Started a dry hop but it started to throw off the balance so i crashed it after three days.
Whirlfloc - 15
Yeast nutrient - 15
Mashed low at 150°f for 1 hour.
Fermented bry-97 low as poss (66°f) for two weeks then crashed (due to the hops) and transferred to secondary. Cool conditioned for 1 1/2 weeks at 50°f then crashed again for three days at 35°f. Racked to keg and bottled rest.
1.052 o.g. - fg not measured but thinking between 1.007 & 1.009
Again, light bodied with big tropical and stone fruit aroma with notes of grapefruit and citrus. Let me know if you try it. Cheers