SMaSH Colorado Pale Ale and ADHA 527 experimental hops
Kevin's recipe for the homebrew club... Will split the recipe in 2 carboys, 1 will be held at 15C, and the other will be held in the fridge at about 1C as the Cry Havoc yeast (WLP 862) can ferment at both temperatures. I have changed the hop addition times from Kevins recipe slightly to account for the longer time it takes me to chill the wort.
Salts CaSO4 2.5g, CaCl 3.0g plus a pinch of meta B.