Iykyk… deep cut for the name on this one.
Built on a base of pale 2-Row, with touches of dextrin and steamed crystallized C3.5 for the grist. McKenzie and WCHB-102, supplied by our pals at West Coast Hop Breeding make up the various kettle hop additions, while McKenzie and Estate Grown Amarillo from our buds from Crosby Hops make up the dry-hopping regimen. Our ever-favored house ale yeast rounds it all out nicely.
Agressively hopped, approachably bitter, and packed to the brim with a cornucopia of hop-derived aromatics/flavors. Harkening back to classic DIPAs of yesteryear… this one is for the old school hopheads.
Cheers, y’all!
The Deets:
Malts
– Pale 2-Row
- Dextrin
- Steamed Crystallized C3.5
Hops
- McKenzie
- WCHB-102
- Estate Grown Amarillo
Yeast
- House Ale
