Vagabond IPA Clone

Brewers notes
1.065 OG
46 IBU
7.0 - 7.2% ABV
10.8 SRM

2-Row Base Malt
3 - 4% British Medium Crystal Malt
2 - 3% British Aromatic Malt

Cascade, Amarillo, Chinook, Simcoe Hops

60 min, 20 min, 10 min, 0 min Hop Additions

60 min = Chinook as needed

20 min = 1 part Cascade, 0.75 part Simcoe

10 min = 1.5 part Amarillo, 1 part Chinook

0 min = 2 part Cascade, 2 part Amarillo, 2 part Chinook, 2 part Simcoe

Dry Hop = 2.5 pounds per barrel = equal parts Cascade, Amarillo, Chinook, Simcoe

First pass at recipe, 1 part = 9g
2.5lb/bbl = 0.4lb/5gal = 6.45 oz/5gal = 1.6oz/ea = 45g

Guessing WLP007 Dry English Ale as a good high attenuation yeast for a west coast IPA

149 lowish mash temp to reach ABV target

Fermentation temp note:
63–65 °F (17–18 °C). After about 5 days or so, jump up to the 70–72 °F (21–22 °C) range until final gravity is reached. By waiting to increase the temperature you avoid the fruity notes you can get from higher temperature fermentation. Then crash to 35–40 °F (2–4 °C) to drop the yeast before dry hopping for 48 hours at that temperature.