Doing a "classic" West Coast IPA -- 62% 2-row, 33% pilsner, 3% crystal 40, 2% biscuit malt. Warrior as the bittering hops, Chinook and McKenzie in the whirlpool, Amarillo and McKenzie for dry hop. American West Coast Ale Yeast. Aiming for 1.064 s.g., 68 IBU. I'm using up the last of a sack of pilsner malt (hence the mix of 2-row and pilsner). McKenzie is a new one for me, but I got it in a HOPBOX recently, so figured I would give it a try in this recipe based on the hop description. I'm aiming for a pine/citrus/resin profile in the hops...