attempt is to have a fruity and pale ipa only pale ale malt used to keep it light and hop focused (SRM under typical amerikan ipa range) ekuanot during bittering and end of boil 50/50 as its single hop at this stage sabro for dry hopping, amount tbd done via biab on a relatively small pot, hence lower efficiency, adjust fermentables as needed
Hazy style India Pale Ale more british due to the grain bill and British dry yeast used
American IPA