Back from a break with a new style

Mashing
1

It’s been almost 2 years since I’ve brewed. No real reason, just kept putting it off for lack of time/money/energy/etc… My drinking partner and I had also begun leaning strongly toward hoppy American-style Pales and IPAs (ala Thunderhead, Hop Czar, Full Sail, various Sierra Nevadas), preferences that have gotten stronger. So now I’m coming off a long break, targeting a style that I’ve never really tried. I’m comfortable designing recipes for English and Continental beers, but not American craft styles. So I’m looking for suggestions of malts, hops and yeasts. In the past I’ve used whole hops almost exclusively; I haven’t used pellets since switching to AG. However, given the lower cost of pellets combined with the much larger hop bill I’ll be using, My last brew, a tentative step towards American craft, used Cascade hops, as will this one, but I’m open to other varieties. Centennials and Amarillos look interesting…what others? Finally I want to dry hop this one, probably with Cascades, but have absolutely no idea where to start on quantity.

TIA

2

For dry hops, I’d suggest starting with .5oz/5gal. In an IPA I’d say 1oz to 3oz is typical but you can go higher. Depends on what you like. For yeast, 001/1056 is pretty standard and a good place to start. American malts but you mix in some percentage of Marris Otter or Munich and many people use European specialty malts. English crystal malts tend to have more character than the American versions of the same color which can be a good or bad thing depending on what you’re going for…