Eberhardt Dark - Recipe

I based this recipe off of a combination of the Scottish 80 and German Lager - both of which I made in the last few months and liked at lot.
I combined what I though were the best parts of each into this one batch of 10 gallons.  This will be split into 2x5 gallon with the only difference this time being the yeast.

Recipe:
  for 10 Gallons OG=1.049
Malt:
 16.5# 2-row
 2# Munich 10l
 2# Vienna
 4oz Chocolate malt
 4oz Black patent malt
Hops:
 2oz Northern Brewer (60 minutes)
Yeast - each went into half (5 gallons)
 Safeale S-04
 Safbrew S-33
Other:
 1 Whirlfloc Tablet in boil (15 Minutes)
 2oz Med Toast Hungarian oak cubes - 1oz in secondary for each 5 gals
Mash 60 minutes at 152F

Brewing:I took the first gallon of mash runnings to boil down separately. This is to caramelize it a little and add to the maltiness.
My boil kettle is only 10 gallons, so I don't have enough room for a full 10g boil.  I started with 9 gallons, which boiled down to a little under 8.  Combined with the separate boil and 2 gallons of distilled top off water, I have my 10 gallons.
With my basement temp around 75F this time of year, I started the first few days of fermentation in the chest cooler, set to low 60's.
After at least 2 weeks primary, I will secondary on oak.  The first half will be kegged soon after, with the other waiting until the first half is gone.
I brewed this at the same time as this year's Havest IPA, which made for quite an exhausting day.

Notes:
  8/26/12 Brew 10 Gals @ 1.058 (Efficiency must have been a bit better than expected..)
     Fermenting in Chest freezer @60F
     1/2 gets S-33 other gets S-04
  

Harvest IPA 2012

With the homegrown hops ready for harvest, it's time for a Harvest IPA.  In this, I load it up with tons of fresh hops - something you can only do this time of year.  Last year, I only got nugget hops, but it turned out ok.  This year both the nugget and cascade plants are producing, so I am excited to see how it turns out.
While putting together the recipe, I was drinking the last of my German lager, which had a nice malty flavor from Munich and Vienna malts.  I wanted to give this beer a little bit of that, so I included a pound of each.  Hopefully it is just enough to balance the hops and not overpower the beer.
I like more hop flavor without over the top bitterness, so I decided to add all of the hops in the last 20 minutes.  This also let me do a short boil (1/2 hour) which really helped because I brewed this the same day as a 10 gallon batch of dark.
I first put the recipe together with 1oz hop additions, but since fresh hops are 70-80% water, this version includes 4x as much hops (by weight).  This came out to about 2 full solo cups for each hop addition.  In the end, I strained 1-2 gallons of used hops from the wort.

Recipe:  5 Gallon batch
Fermentables:
 10# 2-row malt
  1# Vienna malt
  1# Munich malt
  1# cara pils
  1# cane sugar
  Mash 1 hour @ 152F
Hops:
  4oz fresh nugget  (20)
  4oz fresh cascade (15)
  4oz fresh nugget (10)
  4oz fresh cascade (5)
  4oz fresh nugget (flame out)
  4oz fresh cascade (flame out)
  4oz fresh cascade (dry hop)
Boil additions:
  Whirlfloc (15)
Yeast:
   Fermentis US-05
Notes:
  Brewed on 8/26/12 staggered after the dark beer
  With the short boil and extra water from the hops, I ended up with 6 gallons of 1.058 wort.  Weaker than planned, but I do get an extra gallon of final proeduct.
  Fermented at ~70F in swamp cooler.
  Will rack to secondary and dry hop after 1-2 weeks
  It will sit in secondary for 1 week before going into the keg.  I want to drink this one fresh.