Having moved from Manchester to Cumbria in the spring, I had to dig up my 3 year old Cascade hop bine - which by now was giving me more hops than I could brew with. It's lived all summer in a large plastic bucket & I built a bamboo structure around it to support the growing limbs. Obviously the roots were pretty hacked up & it didn't have quite the same vigour as in Manchester. I got enough hops to make one beer though, but due to life getting in the way I had to pick the hops & dry them before brewday arrived.
Mash: 1 hour 10 mins in total. The first 20 mins at 63ºC & the other 50 mins at 67ºC.
Marris Otter pale malt 3.55Kg
Boil: 1 hour in total.
I didn't weight the hops as they aren't fully dried out & so it would be impossible to compare to previous green hop beers or beers made with commercially dried hops. There was the best part of a carrier bag full though. Around 2/3rds went in after 30 mins, most of the rest after 50 mins (along with some Irish Moss) & a good handfull were saved for dry hopping once I'd cooled the wort with my wort chiller.
I made just over 10 litres of wort with an original gravity of 1.068, which should yield a beer with around 7% alcohol. Strong stuff, but then I want it to keep so strong & hoppy wins the day. I hydrated a sachet of US-04 yeast & added that to the cold wort.
The fermentation held steady at 16 degrees C on its own for 3 days then dropped to ambient (around 10) so I loosely fitted a brew belt, which unfortunately raised the temperature to 24 degrees for 24 hours before I checked it.
Bottled on 18th September.