I've just kegged a Lagunitas IPA clone, as detailed on the
2009 Brewing Network/Jamil show, with the Lagunitas brewer himself. I subbed Magnum for the Horizon bittering and tweaked exact amounts for my efficiency, subbing C15 for 13L caramalt, but otherwise followed all directions pretty close, including temperatures, from mash to keg, yeast, dry hopping schedule (I used pellets) etc. I didn't truly burtonise the water, more like 180ppm sulphate to 80 chloride, approximately.
I have a nice beer, but it is nothing like the Lagunitas IPA I buy in bottles today. Mine is much more English, with greater presence from the crystal and WLP002 (WY1968 equivalent; 1.2L active,shaken starter in 21L), and far less hop aroma.
Looking at the recipe, it's hard for me to think this could ever have ended up close to the current offering. Anyone tried this recently, or can offer an insight into changes in the commercial brew, which I love?
My adapted recipe:
Grain Bill
----------------
4.565 kg Pale Malt (75.76%)
0.530 kg Caramalt (8.8%)
0.365 kg Wheat Malt (6.06%)
0.338 kg Munich II (5.61%)
0.228 kg Crystal 60 (3.78%)
Hop Bill
----------------
6.0 g Magnum Leaf (17.3% Alpha) @ 60 Minutes (Boil) (0.3 g/L)
5.0 g Summit Pellet (15.8% Alpha) @ 60 Minutes (Boil) (0.2 g/L)
12.0 g Centennial Pellet (9.2% Alpha) @ 30 Minutes (Boil) (0.6 g/L)
20.0 g Willamette Pellet (4.8% Alpha) @ 30 Minutes (Boil) (1 g/L)
23.0 g Cascade Pellet (8.3% Alpha) @ 1 Minutes (Boil) (1.1 g/L)
20.0 g Cascade Pellet (8.3% Alpha) @ 0 Days (Dry Hop) (1 g/L)
20.0 g Centennial Pellet (9.2% Alpha) @ 0 Days (Dry Hop) (1 g/L)
WLP002
70.5C mash