Sick Puppy IPA Brewday Planned

This Saturday is my 3rd IPA brew day! I'm going to be switching back and forth between the Surly Sow and Sick Puppy IPAs to have on tap. I'll make notes each time I make these and hopefully each will become better and better! The Surly Sow will be more bitter/hoppy/piney while the Sick Puppy will have more emphasis on the malt and flavor hop additions. Definitely two different ends of the IPA spectrum.

This will be my first take of the Sick Puppy which is a take-off of the Lagunitas IPA from the CYBI episode on The Brewing Network. I've made a couple of changes depending on ingredients that I have on hand as well as making this just a few IBUs higher than the original.

Here's the recipe that I'll be brewing on the 15th.

Sick Puppy IPA
14-B American IPA
Author: Wade L. Williams

Size: 11 gal
Efficiency: 64.0%
Attenuation: 75.0%
Calories: 213.01 kcal per 12.0 fl oz

Original Gravity: 1.064 (1.056 - 1.075) (Lagunitas = 1.059)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 13.48 (6.0 - 15.0)
Alcohol: 6.29% (5.5% - 7.5%) (Lagunitas = 5.07%)
Bitterness: 48.1 (40.0 - 70.0) (Lagunitas = 45.6)

Ingredients:
15.12 lb Pale Ale Malt (It's what I have left)
9 lb American 2-row (I ran out of Pale Ale and regular 2-row was all that B3 had in stock)
2.0 lb White Wheat Malt
1.8 lb Munich Malt
1.2 lb Crystal Malt 60°L
2.75 lb Crystal 15
1 oz Vanguard (4.5%) - added during boil, boiled 60 min (I had it on hand so figured I'd use it)
.75 oz Magnum (14.4%) - added during boil, boiled 60 min
1.3 oz Glacier (6.0%) - added during boil, boiled 30 min (Supposed to be Wilamette, but B3 was out so I subbed Glacier)
1.0 oz Centennial (9.1%) - added during boil, boiled 30 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
2.0 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 10 min
2.5 oz Cascade (7.8%) - added during boil, boiled 1 min
1.5 oz Cascade (5.5%) - added dry to primary fermenter
1.5 oz Centennial (10.0%) - added dry to primary fermenter
2.0 ea Wyeast 1968 London ESB

Notes
Mash temp 158-160 (Yup, that's high!)

Ferment temp: 66F for three days - slowly raise to 70F over the next 3-4 days

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