I've done two of these so far, and both have been phenomenal! I just do a pretty standard IPA grist (last one was 12 lbs of Golden Promise and a half lb of Crystal 40), about 30-35 IBUs at 60, and then several oz after flameout, and hopstand for about 40 minutes. Pitch a healthy starter of Wyeast California Lager (Anchor Steam yeast), ferment around 52 degrees, then lager as usual. The first was all Summit hops, the second is Amarillo/Simcoe.
Both these beers had a lot of perceived sweetness, despite low mash temps and FG. I taste that a lot when I do a big hopstand. Really tasty, fruity beers with a ton of hops flavor but not super bitter. I'm really digging this "style."
If I were ever going to enter this in competition, what category would it fall into? I think I'd be dinged for style in the IPA category.
Both these beers had a lot of perceived sweetness, despite low mash temps and FG. I taste that a lot when I do a big hopstand. Really tasty, fruity beers with a ton of hops flavor but not super bitter. I'm really digging this "style."
If I were ever going to enter this in competition, what category would it fall into? I think I'd be dinged for style in the IPA category.