Mitch,First off, thank you for a very fun and insightful read! Love the book! Second, thanks for making bad ass hoppy beers! Can't wait until they hit the Nebraska market someday, but Iowa and Missouri will do for nowA couple of questions:1. Can you elaborate on the hop additions used in the recipe section of the book? I know they are calculated by weight, so when you say for example in the Ruination recipe "62.5% Columbus at the start of the boil, then add 37.5% Centennial during the whirlpool," that should be 62.5% of the hop mass is Columbus at 90 minutes and then the remainder of the mass is centennial at flameout/WP. Is this something where we just need to put it into our software of choice and fudge around with the numbers? This doesn't seem to take into account changes is AA% on a yearly basis. I understand the issues with utilization, you mention, based on equipment. Is there a way you can take us back to middle school and do an example/demonstration of the hop calculations for a recipe based on the parameters in the book?2. Can you take us through the process of designing/building a malt/grist bill and hop selection and additions for your 2 new latest hoppy beer releases (or any beer for that matter): Ruination 10th Anniversary and "Enjoy By?" How do these beers differ from the original Ruination or the regular IPA in Stone's portfolio? Did you incorporate some of the info you learned while researching IPAs into these 2 newest releases? What are you looking for in the finished product in beers like this?Thanks again and cheers!Brian Hoesing