need help with chainbreaker white ipa clone

first off i love deschutes chainbreaker white ipa, i have been drinking it for a couple months now and i figure its time for me to try and brew it problem is i can only find a few recipes online and they are all "all grain" im not setup to do all grain so i would like to make an extract clone. i have never made my own recipe before, i have brewed 5 beers now but i haven't made in ipa yet either. so if anyone has suggestions or input at all it would be greatly appreciated. also if you know of any links to another extract clone recipe so i could compare that would be awesome

chainbreaker white ipa clone?
Type: Extract

Ingredients

2 lbs Wheat, Flaked
4 lbs Pilsner Liquid Extract
2 lbs Wheat Liquid Extract
1.00 oz Bravo [15.50 %] - Boil 60.0 min
1.00 oz Citra [12.00 %] - Boil 20.0 min
0.50 oz Cascade [5.50 %] - Boil 10.0 min
0.50 oz Centennial [10.00 %] - Boil 10.0 min
0.50 oz Coriander Seed (Boil 5.0 mins)
0.34 oz Orange Peel, Sweet (Boil 5.0 mins)

update on recipe. still working any suggestions are welcome


chainbreaker white ipa clone
Specialty Beer
Type: Extract
Batch Size (fermenter): 5.00 gal Brewer:
Boil Time: 90 min


Ingredients
Amt Name Type # %/IBU
2 lbs Wheat, Flaked (1.6 SRM) Grain 1 22.2 %
5 lbs Pilsner Liquid Extract (3.5 SRM) Extract 2 55.6 %
2 lbs Wheat Liquid Extract (8.0 SRM) Extract 3 22.2 %
1.00 oz Bravo [15.50 %] - Boil 90.0 min Hop 4 33.8 IBUs
0.75 oz Citra [12.00 %] - Boil 60.0 min Hop 5 18.3 IBUs
0.25 oz Cascade [5.50 %] - Boil 10.0 min Hop 6 1.0 IBUs
0.25 oz Centennial [10.00 %] - Boil 10.0 min Hop 7 1.8 IBUs
0.75 oz Coriander Seed (Boil 5.0 mins) Spice 8 -
0.75 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 9 -
1.0 pkg Belgian Wit Ale (White Labs #WLP400) [35.49 ml] Yeast 10 -

Beer Profile

Est Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 55.0 IBUs
Est Color: 5.9 SRM

Suggestions are based on zymurgy clone recipe:

no white wheat flakes
5.25 lb pils LME
2.5 lb wheat LME
0.75 oz Bravo 60 min 15%
5 oz dextrose (30 min)
0.12 oz fresh ground coriander (5 min)
0.34 oz fresh ground bitter orange peel (5 min)
1 oz citra (at knockout)
1 oz centennial (at knockout)
0.5 oz cascade (at knockout)
Trappist High Gravity wyeast 3787

OG: 1.057
IBU: 55 (rager)
SRM: 4-6
ABV: 5.75%

IMO, the MOST significant change I can see between your most recent recipe and the modifications I above are the knockout hop additions (ESPECIALLY the citra). I would make sure to add all of these at knockout (i.e. as soon as you take your pot off heat), quickly cool to 180-170, then stop cooling and let sit for 30 minutes, AND THEN finish cooling.

Zymurgy suggest forgoing the wheat flakes but that's your call.

There is definitely a difference in spice additions between zymugy and yours. Pick what you think is best. If you're using preground or non-fresh then double the zymurgy amounts at least. I think your coriander amount of 0.75 oz is high - I would stay under 0.4 oz. You can always add a bit after fermentation if you think it's really needed (boil coriander in a little water and add to fermenter).

If your LME comes in 5 and 2 pounders then add in 1/2 lb of DME to make up the gravity difference. In other words, try to bring your gravity up a little bit in some way.

Zymurgy says to add all LME and start your boil. IMO, this will lead to a much darker brew that is not "white". I would add maybe 2.5 lbs of the pils LME and save all other LME for 5 minutes from the end of your boil. You may already end up darker than you anticipate but adding most of the LME at the end of the boil will help keep the color lighter and "whiter".

Hope this helps.

awesome thanks alot, this really helps

No problem. Please have another read of my post. I think I was editing it while you replied

Notes at Deschutes brewery website indicate:
-90 minute boil (probably unimportant)
-fermentation temp 65-75F
-citra is not mentioned in the 'hops' section
-sweet orange peel, not bitter