Help with Lagunitas IPA Clone

Here is my recipe I've been brewing for a little while but this is my first shot at making my own recipe. Beersmith is saying my IBU's will be 82.7 and that it will be out of range but it sounds ok to me any info? Also any critizism or help will be appreciated thanks.

Recipe Specifications
--------------------------
Boil Size: 3.57 gal
Post Boil Volume: 3.12 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.066 SG
Estimated Color: 9.5 SRM
Estimated IBU: 77.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1 lbs 10.3 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 1 15.9 %
13.1 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 7.9 %
11.6 oz German dark Munich Malt (9.0 SRM) Grain 3 7.0 %
1.17 oz Horizon [13.00 %] - First Wort 60.0 min Hop 4 35.7 IBUs
2 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 5 19.3 %
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 6 -
0.58 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 3.7 IBUs
0.58 oz Willamette [5.50 %] - Boil 15.0 min Hop 8 3.7 IBUs
4 lbs 2.7 oz Extra Light Dry Extract [Boil for 10 min Dry Extract 9 40.2 %
1 lbs Wheat Dry Extract [Boil for 10 min](8.0 Dry Extract 10 9.7 %
0.77 oz Cascade [5.50 %] - Boil 5.0 min Hop 11 2.0 IBUs
0.39 oz Centennial [10.00 %] - Boil 5.0 min Hop 12 1.8 IBUs
0.29 oz Cascade [5.50 %] - Boil 1.0 min Hop 13 0.2 IBUs
0.29 oz Centennial [10.00 %] - Boil 1.0 min Hop 14 0.3 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 15 -
0.50 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
0.25 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs

Looks like you are on the right track. For some reason you are getting an IBU count for your dry hop additions, however you won't get any isomerized alpha acids from the dry hop. Without the 33 IBUs you are showing for the dry hop you are in the correct range for LIPA. Also, Lagunitas uses WLP002 - this will have a huge impact on your clone. For me the yeast and mouth feel are the most defining factors of a Lagunitas beer. Check out the all grain recipe from CYBI if you haven't already for more guidance. Happy brewing.

I'm not aware of the details of any clones out there, but in my opinion, 24% crystal malt is insane for any American IPA. Divide that number by 3 at least.

A yeast starter, full volume boil with no top off water, plus larger late additions and more focus on the dryhop would also help (x that by 3).

bobbrews said:

I'm not aware of the details of any clones out there, but in my opinion, 24% crystal malt is insane for any American IPA. Divide that number by 3 at least.

A yeast starter, full volume boil with no top off water, plus larger late additions and more focus on the dryhop would also help (x that by 3).

Click to expand...

I agree. My IPA's never have more than 4-5% Crystal malts. 24% is way over the top.

Additionally, I always like to sub 7-12% corn sugar with extract for bigger extract IPAs. This will aid in dryness since pure extract and spec. grains may stall at too sweet of an FG.

KayaBrew said:

I agree. My IPA's never have more than 4-5% Crystal malts. 24% is way over the top.

Click to expand...

Indeed. Read Mitch Steele's IPA - the recipe might be in the back if I remember correctly? He definitely uses less than 24% crystal in Stone's IPAs.

I don't get it, those IBU's don't add up to what you're thinking they do

I see 35.7 Horizon (FWH)
3.7 Cascade (15)
3.7 Willamette(15)
2.0 Cascade (5)
1.8 Centennial (5)
0.5 combo 1 minute additions

Totaling: 47.4 IBU

I also see Beersmith giving 0.0 IBU on the dry hop...it says for example

0.25 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs

Meaning Dry hop 7 days
Hop 17 (the number of the addition, like finings is the 6th ingredient. That's not the IBU)
Then it says 0.0 IBU

So either I missed something, the recipe posted is missing something, or your IBU's are not being calculated properly cuz what I see is 47.

+1 on the serious cut to the crystal malts