Well, not completely different. I was going to 2-row, a little crystal, mostly centennial. I thought I had a lot of crystal, but it turned that what I though was crystal was actually Special B. So I did that. In what is basically a pale ale. The last few batches have been pretty hoppy, so I toned down the hops a little and aimed a little higher on the mash temp so it should come out a little sweeter.
10 gallon batch
20 lb 2-row
8 oz Special B
Mashed with 170F, got 160F in the mash tun, a little higher than I was aiming for, but whatever. Adjusted pH to 5.16. Batch sparge, collected 12.5 gallons in the boil kettle.
1 oz Centennial, FWH
1 oz Columbus, 60 min
1 oz Centennial, 15 min, plus 2 tsp Irish moss
2 oz Centennial, flameout
1 qt yeast from last batch, pitched the next day. I'm essentially doing no-chill as I don't have available water to run my plate chiller. What I'm doing instead is filling a 5 gallon bucket with water (which is actually fairly warm coming out of the pipe), connecting my plate chiller on the wort side, then dropping the plate chiller into the bucket of water. That gets the wort down to about 160F, and the bucket water is about the same. Then transfer the wort to the fermenter in the chest freezer. By the next morning, the wort is at pitching temperature.
OG should be about 1.050, I didn't measure
FG should be 1.010
