Here's some detective work from various sources.
From
https://beerandbrewing.com/building-recipes-the-boneyard-way/
RPM = "pale malt, Munich malt, Aromatic malt, Vienna malt, and dextrose"
"Ironically enough, Boneyard’s flagship RPM IPA has a sweeter, malty side created with
pale malt, Munich malt, Aromatic malt, Vienna malt, and dextrose."
Hops :
https://shop.brewcraftusa.com/brewe...ery-series-recipe-pack-boneyard-rpm-ipa-10600
https://shop.brewcraftusa.com/img/product/description/Boneyard RPM IPA Instructions.pdf
"Boiled and dry-hopped using four Northwest hop varieties"
Hop Addition 1: First Wort Bitter
Hop Addition 2: Flavor/Aroma
Hop Addition 3: Whirlpool
hop Addition 4: Dry Hops
My hypothesis:
Chinook - bittering
Cascade, Willamette, Mosaic, Citra, Equinox (HBC 366) - aroma hops
Steeping: 151 deg for 60 min
Drop Hopping: 7-10 days
Ideal Fermentation Temperature: 68°F
OG: 1.062 / FG: 1.009
IBU’s: 50
ABV: 6.98%
Color: 8.8 SRM
Yield: 5 gallons
Here's my best shot from the detective work
Suggested Recipe:
9 lb 7oz - Pale 2 Row
1 lb - Aromatic Malt
1 lb - Vinenna Malt
1 lb - Munich Malt (10L)
60 min at 151 deg
Boil 60 Min
0.4 oz - Chinook - First Wort Hops
10 oz - Dextrose - last 20 min
0.5 oz - Cascade - 5 min
0.5 oz - Willamette - 5 min
0.5 oz - Citra - 5 min
Whirlpool for 30 min
0.4 oz Cascade
0.4 oz Citra
0.4 oz Equinox (HBC 366)
0.4 oz Mosaic
Wyeast Labs 1968
Dry Hop for 7 days
0.4 oz Cascade
0.4 oz Citra
0.4 oz Equinox (HBC 366)
0.4 oz Mosaic
Looking for any other suggestions / ideas.