Drink to enjoy a sensation similar to raking in sick profits during the worst financial meltdown in a generation.
The key here is WLP500, a low mash temp, and heat at end of fermentation to push the final gravity as low as possible. I start fermentation at 70F, wait till activity peaks, and then add the sugar. Keep at 70F, wait a couple more days, start cranking the heat up a degree a day until 80F, and then hold there till all activity stops. Usually takes two week to complete this primary fermentation routine. Then highly carbonate this beer and drink cold.
The hops are often tweaked to what is on hand from Mt Hood, Liberty, or Hallertauer to get the desired IBUs. Not really going for any hop flavor. Belgian Candi could be used for a fancier boosting option.
I enjoy process and add extra step that are not necessary. I usually make a 2L starter from on vial instead of pitch a vial in each 6.5G carboy. From online recipe make the invert sugar with just sugar (not cane,) water, and citric acid. Rack to secondary and rest for a couple days before cold crash for a week or two of conditioning before kegging.