Punk IPA Clone

I know this has probably been done loads of times, but it's my mate's birthday coming up & he loves Punk IPA but finds it a little too thin and fizzy. He's also thinking about getting into brewing so I'm making this for him. I'm going to put a little crystal in for colour & flavour and wheat for body/ head retention.

Batch Size (fermenter): 23.00 l
Estimated OG: 1.057 SG
Estimated Color: 10.8 EBC
Estimated IBU: 57 IBUs

Ingredients:
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Grains:
5.50 kg Pale Malt, Maris Otter (5.9 EBC)
0.15 kg Light Crystal Malt - 10L
0.15 kg Wheat Malt (3.9 EBC)

Hops:
25.00 g Chinook [13.00 %] -Start of Boil
15.00 g Ahtanum [6.00 %] -Start of Boil
20.00 g Ahtanum [6.00 %] - Boil 30.0 min
20.00 g Chinook [13.00 %] - Boil 30.0 min
20.00 g Simcoe [13.00 %] - Boil 15.0 min

3.00 g Irish Moss (Boil 10.0 mins)

25.00 g Chinook [13.00 %] - Boil 0.0 min
20.00 g Simcoe [13.00 %] - Boil 0.0 min
15.00 g Ahtanum [6.00 %] - Boil 0.0 min
15.00 g Nelson Sauvin [12.00 %] - Boil 0.0 min

1.0 pkg Safale American (DCL/Fermentis #US-05) 200ml Reclaimed slurry from last weeks Citra smash

Dry Hops at 5g/l
20.00 g Ahtanum [6.00 %] - Dry Hop 7.0 Days
20.00 g Nelson Sauvin [12.00 %] - Dry Hop 7.0 Days
20.00 g Simcoe [13.00 %] - Dry Hop 7.0 Days
20.00 g Chinook [13.00 %] - Dry Hop 7.0 Days
10.00 g Ahtanum [6.00 %]- Dry Hop Last 3.0 Days
10.00 g Chinook [13.00 %]- Dry Hop Last 3.0 Days
10.00 g Nelson Sauvin [12.00 %]- Dry Hop Last 3.0 Days
10.00 g Simcoe [13.00 %] - Dry Hop Last 3.0 Days

Should be quite interesting any way. Any comments or feedback greatly received

Hi , I hope you get that lovely hop fruit without the bitterness that often follows an IPA ( Punk is one of the few IPA's i like ) If you want to adjust the body then adjusting your mashing is the way to do that . You can mash at a higher temp to gain more body but may need to adjust your recipe so as not to finish to high an FG and increase the grain bill or you can step mash which by mashing in lower for a period can give you plenty of sugars and finish off high will add body and maltyness .
63/64c 20/40 mins (20 sweeter 40 drier )
68/72c 40/50 mins ( low and high mash approx 80/90 min)
a rest at 71c for 15 mins gives the beer great foam retention

Cheers, I normally do IPAs at 66 degrees, but have started experimenting with different temperatures. I did a DIPA at 64 which is coming in a bit thinner and drier as I wanted, but I've just bottled a mild style beer, with a little difference, which was mashed at 69 which has given it a great body.

I was prevelidge to get NobbyIPA's Punk IPA clone in the recent bottle swap. I expect his recipe is on the forum somewhere. It was very close to the original in many respects but drank a little thinner. I would address this with a higher mashing temp. like 67 or even 68C. If you can find the recipe it may be usefull to compare the hopping which, in flavour, was very close. It lacked some of the herbal quality but I think this is deliberate.

The overnight mash works for me. I gave an igloo cooler and it tends to have dropped only about 4 degrees over that kind of time frame. I still wrap it in a sleeping bag even though I know it would be fine. It just feels like the right thing to do.

I am really liking my overnight mashed brews. I can still have a slightly sweet start but with a drier finish. The time saving is the best thing though. Half an hour before bedtime saves 90 minutes the next morning. The dog loves it. He's walking by 11am.

now that looks a nice brew

Found the link to Nobby's latest batch... (well before he went AWOL)

viewtopic.php?t=909#p8810

I had some of batch 2 at the ossett brewery tour and it was superb!