The special bit about this one for me was the hops I used to dry-hop the secondary, I grew, harvested, and dried myself. :)

Ingredients

• 9.25 lbs. Pale Malt
• 2 lbs. Crystal
• 2.5 oz. Chinook hops
• 0.5 oz. Cascade hops
• 1 tsp. Irish Moss
• 1 T. Gypsum
• California Ale Yeast (WLP001)

Method

1. Crush all grain, and add enough liquor to make your mash around 157ºF. For me, this was 15 qt. at a strike temp of 165ºF. I also added 1 T. Gypsum to adjust pH.

2. Mash out with a gallon of 175ºF liquor after an hour of rest.

3. Sparge with same 175ºF water, and collect 6 gallons of wort. (Yes 175 sounds dangerously high. The thermometer reads 175 in the water on the stove at the start of the sparge, but cools as I transfer to the mash tun, so in reality it's not that high.)

4. Bring wort to boil.

5. Add 1 oz. Chinook hops and 1 tsp. Irish Moss, boil for 30 min.

6. Add 1 oz. Chinook hops, boil another 30 min.

7. Cool, transfer to carboy, pitch yeast when appropriate.

8. Allow primary fermentation to run to near completion (about one week in my case).

9. Transfer beer to secondary fermenter, add 0.5 oz. Chinook hops and 0.5 oz. Cascade hops.

10. Allow secondary fermentation to run 1-2 weeks, bottle.

11. Allow beer to age 2-4 weeks, drink!