Mike’s Fresh and Hoppy IPA

Prepare water to eliminate chlorine and adjust to favor a slightly higher sulfate to chloride ratio.

4.9gal to mash tun to mash at 151 for 60 min mash.
Voloft until running clear and then drain off into brew kettle (approx 3.2gal).
Add 5.15gal of sparge water at 170deg to mash.
Voloft until clear and drain into kettle to get about 7.5 gallon total.
Flame on and heat to boil.
After reaching boil, boil vigorously for 15-20, then add hops.
Boil for another 60-70 mins.
Add whirlpool hops, at flame-out.
Cool to 65 degrees.
Drain in to fermenter to get about 5.5gals.
Aerate for at least 30 mins, using air pump and stone.
Pitch cultured yeast and ferment at 68deg for three weeks in the primary.
Four or five days before bottling, add dry hops in a sanitized nylon bag.

On bottling day:
Use dextrose (corn sugar) for priming.

Additional notes:
First Brewing of this recipe, I prepped a yeast starter and pitched approx 350Billion cells to about 5.4gals and the beer attenuated to a FG of 1.007 to result in about 6.85 ABV.
This was a happy miss, since the beer tastes phenomenal