I have brewed that recipe above and it was really nice. The midwife that delivered my son really liked it. Like others have said though, move lots of hops in the last 20 minutes of the boil, like 1 oz @ 20, 1 @15 1 @10 1 @5 and 1 a@ flameout.
In terms of which hops when I would go for the earthier hops earlier and some cascade and amarillo towards the end and dry hop as well
Or WY1056/WL001 - if you don’t make starters stick with US-05 dry yeast. You want to make sure you pitch the proper amount of yeast and ferment at the right temp to be sure the beer is clean to let the hops shine through.
I’ve been using Windsor dry yeast. It’s a beast and a fast fermenter but finishes about 1.020. Sounds high but I’m finding this is perfect for many of my hoppier bitters. Balances it out whereas if the beer finished at 1.010 it can be a little harsh. It’s not as neutral as 05 but it’s still pretty clean for an ale yeast.
I posted this in the commercial review forum awhile back:
I emailed the brewmaster at Full Sail and he responded. I don’t want to post the whole email exchange because i’m not sure if this was for public consumption or not, but this is a snippet: (Hopefully he won’t mind) Pale is brewed with 2 row pale and caramel malts and hopped with Cascades and Centennials in the front and finished with Cascades, Centennials, and CTZ’s….(a lot in the whirlpool).