I bought a copy of ProMash today.

I think I've settled on a recipe for the Imperial IPA. At least, I'm getting very close to one that I like. Something like this:

12 lbs. Briess American 2-row
2.5 lbs. Weyermann munich
1 lb. 20L Briess crystal

1 oz. Cascade FWH
1 oz. WIllamette FWH
2. oz. Magnum 14.4% AA 60 minutes
1 oz. Willamette 10 minutes
1 oz. Cascade 1 minute
1 oz. Willamette 1 minute
1 oz. Centenial dry

WLP 051 California V Ale or WLP 001 California Ale

I'm waffling about yeast now. I was set on Cali V, but now I'm less sure; I like it alot but it attenuates less than Cali and I want no less than 80% apparent attenuation on this beer. I'm thinking I can get it with the right mash and the Cali V. I'll know better once I see the results of an amber that's nearly through with primary. I'll be transfering that to seconday shortly and when I see the gravity on that, I'll know better what I can expect from the 051. I've definitely hit 85% attenuation from 001--5% greater than its supposed upper bound--but whether I can get so much more from 051, especially as the beer approaches 9% alcohol, remains an open question.

The mash will be a 125, 145, 155, 167 step mash at 15, x, 45, and 5 minutes respectively. x is either 1 hour or 45 minutes, depending on how that amber comes out. (That beer was mashed with a 30 minute rest at 145. I'm assuming that will get around the upper bound for cali V. I'll mash a little longer at 145 to get even more attenuation in the Imperial IPA.)