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So I climbed the ladder, unhooked the C-clamp that the rope was tied to on the roof, and we harvested what we could. I'd had aphid problems on the Centennials and Cascades. Sprayed with insecticidal soap three times throughout the season. But I think what really helped was a wasp colony that found the vines and started eating the aphids. Still, freaked me out when I had to climb up there...
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Fresh Hop Pale Ale
All Grain. 5.25 gallons
Est. O.G. 1.054
Act. O.G. 1.061 (over boiled, oops. Diluted later with a gallon distilled water.)
Est F.G. 1.012
Est ABV 5.2%
IBU = somewhere between 40 and 45
9.5 lbs Pale Ale Malt
8 oz Crystal 80
4 oz Cara-Pils
Mash at 151 for 75 minutes. Knockout at 168. Collect 7.5 gallons.
90 minute boil
1 oz Newport (11.1% AA) at 60 minutes.
1 oz Fresh Centennial at 15. I would have preferred 3 oz.
1 oz Fresh Centennial at 0. I would have preferred 3 oz.
1/4 oz Centennial (dry hop)
Whirlfloc at 15.
Used Wyeast London III. You could use American Ale and it would be fine. I just needed a starter for my upcoming Pumpkin Ale.
Oh yeah, water modifications. Into the mash: 1 T pH 5.2 stabilizer, 2 t gypsum, 1/4 t kosher salt, 1 t Epsom salts.
UPDATE 11/19/09
The beer has turned out well. It's pleasantly hoppy actually, despite only 2 oz of fresh hops. It seems to have picked up a floral, perfumey hopiness more than anything, which is really, really weird considering it was Centennial hops. There's a bit of grassiness too, which I attribute to dry hopping with the 1/4 oz dry whole Centennial. Won't be doing that next year. Needs a bit more body. I'll mash at 154 next year.
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