without significant IBU what differs a "session IPA" from a low ABV hoppy pale ale?
IMHO it's more than just low ABV and hoppy flavor - I think a noticeable bitterness is a key factor in a good IPA regardless of gravity
I think a lot of you underestimate the utilization from a whirlpool addition, but I don't disagree that you could call the recipe I posted above closer to a low ABV APA which is why I had "IPA" in quotes.
Just my opinion, but personally I prefer (and brew) APAs to be a bit cleaner overall and associate more citrusey/floral hops (cascade, centennial, etc) where an IPA I prefer dank/resiny/piney (CTZ, Simcoe, etc) hops so that is just more of a personal preference and is also why I'm calling this a session IPA as opposed to an APA. In either case I really enjoy the result of the 30 minute hot steep "whirlpool" addition. I've never gotten the hop flavor, aroma or mouthfeel using 30, 15, 10, 5, 0 min additions and chilling immediately after flameout.
As I stated I'll be serving this through a handpump at cellar temperature so I really don't want there to be too much body or a ton of up front bitterness - it needs to be something that we can have 3-4 pints of in a session. I'd like it to finish between 1.010 and 1.012. I found some MO so I'm going to add that which should get me closer to 1.044 or so after dropping the corn sugar as was suggested (don't want to dry it out too much).
I agree with the points about adding at least some hops during the boil for many reasons, but especially for some IBUs.
Here is the updated recipe:
(hops switched to grams as it's easier that way)
1.044 OG
1.011 FG
Mash at 156
60 Min boil
76% 2 Row
14% Marris Otter
5% Victory
2.5% Crystal 55
2.5% Crystal 120
WLP001
10 grams Columbus (15.2%) - 60 mins
10 grams Columbus (15.2%) - 30 mins
37 grams Columbus (15.2%) - 30 minute hot steep after flameout
57 grams Cascade (5.6%) - 30 minute hot steep after flameout
27 grams Centennial (11.6%) - 30 minute hot steep after flameout
Ferment at 67F raising temp as fermentation ends to about 70F (1 degree per day)
28 grams each of Cascade, Chinook and Simcoe - dry hop in primary when gravity is around 1.012-1.013 for 6 days (3 days at 70, 3 days cold crash)
I'm a little hesitant on the mash temp, Beersmith is estimating finishing at 1.011, but I have found Beersmith to be fairly inaccurate below 148 and above 154 in the past - anyone think I should bring the mash temp down a bit or does 156 look right?
Thanks for all the feedback so far, I appreciate it.