Matt, my understanding from various sources is that Vinnie of RR actaully "wet" hops his beer. Supposedly he gets a fresh crop and vacuum freezes it so he can wet hop all year.
This thread seems to make that point and more.
One thing for sure, dry (or wet) hopping is where aroma comes from.
Originally Posted by Matt Up North
Though I can understand what you mean, I think it might also be the freshness of the hop. I am not saying Stone isn't fresh in your area, but I am saying that the extreme amount of aroma in Pliny (from the extract) is something that is very much its calling card. Have you on the flipside ever had an older Pliny? It is foul and malty with zero hop aroma. I had one that was a year old and I dumped it because it tasted like anus.
Again though, this recipe isn't for Pliny. It is a Pliny inspired beer that I came up with to enjoy and find out if something with the hop aroma could be made at home.