Barn Dance Pale Ale Re-Brew

Today I'm re-brewing my Barn Dance Pale Ale. I really liked how the first attempt turned out and judging by how fast it disappeared, so did my friends. I'm not changing much, but I am doubling the quantity of the late hop additions to try to get even more hoppy goodness out of the Amarillo and Chinook hops.

Here's the recipe as I'm making it for version 1.1:

5.25# Rahr Pale Malt - 68.3 % 

12.0 oz Briess Caramel Malt - 10L - 9.8 % 

12.0 oz Crisp Maris Otter - 9.8 % 

9.0 oz Briess Cara-Pils/Dextrine - 7.3 % 

6.0 oz Simpsons Golden Naked Oats - 4.9 % 

20.0 g Columbus - Boil 20 min

46.0 g Amarillo - Boil 5 min

23.0 g Chinook - Boil 5 min

1/2t Yeast Nutrient - 5 min

1/2 Whirlfloc - 5 min

1.0 pkg White Labs San Diego Super Yeast WLP090 in 1L starter

46.0 g Amarillo - Dry hop 

23.0 g Cascade - Dry hop

Mash at 151F for 60 min. 90 min boil. Ferment at 65F.

Brewing Notes
Slight process change, I went with a hop sack to try to contain the hop debris. Also, I added a couple 3/8" standoffs to my burner. I was having a problem venting exhaust gases during the boil if the burner was set too high resulting in some soot. This time no soot and the CO detector stayed at 0 through the whole brew session. I might bump up the dry hop additions on this as well.

Update 4/21/14
Just added the dry hops for this brew. I'm loving WLP090.

Update 4/24/14
Here's a short clip of the whirlpool in action. The flow was much better with the hop sack compared to the scrubby over the pickup tube.