The hops used for aroma in the beer have to be from the 2011 season and cannot be kilned in any way, picked no more than 24 hours prior to brewing. I am using my own home grown Centennial hops. I would have liked more to dry hop with, but I will end up with just over 2 ounces, which should be enough to get some of the great Centennial citrus aromas into the ale.
My uncertainty of this beer comes from the fact that I am relying on home grown hops for aroma. I have no idea what level the alpha acids (the bittering component of a hop) are, and also not quite sure on my dry hop amounts as I have only dry hopped once before, but with only .5 ounce of Delta hops, which isn't really enough to do anything.