The IBU in the OP is a BeerSmith calculation when I input the recipe. It should read 57.

Well I never did plug in the listed formula into an IBU calculator, but 48 is much much more reasonable than 5.7. I've been looking at the 5.7 and thinking there's no way that can be an IPA with such a low IBU rating.

I was legit interesting in seeing how that turned out amongst CPers, I know I just didn't want to potentially ruin a beer by giving it no noticeable bitterness qualities.

So it's basically what I was going to do anyways when I wanted to turn it into 58.

Ha, my bad. Can't believe I didn't catch that until Marcellus posted.

Glad this is all figured out ROFL

My BeerSmith is adjusted for my equipment (like yours is I am sure) and I probably have a little different profile than your set up. I try to brew larger than 5gal because of trub losses etc..so to do a 5gal batch in the keg it adjust for more volume. Likely why mine ended up at 48.

:thumb:

I had to move my IPA brew day back to July 8th. I realized I was about to make a Raspberry imperial red ale and was going to need to move the beer over to the secondary with the raspberries, so I'll make this thing, then have the primary open for business for the IPA by the weekend after.

Who all is brewing this weekend?

I'm planning to brew on the 8th as well. Heading out this weekend to pick up my ingredients.

I think I am brewing this beer this weekend. I will take plenty of pics along the way and post my numbers.

<img src="http://i1290.photobucket.com/albums/b539/KCUnited1/tenor_zps7vddttg0.gif" border="0" alt=" photo tenor_zps7vddttg0.gif"/>

I wonder if we could get a CPer with some graphic arts skills to design a label?

Unlike most of my beers I plan to exclusively bottle this one for ease of distribution.

If you don't mind, what's your bottling process like? Mine has always been to rack from primary to a bottling bucket and bottle with a wand and I always seem to get overly oxidized hoppy beers. Do you have any specific controls to prevent oxidation in your process? I've thought about blasting my bottling bucket with CO2 before racking to see if that helps. Nothing more frustrating to me than waiting for bottles to condition only to have the beer come out oxidized.

I actually rack into a keg I purge with CO2 as if I were kegging it then I use a small amount of CO2 to pressurize the keg and use a beer gun to fill the bottles.

Its a pretty fast process and it minimizes oxygen as much as I can do.

Honestly its been so long since I bottled a hoppy beer that I cant remember when it was.

I really need to invest in a beer gun.

I think we should call this beer "2PM IPA". CP Collaboration Brewing.

Great double meaning there.