Good on you Simon and welcome to the forum ,

I'm short on time and brain power tonight but on seeing the topic title, my currently dim brain remembered working on this recipe before. I just did a search on "digital ipa" (include the inverted commas) and there is some stuff there. Normally I'd post the links etc but no time today sorry. Have a read of them though and see if they help until I or someone else can get back to you.

A few other reasons why I thought I better do a quick post (well, quick for me anyway ), is that I opened your file and noticed some bits are not displaying or displaying incorrectly. I can see you are not using Excel. Use LibreOffice in preference to OpenOffice etc, and only ever save the file as an .xls otherwise, it is easy for hidden formulas etc to be deleted.

On my quick search, I think I saw some Digital IPA BIABacus files already written so see if you can download one of those to compare.

...

As I've been writing the above though, I've become really impressed at the job you have done. Your multiplying the hops and adjusting the 60 minute hop is exactly what I would have done given the information you had to work with.

Fantastic .

So, forget most of what I wrote above.

Only two corrections I can see are that I would advise a 90 minute boil. Commercial breweries use a few tricks (like vacuums) to improve their boil. For home brewers, 90 minutes is safer than 60 minutes.

Also, increase your mash time to 90 minutes. In BIAB we mash and sparge simultaneously. Traditional brewers often mash for 60 minutes and then spend another half hour or so sparging. What is important is the contact time the grain has with the water. So, a 90 minute "mash" in BIAB is definitely best practice.

Really good job Simon ,
PP