This beer won the first place in the American IPA category of the NHC’s 2016 first round in the New York judging center.
Mash at 149°F for 1 hour:
Boil for 90 minutes with the following hopping schedule:
Pitch one liquid serving (200bil cells) of RVA 104 – Hoptopper Ale. Start fermentation at 65°F and increase to 70°F over 1 week. Add 4oz of sucrose after 12 days (1.017 SG). Finish at 1.012.
Dry hop at 70°F for 3 days with 1oz of each Columbus, Polaris, Simcoe, Mosaic.
Then more dryhopping for another 3 days with 1oz of each Amarillo, Simcoe, Mosaic, Centennial.
For those interested in mash water ion levels (ppm):