10 gallon batch split between two fermenters. One an IPA and the other a Pale Ale

Malt bill:

18 lbs pale malt

1 lb Crystal 20

0.5 lb Special B

0.5 lb Melanoidin

0.5 lb Carapils

2 lb cane sugar

Mashed at 149F for 40 minutes and 154F for 30 minutes

Hops:

First wort Hop: 2oz Homegrown Nugget

60 min: 1 oz Chinook

40 min: 1 oz Cascade

10 min: 1 oz Cascade

1 min: 2 oz Citra

1 min: 2 oz Williamette

1 min: 2 oz Cascade

Fermenter #1 (IPA)

White Labs San Diego Super Yeast

OG 1.070

FG 1.014

Dry Hop(seven days):

1 oz Citra

1 oz Williamette

1 oz Cascade

Keg Hop:

1/2 oz Citra

1/2 oz Williamette

1/2 oz Cascade

Fermenter #2 (Pale Ale)

US-05 dry yeast

4.5 gallons of wort diluted to 5.5 gallons with water

OG 1.057

FG 1.008

No dry hop or keg hop

Additives:

2 whirfloc tablets added with 15 minutes left in the boil

2 tsp Wyeast Yeast Nutrient added with 15 minutes left in the boil

2 tsp Gypsum and 1 tsp CaCl2 mash and boil