Simplified by removing Munich removed boil hops. Removed Amarillo and subbed Citra. Added 2ox extra MB dry hops as needed more hops based on research of NEIPAs. Next time put more hops in while fermenting.
2.Mash at 154 for more sweetness, IBU reduced slightly
3.Flameout hops whirlpool for 20 mins at 160F
4.130 ppm chloride, 75 ppm sulfate, but there is flexibility here. Overall go for more chloride than sulfate if you want that softer mouth feel (along with those flaked oats/wheat). Also consider swapping the 2 row for golden promise.
5.Ferment at 66F fo 7 Days, 68F for 2 Days and 74F for 3 Days
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