Need one more hop school brewer!!!!

excellent and welcome, details forthcoming shortly

This is copy and pasted from the Hop School thread on the forum 

We still need to nail down the hopping schedule for the beer,  grain bill, mash schedule, etc. was previously mentioned in the thread.  here are my thoughts:

1 oz at 60 minutes
1/4 oz at 30
Whatever amount at 15 minutes you need to reach 65 ibus with your specific hop given the previous two additions
1 1/2 oz at flameout
Remainder dry hop for exactly 5 days, no more, no less. Preferably dry hop as close to party time as possible for maximum freshness.

Prepare for Brewing

• Clean and Prepare Brewing Equipment
• Total Water Needed: 8.72 gal

Mash or Steep Grains

Mash Ingredients Amt
Name
Type
#
%/IBU

Mash Steps Name
Description
Step Temperature
Step Time

• Batch sparge with 2 steps (0.80gal, 3.61gal) of 168.0 F water
• Add water to achieve boil volume of 6.82 gal
• Estimated pre-boil gravity is 1.052 SG

Boil Ingredients Amt
Name
Type
#
%/IBU

• Estimated Post Boil Vol: 5.62 gal and Est Post Boil Gravity: 1.065 SG

Cool and Transfer Wort

• Cool wort to fermentation temperature
• Transfer wort to fermenter
• Add water if needed to achieve final volume of 5.00 gal

Pitch Yeast and Measure Gravity and Volume

• Measure Actual Original Gravity _______     (Target: 1.065 SG)
• Measure Actual Batch Volume _______     (Target: 5.00 gal)
• Add water if needed to achieve final volume of 5.00 gal

Fermentation

• 15 Mar 2014 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F) 
• 19 Mar 2014 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F) 

Dry Hop and Bottle/Keg

• Measure Final Gravity: _________  (Estimate: 1.013 SG)
• Date Bottled/Kegged: 29 Mar 2014 - Carbonation: Bottle with 3.93 oz Corn Sugar
• Age beer for 30.00 days at 65.0 F
• 28 Apr 2014 - Drink and enjoy!