would love any input on this attempt at a Clone!

I haven't had this beer but a couple of things jump out. First...I don't think you necessarily need a 90 minute boil just get the hop presence you want. The choice of Chinook and CTZ are good for the style, though. Amarillo is definitely a good choice. The brewery also lists Citra, Cascade, Tangier, Nectaron, though personally, I'd never argue with Centennial and Simcoe in a west coast heavy hitter. I have to assume that you're leaving all your flame-out additions in for a cool-down/whirlpool treatment because that's where the big, complex hop interactions are going to come from.

As for grain bill...I'd go to a Pale Ale malt right off the bat rather than 2-row. None of your other malts are a big enough percentage to matter much but there's no reason for any sort of sugar in a beer like this. I'd be looking for a lot of malt presence so sugar is just going to lighten the body. Just add more base malt. If, for some reason you're limited in terms of how much you can mash, use some malt extract. I do understand that this beer is relatively light and well-attenuated for the style so you could mash at a lower temp and achieve that.

All that being said, if you brewed this beer just as you have it, you'd probably be pretty pleased with the result. Blind Pig has a higher ABV and substantially higher IBUs than yours but you'd be in a good position to choose whether to make changes to be more in line with that particular beer.
 
I haven't heard of this particular beer, but as it is an American IPA, your recipe seems to be in style.
I agree with JA about the boil, no need to boil 90 minutes, and the corn sugar doesn't really belong either. If you want to dry out,or crisp the beer up a bit you could mash a little lower to get more fermentables.
The C40 is at such an insignificant percentage that I agree with JA again...
Alternatively, stick with the 2row, and increase the C40 to give it a bit more malt backbone.

Again, I have never heard of this particular beer before, so I am speaking to the style as opposed to your brew coming out like the commercial product.
 
Welcome to the forum @CthulhuBrew33! Love the name!

I've never had a Blind Pig, but the recipe looks good. Since you are shooting to match a specific beer and not just a style, I'd say brew the recipe as-is and tweak it once you sample the results.
 
Welcome @CthulhuBrew33. As with the others, never tasted blind pig - hard to find in the Southeast - but the recipe looks pretty solid.

I did wonder if 20 grams of gypsum would be a bit much, that’s a lot of sulphate, especially with the epsom salt and the relatively low chloride, BUT they say it has a relatively bitter finish so it is really not far off the mark (4:1 sulphate to chloride is ok).

It will matter a bit more if your water is wonky: see what the water chemistry calculator says. Moot with RO or distilled water.

As noted: brew it, compare it with the real stuff and let us know how it comes out. It sounds tasty.
 
I would look into getting some o the hops mentioned on the breweries web site. They're going to give you very different flavors from the Centennial and Simcoe. If you're looking for a clone of a hoppy beer, sticking as close as you can to the hop varieties goes a long way toward hitting the flavor notes you're expecting. Both Tangier and Nectaron are aroma/flavor hops so I'd keep them in a whirlpool and dryhop role.
 
That is a VERY 2014 IPA recipe. i have a few similar examples that i have brewed recently.

slightly darker, mosaic, amarillo, citra
https://www.brewersfriend.com/homebrew/recipe/embed/1578461

this one is really good, i have brewed it a few times. cascade, citra, simcoe and almost the same grain bill.
https://www.brewersfriend.com/homebrew/recipe/embed/1524873

this is a more modern WC IPA. I am gonna carb/pack it tomorrow. It is VERY GOOD so far.
https://www.brewersfriend.com/homebrew/recipe/embed/1617296
 
that hop schedule is wonky.

i wouldnt mess with a 90 min boil. shift the 30 min hops to 15 and 10. shift some of the hops at 0 min to 5, 0, and wp sub 180 and you will be happier.

i wouldnt waste the chinook at 90 min, shift those hops to 15.

i would dryhop when you hit repeating gravity, that will probably be earlier then day 9 or 10. and leave them beer on the hops for a few days. i find that more then 4 days starts to shift towards vegetal personally, especially if you leave it at room temp. I try to cool my dhed beers on day 3 and crash them down at day 4.

as it stands, that would be a very bitter beer.

@jschein this recipe seems much better to me.
 
Bigbre04 said:
That is a VERY 2014 IPA recipe. i have a few similar examples that i have brewed recently.

slightly darker, mosaic, amarillo, citra
https://www.brewersfriend.com/homebrew/recipe/embed/1578461

this one is really good, i have brewed it a few times. cascade, citra, simcoe and almost the same grain bill.
https://www.brewersfriend.com/homebrew/recipe/embed/1524873

this is a more modern WC IPA. I am gonna carb/pack it tomorrow. It is VERY GOOD so far.
https://www.brewersfriend.com/homebrew/recipe/embed/1617296
Click to expand...
I'm a fan of the "old school" IPA style. The first IPA I really liked and appreciated was one I discovered on a trip to the PNW. A new brewery (Narrows) in Tacoma made a really traditional IPA called Giant Octopus. It was rich and hoppy and bitter without being harsh. It was something like 7% and around 70IBUs but intensely drinkable. They've since dumbed it down for distribution - lower ABV and slightly less hoppy - but it retains a lot of the old-style flavor.
Another couple of throw-backs are Sticky Hands by Block 15 in Corvallis, Oregon and Vortex by Ft. George in Washington. Those both qualify as DIPAs, I think.
I've "cloned both the Giant Octopus and Sticky Hands with pretty good success.
That big, lush hop flavor without a lot of juicy, tropical flavors along with a good, dense malt profile is just hard to beat. :)
 
J A said:
I'm a fan of the "old school" IPA style. The first IPA I really liked and appreciated was one I discovered on a trip to the PNW. A new brewery (Narrows) in Tacoma made a really traditional IPA called Giant Octopus. It was rich and hoppy and bitter without being harsh. It was something like 7% and around 70IBUs but intensely drinkable. They've since dumbed it down for distribution - lower ABV and slightly less hoppy - but it retains a lot of the old-style flavor.
Another couple of throw-backs are Sticky Hands by Block 15 in Corvallis, Oregon and Vortex by Ft. George in Washington. Those both qualify as DIPAs, I think.
I've "cloned both the Giant Octopus and Sticky Hands with pretty good success.
That big, lush hop flavor without a lot of juicy, tropical flavors along with a good, dense malt profile is just hard to beat. :)
Click to expand...
cant argue that, the middle recipe is right in line with what you are talking about in my opinion or atleast a happy hybrid. but i also have to appeal to the general public and stupid fucking untappd. I wouldnt call it a DIPA until it got up to 8% personally. at that point the >60IBUs becomes important to offset the boozy-ness of the abv.
 
Bigbre04 said:
cant argue that, the middle recipe is right in line with what you are talking about in my opinion or atleast a happy hybrid. but i also have to appeal to the general public and stupid fucking untappd. I wouldnt call it a DIPA until it got up to 8% personally. at that point the >60IBUs becomes important to offset the boozy-ness of the abv.
Click to expand...
Yeah, that second one is pretty much the same as my "house" IPA recipe. I end up with CTZ later in the additions, though. I like that deep pot aroma and flavor that it throws with late additions and in whirlpool.
 
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