I'm glad I found this thread. I gave my newly constructed brewstand a "shakedown brew" making a Citra SMaSH. 12.5 pounds of GW Premium 2 row, and 14.5 AA citra with 1.5 oz at 15, 1.5 at 10, 1 at 5 and 1 at flameout. 4 more dry-hopped on Day 3 of fermentation, after it slowed. Used San Diego Super, OG 1.063, currently 1.010. Hydrometer sample tastes like pineapple mango juice, since the malt is so subdued. Since the hops seem to drop fast (from what's been said here), I hope the single malt will stay in the background and let the hops keep shining.