A… Belgian! Again!
Brewing. 1½ oz hops for first ½ hour, remaining ½ oz hops for remaining ½ hour. Full hour boil.
Cold water and ice in the sink for initial cooling, followed by 3 gallons pre-sterilized refridgerated water, brought it down to about 78℉. Thoroughly aerated and let it sit until down to close to 70, then pitched yeast and measured
6.5% potential alcohol by volume