Imperial IPA and Amber Ale

grain (both):
- 30 pounds Muntons Maris Otter Pale Ale malt blend
- 1 pound Briess Caramel 10
- 1 pound Briess Caramel 40
- 1 pound Briess Munich

grain (Amber Ale added after first runnings taken for IPA):
- 10 pounds Muntons Maris Otter Pale Ale malt blend
- 2 pounds Briess Caramel 40
- 2 pounds Briess Caramel 120
- 1 pound Briess Munich
- 1 pound Briess Vienna

hop (IPA):
- 1/2 ounce Columbus whole hops (60 minutes)
- 1/2 ounce Columbus whole hops (30 minutes)
- 1 ounce Cascade whole hops (30 minutes)
- 1/2 ounce Columbus whole hops (20 minutes)
- 1 ounce Cascade whole hops (20 minutes)
- 1/2 ounce Columbus whole hops (10 minutes)
- 1 ounce Cascade whole hops (10 minutes)

hop (Amber Ale):
- 2 ounces Columbus whole hops (60 minutes)
- 2 ounces Columbus whole hops (10 minutes)
- 2 ounces Cascade whole hops (10 minutes)

yeast: White Labs San Diego Super Strain from 2012 Harvest Ale

comments:
Parti-gyle style with large addition of base malt to the second runnings to boost gravity.
batch size: 5 gallons (IPA) and 10 gallons (Amber Ale)
ambient outdoor temperature: not recorded
ambient basement temperature: 68 degrees Fahrenheit

gravity pre boil (IPA): 17.5 degrees Brix
gravity post boil (IPA): 20 degrees Brix (not recorded but fuzzy remembered)
gravity pre boil (Amber Ale): 13 degrees Brix
gravity post boil (Amber Ale): 15.5 degrees Brix
first runnings mash start at 6:50 AM at 150

7:30 AM at 148
mash end 8:20 at 148

second runnings mash start at 8:30 AM at 150

mash end 10 AM at 148

-notes:
- this about sums it up

- fall descending on the brewery

 - amber ale mash near the end ... filled to the brim

 - racking amber ale to carboy

 - lots of spent grain and hops destined for the compost

- fermentation chamber; top row left to right: 2012 Harvest Ale (Denny's Fav 50), Imperial IPA, Imperial Stout; bottom row left to right: Amber Ale, Amber Ale, Mild Ale.

The Imperial IPA and Amber Ale started fermenting within hours.  Fermentation is strong, foam blown off into unseen container to the bottom left.