I was going to make an IPA using the same hop schedule as the American Stock ale I made about three weeks ago which consisted of El Dorado and Citra, which really paired well together. Unfortunately, El Dorado is in very limited supply. On the fly at the homebrew supply I decided to use all New Zealand hops instead, plus they are more affordable at $2.00 an ounce instead of $2.50 and $3.00 for El Dorado and Citra. Trying to stay within the citrusy taste, I went with Pacific Jade and Wakatu. I used Wakatu, also know as New Zealand Hallertau, with really good results as a dry hop before. Pacific Jade is an unknown to me but I liked the descriptors of citrusy, spicy and herbal while Wakatu has citrusy characteristics of lime and the last time I used it was very floral.

6 gallons

Estimated OG: 1.065
Estimated FG: 1.012
Estimated Color: 8.2 SRM
Estimated IBU: 56.7 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 6.8%

Grain
14 lbs Pale Two Row (2 SRM) 90.3%
1 lb Turbinado Sugar (10 SRM) 6.5%
0.5 lbs Bairds Crystal 77 (80 works fine) (80 SRM) 3.2%

Schedule
60 minute Boil
28.00 g Warrior [15%] – Boil 60 min 41.7 IBUs
28.00 g Pacific Jade [15%] – Boil 7 min 11.2 IBUs
28.00 g Wakatu [7.5%] – Steep/Whirlpool 10.00 min 3.8 IBUs
28.00 g Pacific Jade [15%] Dry hop 3 days
28.00 g Wakatu [7.5%] Dry hop 3 days

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

Mash and Sparge
50% Ventura water (very high sulfates and bicarbonates)
50% RO water
4g Calcium Chloride added to mash water
4ml Lactic Acid added to mash water
2ml Lactic Acid added to sparge water
Mash in 5.75 gallons water 162F and let stabilize to 152F for 60 min
Mashout 170F
Batch sparge 4 gallons cold

Yeast
WLP 022 Essex Ale 2L starter