Clinton Ebadi Based upon the Pale Ale recipe, and intended as a stepped up beer to be used with the washed yeast from a Pale Ale #1 batch. The LME has been increased for higher alcohol, with the 20 and 60 degree crystal malts remaining at the same level, but with the addition of some 40 degree crystal malt to maintain a similar crystal:pale ratio (11.8% -> 13.3%). The Pale Ale attenuated really well, and the idea is to add some more unfermentable sugar to enhance the body without creating roasted flavors. The main bittering hop addition has been halved. A generous later addition of chinook added to replace the removed bittering hops and boost the beer from 45 to 55 IBU. The Cascade aroma of the pale ale seemed fine, and so the final cascade additions have been left untouched. The goal is for the chinook to complement the cascade. I've decided to dry hop for a week (in the primary, after the krausen has subsided for the final week before bottling) with Citra because I had a Sweetwater IPA and the Internet suggested that the tropical fruit (mmm, mango) flavors came from those. I figure the fruity flavor will go well with the cascade citrus and chinook pine. But, who knows! American two-row Crystal 20L Crystal 40L Crystal 60L Cascade Cascade Chinook Nugget Citra Hops Wyeast 1272 - American Ale II