My Cascade hop bine is in its second year of growth & has given me way more hops than I can use again - even if I brew a super-hopped APA. This is a green (or fresh) hopped beer with the hops picked straight from the bine & frozen before use a few weeks later.
Mash: 1 hour 15 min. Kept at 67°C for the first hour, then heat source removed for the last 15 mins.
6.0 Kg of Maris Otter pale malt
100g Crystal malt
Boil: 1 hour 25 mins.
170g of Cascade added 1 hour into the boil
165g of Cascade added at 1 hour 10 mins into the boil
230g of Cascade added at 1 hour 15 mins into the boil
125g of Cascade added at 1 hour 20 mins into the boil
1 teaspoon of Irish Moss added 10 mins before end of boil.
100g of Cascade added as dry hops
This yielded 17 litres of wort with an original gravity of 1.064 & a final gravity of 1.010 making the alcohol level around 7.1%.
Dried US-05 yeast - taken from my Ice Pig beer - was made into a starter (with a little pre-boiled & cooled water, a teaspoon of sugar & a teeny amount of salt) as the beer was being made & pitched when the wort had cooled to 28°C.
Bottled after 8 days.