| 24.0 lbs | Domestic 2 Row Pale Malt |
| 3.0 lbs | Munich Malt |
| 3.0 lbs | Rye Malt |
| 2.0 lbs | Caravienne Malt |
| 0.5 lbs | Flaked Barley |
Mash for 60 minutes at 150F. Batch sparge with 170F water
| 2.0 oz | Warrior | 15% | 60 minutes |
| 2.0 oz | Centennial | 9% | 10 minutes |
| 2.0 oz | Citra | 12% | 0 minutes (Oceanside Only) |
Oceanside: WLP090 San Diego Super Yeast
Yorkshire Lad: Wyeast 1469 Yorkshire Yeast
The beer was boiled as a single batch with all the same treatments up until chilling. The beer was whirlpooled as normal. The first half (Yorkshire) was chilled with my usual chilling rig - kettle -> pump -> CFC (with ground water) -> IC (beer running through the coil that's sitting in an ice bath) -> fermenter
Once the first half was chilled the pump and chill water was shut off. The Citra hops were then added to the remaining beer in the kettle and the beer was whirlpooled again for 10 minutes. After the second whirlpool, the chilling rig was fired up again and the Oceanside was chilled down to 64F.
Beer notes - the Yorkshire could use a little more bitterness or maybe a dry hop in the keg. It tastes good, but needs a bit of oomph. The Oceanside has a more bracing bitterness, but also a very strong sweet flavor that I suspect is from the large dose of Citra in the finish.