playing around with available info to design a reasonable clone attempt -- haven't tried yet! vermont ale yeast (or london III or RVA manchester all listed for neipa style), 1 or 2L starter 5.6%, srm 5 up to 6, galaxy/citra, hazy, grapefruit, ne style appearance, 45 IBU malts - pale, pilsner, rye, crystal 1/4 tab campden in each mash and sparge water mash at 150 for 1hr, sparge flameout hops actually whirlpool at say 180F for 30min. should get some bitterness from that whirlfloc to reduce ...
PRtisl mash
cheap pale ale