Hi there, Having recently obtained 2 anglo-saxon style one-gallon glass carboys, I want to make a split batch using to Fermentis yeasts: T-58 and S-33, see what each of them can do. What I want from this: showcase the yeasts, yet keep a decent hop presence - I suppose a belgian IPA could be a descriptor. Though tending to aim for higher ABVs, in this case I'll limit myself to about 6% max. I don't want to mix and match hops, one or two kinds will do. The batch size would of course be 2 gals, about 8L. For fermentables, I imagine about a kg DME and half a kg of white cane sugar (2.2 and 1.1 lb) should do the trick. My question is regarding hops. I had a good result pairing T-58 with Magnum for bittering and Glacier for aroma, so I can go there again. On the other hand, I have some others lying around: Perle 8%, Hallertau Blanc 9%, Pilgrim 9.5%. Can the Enlightened Brewers think of any recommendations among these hops?