[Iliff Ave]

Thanks for the update!

I have been wanting to clone an IPA because mine don't seem to turn out the way I like them. Been thinking about doing Lagunitas IPA but maybe I will try this instead. What yeast did you use? I am not seeing it for some reason.

Can you also expand on the dry hop process? Did you really dry hop for 3 days, rack then dry hop again? Also, I don't see the dry hops listed?

[quattlebaum]

Sorry i forget when i export beersmith that way it leaves out some things.  I really like the 1028 along with the 1098 yeast this is 1028. Yest you really do a short contact time with the dry hops. Brynildson believes in this i have read and he is making me a believer:) Primary lasted quite a while 14 days and it took a while for the yeast to drop. I did do the first dry hop in the primary around the 14 day and let it sit for 3 days then racked to secondary and dry hopped again with the same amount as the first. I then crashed it for 24 hrs and kegged and kept it at 32 for 7 days while carbonating. I did use 100% RO and the salt and PH adjustments as mentioned in the previous post.
What i would do differently next time is Mash at 148F and attempt to get it a bit lower in FG to 1.012 along with pushing the Sulfate up to 250ppm. At 8 weeks out it is really tasty i was rushing it at 5 weeks and it was just a bit to "harsh"/astringent on the finish now it is $. Would love your feedback.

Recipe: Union Jack
Brewer: Quattlebaum
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 9.22 gal
Post Boil Volume: 8.32 gal
Batch Size (fermenter): 6.00 gal   
Bottling Volume: 5.50 gal
Estimated OG: 1.066 SG
Estimated Color: 5.5 SRM
Estimated IBU: 65.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 96.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
13 lbs 5.6 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain                         87.6 %       
15.0 oz               Munich Malt - 10L (10.0 SRM)             Grain                             6.2 %         
7.6 oz                Cara-Pils/Dextrine (2.0 SRM)             Grain                               3.1 %         
7.6 oz                Caramalt (Simpsons) (35.0 SRM)           Grain                           3.1 %         
0.40 oz               Magnum [13.00 %] - First Wort 60.0 min   Hop                        12.7 IBUs     
0.25 oz               Warrior [16.70 %] - First Wort 60.0 min  Hop                           10.2 IBUs     
0.20 oz               Columbus (Tomahawk) [13.70 %] - First Wort 60min Hop            6.7 IBUs     
1.00 oz               Cascade [7.20 %] - Boil 30.0 min         Hop                              12.3 IBUs     
1.30 oz               Centennial [9.20 %] - Boil 15.0 min      Hop                             13.2 IBUs     
1.30 oz               Centennial [9.20 %] - Steep/Whirlpool  15min Hop                    6.6 IBUs     
1.00 oz               Cascade [7.20 %] - Steep/Whirlpool     15min Hop                    4.0 IBUs   
   
1.0 pkg               London Ale Yeast (Wyeast Labs #1028) Appropriate starter. 
         -             
1.00 oz               Cascade [7.20 %] - Dry Hop 3.0 Days      Hop              0.0 IBUs     
1.00 oz               Centennial [9.20 %] - Dry Hop 3.0 Days   Hop              0.0 IBUs     
0.25 oz               Amarillo Gold [10.30 %] - Dry Hop 3.0 Da Hop              0.0 IBUs     
0.25 oz               Simcoe [12.20 %] - Dry Hop 3.0 Days      Hop               0.0 IBUs     


Mash Schedule: (208) Single Infusion, Light Body, No Mash Out, Fly
Total Grain Weight: 15 lbs 3.8 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 6.86 gal of water at 154.7 F        145.0 F       45 min       
Mash Step         Error: Infusion temperature above boili 155.0 F       20 min       

Sparge: Fly sparge with 4.38 gal water at 168.0 F
Notes:
------
After 3 days dry hop at 68 rack and dry hop again with the same amount for 3 days.

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

[Iliff Ave]

Thanks for the specifics on your process. Looks good to me though I am surprised that it would take so long to become tasty.

Maybe I could get away with using S04 as a yeast sub? I use all of those hops regularly except warrior. I think I might give this a shot next time I brew an IPA. I have never done a clone so it could be a good learning experience.