So I did a side by side blind taste test on my version of this recipe and the real thing. Both were bottled within 2 weeks of each other (late Oct/early Nov). Both my girlfriend and I said they were pretty much indistinguishable in taste. Mine was actually clearer, but it could have been due my pour. We both don't love the 100% centennial hops, but both said it was the best IPA I've made and I attribute that to the mineral additions I made. I added 8 g gypsum to this batch (ended up with ~200 ppm sulfate). It was the first time I've added minerals to my beer. I didn't make it without the minerals to truly know if it was the gypsum, but we both thought the hops "popped" more and were "brighter" than my other hoppy beers I've made. Thanks for the recipe!