Help Wanted: Boneyard RPM IPA Clone Recipe

[cfkain]

This link isn't specifically related to rpm, but at the top of the article is the grist for rpm, and the rest of the article gives the template that Tony Lawrence uses for designing his recipes. I am guessing that the hopping times would be the same for rpm, though the rates might be lower as this is an older recipe. I haven't read this thread for several years & don't remember the hops that are in rpm. Hope this helps.

https://beerandbrewing.com/building-recipes-the-boneyard-way/

 

[mspiegelberg]

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.

 

[mspiegelberg]

Just visited the Boneyard tasting room and apparently the hops are:
Bravo
Ctz
Centennial
Cascade

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.