I’m going to ditch the kit, and try to clone a beer myself. I’m not saying I wouldn’t use a kit, but there isn’t one for this particular beer. 
Here’s a breakdown of what I’m trying to clone –
STYLE IMPERIAL IPA
ABV 8.5%
O.G. 1.068
FERMENTABLES 2-ROW, WHEAT, DEXTROSE
HOPS AMARILLO, SIMCOE, CENTENNIAL, COMET, CITRA, COLUMBUS
PAPA SILENUS IS A DOUBLE IPA WITH ENORMOUS HOP CHARACTER AND A DRY FINISH. THE HOP BLEND USED IN THE KETTLE CREATES FIRM BITTERNESS AND ENORMOUS TROPICAL/CITRUS NOTES. SIMCOE AND AMARILLO REAPPEAR IN THE DRY HOP, ALONG WITH A HEAVY-HANDED DOSE OF COMET TO CREATE A DEEPLY RESINOUS AROMA AND FLAVOR.
Here's what I've got so far.
Recipe Specifications
--------------------------
Boil Size: 6.32 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.98 gal
Estimated OG: 1.067 SG
Estimated Color: 3.8 SRM
Estimated IBU: 124.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 80.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 83.3 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 2 8.3 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 3 8.3 %
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 4 44.9 IBUs
1.00 oz Simcoe [13.00 %] - Boil 60.0 min Hop 5 41.7 IBUs
1.00 oz Amarillo [9.20 %] - Boil 15.0 min Hop 6 14.6 IBUs
1.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 7 15.9 IBUs
1.00 oz Citra [12.00 %] - Boil 5.0 min Hop 8 7.7 IBUs
1.50 oz Comet [9.50 %] - Dry Hop 10.0 Days Hop 9 0.0 IBUs
1.00 oz Amarillo [9.20 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs
I made it pretty close to their posted OG of 1.068, but below the ABV of 8.5%. I'm also over on IBUs... Any thoughts on what I can do to improve the recipe?
Here’s a breakdown of what I’m trying to clone –
STYLE IMPERIAL IPA
ABV 8.5%
O.G. 1.068
FERMENTABLES 2-ROW, WHEAT, DEXTROSE
HOPS AMARILLO, SIMCOE, CENTENNIAL, COMET, CITRA, COLUMBUS
PAPA SILENUS IS A DOUBLE IPA WITH ENORMOUS HOP CHARACTER AND A DRY FINISH. THE HOP BLEND USED IN THE KETTLE CREATES FIRM BITTERNESS AND ENORMOUS TROPICAL/CITRUS NOTES. SIMCOE AND AMARILLO REAPPEAR IN THE DRY HOP, ALONG WITH A HEAVY-HANDED DOSE OF COMET TO CREATE A DEEPLY RESINOUS AROMA AND FLAVOR.
Here's what I've got so far.
Recipe Specifications
--------------------------
Boil Size: 6.32 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.98 gal
Estimated OG: 1.067 SG
Estimated Color: 3.8 SRM
Estimated IBU: 124.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 80.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 83.3 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 2 8.3 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 3 8.3 %
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 4 44.9 IBUs
1.00 oz Simcoe [13.00 %] - Boil 60.0 min Hop 5 41.7 IBUs
1.00 oz Amarillo [9.20 %] - Boil 15.0 min Hop 6 14.6 IBUs
1.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 7 15.9 IBUs
1.00 oz Citra [12.00 %] - Boil 5.0 min Hop 8 7.7 IBUs
1.50 oz Comet [9.50 %] - Dry Hop 10.0 Days Hop 9 0.0 IBUs
1.00 oz Amarillo [9.20 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs
I made it pretty close to their posted OG of 1.068, but below the ABV of 8.5%. I'm also over on IBUs... Any thoughts on what I can do to improve the recipe?
