Right now it's very sweet with a good citrus notes and a bunch of hops. The sweetness (sugars) will ferment out to be the alcohol, this patch should be around 6%.
This was our first time doing an "all grain" method. We actually did a "double decoction" to extract all the sugars from the grains, it's way more involved with times, temps, and volumns. A bit of a PITA, but fun..
I'm curious to see how big a difference the yeast will make in them.
:beer