So I really want to try to get this recipe 'right'. It's very close in it's current state, but needs a little tweaking. To do this, I started thinking like a professional brewer, and starting thinking about ingredients at their scale.
Four Peaks brews on a 20bbl brewhouse with 40 and 60bbl fermenters. So every beer is at least brewed twice, sometimes three times for one ferment. Pro brewers have to buy specialty grain in 50lb sacks, and hops in 11 or 44lb bags.
I'm assuming Hop Knot is done in 40bbl fermenters. Knowing the tendency of most professional brewers, all open sacks will be used between those two batches. For example, if they're using Glacier hops, we need to count on at least 11lbs between two batches.
So here's what I came up with:
300lbs of Pale Ale malt (6 sacks)
75lbs C20 (1.5 sacks, the other half sack for the second batch)
5.5lb Magnum @ 90
5.5lb Liberty @ 30
5.5lb Glacier @ 30
5.5lb Cascade in the Whirlpool
5.5lb Simcoe in the Whirlpool
11lb Simcoe Leaf hops in the Hop Back
11lb Cascade Leaf hops in the Hop Back
The IBUs calc out correctly, it's exactly 3.5lbs/bbl of hops, and between the two batches, all hops are in 11lb quantities. I think that's pretty damn close to what Four Peaks brews. So let's scale it down.
3lbs Pale Ale (3.5L)
12oz Crystal 20L
24g Magnum @ 90
24g Liberty @ 30
24g Glacier @ 30
24g Simcoe @ 5
24g Cascade @ 5
48g Simcoe @ 0
48g Cascade @ 0
Dry Hop: 48g each of Simcoe and Cascade
For those that are metric challenged, 24g = 0.86oz, and 48g is 1.75oz.
The recipe looks pretty similar to the one I originally posted. A little less Crystal, a little less bittering, and much more hops in the finish.
Obviously, if you have a hop back, use it. The 5 minute addition is meant to mimic a whirlpool, and the 0min to mimic the hop back. My plan is to add the whirlpool hops at flameout, whirlpool my wort for 15min, the add the hopback hops right before I kick on the chiller.
I'm going to be brewing the revised recipe in a couple months. I'll report back how it turns out.