All Hopped Up

Dave initially called it "Hop Silly", but I call it "All Hopped Up". We went for a hoppy, hoppy beer, more hoppy than any we've made before. Here's how we did it:

Grains in about 5 gallons water (147 degrees for 40 mins; 151 deg for 20 mins).

Modified hybrid sparge: Vorlauf; add 1 gallon water at 170 deg. Drain. Repeat.

First Wart Hopping (FWH): add .5 oz Columbus + .5 oz Homegrown whole hops to sparge/wort receiving vessel. Total time for sparge: 40 mins. Then begin heating wort to boil.

At start of boil: (goes for 90 mins)

• add 1.5 oz Columbus
• add 3T gypsum (to harden soft water)
• add 1# organic sugar cane

at 80 mins into boil: Add 2 oz Chinook

at 85 mins into boil: Add 2 oz Cascade

At end of boild "knock out":

• Add 2 oz American Summit (very hoppy smell)
• Add .5 oz GermanHallertaur tradition
• Add 1 oz Pilgram

Original gravity measured at: 1.080

Yeast starter started 12 hours prior to pitching. Pitched at 71 F at 9:15a.m on 1/30/11.

2/9/11: Specific gravity: 1.020
Dry hop: Added 3 oz New Zealand Cascade Hops (pellet)
Tasted sample: Very hoppy! Delicious--very hopeful for a hoppy end product.