Billy Bob's a Brute IPA

Not sure if this recipe builder accounts for the use of enzymes in mash or ferm, but ideally the Final Gravity on this one should go as low as you can get 'er. sub 1.000 even. Also, I'm not sure if it's a good idea to use Champagne yeast in wort normally, but I'm assuming the enzyme will allow that yeast to do it's do. If not, use a high attenuating neutral strain like Cali, or Nottingham, I'd even use 34/70 for f's sakes. Either way aim for highly fermentable wort, and use the enzymes to get low. You want this fkr bone dry, and hoppy as super-balls. Favor the Nelson Sauvin in the cold side hops. Use some dextrose if you need to bump up OG.