Someone in the chat yesterday asked for this so here it is. The basic guidelines brewers followed for the recent 100% Summit Hop IPA experiment are as follows:
OG: 16.5P/1.068; FG:3.0-3.5P/1.012-1.014; IBU: 60-65; ABV: 6.5 - 7.0%
93% Pale 2-row
4% Munich
3% Crystal 45
All Summit hops
35 IBU's from 1st hop addition
15 IBU's from 30 min. addition
5 from 15 min. addition
3/4 lb. whirlpool hops per bbl.; or 2 oz. 0 min/flameout hops for 5 gal. batch. Let steep a bit and try to form a whirlpool in your kettle.
3/4 lb. dryhops per bbl.; or 2 oz. dryhops per 5 gal. batch
Mash at your choice (Most at the Drake's fest used 151-153F)
Ale yeast of your choice (Most used CA Ale/WLP001)
Ferment temp. of your choice (Avg. temp used was 68F)