Phyl and I brewed as large a batch as we estimated the hops would be suitable for, split the wort in two, and fermented on different yeasts. We froze some of the hops and used them for dry hopping post fermentation. Those of you who attended Hoptoberfest sampled the Safale US-05 version, which fermented much faster than the WLP862 (Cry Havoc) version. I found the latter (which is what I bottled for the exchange) to be a bit tastier than the former.
It's bottle conditioned so give it time to settle and then pour carefully. The quantities below are for the full batch (33 litres post boil).
Malt
2 row: 7.5 kg
Hops
cascade (fresh) (60 minutes): 570 g
cascade (fresh) (20 minutes): 145 g
cascade (fresh) (0 minutes): 145 g
cascade (fresh) (dry hopped): 145 g
Yeast
Cry Havoc (White Labs WLP862) (liquid): 1 vial
Water
Pockwock: 51 l
Procedure
mash: 68° C, 60 minutes
boil: 60 minutes
fermentation: 20° C, 6 weeks
cold crash: 7° C, 2 weeks
conditioning (in bottle): 20° C, 3 weeks
Specs
alcohol: 5.4% ABV
bitterness: 40 IBU (?)
colour: 3.4 SRM