Here's how we brewed a New England IPA.
Link to easy yeast starter video: https://youtu.be/YaTs0Y004R4
Recipe:
26 lbs 8.0 oz Thomas Fawcett Pearl Malt (2.1 SRM)
3.00 oz Bravo Pellets [15.50 %] - Boil 60.0 min
2 lbs 8.0 oz Sugar; Corn (Dextrose) [Boil for 15 min]
5.00 oz Mosaic Pellets [12.70 %] - Boil 0.0 min
3.00 oz Citra Pellets [13.90 %] - Boil 0.0 min
3.00 oz Mosaic Pellets [12.70 %] - Dry hop
5.00 oz Citra Pellets [13.90 %] - Dry hop
2 packets Vermont Ale (The Yeast Bay)
