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 ...
Bring to just a boil turn off heat, add hops for 30 min hop stand