Per an article (https://patspints.com/2019/01/16/the-surprising-science-of-dry-hopping-lessons-from-tom-shellhammer/?fbclid=IwAR3b5Cf_AlNYxnruy4CcabdXrcNkWgeSmYiu5-Q9sxMxFStqet1gjVRu8-A), I'm going to try 0.8oz/gal dry hop on this one. Ca: > 50ppm, Mg: not defined, Na: not defined, Cl:SO4 is 2:1 HC03: not defined
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 ...