BeerBorg

Okay here's the recipe with notes from the review thread. If you guys see anything please let me know.
Sooner is better since I am mashing another IPA as I type this.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: q2.2 Itsabella IPA
Brewer: brewbirds
Asst Brewer: n35 dkbl
Style: American IPA
TYPE: Partial Mash
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 1.468 gal
Post Boil Volume: 0.853 gal
Batch Size (fermenter): 2.670 gal
Bottling Volume: 2.482 gal
Estimated OG: 1.071 SG
Estimated Color: 7.7 SRM
Estimated IBU: 55.5 IBUs
Brewhouse Efficiency: 71.59 %
Est Mash Efficiency: 71.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1 lbs 6.0 oz Vienna Malt (Briess) (3.5 SRM) Grain 1 22.3 %
1 lbs 5.2 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 2 21.5 %
6.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 6.1 %
1.6 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 1.6 %
7.09 g Centennial [8.70 %] - Boil 60.0 min Hop 5 19.5 IBUs
7.09 g Centennial [8.70 %] - Boil 45.0 min Hop 6 17.5 IBUs
7.09 g Centennial [8.70 %] - Boil 30.0 min Hop 7 10.0 IBUs
7.09 g Centennial [8.70 %] - Boil 15.0 min Hop 8 5.2 IBUs
0.25 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 9 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 10 -
7.09 g Centennial [8.70 %] - Boil 5.0 min Hop 11 3.3 IBUs
7.09 g Centennial [8.70 %] - Aroma Steep 20.0 m Hop 12 0.0 IBUs
1.0 pkg SafBrew Ale (DCL/Fermentis #S-33) [23.66 Yeast 13 -
2 lbs Extra Pale Liquid Extract [Boil for 15 m Extract 14 32.4 %
1 lbs Amber Liquid Extract [Boil for 15 min](1 Extract 15 16.2 %
14.17 g Cascade [5.50 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6 lbs 2.8 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.286 qt of water at 163.7 F 152.0 F 60 min

Sparge: Batch sparge with 1 steps (Drain mash tun, ) of 170.0 F water
Notes:
------
10/10/13 LBK#4 2.67 gals to yield 24 12 oz bottles

Mash 3.31 lb grain 3.31 lb (22 oz vienna, 21 oz pale ale, 6 oz carapil) in 4.25 qt for 60 mins @ 152F NOTE added 1.6 oz C-40
Mash in 152F/Out 152F
Note EST absorb .40 gals, vol .66 ga, grav 1.119 Actual .84 gals .23 absorb
Dunk sparge in 3.75 qt @ 170F
Used 3.08 qt deduct 3 cups pending pbg calculation may add after boil
EST preboil 1.6 gals 1.049 Actual 1.54 gals Bx (12.4) 1.051
BOIL 60 min
Add 7 grams CENTENNIAL @ 60 / 45 / 30 / 15 / 5
{ Add 3 lb LME @ 15 min NOTE Boiled .5 gals from fermenter topoff water with LME in pot2 15 MINS, mixed into ice bath. }
Add nutrient/whirlfloc @ 10 min
Steep 7 grams Centennial 20 min
EST .99 gal 1.188 Actual boiloff .625 gals
NOTE, actual .91 gals, with pot2 (.70 GAL) total is 1.61 gal
Add 1.76 gal to LBK#4 {less .5 gals boiled with LME so added 1 gal }
EST 2.67 GAL 1.070 OG

10/10/13 Pitched 76F 17.6 Bx (1.074)
10/28 10.2 Bx (1.020)
10/31 Bx 9.6 (1.016) Dryhop 1/2 oz CASCADE 7 days, including Coldcash period.
11/4 Bx 9.2 (1.014)
11/8 Bx 9.2 unchanged coldcrash
11/11 bottle prime one 550 ml plus 20 x n35 dkbl
Safbrew S-33 @ 80°F ± 6°F. Ferment @ 53.6-77°F ideally 59-68°F
General purpose ale yeast with neutral flavor profiles. Its low attenuation gives beers with a very good length on the palate. Particularly recommended
for specialty ales and trappist type beers. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in
the beer.

Just went through this real fast, so I'll slow down the next pass, but two things stick out.
Temperature yeast pitched at, 76* is on the high side. It's better to pitch low and let it rise. If it wasn't chilled lower it could have fermented in the mid 80s. I like to pitch ale yeast at 65-68*.
The other is the choice of yeast. 33 is good for Belgian beer, bad for American style IPAs. That could have been what was throwing my taste buds. A clean yeast like US-05 would be a better choice here.
So far from what I see the recipe looks solid, I do love Centennial hops. I'll look back through it a little closer after I feed the animals.

Edit: Nope after another read through just those two things really stick out. Well other than you're weighing your hops in grams instead of ounces, that maybe that's throwing off the recipe.
The other thing (and my IPA team will agree here) is personal preference on mash temperature and sugar in an IPA. Mash at a lower temperature 148-150* range to dry the beer some and help bring the hops forward and you can sub out some sugar for 2-row, DME or LME for the same reason. Maybe 1/4-1/2 pound sub out for a recipe this size.

With that said, your OG is in upper IPA, lower IIPA category, so 152 mash temperature can leave some sweetness to help counter high IBUs, but you don't have very high IBUs here.

Thanks Ink just got to this post and will go over it with BB2. Really appreciate the input and willingness to help.