I brewed a 10 gallon batch of mosaic/citra neipa for my wife's upcoming birthday party. Pictured is a sample I pulled roughly a week into fermentation whilst pulling the dry hop bags. The recipe is 74.1% 2 row, 11.1% white wheat, 3.7% acidulated malt, 1.9% c20, 1.9% flaked oats. Water profile is 150ppm Calcium Chloride/75ppm Gypsum. 5ml Hopshot at the beginning of the boil, 1oz citra @ 10, 1oz ea @ 5 of Mosaic/Citra, 3oz Mosaic/Citra whirlpool for 30 minutes, and dry hopping on the 2nd day of fermentation and in the keg with 3oz ea of Citra/Mosaic. I also added 2lbs of sucrose at 5 minutes to bump the gravity and dry the beer out a bit. I also decided to bottle one of my mixed-ferm saisons that i brewed back in April. After tasting it for the past few month I thought it had a really pleasant balance of stonefruit tartness and barnyard funk. I was able to cork and cap about 18.5 750ml bottles and in a few months they'll hopefully bottle condition nicely (if my calculations are correct). Pictured is the half bottle, I couldn't resist drinking some flat beer.