Brick Haus Ale with local grown hops

Brewed on Sunday. I'm running low on grains, so I had to tweak the recipe. It uses leaf hops grown by a friend right here in Vermont.

Vermont Brick Haus Ale

10-A American Pale Ale

Size: 5.0 gal

Efficiency: 75.0%

Attenuation: 75.0%

Calories: 183.7 per 12.0 fl oz

Original Gravity: 1.055 (1.045 - 1.060)

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Terminal Gravity: 1.014 (1.010 - 1.015)

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Color: 5.8 (5.0 - 14.0)

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Alcohol: 5.43% (4.5% - 6.0%)

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Bitterness: 44.62 (30.0 - 45.0)

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Ingredients:

4.0 lbs American 2-row

4.0 lbs Pilsner Malt

2.0 lbs American Vienna

0.25 lbs 2-Row Caramel Malt 10L

0.25 lbs American Caramel 20°L

0.25 lbs Cara-Pils® Malt

1.0 oz Nugget (9.0%) - added during boil, boiled 60.0 min

0.5 oz Cascade (5.5%) - added during boil, boiled 30.0 min

0.25 oz Cascade (5.5%) - added during boil, boiled 15.0 min

0.25 oz Cascade (5.5%) - added during boil, boiled 5.0 min

Results generated by BeerTools Pro 1.0.29

I had to guess on alpha levels of the home grown hops, so I think it will be less bitter than predicted.

Nottingham yeast, batch sparge, mashed at 152