Okay, just did my first tasting of the aforementioned recipe. It's only been bottle conditioning for 11 days but it's perfectly drinkable already. I didn't put them in the fridge, so this is just straight from bottle storage to glass, so it was still quite hazy. I tell you I think the MO and Cascade hobs really complement each other, although I would not have guessed this. It definitely could have used some dry hopping, though. As far as this has to do with a "sessionable DIPA" or whatever, not much, as can be guessed. It is "just" a very solid and interesting IPA. I think the most interesting thing by far here is the unexpected marriage of MO and Cascade aided by a dryer malt profile, definitely worthy of more examination.