resilience kit from Sierra Nevada / great fermentation (CA fire donation). Re-did the hop schedule a little bit. Same hops and total amount. Just re-did when and how much were added.
Brut IPA modelled after the tips the head brewer from PollyAnna in Lemont, IL gave me when I mentioned I wanted to try to make his Breakfast Champagne. BIAB recipe and uses 1.5 gal of 180° F water to sparge the bag