Just brewed something inspired by this recipe:
Lowered OG to 1.060 (I don't need anymore 7.5abv beers in tap) and did 5% dextrose and sh*t canned the carapils. Went with Amarillo, as my local was out of citra.
However the Apollo and summit were in full force in the boil, the aroma was awesome. I like the Belgian pils thrown in the grist as well, but I'll know more after fermentation on how much and what character it imparts. Seems like a great recipe, can't wait to taste it.
Nate, I've seen you use carboys and dry hop with pellets... How do you siphon into the kegs without cursing pelletized hops? I really don't want to use hop bags on this beer considering its only a 5 day dry hop. Thanks again for the recipe.
Also, if you're not cold crashing before transferring out of the carboy, give it a try. It makes a HUGE difference as nearly all of the hop matter will drop to the bottom just like magic. Then you can rack nearly clear beer into your keg or bottling bucket. Just don't leave the beer cold in the carboy for more than 24 - 48 hours because it will start to extract wacky shit out of the hops.