Hi everyone I’m now on my fourth batch of trying to get a good west coast style IPA going, so early days but in need of some advice as I’ve been disappointed with each batch mainly due to the strength of the finished product. I generally don’t mind high strength beers but prefer lower session strength, up to 6%. The problem with each of my batches is the alcohol taste is very strong, almost burning. This then overshadows the hops meaning I have this liquid that just tastes of alcohol. I have tried a few different recipes, adjusting the amount of grain (golden promise) with each one. I’ve done some research and came across articles describing mash temp and the enzymes that are activated at different ranges so thought maybe I should mash at a higher temp (69 C / 156 F). I’ve adjusted the amount of yeast (S04) pitched. I must admit I struggle to maintain a consistent temperature during the fermentation process, hovering between 18-20 C. Basically, no matter what I have tried it always ends up the same. So I stand before you to ask for some advice and guidance on how I can achieve a nice easy going IPA full of hoppy goodness. Thank you.