Thanks all,
I brewed the batch up on the 15th and it is fermenting away nicely. Using Bru'n Water I should be pretty close to having the Chloride at ~150 and sulfate at ~75.
I went with the recipe below:
OG 1.063
IBU ~40? (beersmith says 90 but is adding 50 IBU's from the hop stand hops, still curious what I can really expect here)
SRM ~4-5
Batch size 6G in fermenter
5lbs 12 oz 2-row
5lbs 12 oz Maris Otter
2 lbs. Flaked Oats
14 oz. Flaked Wheat
~36 ibu Magnum at 60
2 oz Galaxy Hopstand for 45 min. @170
2 oz Simcoe Hopstand for 45 min. @170
3 oz Galaxy Dry Hop at 3rd day of fermentation
3 oz Simcoe Dry Hop in keg
Water profile:
Calcium ~120ppm
Magnesium ~6ppm
Sodium ~15ppm
Sulfate ~75ppm
Chloride ~150ppm
Mash PH 5.4
Mash Temp 152
Other ingredients: Yeast Nutrient, Whirlfloc
Yeast: Imperial Yeast Barbarian (3rd generation) - 1 liter SNS starter, pitched at 65, Fermented at 67 for 3 days, then ramp up to 72 over next 36 hours and hold at 72 until kegged.
The beer is currently at day 6. I plan to keg it on the 1st or 2nd or Oct, presuming it's at final gravity by then.
Since the original post I've had 2 more good examples of this style of IPA, (low bitterness, high hop flavor, silky mouthfeel) and really liked them both. If this one ends up in the ballpark of those beers, I'll be very happy.
I'll follow-up in about 2 weeks with some tasting notes.
Cheers