Juicy and tropical seems to be all the rage these days in pale ales and IPAs but what I miss is that good dankness that used to be such a hall mark of the west coast style. Using my  Pale No. 3 base I added a good amount of Columbus, Simcoe and Amarillo to put the dank back. Also had some Stella in the freezer and added that in to the dry hopping.

6 gallons

Estimated OG: 1.059
Estimated FG: 1.016
Estimated Color: 6.0 SRM
Estimated IBU: 56 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 5.6%

Grain
13 lbs Pale 2 Row (2 SRM) 86.7%
1 lbs Crystal 20 (20 SRM) 6.7%
1 lbs White Wheat (3.2 SRM) 6.7%

Schedule
60 minute Boil
28.00g Columbus [15%] – 60 min 44.8 IBUs
28.00g Amarillo [9%] – Whirlpool 10 min 4.8 IBUs
28.00g Simcoe [13%] – Whirlpool 10 min 6.8 IBUs
14.00g Simcoe [9.5%] – Dry Hop  2 days
28.00g Columbus [15%] – Dry Hop 2 days
28.00g Stella [15%] – Dry Hop 2 days
14.00g Simcoe [9.5%] – Dry Hop in keg

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
50% RO water
50% Ventura (high bicarbonates and sulfates)
2g Calcium Chloride added to mash water
4ml lactic acid added to mash water
2g Calcium Chloride added to sparge water
2ml lactic acid sparge water
Mash in 4.75 gallons water 163F and let stabilize to 152F for 60 min
Mashout 170F
Batch sparge 4.75 gallons cold

Yeast
WLP 007 Dry English Ale

Fermentation
Ferment until done 65F
Day 4 of fermentation add first charge of dry hops
End of fermentation add rest of dry hops for 2 days
Cold crash one day
Add gelatin and rack to keg and carbonate using your preferred method