So, just to update on this brew, if interested.
I took all the advice on board and made a couple of small changes...
.75lbs Turbinado Sugar
The pearl malt seemed to produce more flour than my usual crush and I had a stuck sparge. I stirred things up and I was left with a pretty cloudy run off even after another vorlauf. I'm guessing this beer will be hazy from all the hops anyway, so clarity doesn't bother me.
I added 1.5oz of Magnum at FWH.
60 min boil with Turbinado added with 12mins left.
Shut off the heat and cooled to 170F then dumped in 6oz Citra & 3oz Nelson Sauvin.
I let them soak for 45mins, stirring every 10mins or so.
I scaled up slightly, so ended up with 5.5 Gl in the carboy, but a lot of hop matter came with it, even when trying to be careful. I couldn't believe the amount that was still left in the kettle!
I made a large starter with the Yeast bay Vermont strain and it must have kicked off quickly, as I finished yesterday evening and it was fermenting nicely early this morning. I plan to dry hop with a further 3oz Citra & 2oz Nelson.
my OG was 1.060.
This was also my first time using RO water and my profile was
I also used a little acidulated malt.