Here is the suggested recipe for the BYO/BBR extract method experiment. (See my previous blog entry if you don't know what I'm referring to.) It’s a double IPA that took some inspiration from a variety of hoppy beers — including Russian River’s Pliny the Elder, Stone IPA, Racer 5, AleSmith IPA and Rogue I2PA — as well as my own IPA recipe I’ve been fiddling with. This recipe is not clone of any of the commercial beers. This is intended as a light-colored, highly-attenuated, American-style IPA/double IPA. I give both 5-gallon (19-L) and 2.5-gallon (9.5-L) versions of the recipe. An advantage of the 2.5-gallon version is that stovetop brewers can perform the full boil trial. (Note: a stovetop brewer could also do the full wort boil as a 2.5 gallon batch and one or more of the other trials as a 5-gallon batch.) If you don’t like this recipe, feel free to use a Pliny clone or the IPA/dIPA recipe of your choosing.
In the instructions for these beers, I’ll point out some things to keep in mind in order to keep the experiment as tightly controlled as possible. The basic idea is to keep everything between the two or more batches (experimental trials) identical except for the experimental variable, which in this case is the wort production method. Along these lines, it would be a good idea to buy your ingredients in bulk, so you’re not just using the same recipe, but the same exact ingredients. Use the same equipment for brewing each batch, with the possible exception of using multiple fermenters. Keep the hops frozen between batches. If possible, crush the grains yourself on brewday.
1.21 Gigawatts (AKA Doc Brown’s Double)
(5.0 gallons/19 L, extract with grains)
OG = 1.069 FG = 1.014
IBU = 121 SRM = 7 ABV = 7.1%
1.0 lb. (0.45 kg) domestic 2-row pale malt (~2 °L)
0.50 lb. (0.23 kg) British 2-row pale ale malt (~ 3 °L)
0.25 lb. (0.11 kg) Vienna malt (~5 °L)