Justin Wilson IPA

Back in the days when we first started brewing, we would communicate on the phone during brew days pretty regularly and share tips and tricks about the process of brewing. But trading recipes was more tricky, since it would basically end up as "just throw a handful of hops in when it feels right to do so". The type of hops, the ABV, the SRM, and the yeast used for our IPAs would vary tremendously batch to batch. Nonetheless, we named them all after the cajun chef who would famously add ingredients when it felt right while saying "Haw Hawn". Thus Justin Wilson IPA (JWIPA) was born. Since then we've refined it  and it is one of the few beers that we both brew year-round. Here's the recipe as it currently is served at both of our houses (more or less).

Justin Wilson IPA

OG: 1.068-7
FG: 1.008-12
ABV: ~7
SRM: 6

Grain Bill (13.5lbs grain)
11.5 lbs Canadian 2row
1.0 lb Munich I (Munich light)
0.5 lbs Crystal 20 (Carared)
0.5lbs Carapils (Carafoam)

Mash at 154 F for 60 minutes and sparge with 175F water to collect 7.5gallons of ~ 1.050 wort.

4 oz hops = 1 PBU (Peck Brewing Unit)

Hop Schedule
1 oz Centennial (60 minute)
1 oz Centennial, 1 oz Amarillo, 2 oz Citra (half at flame out, half at 175F for a 30 minute whirlpool)
1 oz Centennial, 1 oz Amarillo, 2 oz Citra (dry hop, 2-3 days)
1 oz Centennial, 1 oz Amarillo, 2 oz Citra (keg hop)

Basically 12 oz of hops after flame out gives the desired flavor profile for JWIPA

Fermentation
Ferment at 75 F with either Safale US-05 (JWIPA classic) or White Labs 644 Sacch Trois (current JWIPA).  Both yeasts should be good for 80% attenuation or better and result in a dry, crisp IPA. After FG is stable then dry hop, cold crash, and force carbonate.