I forgot to drop the kettle down from 70 to 67degC so the mash started a little warmer than normal which might explain it, or it could be just one of those things. Nevertheless it's a good time of year to have a very tasty and sessionable beer on tap

Colour = Amber
Aroma = Hoppy
Taste = Nice balance of caramel maltiness against hop flavour and aroma. Maybe just a touch too much bitterness? Have to see... It might just be a bit of hop bite from the dry hop.

pH = 4.5
OG = 1.044
FG = 1.015
Apparent Attenuation = 66%

ABV = 3.8%
SRM = 10 (Amber)
IBU = 50 (Rager)

 

[matt76]

AG#102 "Waning Gibbous" Chocolate Stout

I've taken my AG#100 Tropical/American Stout and revamped it as a Chocolate Stout - I've never used Cacao Nibs before so fingers crossed. I've also increased the mash temp from my standard 67degC to 70degC for even more body.

I roasted 125g cacao nibs for 15mins at 125degC then split them into 40g + 45g + 40g to add to the mash, boil and primary fermentation respectively.

Nibs before roasting...

...and after.

15L tap water, 1.25ml lactic acid 80%, 2g CaCl, half a Campden tablet, giving:
Calcium 154
Chloride 99
Sulfate 41
Alkalinity 261

2000g Maris Otter
125g Roasted Barley
125g Chocolate Malt
125g Chocolate Rye Malt
125g Carared
125g Dark Crystal Malt 80L
125g Extra Dark Crystal Malt 160L
125g Special B Malt
40g Cacao Nibs
2.915kg Total

7 Speciality malts in there!

4.5 hour full-volume no-sparge mash @ 70degC

Boil 30mins:
15g Magnum 10.0% AAU 30mins
21g Northdown 7.0% AAU 5mins
45g Cacao Nibs 5mins
1/4 Britewort tablet 5mins

11.0L in the FV plus 1.7L crud which will yield a little extra once it's settled out. In the brew fridge at 20.0degC.

Pitched a full pack (11g) of BRY-97 along with the remaining 40g Cacao Nibs - I've dry hopped at yeast pitch in the past so I don't see why not add the cacao nibs here too.

The hydrometer sample I took was super dark and tasted beautifully rich and chocolately!

43.4 SRM - Black!
26.4 IBUs Rager
OG 1.056

I'm not quite sure where it'll end up, perhaps somewhere around 1.020 and 4.5% ABV.

 

[matt76]

AG#103 "Blame It On The General" Pale Ale

My hoppy pale ales, while OK, haven't quite hit the mark of late so I'm mixing it up and trying some CML "Tropical England" hop mix for different.

The grist and hopping schedule I've used a couple of times before (AG#90 & AG#98). When fermented with Lallemand Verdant IPA it seems to result in a nice haze, probably due to the oats.

15L tap water, 17.5ml CRS, half a Campden tablet, giving:
Calcium 120
Chloride 117
Sulfate 150
Alkalinity 45

1000g Maris Otter
500g Vienna Malt
250g Carapils
250g Flaked Oats
2.00kg TOTAL

2hr full-volume no-sparge mash @ 67degC

Boil 30mins:
10g of Magnum 11.0% AAU for 30mins
1/4 Britewort tablet 5mins

Whirlpool 20mins, starting at 95degC, finished at 85degC
20g CML "Tropical England" hop mix 6.0% AAU

Pitched a vitality starter made with 50g light DME, 500ml water and a full 11g pack of Lallemand Verdant IPA.

Dry hopped with 20g Tropical England at yeast pitch and will do a short-cool dry hop post fermentation with a further 40g.

4.1 SRM - Pale
17 IBUs Rager / 25 IBUs SMPH
OG 1.040

Not sure exactly where it will end up, probably in the 1.010-1.015 region so around 4% ABV - the strike water was a couple of degrees warmer than normal when I mashed in which might hurt attenuation a bit, but then again adding a dry hop at yeast pitch might encourage a bit of hop creep.

 

[matt76]

Fermentation Update: AG#103 "Blame It On The General" Pale Ale

Just trying a bit of impromptu pressure fermenting

 

[matt76]

AG#104 "Thunderbolt" American Brown Ale

Inspired by the American Brown Ale Appreciation thread I thought I'd try a style I've never made before. I already have a "Mustang" American Amber Ale so here's "Thunderbolt" American Brown Ale to compliment it.

The grist is the same as my recent Czech Amber (actually quite dark) Lager, though obviously I've changed the water treatment, hops and yeast to suit. I think this grist already has just the right balance of dark caramel and chocolate flavours, and from the pics and videos I've seen of ABA the colour hits the mark too: dark, black at a glance but actually brown like Coca-Cola when you look closer.

15L tap water, 10ml CRS, half a Campden tablet, giving:
Calcium 120
Chloride 83
Sulfate 103
Alkalinity 162

1000g Maris Otter
500g Vienna Malt
250g Amber Malt
250g Carapils
125g Dark Crystal Malt
125g Chocolate Rye Malt
2.25kg TOTAL

Overnight full-volume no-sparge mash, 9h45m @ 67degC

Boil 30mins:
10g Magnum 10.0% AAU for 30mins
10g of Centennial 9.9% AAU for 15mins
10g of Centennial 9.9% AAU for 10mins
10g of Centennial 9.9% AAU for 5mins
1/4 Britewort tablet 5mins

Collected about 11.5L clear wort - it tasted chocolately as expected and more bitter than I expected for the fairly modest hopping.

Pretty sure that's aerated enough!

Pitched a vitality starter made the day before with 50g light DME, 500ml water and a full 11g pack of Lallemand BRY-97.

17 SRM - Dark brown, like Coca-Cola
30 IBUs Rager / 31 IBUs SMPH
OG 1.045
Expect it to end up about 1.013 and 4.3% ABV.

 

[matt76]

AG#105 "Two Pints of Lager and a Packet of Saaz" Czech Pils

I originally planned this as a double decoction mash after being inspired by The Malt Miller's recent video series with Budvar. But life keeps getting in the way (I haven't brewed for a month!) so the decoction mash will have to wait for another day and I did it my normal way.

The hopping is the same as my AG#96 Czech-ish Pils and uses a while 100g pack of Saaz, but I've gone for a more traditional malt and yeast. Technically it's a SMASH (only my second ever!) but I think that's selling Czech Pils a bit short.

15L tap water, 5.0ml Lactic Acid 80%, 2g CaCl, half a Campden tablet, giving:
Calcium 155
Chloride 100
Sulfate 41
Alkalinity 88

2000g Weyermann Bohemian Pilsner Malt
2.00kg TOTAL

250min full-volume no-sparge mash @ 67degC

Boil 30mins:
50g of Saaz 2.6% AAU for 30mins
25g of Saaz 2.6% AAU for 15mins
1/4 Britewort tablet 5mins

Whirlpool/Hopsteep 15mins @ 90->80degC:
25g of Saaz 2.6% AAU

The ground water is super cold at the moment so I managed to get the wort down to my pitching temperature of 10ºC with just a couple of extra minutes chilling than normal.

Pitched a full pack of Wyeast 2278 - it was a few months old so I woke it up in 2 successive 1L starters which in theory gives me the 200B cells needed. I'd crashed it out in the fridge but left it a few days longer than ideal (about a week) but it seems to have got going within 18 hours so happy enough.

And that's it, I'm gonna leave it there at 10ºC for a month - no ramp up or anything like that as recent experience suggests this can produce subtle esters. Low and slow is the name of the game

3.4 SRM - Pale
33 IBUs Rager / 27 IBUs SMPH
OG 1.042

Expect it to end up about 1.010 and 4.2% ABV.

 

[matt76]

AG#106 Flat Spin IPA

This is basically the "Green Flash IPA" recipe from the AHA website, modified a bit to suit my style.

A few challenges:

First, my AG#105 lager is still fermenting in the brew fridge so I'll need to go old school and ferment this one at room temperature.

Second, I bought a few packs of only-just-out-of-date White Labs WLP001 which I've woken up in a starter and will hopefully be OK.

Third, I want to harvest the yeast afterwards which makes dry hopping problematic so I decided to throw the dry hop into th whirlpool along with all the other flameout hops.

15L tap water, 15ml CRS, 2g gypsum, half a Campden tablet, giving:
Calcium 151
Chloride 106
Sulfate 208
Alkalinity 84

1000g Maris Otter
500g Vienna Malt
250g Carapils
250g Amber Malt
2.00kg TOTAL
5hr full-volume no-sparge mash @ 67degC

Boil 30mins:
10g of Simcoe 13% AAU for 30mins
10g of Columbus 14.3% AAU for 30mins
10g of Simcoe 12.5% AAU for 15mins
10g of Columbus 14.3% AAU for 15mins
1/4 Britewort tablet 5mins

Whirlpool/Hopsteep 20mins @ 90->80degC:
20g of Simcoe 12.5% AAU
10g of Columbus 14.3% AAU
25g of Cascade 6.5% AAU
10g of Amarillo 9.1% AAU
10g of Centennial 9.9% AAU

Wort tasted promisingly bitter and hoppy.

Pitched my WLP001 starter. It seems to have settled in nicely overnight, temperature looks OK and the airlock is bubbling happily. Haven't used this yeast before - the LHBS were out of my usual BRY-97 and I was interested to try something slightly different. I don't expect a radical difference but I don't believe they are precisely the same strain either.

6.5 SRM - Pale amber
77 IBUs Rager / 76 IBUs SMPH
OG 1.041
Expect it to end up about 1.010 and 4% ABV.

 

[matt76]

AG#107 Liberator IPA

When I ordered the hops, Steve at Crossmyloof asked me if I was making a big US hop bomb. I said yes and then thought to myself...

"if I already have a Mustang AAA and a Thunderbolt ABA then surely a big US hop bomb has to be named after a WW2 US bomber... Liberator IPA has a nice ring to it!"

Haven't used Idaho-7 before so this makes up 50% of the hop bill, plus some other trusty US hops for good measure.

15L tap water, 15ml CRS, 2g gypsum, half a Campden tablet, giving:
Calcium 151
Chloride 106
Sulfate 208
Alkalinity 84

1000g Maris Otter
500g Vienna Malt
250g Munich Malt
250g Carapils
2.00kg TOTAL

3h15min full-volume no-sparge mash @ 67degC

Boil 30mins:

I'm using a blend of:
3 parts Idaho 7 15% AAU
1 part Centennial 9.9% AAU
1 part Columbus 14.3% AAU
1 part Simcoe 12.5% AAU

15g of Hop Mix for 30mins
15g of Hop Mix for 10mins
1/4 Britewort tablet 5mins

Whirlpool (90 -> 85ºC):
60g of Hop Mix for 20mins

Dry hop:
After fermentation I'll sort crash then dry hop for 24-48hrs with 30g Hop Mix

Pitched directly onto the WLP001 yeast cake from a just kegged AG#106 - I harvested about ⅔ of it and left ⅓ on the bottom of the fermenter.

7 SRM - Pale amber
53 IBUs Rager / 70 IBUs SMPH
OG 1.041
Expect it to end up about 1.010 and 4.0% ABV.

 

[pilgrimhudd]

AG#107 Liberator IPA

When I ordered the hops, Steve at Crossmyloof asked me if I was making a big US hop bomb. I said yes and then thought to myself...

"if I already have a Mustang AAA and a Thunderbolt ABA then surely a big US hop bomb has to be named after a WW2 US bomber... Liberator IPA has a nice ring to it!"

Haven't used Idaho-7 before so this makes up 50% of the hop bill, plus some other trusty US hops for good measure.

15L tap water, 15ml CRS, 2g gypsum, half a Campden tablet, giving:
Calcium 151
Chloride 106
Sulfate 208
Alkalinity 84

1000g Maris Otter
500g Vienna Malt
250g Munich Malt
250g Carapils
2.00kg TOTAL

3h15min full-volume no-sparge mash @ 67degC

Boil 30mins:

I'm using a blend of:
3 parts Idaho 7 15% AAU
1 part Centennial 9.9% AAU
1 part Columbus 14.3% AAU
1 part Simcoe 12.5% AAU

15g of Hop Mix for 30mins
15g of Hop Mix for 10mins
1/4 Britewort tablet 5mins

Whirlpool (90 -> 85ºC):
60g of Hop Mix for 20mins

Dry hop:
After fermentation I'll sort crash then dry hop for 24-48hrs with 30g Hop Mix

Pitched directly onto the WLP001 yeast cake from a just kegged AG#106 - I harvested about ⅔ of it and left ⅓ on the bottom of the fermenter.

7 SRM - Pale amber
53 IBUs Rager / 70 IBUs SMPH
OG 1.041
Expect it to end up about 1.010 and 4.0% ABV.

Certainly a better name than 'Mitchell'.

 

[Cheshire Cat]

AG#107 Liberator IPA

When I ordered the hops, Steve at Crossmyloof asked me if I was making a big US hop bomb. I said yes and then thought to myself...

"if I already have a Mustang AAA and a Thunderbolt ABA then surely a big US hop bomb has to be named after a WW2 US bomber... Liberator IPA has a nice ring to it!"

Haven't used Idaho-7 before so this makes up 50% of the hop bill, plus some other trusty US hops for good measure.

15L tap water, 15ml CRS, 2g gypsum, half a Campden tablet, giving:
Calcium 151
Chloride 106
Sulfate 208
Alkalinity 84

1000g Maris Otter
500g Vienna Malt
250g Munich Malt
250g Carapils
2.00kg TOTAL

3h15min full-volume no-sparge mash @ 67degC

Boil 30mins:

I'm using a blend of:
3 parts Idaho 7 15% AAU
1 part Centennial 9.9% AAU
1 part Columbus 14.3% AAU
1 part Simcoe 12.5% AAU

15g of Hop Mix for 30mins
15g of Hop Mix for 10mins
1/4 Britewort tablet 5mins

Whirlpool (90 -> 85ºC):
60g of Hop Mix for 20mins

Dry hop:
After fermentation I'll sort crash then dry hop for 24-48hrs with 30g Hop Mix

Pitched directly onto the WLP001 yeast cake from a just kegged AG#106 - I harvested about ⅔ of it and left ⅓ on the bottom of the fermenter.

7 SRM - Pale amber
53 IBUs Rager / 70 IBUs SMPH
OG 1.041
Expect it to end up about 1.010 and 4.0% ABV.

What about Enola Gay?

 

[matt76]

What about Enola Gay?

Hmm... Not sure I like the association of my beer with the most deadly and destructive device ever used.

I mean, I know my beer sometimes misses the mark but I don't think it's ever killed anyone. Not yet at least

 

[matt76]

AG#108 "Why did I start this?" Double Decoction Czech Pils

OK, it really wasn't that bad...

This is a re-brew of my recent AG#105 Czech Pils but I decided to do a decoction mash for comparison and, well, because it seems like one of those things you've got to do once (but probably only once).

The inspiration came from The Malt Miller's recent series of videos with Budvar. I did the decoction their way with the Klarstein and my old tea urn side by side: the former for heating and boiling and the latter just for holding temperature.

Main issue was that it's a massive departure from my usual steady and well honed routine: making things keep to the right temperature, avoiding scorching (mostly), figuring out stuff on the fly and simply the fact you've got to be there on watch constantly rather than my usual set it and forget it mash.

17L tap water, 5.0ml Lactic Acid 80%, 2.25g CaCl, half a Campden tablet, giving:
Calcium 155
Chloride 100
Sulfate 41
Alkalinity 88

2000g Weyermann Bohemian Pilsner Malt
2.00kg TOTAL

Double decoction mash (approx. 3hrs)

Boil 90mins:
25g of Saaz 2.6% AAU for 60mins
25g of Saaz 2.6% AAU for 30mins
25g of Saaz 2.6% AAU for 15mins
1/4 Britewort tablet 7mins

Whirlpool/Hopsteep 15mins @ 90->80degC:
25g of Saaz 2.6% AAU

Collected 9L wort at OG 1.050, but decided to liquor back with 1L bottled water bringing it down to 1.045. In hindsight a 60min boil would have been sufficient.

Chilled it down to 10degC before pitching the yeast, the Wyeast 2278 slurry I harvested the other day when I packaged AG#105. I'll leave it there in the brew fridge fixed at 10degC probably for the next 4 weeks.

3.1 SRM according to Brewer's Friend, but I think it's picked up some colour along the way from the mash and/or boil.
36 IBUs Rager
OG 1.045
Expect it to end up about 1.010 and 4.5% ABV.

 

[Pennine]

How's the color on it?

 

[matt76]

How's the color on it?

Difficult to say for sure as the hydrometer tube is really small and the FV is really big compared with a pint glass...

... But I'm certain it's a good bit darker then the single infusion mash version I've just kegged, maybe 5/6/7 SRM rather than the 3 SRM Brewer's Friend thinks.

I made a Czech Pils with a more complex grist (AG#96 here) a few months ago - I think this one will turn out similar colour.

 

[matt76]

AG#109 Liberator IPA v2

Currently enjoying V1 of this from the keg which is very nice - a nice balance of piney and fruity - so decided to make another batch with a few tweaks:

• I still want more pine (and more hop presence overall TBH) so I'm using Chinook in place of Columbus in the hop mix.
• I've tweaked the water profile by adding a bit more CRS and gypsum in the mash
•  Instead of fermenting with a Chico strain as you might expect with a West Coast IPA I'm trying Fermentis S-33 instead. It's an oddball choice but it's one of a couple of strains that research indicates encourages much more biotransformation than US-05 (K-97 is the other one so will be trying that next).
• Since S-33 is expected to attenuate a bit less than a Chico strain I've upped the grain bill a little by adding some more Munich malt.

15L tap water, 17.5ml CRS, 3g gypsum, half a Campden tablet, giving:
Calcium 166
Chloride 117
Sulfate 261
Alkalinity 45

1000g Maris Otter
500g Vienna Malt
500g Munich Malt
250g Carapils
2.25kg TOTAL

2h30min full-volume no-sparge mash @ 67degC

Boil 30mins:

I'm using a blend of:
3 parts Idaho 7 15% AAU
1 part Centennial 9.9% AAU
1 part Chinook 13.0% AAU
1 part Simcoe 12.5% AAU

15g of Hop Mix for 30mins
15g of Hop Mix for 10mins
1/4 Britewort tablet 5mins

Whirlpool (90 -> 85ºC):
60g of Hop Mix for 20mins

Dry hop:
After fermentation I'll soft crash then dry hop for 24-48hrs with 30g Hop Mix

Pitched a vitality starter made the day before with 500ml tap water, 50g light DME and half a pack (5.75g) Fermentis S-33.

5.1 SRM - Pale
53 IBUs Rager / 70 IBUs SMPH
OG 1.046
Expect it to end up about 1.015 and 4.0% ABV.

 

[matt76]

AG#110 Czech Dark Amber Alt Kolsch Lager Bier

Re-brew of my AG#99 Czech Amber Lager (which is actually quite dark). It was excellent but I can't be bothered to wait a month for a lager fermentation so I'm using Fermentis K-97 Kolsch yeast instead, not one I've used before. So maybe more like an Altbier. Or maybe not, I'm not sure.

15L tap water, 2.5ml Lactic Acid 80%, 2g CaCl, half a Campden tablet, giving:
Calcium 155
Chloride 100
Sulfate 41
Alkalinity 202

1000g Maris Otter
500g Vienna Malt
250g Amber Malt
250g Carapils
125g Dark Crystal Malt
125g Chocolate Rye Malt
2.25kg TOTAL

120min full-volume no-sparge mash @ 67degC

Boil 30mins:
10g Magnum 10.0% AAU for 30mins
25g of Saaz 2.6% AAU for 30mins
25g of Saaz 2.6% AAU for 15mins
25g of Saaz 2.6% AAU for 5mins
1/4 Britewort tablet 5mins

All plain sailing, no issues to report. Pitched a vitality starter made the day before with 500ml tap water, 50g light DME and half a pack of Fermentis K-97.

17 SRM - Dark brown, like Coca-Cola
29.5 IBUs Rager
OG 1.044
Expect it to end up about 1.010 and 4.5%.

 

[matt76]

AG#111 Liberator IPA v3

Still tweaking this to try and get it how I want it.

I'm fermenting this time with Fermentis K-97 which research indicates encourages much more biotransformation than US-05, plus it should attenuate much better than the S-33 I used in Version 2.

Instead of simply blending the hops as I did previously I'm adding the Chinook early, then everything else late, plus I've decided to throw the dry hop in the whirlpool instead.

15L tap water, 17.5ml CRS, 3g gypsum, half a Campden tablet, giving:
Calcium 166
Chloride 117
Sulfate 261
Alkalinity 45

1000g Maris Otter
500g Vienna Malt
250g Munich Malt
250g Carapils
2.00kg TOTAL

4 hour full-volume no-sparge mash @ 67degC

Boil 30mins:
20g Chinook 12.5% AAU for 30mins
5g Centennial 9.9% AAU for 10mins
10g Idaho 7 15.0% AAU for 10mins
5g Simcoe 12.5% AAU for 10mins
1/4 Britewort tablet 5mins

Whirlpool 20mins (90 -> 85ºC):
5g Centennial 9.9% AAU
10g Citra 13.0% AAU (ran out of Centennial!)
50g Idaho 7 15% AAU
15g Simcoe 12.5% AAU

Pitched about 6tbsp K-97 slurry harvested from AG#110

4.5 SRM - Pale
76 IBUs Rager / 73 IBUs SMPH
OG 1.042
Expect it to end up about 1.012 and 4.0% ABV.

 

[matt76]

AG#112 "Smiling Politely" Hefeweizen

Brewed this a couple of times before, last time was was almost a year ago. I think this might be the first time I've ever brewed the same beer twice and resisted the temptation to meddle with it.

15L tap water, 5.0ml Lactic Acid 80%, 2g CaCl half a Campden tablet, giving:
Calcium 171
Chloride 106
Sulfate 40
Alkalinity 133

1500g Wheat Malt
1000g Maris Otter
2.50kg TOTAL

Full-volume no-sparge mash:
10mins @ 55degC
45mins @ 63degC
30mins @ 72degC
(with the Klarstein set to 1.5kW it took about 10mins to raise the temp between each rest)

Boil 30mins:
7g of Styrian Wolf 12.4% AAU for 30mins
1/3 Britewort tablet 5mins

Pitched a starter of Wyeast 3068 - it's been in the fridge for almost a year since the last Hefeweizen so I went through a couple of step ups to make sure it was viable.

4.2 SRM - Pale
11.9 IBUs Rager
OG 1.046
Expect it to end up about 1.009 and 4.9% ABV.

 

[matt76]

AG#113 "Namenlos" German Pils

A lazy and impromptu brew-evening. No Saaz on hand for a Czech Pils so using up some H.M.Fruh I've had in the freezer for a few months.

15L tap water, 5.0ml Lactic Acid 80%, 2g CaCl, half a Campden tablet, giving:
Calcium 155
Chloride 100
Sulfate 41
Alkalinity 88

2000g Weyermann Bohemian Pilsner Malt
2.00kg TOTAL

130min full-volume no-sparge mash @ 67degC

Boil 30mins:
20g of H.M.Fruh 4.8% AAU for 30mins
15g of H.M.Fruh 4.8% AAU for 15mins
15g of H.M.Fruh 4.8% AAU for 2.5mins
1/4 Britewort tablet 5mins

Chilled overnight down to 10degC then this morning pitched a load of Wyeast 2278 harvested a couple of months ago. I haven't made a starter but I'm optimistic there'll be enough cells in there, even if it takes a little longer to get going than with a starter.

I'll leave it there at 10ºC for a month. I've found low and slow works best for me with lagers.

3.4 SRM - Pale
26.9 IBUs Tinseth / 22.3 IBUs SMPH
OG 1.041

Expect it to end up about 1.008 and 4.3% ABV.

 

[matt76]

AG#114 "5 Metre" Amber Ale

For sure, that 50g Munich Malt is going to make all the difference and take this recipe from "also-ran" to "show stopper"! (NOT! )

Originally CML's "Gosling Skerries" recipe, which I believe is a Goose Island IPA clone, just the base malt scaled down to make it more session strength, but apart from that I've stayed as close a possible to CML's recipe.

15L tap water, 15ml CRS, 2g gypsum, half a Campden tablet, giving:
Calcium 151
Chloride 106
Sulfate 208
Alkalinity 84

2000g Maris Otter
125g Carapils
125g Carared
50g Extra Dark Crystal
50g Munich Malt
2.35kg TOTAL

2hr full-volume no-sparge mash @ 67degC

Boil 30mins:
10g of Cascade 6.5% AAU for 30mins
20g of Centennial 10.0% AAU for 30mins
10g of Styrian Goldings 3.4% AAU for 15mins
10g of Pilgrim 9.0% AAU for 5mins
10g of Cascade 6.5% AAU for 1mins
10g of Pilgrim 9.0% AAU for 1mins
1/4 Britewort tablet 5mins

Dry hop:
Will dry hop post-fermentation with 15g Cascade 6.5% AAU

Pitched a Lallelmand Verdant IPA vitality starter made the day before.

8.4 SRM
43 IBUs Rager
OG 1.046

Expect it to end up about 1.011 and 4.6%.