Please Critique My Recipe: Boulevard Pop-Up IPA Clone

Trying to get a "session" pale ready for my father for Christmas. He likes bright, low gravity citrus-y beers, so Boulevard's Pop-Up IPA would be perfect. I'm still trying to get the hang of the whole creating recipes thing, so I'd love some feedback.

Data from Boulevard's website:
OG: 1.042
FG: 1.011
Malt: Pale, Maris Otter, Amber
Hops: Mosaic, Cascade, Amarillo, Citra, Centennial ("big, fruity hop flavor")
IBU: 41
Boulevard "house" yeast (supposedly an English ale yeast)

My 1st draft:
Amount Name Type #
3.75 lbs 2-Row 1.9L (Rahr)
3.5 lbs Maris Otter 3L
8.0 oz Amber Malt 27.5L (Crisp)
0.15 oz Apollo [18.7%] - First Wort 90 min
0.65 oz Amarillo [9.2%] - Boil 15 min
0.5 oz Mosaic [11.7%] - Boil 15 min
0.7 oz Cascade [5.5%] - Boil 5 min
0.5 oz Centennial [10.0%] - Boil 1 min
0.5 oz Citra [12.0%] - Boil 1 min
1 pkgs SafAle English Ale (DCL/Fermentis #S-04)
0.5 oz Citra - Dry Hop 7 Days
0.5 oz Centennial - Dry Hop 7 Days

If you email the brewery they will give you a pretty good idea of the recipe. They have always answered my question..only thing they don't answer is yeast strain...for what's it worth..last time I did a tour I noticed some windsor yeast in one of their storage rooms...since they typically just mostly their belgian strain for most their beers...pretty good chance the windsor is the English yeast they are referring too

I believe this month's BYO mag has a recipe.

Yep, BYO November 2014 has it. Thanks! Looks like whirlpooling for the first time.

Could you post the recipe, please? I'm a BYO subscriber, but it seems the wife has hidden the 10/14 issue from me. Thanks!

Pop-Up IPA Recipe, BYO November 2014:

OG: 1.042
FG: 1.011
41 IBUs
72% Efficiency

4 lbs 2-Row (Briess) (1.8 SRM)
4 lbs Maris Otter (Crisp) (4.0 SRM)
4.2 oz Amber (Crisp) (27.5 SRM)
0.70 oz Topaz [16.00 %] - Boil 60.0 min Hop 41.6 IBUs
2.50 oz Cascade [5.50 %] - Steep/Whirlpool 0.0 IBus
1.50 oz Citra [12.00 %] - Steep/Whirlpool 0.0 IBUs
1.50 oz Mosaic [12.25 %] - Steep/Whirlpool 0.0 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04)
1.00 oz Amarillo [9.20 %] - Dry Hop 5.0 Days
1.00 oz Cascade [5.50 %] - Dry Hop 5.0 Days
0.25 oz Centennial [10.00 %] - Dry Hop 5.0 Days
0.25 oz Citra [12.00 %] - Dry Hop 5.0 Days

I did a 180-160F hopstand, BYO suggests a "hot" hopstand for 10 minutes. I don't think Safale-04 is the right yeast for Boulevard's English ales. A couple folks have mentioned Windsor yeast, so perhaps look into that.

Thanks so much! Cheers!

Think the house yeast is Windsor

kdw2pd said:

Pop-Up IPA Recipe, BYO November 2014:

OG: 1.042
FG: 1.011
41 IBUs
72% Efficiency

4 lbs 2-Row (Briess) (1.8 SRM)
4 lbs Maris Otter (Crisp) (4.0 SRM)
4.2 oz Amber (Crisp) (27.5 SRM)
0.70 oz Topaz [16.00 %] - Boil 60.0 min Hop 41.6 IBUs
2.50 oz Cascade [5.50 %] - Steep/Whirlpool 0.0 IBus
1.50 oz Citra [12.00 %] - Steep/Whirlpool 0.0 IBUs
1.50 oz Mosaic [12.25 %] - Steep/Whirlpool 0.0 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04)
1.00 oz Amarillo [9.20 %] - Dry Hop 5.0 Days
1.00 oz Cascade [5.50 %] - Dry Hop 5.0 Days
0.25 oz Centennial [10.00 %] - Dry Hop 5.0 Days
0.25 oz Citra [12.00 %] - Dry Hop 5.0 Days

I did a 180-160F hopstand, BYO suggests a "hot" hopstand for 10 minutes. I don't think Safale-04 is the right yeast for Boulevard's English ales. A couple folks have mentioned Windsor yeast, so perhaps look into that.

Click to expand...

Has anyone brewed this yet? The recipe in my copy of BYO says 8.5lbs British pale malt. Though this one makes more sense because the literature from Boulevard says they use base malt, marris otter and amber malt.