Originally Posted by ww_kayak
If I was to brew two small batches of this, what would be a good SINGLE ingredient to change in the second batch that would help me understand the different flavor contributions. Just trying to improve my palette.
The malt bill is pretty delicate with this recipe, so I would change either the yeast or the hops. Brew one batch with Nottingham and another with US-05 (or your favorite clean American yeast). Or brew one batch single-hopped with Centennial and another single-hopped with Mosaic (or whatever). Or brew one batch to spec and another with some gentle dry-hoppingI've had a couple of fantastic dry-hopped blondes lately.
But Xtant is right, you're definitely going to want more than 2 gallons of this!