Sure thing I’ll post the recipe
Chinook Extra Pale/Nor-Cal Bitter/session IPA
F.G 1.011ish - you want this beer dry
4.25lbs golden dme - use 1/3rd extract for boil, then dump rest of it in at 10 min. Boil the full volume if you can, if not boil as much as your pot will allow.
.75oz Chinook for 38-40 ibu @ 60
1 oz Chinook for 18 ibu @ 10
.75oz Chinook @ 0 min **** see note at bottom
Dry hop - 1.5oz Chinook
Wyeast 1056, us-05 wlp001 etc. at 62-64
This beer is not balanced, not one bit… Which means it ain’t malty… You malty lovin’ ipa folk can go brew an amber… Kidding … Sort of… Anyway this one is super pungent with piney grapefruit and if dry hopped in the keg, takes on a fruity skittles like aroma somehow when left on the dry hop for awhile. It’s an awesome beer that can be ready quite fast if you keg, and you can drink tons of it. This beer is also IMO made by the hop steep noted below.
**** flameout aroma and flavor addition goes like this - kill flame, whirpool wort for ± 1 min to knock down the boil but keep the wort hot, THEN toss in flameout hops and let sit for 15-20 min prior to chilling.