I got a chance to brew this weekend so I didn't let it slip by me. It just came up Sunday, unfortunately all the LHBSs in the area are all closed on Sundays so I had to make due with what I had on hand.
I was thinking about the beers I really enjoy as my go to beers when I'm out - SNPA and Summit Extra Pale Ale. I know Jamil is always talking about Midwestern Pale Ales having too much caramel malt but I like it so . Both finished Cascades. Wait a sec, I just got a pound of Cascades, lets use a bunch.
6 gallon Batch
OG: 1.052
IBU 45ish
10 # Cargill Pale Malt
1 # Muntons C60
.5oz Centennial 10% AA @ 60min
.5oz Centennial 10% AA @ 30min
2 oz Cascade 5.6% AA @ 10min
2 oz Cascade 5.6% AA @ 175dF Whirlpool for 30min
Fermenting away on S-04 @ 60dF
Mashed Basser style @ 155dF for 60 min
Water:
Ca 144
Mg 4
Na 11
SO4 256
Cl 50
I'm looking for that great resiny mouth feel you get from a SNPA. S-04 is the yeast I had on hand, so I went with it. I'll keep it in the lower 60s until it slows down and I'll let it rise to 68 to clean up. I really like this yeast and find it quite versatile that and floccs like a rock. This should be done just in time to bribe my friends and family with to help me move at the end of May.