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He explains that the beer is fermented with two yeasts, the Green Flash house yeast and a Belgian yeast. He starts with regular Green Flash Imperial IPA mash. (This is a big beer, 9 percent ABV. But it has such striking balance that it drinks like a session beer.)
The mash is a blend of two row pale barley, a little bit of Carastan, a British crystal malt that provides a full mouth feel and color and crystal malt. Hops are all American, Summit and Nugget. It’s dry hopped during fermentation with Amarillo. The hop blend gives it a delicious, orange marmalade note.
He starts fermentation with a White Labs Belgian-style yeast, then on the second day, adds their regular American ale yeast, the same White Labs yeast used in the regular triple. As he says, it’s definitely Le Freak. Oh yes, it’s bottle conditioned with fresh yeast. And it’s 9.2 percent.