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Hurrrrr all these things that make me mad going on, why can't I just do what I want?

Simcoe, Amarillo, and galaxy

Floral and fruity hops are good in a wheat wine, don't want to cover up that wheat taste with overly aggressive ipa hops.

Yeah, if you want a certain kind of IPA. I'd rather my beer taste like beer, not juice.

It might finish lower than you'd like, it's a diastatic yeast. I'm not sure the flavor profile is ideal, either, try it and report back.

Just use centennial and maybe simcoe and save the rest for a pale ale or small IPA.

The guy probably doesn't like beer and didn't start drinking it until they made beer that tastes like juice, my brother is the same way.

There is a shockingly large amount of hops being boiled for a long time and a rather small amount of aroma hops for a double IPA. I would move everything from 60 on to 10 minutes or less. It's seems odd how the specify whole cone cascade but boil them for 60 minutes. It'd be plenty bitter with 2...

Add some dryhops, now you have an ipaish beer.

Read the sheet again, you probably have never seen a coa before and don't understand that <number of analyte means it is either undetectable or under their safety limit. There also is no copper anywhere there on the sheet, so it was not tested for.

What was your pitch rate? Is it possible the bottle cultured yeast was underpitched? According the the brewstrong podcast: questions with fullers, part 2 I believe, they use the same pitch rate for their chiswick bitter, london pride, and ESB. I'm betting the marmalade comes from the stress of...

Let us know how it turned out.

Lost me there, lol.

It's cheaper than my lhbs too, not bad.

Perhaps it was too old?

Just because it is an official style, does not mean it is not a fad. "Cascadian Dark Ales" would like a word.

cascade is nice

Green Flash's "Imperial" uses nugget and summit and I get a lot of dank and that onion flavor. The few times I drank it.

Not really sure where you're getting that from. Don't forget that these beers are shipped across the ocean and then they sit on a shelf under florescent lights for who knows how long. That degrades hop character and oxidized malt can pick up a sweet taste.

Might still be lagering.