Batch 228, Basil IPA

I finally got around to making Gordon's Basil IPA. It smelled good!

10 gallon batch

22 lb 2-row
2 lb biscuit malt
1 lb Special B

Mashed at 145F, adjusted pH to 5.22. Picked the basil fresh from the garden while the mash was happening.

1 oz Galena, FWH
2 3/8 oz Chinook, 60 min (the odd weight is that finished what I had on hand)
2 oz Cascade, 30 min
2 oz Cascade + 1 cup basil + 2 tsp Irish Moss15 min
1/2 cup basil, 8 min
2 oz Citra + 1 cup basil, 2 min

60 minute boil

1.5 qt Wyeast 1272, American Ale II

OG: 1.060, 1.058 actual
ABV: 6.1%
SRM: 8.4
FG 1.016
IBU: 81

Aug 22: The cider isn't ready to cold crash, but the IPA is, so I transferred the IPA to kegs and put them in the fridge to cold crash.
Aug 24: Racked to clean kegs, it was kind of a pain since the poppet on one keg got clogged with yeast/trub and sprayed all over the inside of the fridge when I disconnected the jumper hose. Added gelatin, connected CO2.
Aug 29: Nicely carbonated, subtle basil aroma and flavor, it's quite good!

I keep forgetting to document my ciders. I ran off an extra gallon of wort to make another Berry Cider.

So a 5 gallon batch of cider:

11 cans Winco frozen apple cider juice
2 gallons of water
1 gallon of wort

Mix it all together to make 4 gallons, pitched the other 0.5 quart (that's pint, or 2 cups) of Wyeast 1272 American Ale II yeast.

Aug 22: Fermented for 11 days, it's finally down to 1.020. Ran 4 lb frozen mixed berries (also from Winco), strawberries, blackberries, blueberries, raspberries, through the food processor to break them up and let the juice out. Added water to make a gallon, then dumped the whole thing into the fermenter.