I made an Extra PA extract:
1# Carmel Pils (stepped for 30" at 155)
6# Gold Malt LME
2 oz Cascade (6.1%) @ 60"
1 oz Cascade (6.1%) @ 1"
And it was an absolutely perfect full boil ended up with ~ 5 gal @ 1.045 sg. It was dead on ( 89% humidity worked well!!).
Something about the profile of the yeast caught my attention. I love dry hoppy beers, but I wanted to try something different. I was hoping for the crisp accent of that grape-fruity IPA.
One thing I never considered was the implication of using this yeast with an extract. I'm about 12 hours in, and it seems to be doing nicely....
I'm gonna drink it, thats a given, but what should I expect flavor/alc % wise?