I tweaked my grain bill a bit, but still the basics.
6.25lbs American Pale 2-Row - found a local 2-Row grown on the Verde River watershed called Sinagua.
3.25lbs German Dark Munich
.25lbs Briess Carapils
My original plan was .5oz Cascade/.5oz Centennial at 60 mins of boil (bittering) and .5oz Cascade/.5oz Centennial at 10 mins from end of boil.
I've read about the whirlpooling technique and believe that will be what I will use at FO for 20 mins at ~170F. I want that hops in your nose without the additional bitterness. I will still add the bittering hops at 60 mins.
I'm still looking for some locally grown hops and found a farmer in southern AZ, but haven't been able to make contact. I might have to make a trip down there.
I enjoy a nice pale ale, but have to say that a lot of the local breweries have went hop crazy. But that's why I was interested in this home brew hobby to come up with some beers me, my wife and friends can enjoy in the HOT Arizona summers.