I used a combination of CTZ, Simcoe and Centennial for hopping. It is bittered at 60/45/30 then a load of hops are added at flameout. This is a different practice than what we use with our Citra IPA, it's called hop-bursting. Normally, hops are added between 15 and 0 minutes left in the boil to add flavor/aroma. This hop-bursting technique is one used by the infamous Pliney the Elder/Younger by Russian River and results in a very smooth hop profile.
The winners of the 1st round move on to the 2nd and final round where a Dad's Hat Rye barrel must be used to age the beer. The recipe will be a collaborative effort between the homebrewer and their homebrew shop owner. You can see more here.