Recipe intended to head toward a New England IPA style: Depending on efficiency obtained, you may reach a DIPA level of ABV/hoppiness. Should end up fruity flavors, not overly bitter and slightly cloudy. Plenty of late addition hops to impart flavor and aroma without adding too much bittering. Can add more chinook and/or mosaic as dry hop, but i've found a nice amount of aroma is obtained by adding chinook at flameout (try whirlpooling it when reaching temps of about 170-160 during wort chilling) and save the hassle involved with dry hopping.
Add pearl dust at serving or about 3 oz to the keg to add a true sparkle effect.
This is definitely the best IPA i've made so far. Great fruity aroma and flavors. Just the right amount of bitterness. Slightly sweet malty start with melon, plum like fruity notes. I'm actually surprised that a slight amount of roasted malt flavor is detectable even without a dose of 20L or 40L in the recipe. Quite a difference from my classic "C hop" citrus recipes. I'd definitely remake this recipe with no changes necessary.
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