Thanks all who came out to the gorgeous weather for the President's Brew Day 2017. Here is the recipe, comment if you have any questions.

Batch Statistics

• FG: 1.060
• OG: 1.012
• ABV: 6.25%
• Boil time: 60 min
• IBU: 70
• SRM: 9
• Yeast: WLP001, pitch rate 0.75 Million cells/ml/degPlato

Mash - Single infusion at 148F for 60 min

• 93% Pale Malt (Castle)
• 7% Special Roast
• 1.66 g/gal Gypsum
• 0.42 g/gal Calcium Chloride

Hopping

• 1.42 mL/gal CO2 Extract boiled 60 min
• 0.66 oz/gal whole cone Azacca cold whirlpool
• 0.66 oz/gal whole cone Jaryllo cold whirlpool
• 0.80 oz/gal Rakau dry hop in one keg
• 0.80 oz/gal Huell Melon dry hop in one keg

Notes

Use a false bottom in the kettle if you can to let the whole cone hops filter the wort. Cold whirpool was 145 deg then a 30 min hop stand. So, flameout -> chill to 145F -> add hops -> wait 30 min -> chill to piching temp.