This is pretty well dialed in with respect to recipe specs (OG, SRM, etc). The finish could be a bit sweeter - push mash all the way up to 158-160* and then keep it cool at the end of ferment (~70*). Ferment hot in day 3-4 though to get big esters. So.. 66-68 for days 1-2, 72-74* for days 2-4, down to 68-70 for days 4-7, crash for days 7-10, dry hop for just 1-2 days at 45-50*.
Just need to work on dry hopping techniques and reducing hop burn. It burned for a week or so, but it really calmed down. The aromatics could be greater - more dry hopping and less bio hop? I like this mix of 75% Mosaic and then something else. This had Cashmere, and it ended up being pretty dank/stanky. Try out Azacca next? Then rotate through Citra and maybe Nelson eventually?
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