I know that it's been a long time since these types of beers were popular, but my love of Houblon Chouffe and Urthel Hop It have made me want to give them a try again. I'm thinking about keeping it simple and making a tripel, but hopping it like an NEIPA. Something like this: For 5.5 gallons: 14 lbs Pilsner Malt; Weyermann mashed at 148F until conversion is complete 2 lbs White Table Sugar boiled with first runnings and reduced by half then added directly to fermenter Boil main beer for 1 hour for flavor concentration and protein coagulation Cool to 180F and add 6 oz. each of Amarillo, Citra, and Mosaic and 2 oz. of Centennial Cool and pitch WLP530 - Abbey Ale Ferment at ambient until krausen falls then add first DH of 1 oz. each of Amarillo, Citra, and Mosaic. Ferment for another two days then add second DH of the same hops in the same amounts. Package with 3 volumes of CO2 Original Gravity 1.079 Terminal Gravity 1.010 Color 5.22 °SRM Bitterness 0.0 IBU (obviously not accurate) Alcohol (%volume) 9.1 % My questions for you all are: Have you ever done something similar? What do you think of the yeast strain? The grist? Hops? Any input is welcomed. BTW, I checked the recipes section quickly and didn't find anything, but I certainly didn't do an exhaustive search, so if anyone can find a link to a similar topic, please post it.