Here is all the info I could gather from that podcast. I apologize if I missed a few things, but this is the majority of what each person said:
Green Cheek - Evan
Water: 6:1 ratio Chloride:Sulfate. 300ppm Chloride, 50ppm Sulfate.
Grain: Gambrinus Pilsner Malt, Raw Wheat, Flaked Oats. 60% Pilsner Malt, 30% Raw Wheat, 10% Flaked Oats. Bioglucanase in the mash help mash efficiency and to prevent sticky mashes. Single IPA 17P (1.070) OG. Brewer’s Crystals on the hot side. Belgian Candy Sugar in the fermenter.
Hopping: WP at 165F. WP hopping no more than 1lb/bbl. Dry hop during active fermentation when beer is at 5-5.5P (1.020-1.022).
Fermentation: Single IPA’s 68F free rise to 70F 2/3rds the way through fermentation then adding the dry hops. Double and Triple IPA’s 65F up to 68F. Low pitch rate, high oxygenation rate (20ppm). Imperial Juice Yeast.
Gravity: Double IPA: 5-5.5P (1.020-1.022). Single IPA: 4.5P (1.018).
Fidens – Steve
Water: Soft water, soft beer. 125ppm Chloride, 70-75ppm Sulfate. Total Hardness below 350ppm. Higher Chloride = more hop burn. Mash ph 5.2-5.25. Post WP ph 5.0. PH before dry hopping 4.3-4.39
Grain: 75% Rahr 2-Row, 20% Flaked Oats, 5% Best Chit Malt.
Hopping: 10-15min charge (8-10ibu’s). WP at 180F. WP hopping at 2lbs/bbl. Dry hop under pressure. Soft crash to 65F and dry hop.
Fermentation: KO at 70F and let free rise to 72F. Underpitch. Imperial Juice Yeast in some beers. House Strain BSI A-72. 5 days max on the hops. Cap fermenter 2-3 days before terminal.
Gravity: 8-8.5% ABV: 4P (1.016) finishing. Pales: 5P (1.020) finishing.
North Park – Kelsey
Water: 175ppm Chloride, 75ppm Sulfate, 125ppm Calcium. Mash ph 5.4. Post WP ph 5.0.
Grain: 60% Briess Pilsen, TF Malted Oats, Best Chit Malt (awesome, but only 27 points of extract). Brewer’s Crystals on the hot side. Uses Bioglucanase in the mash. Uses Brewtan B in the mash for haze stability.
Hopping: 10-15min charge (8-10ibu’s). WP at 165F. WP hopping at 1lb./bbl.
Fermentation: Imperial Juice Yeast. KO at 64F and let free rise to 70F. Once fermentation is 75% complete, bump temp to 73F.
Gravity: Single IPA 16.6P (1.068) OG, Double IPA up to 20P (1.083) OG. 8.5% ABV and above: 4.6-4.8P (1.018-1.019) finishing.