Finished writing a recipe for a single-hop New England IPA, planned for a local homebrew club in May.
Using my "standard" malt bill for NEIPAs (73% Maris Otter, 10% Wheat, 7% Golden Naked Oats, and 5% each Flaked Oats and Torrified Wheat).
WHC Saturated/Lallemand Koln copitch to maximise biotransformation opportunities.
40 IBU, with 7g/L aroma and 11g/L dry hop of 20% AA LUPOmax BRU-1.
Target 7.2% and an FG of 1.018
I've also got 27L of English IPA to keg up, hopped to 55 IBU (Challenger) with 100g each of Harlequin and some leftover T45 Jester I had kicking around for aroma/dry hop. It was throwing some great apricot/peach out of the airlock earlier tail end of last week.
-EDIT
That's the IPA kegged. Not my finest beer sadly, I think it's over-attenuated slightly which has left it quite dry. It's also exhibiting quite a lot of haze from either the high krausen dry hop or the 5% golden naked oats in the grist. May require a bit of "fixing in post" as it presents more like a Westie.