Intended to test the extent of yeast performance and hop liveliness in extreme high gravity brewing. The body has been designed to come through as light as possible, with the bitterness cutting through the alcohol sweetness and dank hop aroma remaining. Enzyme was used to finish at 1.003 SG to dry the beer. Can this be achieved? Open to find out.

ABV: 16%

OG: 1.125 | IBU: 92 | EBC: 14

MALT: Pale, Carapils, Caramalt
HOPS: Nelson Sauvin, Rakau
YEAST: US-05, Voss, Enzyme