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I used our flagship IPA, McGilligans, and tweaked the grain component of the recipe. I ordered 50 pounds of fresh Cascade hops from Yakima, WA, that were picked on a Thursday, shipped to us overnight, and brewed with on a Saturday. I used 28 pounds of fresh hops in the mash and used the remainder in the boil. The finished beer was dryhopped with locally grown Cascade hops from Livery customers that grow them here for fun.