It’s in the July August 2013 issue in the session ipa article. Has anyone brewed this original recipe and do you think rather then .5oz additions in the whirlpool I could up it to 1oz each recipe is in the pic any help or guidance on this recipe would be great thinking about brewing it next week some time while on my last week of vacation
I don’t think that would be a problem. Last spring I brewed something similar (not as much wheat). And I used Amarillo, Calypso and Galaxy. It was a 10 gallon batch with… I want to say 4oz of each at flame out.
+1. Getting all your hop flavor from the whirlpool addition, you could easily double the additions to 1 oz each and stand for 30-40 minutes. Personally I would use a little more but, not knowing how much hop character you like, I say use 1 oz each this time and you can adjust next time if you think it needs more. Anyway, you should report back how it comes out for you. Good luck !
Jon, check out the screen name for the OP. I think they could use more. ;D
I saw it, but there are degrees of anything. Not every guy who brews IPA would use what I use and like it. I’d rather have him brew it again and use more than post his complaints that I had him brew ‘hop tea’. Now having said that, if all my hop flavor came in the hop stand, I’d use 6 oz here . 
EDIT - Or more 
Well the hoppier the better so might just have to do 2oz each in whirl pool and might dry hop it as well we will see and deffinitly will report back on this one now to figure out why day to get down to the LHBS
There you go! Try dry hopping 4 oz for a week at room temp and you’ll have a nice hoppy one.
Which one would do better with an extra oz? Was thinking oz of the three in the whirlpool but I do love some citra
2 oz of each in the whirlpool, 1.33 of each to dry hop. Or whatever combo of those 3 late hops sounds good to you. It’ll be good!
Sweet will post back when I buy the ingredients and brew this mouth watering session up
Well because of funds and needing a 1000ml flask I ended up getting two oz each of the flame out additions so thinking of doing 1.5oz whirlpool of each and .5oz each for 7 day dry hop getting a flask and smaller stir bar where on top of my list when I went to the LHBS so think it will still be a nice fruity brew
San Diego super yeast on the stir plate
Suggestion, take it or leave it. Ditch the critter and mold harboring foam stopper for fresh aluminum foil each batch.
Yea I was thinking about that alittle bit of the yeast when pouring out of the vial hit the side of my flask and I was worrying about that, thanks for the heads up and guidance like I said my first madden voyage with a flask and stir plate so wasn’t sure if maybe the foam was needed or not. Use to just make starters in mason jars with alum over the top with the walk by and give it a shake lol, this is so much easier and no worrys except I need to space my lid up just a hair to keep from the flask weight and the magnet trying to come together but other then that she is running like a dream.
I wouldn’t worry about it too much, but will save you from having to boil that stopper all the time. Also, nice job on the DIY project.
Already fixed lol and fermentation going on already, and thanks it’s been sitting idle for a long time because I never had a flask and the stir bar I bought first was a 2 inch and my magnet did not like that bar at all so was just chilling in the brewing cabinet waiting on its time to shine, she came threw some how anything electric I usually mess up lol
This speed good for starters if so its where I will keep my setting from now on I had it alil lower but it was lagging on the spin so figured I would check and see if this speed is good to go
That speed looks just fine. Remember your starter will probably be done very quickly. I did a two liter test batch with Denny’s Favorite 50 and a 1.040 starter on a stirplate at 68 degrees. Tested at 12 hours and every two after that. It was at terminal gravity by the 18th hour. As part of the experiment I reached out to a microbiologist who works for 1 of the “big two” liquid yeast companies. I explained my intent was to refrigerate the starter to pour off most of the beer it made and pitch the slurry. Specifically I asked if the yeast needed to rest after hitting FG prior to refrigerating. The recommendation was to refrigerate as soon as possible after hitting terminal gravity. Keeping the yeast warm and especially using a stir plate post FG is not good for the yeast.
My current process is to shut off the stir plate around the 18 hour mark and refrigerate around 24 hours.
Guessing once I see no bubbles coming thru is sign of finish? She is still going strong today and I’m brewing this beer today mashed in already actually
Brewed and chilling now hot numbers on the dot sample taste amazing I decided to do no dry hop and throw all three whirlpool additions to 2 oz each