I'm about to rock my New England esque IPA again this weekend if all goes well. I've gotten it to where results are somewhere between HF, Trillium and TH. Can't wait, I might split this batch to do two dryhop treatments.
I have a very specific water profile I aim for to finish with crazy sulfide/chloride levels to get close to that of
lab analysis of Heady Topper. Involves dechlorinated water (I usually mash with 10 gallons to collect 6.5) and adding 16 g Gypsum, 7g CaCl, 4 g Epsom salt to the mash, and using a bit of acidulated malt.
Mostly 2Row/Marris Otter Blend (I might sub a little pilsner this time, but Marris is a key part of the recipe)
Little flaked Wheat and Rolled Oats
Little Carapils
Little C10
Little Honey Malt
Little table sugar
Most importantly,
1318 YEAST
Mash 154*
75 minute boil
.4 Columbus @ 45
.3 Columbus, .5 Mosaic, .7 Citra @ 5 (I would be careful with quantity of things like Equinox or Galaxy)
.5 Mosaic, .5 Galaxy @ 0
Whirlpool 3 combined ounces of aroma hops at 190-170* for like 20 minutes (above or whatever you are going to dry hop with - Nelson, Amarillo, Equinox, whatever)
Dry hop on days 3 or 4 at the end of primary and again in the keg after racking on day 9 or so when a good amount of yeast has dropped. The amount you dry hop is dependent on the hop you use and your tolerance for garlic/green onion vegetal flavors. I stick to about 4 oz total split evenly. Let it sit at 68-70 with the hops and then pull the mesh hop bag out of the keg and force carb for a week. It'll look like juice, smell like juice and it will taste like muddafuggin juice.