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I've brewed the recipe from Sierra Nevada's website. When I scaled to my system, I ended up with about 55 IBU, but it tasted nearly identical to the real thing (maybe better because the SNPA I bought was kind of old). If you're going to brew this, definitely use Chico, its the namesake of where...

+1 on the lime. I've brewed a Citra/Motueka (1:2) NEIPA twice and its like that classic tropical Citra profile with a really nice limey mojito twist to it, love it.

Yours looks pretty similar to my attempt a few years ago, I just added vanilla to make it more of a milkshake IPA. It got a gold medal in a local competition and I really enjoyed it. More of a lucious, full bodied NEIPA than some of the overly thick milkshake IPA's I've had. I would just be...

Please do not use jalapeno or habenero for a Mexican Hot Chocolate Stout. You want ancho and/or guajillo in secondary for the pepper flavor and subtle heat that works so well in that style. Cigar City uses both in Hunahpu, Side Project uses ancho in Abraxas. 1 oz of dried ancho per 5 gallons...

I did 50:150 sulfate:chloride for my gold medal winning milkshake IPA. I usually do 1:2 sulfate:chloride for NEIPA's, but I think anywhere in that ballpark you'll be good.

All good notes, thanks. I actually did move back to a single dry hop, since I haven't noticed any difference once I started splitting into two. I never thought to go that low with Chico. I also can't say I've noticed a big difference since I started soft crashing before dry hop, but there...

I thought the change from IPL to Cold IPA seemed a little unnecessary even though I love Wayfinder, the brewery who defined the new style. But hey, the beers taste good so who really cares at the end at the day?

What's the batch size and ABV? That seems like a ton of coffee, so I'm curious how the coffee character comes through in the beer. I recently used 4 oz to dry bean an 8.5% stout and it came through nice. I wouldn't have thought to double or triple that amount.

I don't think a Cold IPA would do well if it was judged under 19B California Common. BJCP actually recommends entering it under 21B Specialty IPA as long as it can be distinguished from 21A.

Yeah, soft crash after fermentation and dry hop seems to be the growing consensus among a lot of brewers. I can't say for sure I've noticed a huge difference since I started doing it, but the logic is sound and the beers haven't gotten worse.

I've definitely enjoyed this recipe more with crystal than without. I love plenty of commercial beers without crystal (RPM, Sticky Hands, Volatile Substance, Pliny) but I can't seem to strike the right balance without it, they don't seem quite round enough. The past several versions of this...

I like the idea of more hot side flavor, and I also like the idea of using a more modern hop for a big punch. I ended up shifting my Simcoe boil addition back to 30 min and adding some Citra Lupo at 10 min. I did one whirlpool at 180. I also abandoned the Centennial & Amarillo in favor of...

I'm looking for some feedback on my West Coast IPA recipe. I've brewed something very similar to this probably twenty times and I'm trying to fine tune it. I'm going for something cripsy with moderate bitterness that has the classic citrus, pine & dank but also has some tropical fruit (kind of...

I don't think ever given this advice on this site, but I think your dry hop is too big! 11 oz of lupomax in the dry hop is like 22 oz of standard pellets. I think you want to dry hop at 6-8 oz maximum of standard pellets for an ABV this low. Without more alcohol and body to stand up to it...

I would personally do 100% Mosaic, such a good hop on its own. Bitter with something clean at 60 min to 15-30 IBU. 6 oz Mosaic whirlpool, 6-8 oz Mosaic in the dry hop. I personally prefer Simcoe in my west coast IPA's, and I tend to only use Galaxy in very small quantities (1 oz dry hop...

I almost exclusively use Centennial, Amarillo, Citra and Simcoe in my west coast style APA's and IPA's. You can do so much with these four hops. I think your recipe looks great, but I would personally double the 15 min addition (then adjust FWH to get back to 36 IBU) and add a ~2oz dry hop of...

To answer your question simply, go with option 1: scale the ingredients proportionally. Looking at a few recipes I've done from a 5% sweet stout to a 14% imperial stout, the percentage of roasted and caramel malts are about the same. The one thing I would be very cautious about is scaling up...

I ended brewing this on 11/7/21. I decided to lean most heavily on Mad Fermentationist's recipe with a few tweaks, mainly increasing the smoked malt % by about double (I would rather it be a little too smoky than not get any smoke at all). 14.75 lb 2 row (51%) 5.5 lb Munich (19%) 3 lb...

Matt is my favorite strong and I'd like to take a stab at recreating it. The complexity of sweet toffee, caramel and apple against the smoke and roasty malt is unlike anything else I've had. Sort of similar to Adam but richer and sweeter. Below are the best starting points I could find...

Agree with this. My amber ale is 50/50 cascade/centennial and its won a gold medal.