Article

Double IPA

Like many people, when I was new to craft beer I favored beers that had a maltier balance, ones that were not so bitter. At that time, a homebrew shop owner told me that most people start out preferring malty beer styles, but eventually everyone craves hoppy beers. He was right and it didn’t take long before I began to appreciate and then crave beers with a bold hop bitterness, flavor, and aroma. India pale ale quickly became an everyday beer for me. I think this appreciation of hop bitterness and character eventually develops in almost all craft beer lovers and for many, that craving just can’t be satisfied. Like horror movie zombies hungry for brains, hoppy beer lovers seek out new beers to satisfy their ever-increasing hunger for hop bitterness, flavor, and aroma. For those infected with this Humulus lupulus disease, one of the best cures on the market is a couple of pints of  double IPA.

Double IPA (or imperial IPA, as it is sometimes referred) is a beer bigger in alcohol strength, hop bittering, and hop character than standard India pale ale. However, the malt character in double IPA is not necessarily bigger than that found in an American IPA. Too big a malt character makes a beer more like a barleywine. Often brewers will ask, what is the difference between a double IPA and an American barleywine? American barleywine has a much richer malt character, more body, more alcohol and less hop character than a double IPA. A barleywine is generally something you sip, while a double IPA is something you drink by the pint. Drinkability, despite an intense hop bitterness and intense hop character, is critical for a great double IPA.

A double IPA should be intensely hoppy. A drinker new to hoppy beers might consider the hop bittering, flavor, and aroma overwhelming. The aroma and flavor are usually full of citrus and pine notes from the liberal use of American hop varieties. Grassy, resiny and fruity hop notes are also common. This style, like many American-style beers, has a clean fermentation character. Alcohol can be evident, but it should never really be hot or harsh. These beers range in appearance from golden to a reddish copper. While there are excellent examples of the style that are filtered clear, a hazy appearance is not a problem. Massive dry hopping can leave a beer quite hazy from all that hop goodness. The overall flavor should be about hops and malt is only a secondary characteristic. It should be a clean, relatively simple malt background that supports the massive hop load, but does not try to balance it. If you want more balance with your hops, think about brewing an American barleywine instead. Same goes for the mouthfeel and finish. Double IPA never has more than a medium body and should have a dry to medium-dry finish. A big body or sweet finish is a flaw and more appropriate for a barleywine.

While one might describe double IPA as a bigger than normal IPA, you can’t just make a bigger IPA. Well, you can, but the result is likely to be too heavy, with too much residual sweetness. The best double IPAs have a dry finish and the finishing gravity should be in the 1.010 to 1.015 (2.6 to 3.8 °P) range, no matter how big the starting gravity. This is a key facet of keeping the beer drinkable.

My good friend Mike “Tasty” McDole has won more than a few major awards for his double IPA, so I asked him what he considers to be the single most important aspect of brewing this style. He told me, “This is a very hop-forward beer and you cannot achieve that goal unless you keep the malt character from getting in the way. The best way to do that is to use simple sugar.”

Russian River Brewing Company’s Pliny the Elder, which many consider the finest example of this style, also uses simple sugar to ensure a dry, light malt character. I feel the addition of simple sugar (corn sugar, cane sugar, beet sugar) is critical to making a great example of this style. Put aside any fears you might have that adding sugar will make your beer too thin or “cidery.” That is only an issue when using a very large percentage of sugar. Target around 10% of the grist as simple sugar. These easily fermentable sugars also assist in achieving a low finishing gravity. If you’re an extract brewer and need more attenuation, replace more of the base malt extract with simple sugar. If you need less attenuation, then shift the percentage in the other direction toward the base malt.

The majority of the grist in a double IPA is North American two-row malt or a light colored extract made from the same. A good quality North American two-row malt provides a nice background malty, clean, slightly bready character that is evident in the beer, but not overwhelming. That is what you want; malt character, but one that doesn’t cover the hop character. If you decide to use an English pale ale malt, which is kilned a bit darker and has a bit richer malt flavor than the North American two-row, be cautious that any other specialty malts you add don’t push the malt flavor over the top and begin to make the beer less drinkable.

In the best examples, the use of specialty malts for flavor and head retention is restrained. A small amount of crystal malt, for a subtle touch of caramel, is a nice addition. A little wheat is common in many recipes to improve head retention. Some examples obviously have more crystal and other specialty malts added, but that can negatively impact drinkability, as the beer starts becoming richer and sweeter. If you want to make a darker beer, switching to darker specialty malts rather than increasing the amount of a lower color specialty malt, is the way to go. It does change the flavor, but it will help to preserve the dry finish required for the style. Keep in mind the best examples of this style, such as Pliny the Elder, are all on the pale end of the range.

This is a great style for extract brewers, as there are plenty of high-quality pale malt extracts on the market and the focus in this style is really on the hops. When choosing an extract, avoid any with a low level of fermentability. If your favorite extract doesn’t quite attenuate enough, swap out a little more of the malt extract with simple sugar the next time you brew this beer. For all-grain brewers, a single infusion mash works well. Target a mash temperature range of 148 to 152 °F (64–67 °C). If you are making a higher gravity beer or are approaching a double-digit percentage of specialty malts, use the lower end of this tempera-ture range to ensure the beer attenuates enough. If you are making a smaller beer, use the higher end of the range to retain a bit more body.

The intense hop character of this beer style comes from a combination of an insane amount of hops and selecting the right hop varieties. One very important thing to keep in mind is that the hop varieties and quantities are more important than their alpha acid levels. Once the bittering gets past a certain level, you’re only interested in the oils, resins and other hop compounds that add flavor, aroma and mouthfeel. If you’re getting ready to brew a double IPA recipe and you can’t find Simcoe hops at 12% as the recipe calls for, don’t worry about it. Simcoe at 10% or 14% is just fine. As long as the alpha acid range is somewhere in the ballpark. For most beer styles the bitterness to starting gravity ratio (IBU divided by original gravity) is somewhere between 0.3 and 0.7. A bitter beer like an American IPA would range around 1.0. For a double IPA, if your recipe’s IBU/OG ratio isn’t somewhere around 3.0+, then you’re not adding enough hops.

Keep in mind that you’re trying to build an intense, but harmonious hop character. Combining random hop varieties can result in some weird flavors. Hop selection is flexible, but many aficionados of this style consider the citrusy and evergreen characteristics of American-type hops a requirement. Columbus, Centennial, Simcoe, Chinook are all good choices. Lower alpha acid hops, such as Cascade are fine too, but you’ll want to focus on the higher alpha acid hops. The higher alpha hops have characteristic resiny flavors and higher bittering potential, which will reduce the amount of hop vegetable matter that ends up in your kettle. When selecting hop varieties you can select as many varieties as you want, but try to make sure they’re all grouped into no more than two hop flavor families. For example, select hops that all share citrusy and evergreen characteristics as their prominent attribute. Don’t start mixing herbal, floral, spicy, citrus, and evergreen all in one recipe.
To achieve an intense hop character, you can’t be shy in the amount of hops you add or the timing of the additions. A 5-gallon (19-L) batch of beer requires around 3⁄4 to 1 lb. (0.34 to 0.45 kg) of hop pellets. As for timing of the additions, you do want to ensure you have hops throughout the boil and after. The Dogfish Head brewery has gone as far as inventing a continuous hopping machine to add hops throughout the boil. I don’t think it is necessary to go that far, but making sure you have some hops at the beginning of the boil, mid-way through the boil, at the end of the boil, and dry hop additions at the end of fermentation is important to proper flavor development.

The amount of hop material in the kettle and fermenter will be massive. You might want to scale up a 5-gallon (19-L) double IPA recipe to 6 gallons (23 L) to get a finished 5 gallons (19 L), otherwise expect to end up with around 4 gallons (15 L) of finished beer. You might ask yourself if such a huge amount of hops and such losses in wort volume are worth the trouble. If you’re a hop aficionado, the answer is absolutely and astoundingly yes! There is a reason that many of the clone recipes on the following pages are annually ranked among the top beers in the world on beer rating websites and magazines.

Yeast selection is simple for this style. You want a yeast strain with a clean, neutral character and one that will attenuate well. My favorites are White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) and Fermentis Safale US-05. Other yeast strains worthy of experimenta-tion are White Labs WLP051 (California V), Wyeast 1272 (American Ale II), and Wyeast 2450 (Denny’s Favorite 50).

Ferment double IPAs with plenty of healthy, clean yeast  at a moderate temperature. I like to start fermentation around 67 °F (19 °C), slowly raising the tem-perature to 70 °F (21 °C) as the fermentation begins to slow. This helps control any hot, solvent-like notes in this higher than normal ABV beer. Ramping up the temperature as the fermentation begins to slow will help ensure complete attenuation. If you are a brewer that repitches yeast from one batch to another, do not reuse the yeast from a double IPA. The high hopping level has considerable negative impact on yeast viability (as does the alcohol content of this beer), so it is better not to reuse this yeast.

One last bit of advice. These very hoppy beers are best consumed within the first couple months to fully enjoy the brightest, most intense hop character.

— Jamil Zainasheff

 

The Alchemist: Heady Topper clone

(5.5 gallons/21 L, all-grain)
OG = 1.076 FG = 1.014
IBU = 100+ SRM = 6 ABV = 8%

The Alchemist specializes in fresh, unfiltered IPAs, and Heady Topper is the brewery’s crown jewel. Featuring a proprietary blend of six hops, this beer boasts a complex and unique bouquet of hop flavor without any astringent bitterness.

INGREDIENTS
15 lb. (6.8 kg) British 2-row pale malt
6 oz. (170 g) Caravienne malt
1 lb. (0.45 kg) turbinado sugar (10 mins.)
7 AAU Magnum hops (60 min.) (0.5 oz./14 g at 14% alpha acids)
13 AAU Simcoe hops (30 min.) (1 oz./28 g at 13% alpha acids)
5.75 AAU Cascade hops (0 min.) (1 oz./28 g at 5.75% alpha acids)
8.6 AAU Apollo hops (0 min.) (0.5 oz./14 g at 17.2% alpha acids)
13 AAU Simcoe hops (0 min.) (1 oz./28 g at 13% alpha acids)
10.5 AAU Centennial hops (0 min.) (1 oz./28 g at 10.5% alpha acids)
7 AAU Columbus hops (0 min.) (0.5 oz./14 g at 14% alpha acids)
1 oz. (28 g) Chinook hops (primary dry hop)
1 oz. (28 g) Apollo hops (primary dry hop)
1 oz. (28 g) Simcoe hops (primary dry hop)
1.25 oz. (35 g) Centennial hops (secondary dry hop)
1.25 oz. (35 g) Simcoe hops (secondary dry hop)
1 tbsp. polyclar
The Yeast Bay (Vermont Ale), GigaYeast GY054 (Vermont IPA), East Coast Yeast ECY29 (North East Ale), White Labs WLP095 (Burlington Ale), or Omega Yeast Labs (DIPA Ale) yeast (as a 3 L yeast starter)
2/3 cup (130 g) dextrose (if priming)

STEP BY STEP
Mash the grains at 153°F (67°C). Mash out, vorlauf, and then sparge at 170°F (77°C). Collect at least 6.5 gallons (25 L) of wort. Boil for 60 minutes, adding the hops as instructed. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling. Chill the wort, pitch the yeast, and ferment at 68°F (20°C) for 1 week. After final gravity has been achieved, add a clarifying agent such as polyclar. Three days later, add your first set of dry hops to the primary fermenter. After 7 days, rack the beer off the dry hops and yeast cake into a keg or secondary fermenter. Purge with carbon dioxide if available. Add the second set of dry hops to the keg or secondary fermenter. After 5 days, add the priming sugar and bottle or keg.

EXTRACT WITH GRAINS OPTION:
Substitute the British 2-row pale malt with 9.9 pounds (4.5 kg) light liquid malt extract and 1 pound (0.45 kg) extra light dried malt extract. Steep the crushed grains in 2 quarts (1.9 L) water for 20 minutes at 155°F (68°C). Rinse the grain with hot water and add water to achieve 6.5 gallons (25 L) in your kettle. Turn off the heat, add the malt extract to your kettle, and stir until fully dissolved. Turn the heat back on and boil for 60 minutes, adding the hops as instructed. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling. Follow the remaining portion of the all-grain recipe.

The Alchemist’s Holey Moley clone

(5 gallons/19 L, all-grain)
OG = 1.078 FG = 1.016
IBU = 75 SRM = 9 ABV = 8.7%

Ingredients
14 lbs. (6.4 kg) 2-row pale malt
1.7 lbs. (0.77 kg) Munich malt
13 oz. (0.36 kg) British light crystal malt (37 °L)
7 AAU Magnum hops (60 min.) (0.5 oz./14 g at 14% alpha acids)
5.5 AAU Cascade hops (30 min.) (1 oz./28 g at 5.5% alpha acids)
7.8 AAU Cascade hops (5 min.) (1.5 oz./42 g at 5.5% alpha acids)
18 AAU Amarillo® hops (0 min.) (2 oz./56 g at 9% alpha acids)
2 oz. (56 g) Cascade hops (dry hop)
3 oz. (85 g) Amarillo® hops (dry hop)
1 Tbsp. Polyclar
The Yeast Bay (Vermont Ale), GigaYeast GY054 (Vermont IPA), East Coast Yeast ECY29 (North East Ale) or Omega Yeast Labs (DIPA Ale) yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Achieve a target mash temperature of 155 °F (68 °C). Boil 60 minutes, adding the hops as instructed. After the boil, whirlpool in the kettle and let the hops rest in the hot wort for at least 30 minutes before chilling. Chill the wort rapidly to 68 °F (20 °C). Ferment at 68 °F (20 °C) for one week. After the final gravity has been achieved, add a clarifying agent such as Polyclar. Allow three days for clarifying agent to work, then add the dry hops to primary fermenter. After seven days, rack beer off dry hops and yeast cake either into a keg or bottles. Purge with carbon dioxide if it is available to you.

The Alchemist’s Holey Moley clone

(5 gallons/19 L, extract with grain)
OG = 1.078 FG = 1.016
IBU = 75 SRM = 9 ABV = 8.7%

Ingredients
9.9 lbs. (4.5 kg) light liquid malt extract
1.1 lbs. (0.5 kg) Munich liquid malt extract
13 oz. (0.36 kg) British light crystal malt (37 °L)
7 AAU Magnum hops (60 min.) (0.5 oz./14 g at 14% alpha acids)
5.5 AAU Cascade hops (30 min.) (1 oz./28 g at 5.5% alpha acids)
7.8 AAU Cascade hops (5 min.) (1.5 oz./42 g at 5.5% alpha acids)
18 AAU Amarillo® hops (0 min.) (2 oz./56 g at 9% alpha acids)
2 oz. (56 g) Cascade hops (dry hop)
3 oz. (85 g) Amarillo® hops (dry hop)
1 Tbsp. Polyclar
The Yeast Bay (Vermont Ale), GigaYeast GY054 (Vermont IPA), East Coast Yeast ECY29 (North East Ale) or Omega Yeast Labs (DIPA Ale) yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Steep the crushed grains in 2 qts. (1.9 L) water for 20 minutes at 160 °F (71 °C). Rinse the grain with hot water and add water to achieve 6.5 gallons (25 L) in your kettle. Turn off the heat, add the malt extract to your kettle and stir until fully dissolved.

Boil for 60 minutes, adding the hops as instructed. After the boil is complete, begin a whirlpool in the kettle and let the hops rest in the hot wort for at least 30 minutes before chilling. Chill the wort rapidly to 68 °F (20 °C). Ferment at 68 °F (20 °C) for one week. After the final gravity has been achieved, add a clarifying agent such as Polyclar. Allow three days for the clarifying agent to work, then add dry hops to the primary fermenter. After seven days, rack the beer off of the dry hops and yeast cake either into a keg or bottles. Purge with carbon dioxide if it is available.

Tips for Success:
John Kimmich says that this beer was “dry hopped extensively with Cascade and Amarillo® hops,” which makes me believe he either used a lot of dry hops in one stage or dry hopped this beer in two stages. I decided to go with the former in my clone attempt. Kimmich is a very technique-oriented brewer, so don’t be afraid to experiment with your dry hopping to try and find the best flavor profile. Bagging your hops in a muslin brewing bag commonly used for steeping grains can make them easier to retrieve when you are ready to remove them from the beer. If you bag your dry hops, however, keep in mind that it can reduce the hops exposure to the beer. Remedy this by making sure you don’t pack the bag of hops too tightly.

Be careful not to disturb the CO2 blanket on top of the beer during dry hopping. After you add the dry hops to the fermenter, re-establish the CO2 blanket by gently injecting CO2 across the top of the beer (if you have CO2 available to you in your homebrewery). If you have to open the fermenter for some reason during this period, repeat the process.

This beer’s relatively high terminal gravity led me to believe all-grain brewers should not go too low with their mash temperature. Remember when brewing any beer with a high gravity to pitch a healthy amount of active yeast cells. Beers made from underpitched worts start slower, and increase the stress on the yeast, producing more esters and fusel alcohols. Consider making a yeast starter a day ahead of your brew day to generate a healthy population of yeast before pitching. A general rule of thumb for pitching ale yeast is that you need 0.75 million cells per milliliter of wort per degree Plato. This translates to about a 1-L starter if using a stir plate and about a 2-L starter if you only swirl the starter every few hours.

Bend Brewing Co.’s Hophead Imperial IPA clone

(5 gallons/19 L, all-grain)
OG = 1.079 FG = 1.017
IBU = 100+ SRM = 6 ABV = 8.7%

Ingredients
16 lbs. (7.3 kg) 2-row pale malt
8 oz. (0.23 kg) crystal malt (30 °L)
4.4 AAU Saaz hops (first wort hop) (1.1 oz./31 g at 4% alpha acids)
19 AAU Chinook hops (90 min.) (1.6 oz./45 g at 12% alpha acids)
16.2 AAU Northern Brewer hops (5 min.) (1.8 oz./51 g at 9% alpha acids)
1.8 oz. (51 g) Cascade hops (0 min.)
1.5 oz. (43 g) Cascade hops (dry hop)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (2.5 qt./~2.5 L yeast starter)
3⁄4 cups corn sugar (if priming)

Step by Step
Mash at 155 °F (68 °C) for 60 minutes. Total boil time is 90 minutes, adding the first wort hops to the brewpot during the sparge phase. Once the wort comes to a boil add the Chinook hops. Wait 85 minutes then add the Northern Brewer hops. After turning off heat, wait five minutes then add the hop stand Cascade addition. Stir the wort vigorously then let settle for 15 minutes before chilling. Ferment at 68 °F (20 °C). Dry hop for seven days before bottling or kegging.

Extract option:
To get the specified level of bitterness, you can either perform a full-wort boil or perform a partial boil and add half the dried malt extract in the final 15 minutes of the boil. Replace all the 2-row pale malt with
8.5 lbs. (3.9 kg) light dried malt extract, added at the beginning of boil (or split if doing partial boil). Steep the cracked crystal malt in the brew water as the water is coming up to a boil. Remove the malt when the water hits about 170 °F (77 °C). The boil and fermentation schedule are the same as the all-grain version.

BrewDog’s Hardcore IPA clone

(5 gallons/19 L, all-grain)
OG = 1.083 FG = 1.017
IBU = 150 SRM = 11 ABV = 9.2%

Ingredients
16 lbs. (7.26 kg) Maris Otter pale ale malt
0.4 lb. (0.18 kg) crystal malt (40 °L)
0.4 lb. (0.18 kg) caramalt (15 °L)
7.9 AAU Simcoe® hop pellets (90 min.) (0.66 oz./19 g at 12% alpha acids)
9.2 AAU Columbus hop pellets (90 min.) (0.66 oz./19 g at 14% alpha acids)
5.9 AAU Centennial hop pellets (90 min.) (0.66 oz./19 g at 9% alpha acids)
14.4 AAU Simcoe® hop pellets (0 min.) (1.2 oz./34 g at 12% alpha acids)
16.8 AAU Columbus hop pellets (0 min.) (1.2 oz./34 g at 14% alpha acids)
10.8 AAU Centennial hop pellets (0 min.) (1.2 oz./34 g at 9% alpha acids)
1.5 oz. (43 g) Simcoe® hop pellets (dry hop)
1.5 oz. (43 g) Columbus hop pellets (dry hop)
1.5 oz. (43 g) Centennial hop pellets (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast (1.5 qt./~1.5 L yeast starter)
1 cup corn sugar (if priming)

Step by Step
Mash grain at 149 °F (65 °C) for 1 hour and sparge to collect about 6.5 gallons (25 L) of wort. Boil for 90 minutes with bittering hops added at the start and flameout hops at the end of the boil. Give the wort a stir to create a whirlpool and let stand for 15 minutes prior to chilling the wort. Cool wort, transfer to fermenter and add yeast as a 1.5-qt. (1.5-L) starter prepared 2–3 days earlier. Oxygenate well and let ferment for 3–5 days. Rack the beer into a secondary fermenter and add dry hops in a sanitized muslin bag. Rack after one to two weeks and bottle or keg as desired.

Brewdog’s Hardcore IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.083 FG = 1.017
IBU = 150 SRM = 11 ABV = 9.2%

Ingredients
11 lbs. (5 kg) Maris Otter liquid malt extract
0.4 lb. (0.18 kg) crystal malt (40 °L)
0.4 lb. (0.18 kg) caramalt (15 °L)
7.9 AAU Simcoe® hop pellets (90 min.) (0.66 oz./19 g at 12% alpha acids)
9.2 AAU Columbus hop pellets (90 min.) (0.66 oz./19 g at 14% alpha acids)
5.9 AAU Centennial hop pellets (90 min.) (0.66 oz./19 g at 9% alpha acids)
14.4 AAU Simcoe® hop pellets (0 min.) (1.2 oz./34 g at 12% alpha acids)
16.8 AAU Columbus hop pellets (0 min.) (1.2 oz./34 g at 14% alpha acids)
10.8 AAU Centennial hop pellets (0 min.) (1.2 oz./34 g at 9% alpha acids)
1.5 oz. (43 g) Simcoe® hop pellets (dry hop)
1.5 oz. (43 g) Columbus hop pellets (dry hop)
1.5 oz. (43 g) Centennial hop pellets (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast (1.5 qt./~1.5 L yeast starter)
1 cup corn sugar (if priming)

Step by Step
To get the proper level of bitterness in your beer, you must be able to boil your full wort. Steep crushed pale malt in 3 qts. (2.8 L) of water at 149 °F (65 °C) for 45 minutes. Rinse grains with 1.5 qt. (1.4 L) of water at 169 °F (76 °C). Add “grain tea” and malt extract to 5.25 gallons (20 L) of boiling water in your kettle. Boil for 90 minutes with bittering hops added at the start and flameout hops at the end of the boil. Give the wort a stir to create a whirlpool and let stand for 15 minutes prior to chilling the wort. Cool wort, transfer to fermenter and add yeast as a 1.5-qt. (1.5-L) starter prepared two to three days earlier. Oxygenate well and let ferment for three to five days. Rack the beer into a secondary fermenter and add dry hops in a sanitized muslin bag. Rack after one to two weeks and bottle or keg as desired.

Dick’s Brewing Co.’s Bottleworks IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.080 FG = 1.018
IBU = 100+ SRM = 11 ABV = 8.6%

Ingredients
11.75 lbs. (5.3 kg) Briess golden light liquid malt extract
8 oz. (224 g) crystal malt (120 °L)
1 oz. (28 g) chocolate malt
34 AAU Columbus hops (60 min.) (2.25 oz./63 g at 15% alpha acids)
15 AAU Columbus hops (20 min.) (1 oz./28 g at 15% alpha acids)
15 AAU Columbus hops (0 min.) (1 oz./28 g at 15% alpha acids)
1 tsp. Irish moss (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup of corn sugar (if priming)

Step by Step
Steep the crushed malts in 3 gallons (11 L) of water at 155 °F (68 °C) for 30 minutes. Remove grains from wort, add the malt syrup and bring to a boil. Add the Columbus bittering hops then boil for 60 minutes. Add the second addition of Columbus hops for the last 20 minutes of the boil and the Irish moss for the last 15 minutes. Add the remaining Columbus hops at the end of the boil and steep for five minutes. Now add the wort to 2 gallons (7.6 L) of cold water in a sanitary fermenter, and top off with cool water to 5.5 gallons (~21 L). Cool the wort to 75 °F (24 °C), aerate the beer heavily and pitch your yeast. Cool and ferment at 68 °F (20 °C). Dick’s conditions this beer for approximately six weeks, then bottle or keg.

Tips for Success:
To get the full amount of bitterness in an extract IPA, you will need to do a full-wort boil. Also, although hop bitterness is thought not to exceed 100 IBUs, hop flavor and aroma may increase with additional hops. Consider adding more Columbus hops late in the boil if you’re a real hophead.

All-grain option:
This is a single step infusion mash. Replace the malt extract with 18 lbs. (8.2 kg) of 2-row pale malt. Mash the three grains together at 155 °F (68 °C) for 60 minutes. Collect approximately 7 gallons wort (27 L) to boil for 90 minutes to collect 5.5 gallons (~21 L) in the fermenter. The remainder of the recipe is the same as the extract with grains recipe.

Dogfish Head Craft Brewery: 90-Minute IPA

(5 gallons/19 L, all-grain)
OG = 1.085   FG = 1.021
IBU = 90   SRM = 13   ABV = 9%

90 Minute IPA was the first beer that Dogfish Head brewed using their continuous hopping technique of adding hops throughout the boil. Esquire magazine has called it “perhaps the best IPA in America.”

Ingredients
16 lbs. (7.3 kg) 2-row pale malt
1.5 lbs. (0.68 kg) dark Munich malt (20 °L)
16 AAU Amarillo® hops (90–0 min.) (2 oz./57 g at 8% alpha acids)
8 AAU Simcoe® hops (90–0 min.) (0.62 oz./17 g at 13% alpha acids)
8 AAU Warrior® hops (90–0 min.) (0.53 oz./15 g at 15% alpha acids)
1 oz. (28 g) Amarillo® hops (dry hop)
0.5 oz. (14 g) Simcoe® hops (dry hop)
0.5 oz. (14 g) Glacier hops (dry hop)
1 tsp. Irish moss (15 min.)
Wyeast 1187 (Ringwood Ale) or Safale S-04 yeast
3⁄4 cups corn sugar (if priming)

Step by Step
Mash in at 122 °F (50 °C), then raise the temperature to 149 °F (65 °C) until conversion is complete. Mash out at 170 °F (77 °C). Boil the wort for 95 minutes. Starting with 90 minutes left in the boil, begin slowly and evenly adding hops to the kettle. (This works out to a little over 0.25 oz. (7 g) of hops every 7.5 minutes.) Start fermentation at 70 °F (21 °C) and let raise to 72 °F (22 °C). Dry hop in secondary at 71 °F for 3–5 days, then cool to 32 °F (0 °C). Bottle or keg as normal.

Partial mash option: Reduce the 2-row malt in the all-grain recipe to 1.75 lbs. (0.8 kg) and add 7.6 lbs. (3.45 kg) extra light dried malt extract. Steep crushed grains in 1.1 gallons (4 L) of water at 150 °F (66 °C) for 45 minutes, then remove grains and wash with 1 gallon (3.8 L) hot water. Top off the brewpot to 7 gallons (26.5 L) and add all the dried malt extract. Boil the wort for 105 minutes. Starting with 90 minutes left in the boil, begin slowly and evenly adding hops to the kettle. (This works out to a little over 0.25 oz./7 g of hops every 7.5 minutes.) Start fermentation at 71 °F (22 °C) and let raise to 74 °F (23 °C). Dry hop in secondary at 71 °F for 3–5 days, then cool to 32 °F (0 °C). Bottle or keg as normal.

Double Trouble Double IPA

(5 gallons/19 L, all-grain)
OG = 1.077 FG =1.017
IBU = 80+ SRM = 8 ABV = 8.2%

Ingredients
12.5 lbs. (5.7 kg) Maris Otter British pale ale malt
8 oz. (227 g) Munich malt
4 oz. (113 g) British crystal malt (70–80 °L)
1.25 lb. (0.57 kg) cane sugar (20 min.)
21 AAU Chinook pellet hops (75 min.) (1.75 oz./50 g at 12% alpha acids)
21 AAU Columbus pellet hops (75 min.) (1.75 oz./50 g at 12% alpha acids)
9.5 AAU Centennial pellet hops (10 min.) (1 oz./28 g at 9.5% alpha acids)
12 AAU Chinook pellet hops (10 min.) (1 oz./28 g at 12% alpha acids)
2.5 oz. (71 g) Amarillo® whole hops (0 min.)
1 oz. (28 g) Columbus hops (dry hop)
1 oz. (28 g) Amarillo® hops (dry hop)
White Labs WLP013 (London Ale) or Wyeast 1028 (London Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mash in grains with 160 °F (71 °C) water with a 1.25 quarts of water to 1 lb. grain ratio with 2 tablespoons of gypsum. Rest at 150 °F (66 °C) for 30 minutes. Recirculate the mash until clear. Start runoff then sparge with 168 °F (76 °C) water. Collect 6.5 gallons (25 L), boil to a final volume of 5.25 gallons (20 L) (about 75 minutes). Add the hops per the ingredients list. Add the cane sugar with 20 minutes left in the boil. After turning off heat, add the Amarillo® hops and give the wort a stir. Let sit for 10 minutes or so before chilling the wort to 70 °F (21 °C) and pitching the yeast. Ferment at 70 °F (21 °C) until primary fermentation is complete. Rack to secondary fermenter and dry hop for one week with 1 oz. (28 g) Columbus pellet hops and 1 oz. (28 g) Amarillo® pellet hops.

If bottling, prime with 3⁄4 cup corn sugar. If kegging, add 1 oz. (28 g) Columbus whole hops and 1 oz. (28 g) Amarillo® whole hops to the hop sack, chill and force carbonate.

Extract with grains option:
Reduce pale malt to 1.25 lb. (0.57 kg). Steep grains at 150 °F (66 °C) in 2.75 qts. (2.6 L) of water for 30 minutes. Wash the grains with 2 qts. (2 L) hot water. Add water to make 6.5 gallons (25 L), stir in 6.25 lbs. (2.8 kg) Muntons light dried malt extract and boil to for 75 minutes adding the hops per the ingredients list. Add the cane sugar with 20 minutes left in the boil. After turning off heat, add the Amarillo® hops and give the wort a stir and let sit for 10 minutes or so. Chill the wort to 70 °F (21 °C) and pitch the yeast. Ferment at 70 °F (21 °C). Dry hop in secondary for one week.

Hair of the Dog Brewing Company: Blue Dot Double IPA

(5 gallons/19 L, all-grain)
OG = 1.073   FG = 1.016
IBU = 100+   SRM = 6   ABV = 7.5%

Named for plant Earth and brewed in honor of Earth Day, this double IPA is brewed at the brewery with organic malts and a combo of intese hops. It features lots of herbal, floral, citrus, grapefruit, raw honey, and fresh mint hop aromas.

Ingredients
13.15 lbs. (6 kg) organic Pilsner malt
1.75 lbs. (0.8 kg) organic flaked rye
40 AAU Warrior® hops (75 min.) (2.5 oz./71 g at 16% alpha acids)
35 AAU Magnum hops (30 min.) (2.5 oz./71 g at 14% alpha acids)
30 AAU Columbus hops (0 min.) (2.5 oz./71 g at 12% alpha acids)
2.5 oz. (71 g) Warrior® hops (dry hop)
2.5 oz. (71 g) Amarillo® hops (dry hop)
Wyeast 1728 (Scottish Ale) or White Labs WLP028 (Edinburgh Scottish Ale) yeast (2 qt./2 L yeast starter)
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
This is a single infusion mash. Achieve a target mash temperature of 155 °F (68 °C). Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect roughly 8 gallons (30 L) of wort in your brewpot. Boil for a total of 180 minutes, adding the hops at the times indicated in the ingredient list. After the boil, cool, aerate, and ferment at 68 °F (20 °C). After fermentation is complete, dry hop for five to seven days and then bottle or keg.

Partial mash option: Reduce the Pilsner malt in the all-grain recipe to 2.25 lbs. (1 kg) and add 2 lbs. (0.91 kg) Briess organic light dried malt extract and 5 lbs. (2.3 kg) Briess organic light liquid malt extract. Steep grains for 45 minutes at 155 °F (68 °C) in 5 qts. (4.7 L) of water. Add dried malt extract to wort and bring wort volume to 6.5 gallons (25 L) and boil for 90 minutes. Add hops as per ingredient list and liquid malt extract for final 15 minutes of boil. Follow the remaining portion of the all-grain recipe.

Hill Farmstead Brewery: Abner clone

(5.5 gallons/21 L, all-grain)
OG = 1.075 FG = 1.014
IBU = 100+ SRM = 6 ABV = 8.5%

Part of Hill Farmstead’s “Ancesteral Series,” Abner was named for Brewmaster Shaun Hill’s great-grandfather, who once owned the land where the brewery now stands. Described as “aromatic and flowery, bursting with notes of citrus and pine,” Abner is just one of the reasons why so many beer lovers make the pilgrimage to Vermont’s Northeast Kingdom to visit the brewery each year.

INGREDIENTS
15 lb. (6.8 kg) 2-row pale malt
0.75 lbs. (0.34 kg) caramalt (12°L)
1 lb. (0.45 kg) dextrose (10 mins.)
15.5 AAU Warrior hops (60 mins.) (1.0 oz./28 g at 15.5% alpha acids)
10.5 AAU Columbus hops (30 mins.) (0.75 oz./21 g at 14% alpha acids)
13 AAU Simcoe hops (0 mins.) (1.0 oz./28 g at 13% alpha acids)
10 AAU Centennial hops (0 mins.) (1.0 oz./28 g at 10% alpha acids)
6.5 AAU Chinook hops (0 mins.) (0.5 oz./14 g at 13% alpha acids)
7 AAU Columbus hops (0 mins.) (0.5 oz./14 g at 14% alpha acids)
3 oz. (84 g) Centennial hops (dry hop)
2 oz. (56 g) Simcoe hops (dry hop)
Wyeast 1028 (London Ale), White Labs WLP013 (London Ale), or Lallemand Nottingham yeast [~2 L starter])
1 tbsp. polyclar
2/3 cup (130 g) dextrose (if priming)

STEP BY STEP
Mash the grains at 149°F (65°C) for 45 minutes. Mash out, vorlauf, and then sparge at 170°F (77°C) to collect about 7 gallons (27 L) of wort (the goal is to get 5.5 gallons (21 L) into your fermenter). Boil for 75 minutes, adding the hops as instructed. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling. Pitch the yeast and ferment at 68°F (20°C) until the final gravity is reached, about 1 week. Add a fining agent to clear yeast from beer. Add the dry hops and let the beer sit on the dry hops for an additional 7 to 10 days. Bottle or keg as usual.

EXTRACT WITH GRAINS OPTION:
Substitute 9.9 pounds (4.5 kg) light liquid malt extract and 0.5 pounds (0.23 kg) extra light dried malt extract for the 2-row pale malt. Steep the crushed caramalt in 2 quarts (1.9 L) water at 155°F (68°C) for 20 minutes. Top off kettle to 7 gallons (27 L). Off the heat, add the liquid and dried malt extract and bring to a boil. Boil for 75 minutes, adding the hops and corn sugar as instructed in the ingredients list. Follow the remaining portion of the all-grain recipe.

Tips for Success:
Although the standard batch size for Brew Your Own recipes is 5 gallons (19 L), the goal with this recipe is to get at least 5.5 gallons (21 L) into your fermenter to compensate for the loss of wort that will occur during dry hopping. Make sure your primary fermenter has enough headspace to accommodate that much wort plus a large kräusen. Brewing with whole-flower or fresh hops (if you choose to use them for this recipe) can leave a lot of hop material behind, which in addition to reducing your final volume as mentioned earlier, can also clog up your equipment. Add your boil hops using a muslin brewing bag or a “hop spider” to make things easier.

The mouthfeel of this beer is incredible, which may mean that chlorides are one key to Shaun Hill’s success at Hill Farmstead Brewery (one key of many). To try and duplicate this in your homebrewery, start off with soft water and make sure the chloride level in your brewing water is at least 50 ppm to help boost the mouthfeel. Try experimenting with different chloride levels in test batches until you get the one you like. Also, don’t forget sulfate levels. A good starting point is 100 ppm with the addition of gypsum salt. To tweak your brewing water, download Brew Your Own’s brewing water spreadsheet, written by Vermont Pub & Brewery’s Greg Noonan: https://byo.com/resources/brewwater. No matter what type of brewer you are, carbon filtering your water or treating it overnight with Campden tablets is recommended, especially if your water comes from a town or city source that is chlorinated (as opposed to well or spring water). Adding one Campden tablet in 20 gallons (76 L) of water (left overnight) will rid your water of chlorine compounds that can lead to off-flavors in your beer.
Another huge factor in Abner, as with all pale, hoppy beers, is minimizing oxygen uptake after fermentation. When transferring your finished beer, make sure you are either flushing the receiving vessel with CO2 or using a closed transfer system. This is because hop compounds are especially sensitive to oxidation and their flavors diminish quickly when exposed to oxygen.

Hop Hammer

(5 gallons/19 L, all-grain)
OG = 1.079 FG = 1.013
IBU = 100+ SRM = 7 ABV = 9.2%

Ingredients
13.5 lbs. (6.12 kg) American 2-row malt (2 °L)
0.5 lb. (0.23 kg) wheat malt (2 °L)
0.5 lb. (0.23 kg) crystal malt (40 °L)
1.25 lb. (0.56 kg) corn sugar (0 °L) (15 min.)
26.3 AAU Warrior® hop pellets (90 min.) (1.75 oz./50 g at 15% alpha acids)
22.8 AAU Chinook hop pellets (90 min.) (1.75 oz./50 g at 13% alpha acids)
12 AAU Simcoe® hop pellets (45 min.) (1 oz./28 g at 12% alpha acids)
14 AAU Columbus hop pellets (30 min.) (1 oz./28 g at 14% alpha acids)
15.75 AAU Centennial hop pellets (0 min.) (1.75 oz./50 g at 9% alpha acids)
12 AAU Simcoe® hop pellets (0 min.) (1 oz./28 g at 12% alpha acids)
2.5 oz. (71 g) Columbus hop pellets (dry hop)
1.5 oz. (43 g) Centennial hop pellets (dry hop)
1.5 oz. (43 g) Simcoe® hop pellets (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mill the grains and dough-in targeting a mash around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 150 °F (66 °C). Hold the mash at 150 °F (66 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.061.

The total wort boil time is 90 minutes. Addthe bittering hops right at the beginning. Add the other hop additions according to the schedule and the corn sugar as well as Irish moss or other kettle finings with
15 minutes left in the boil. Chill the wort rapidly to 67 °F (19 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. Use 15 grams of properly rehydrated dry yeast, 3 liquid yeast packages, or make an appropriate starter. Ferment at 67 °F (19 °C), slowly raising the temperature to 70 °F (21 °C) as the fermentation begins to slow. With healthy yeast, fermentation should be complete in a week, but don’t rush it.

As soon as the bulk of the yeast begins to drop, transfer the beer to a second fermenter and add the dry hops. The pellets should break up and eventually settle to the bottom of the fermenter. This might take a few days, so don’t panic. Let the beer sit on the hops for another seven days, approximately seven to ten days total.
Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes.

Hop Hammer

(5 gallons/19 L, extract with grains)
OG = 1.079 FG = 1.013
IBU = 100+ SRM = 7 ABV = 9.2%

Ingredients
8 lbs. (3.63 kg) golden light liquid malt extract (2 °L)
0.75 lb. (0.34 kg) wheat dried malt extract (4 °L)
0.5 lb. (0.23 kg) crystal malt (40 °L)
1.5 lbs. (0.68 kg) corn sugar (0 °L) (15 min.)
26.3 AAU Warrior® hop pellets (90 min.) (1.75 oz./50 g at 15% alpha acids)
22.8 AAU Chinook hop pellets (90 min.) (1.75 oz./50 g at 13% alpha acids)
12 AAU Simcoe® hop pellets (45 min.) (1 oz./28 g at 12% alpha acids)
14 AAU Columbus hop pellets (30 min.) (1 oz./28 g at 14% alpha acids)
15.75 AAU Centennial hop pellets (0 min.) (1.75 oz./50 g at 9% alpha acids)
12 AAU Simcoe® hop pellets (0 min.) (1 oz./28 g at 12% alpha acids)
2.5 oz. (71 g) Columbus hop pellets (dry hop)
1.5 oz. (43 g) Centennial hop pellets (dry hop)
1.5 oz. (43 g) Simcoe® hop pellets (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mill or coarsely crack the specialty malts. Mix them well and place loosely in a grain bag. Steep the bag in 2 qts. (~2 liters) of 170 °F (77 °C) water for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Do not squeeze the bags. Add enough water to the steeping liquor and malt extract to make a pre-boil volume around 6.5 gallons (24.6 L) and the gravity is 1.061. Stir thoroughly to help dissolve the extract and bring to a boil.

Once the wort is boiling, add the bittering hops. The total wort boil time is 90 minutes after adding the bittering hops. Add the other hop additions according to the schedule and the corn sugar as well as Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 67 °F (19 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.

Use 15 grams of properly rehydrated dry yeast, 3 liquid yeast packages, or make an appropriate starter. Ferment at 67 °F (19 °C), slowly raising the temperature to 70 °F (21 °C) as the fermentation begins to slow. Follow the remainder of the all-grain recipe instructions.

Imperial Stormtrooper IPA

(5 gallons/19 L, all-grain)
OG = 1.090 FG = 1.024
IBU = 100 SRM = 16 ABV = 9.4%

Ingredients
7 lbs. (3.2 kg) Maris Otter pale ale malt
7 lbs. (3.2 kg) American 2-row pale malt
2 lbs. (0.91 kg) home-roasted amber malt
1.5 lbs. (0.68 kg) light Munich malt (6 °L)
0.5 lb. (0.23 kg) white wheat malt
0.25 lb. (113 g) Special B malt
0.25 lb. (113 g) Carastan malt
0.25 lb. (113 g) Carapils® malt
7.2 AAU Chinook hops (first wort hop) (0.6 oz./17 g at 12% alpha acids)
6 AAU Nugget hops (first wort hop) (0.5 oz./14 g at 12% alpha acids)
10.4 AAU Columbus hops (30 min.) (0.8 oz./23 g at 13% alpha acids)
4.5 AAU Centennial hops (20 min.) (0.5 oz./14 g at 9% alpha acids)
3 AAU Nugget hops (20 min.) (0.25 oz./7 g at 12% alpha acids)
10 AAU East Kent Goldings hops (15 min.) (2 oz./57 g at 5% alpha acids)
0.68 AAU English Fuggle hops (15 min.) (0.15 oz./4.3 g at 4.5% alpha acids)
0.25 oz. Nugget hops (10 min.) (0.25 oz./7 g at 12% alpha acids)
1 oz. Centennial hops (dry hop at 7 days)
1 oz. Centennial hops (dry hop at 17 days)
1⁄2 tsp. gypsum
1⁄2 tsp. calcium chloride
Wyeast 1968 (London ESB Ale) or White Labs WLP002 (English Ale) yeast
2 oz. (56 g) dried malt extract (if priming)

Step by Step
Start by toasting 2 lbs. (0.91 kg) of uncrushed American pale malt. Pre-heat your oven to 350 °F (177 °C). While the oven is heating up, soak the grains in water for about 15 minutes. Lay the grains out on a baking sheet and bake for about 30 minutes or until smelling nutty. If you do not want to bake your own malt, you can substitute in Briess Victory® malt or a Belgian aromatic malt.

This is a single infusion mash for 60 minutes at 153 °F (67 °C) with 6 gallons (23 L) of water treated with 1⁄2 teaspoon of each gypsum and calcium chloride. Sparge with enough water to collect approximately
6.5 gallons (24.6 L) of wort in your brewpot. Add the first wort hops during the sparge phase. Boil for 60 minutes adding the hops according to the schedule. Ferment at 68 °F (20 °C), adding dry hops after seven days
and again at 17 days. Keg your beer at 31 days or bottle and prime with 2 oz. (56 g) dried malt extract.

Partial mash option:
Replace all the Maris Otter pale ale malt, American 2-row pale malt and Carapils® malt with 5 lbs (2.27 kg) Maris Otter liquid malt extract and 3.75 lbs (1.7 kg) light dried malt extract. Toast the 2-row pale malt using the instructions from the all-grain version. Mash the remaining grains in 1.75 gallons (6.6 L) water at 153 °F (67 °C) for 60 minutes. Wash the grains with 2 gallons (7.6 L) hot water. Add in the dried and liquid malt extract and top off the brewpot to 6.5 gallons (24.6 L). Stir to make sure all the malt extract is dissolved then add the first wort hops and bring to a boil. Follow the remaining instructions from the all-grain recipe.

Lawson’s Finest Liquids: Double Sunshine clone

(5 gallons/19 L, all-grain)
OG = 1.074 FG = 1.013
IBU = 100+ SRM = 6 ABV = 8%

Double Sunshine is a sought-after “Vermont-style” Double IPA. It’s packed with juicy tropical fruit flavors and bright herbal aromas thanks to the abundance of US-grown Citra hops.

INGREDIENTS
9.5 lb. (4.3 kg) 2-row pale malt
2.5 lb. (1.1 kg) Vienna-style malt
1 lb. (0.45 kg) flaked oats
12 oz. (0.34 kg) carapilsen malt (7–9°L)
6 oz. (0.17 kg) caramunich-type malt (20–30°L)
1 lb. (0.45 kg) dextrose (10 mins.)
10.5 AAU Columbus hops (60 mins.) (0.75 oz./21 g at 14% alpha acids)
12.5 AAU Citra hops (20 mins.) (1 oz./21 g at 12.5% alpha acids)
37.5 AAU Citra hops (5 mins.) (3 oz./84 g at 12.5% alpha acids)
37.5 AAU Citra hops (knockout) (3 oz./84 g at 12.5% alpha acids)
3 oz. (84 g) Citra hops (dry hop)
Fermentis Safale US-05, Lallemand BRY-97, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast (as a 3.5 L yeast starter)
3/4 cup (150 g) dextrose (for priming)

STEP BY STEP
A few days before brew day, make a yeast starter. You will need 254 billion healthy yeast cells. Mash at 152°F (67°C) for 45 minutes. Mash out, vorlauf, and then sparge at 170°F (77°C). Boil for 60 minutes, adding the hops as instructed and the dextrose with 10 minutes left in the boil. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling. Chill the wort, pitch the yeast, and ferment at 68°F (18°C) for 1 week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of fermenter or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional 4 to 7 days at 55–57°F (13–14°C). Bottle or keg as usual.

EXTRACT WITH GRAINS OPTION:
Substitute the 2-row pale malt in the all-grain recipe with 6.6 pounds (3 kg) light liquid malt extract, skip the carapilsen malt, and boost the dextrose up to 1.5 pounds (0.68 kg) (versus 1 pound/0.45 kg in the all-grain recipe). Mix the crushed Vienna-style malt, flaked oats, and caramunich-type malts into 2 gallons (7.6 L) water to achieve a temperature of 152°F (67°C), then hold at this temperature for 45 minutes. Rinse the grains with 2.5 quarts (2.4 L) hot water, add the liquid extract, and bring to a boil. Top off the kettle to 6.5 gallons (25 L). Boil for 60 minutes. Follow the remaining portion of the all-grain recipe.

Tips for Success:
Having a strong and healthy fermentation as well as following good practices during downstream beer handling are key to trying to replicate a beer like Double Sunshine IPA. Be sure to run a clean fermentation and you also need to make sure oxygen has no chance for uptake post fermentation.

Sean Lawson advises homebrewers to, “determine if you have hard or soft water. I recommend John Palmer’s How to Brew for reference. If you have hard water, then cut by at least half with distilled or reverse osmosis (RO). With soft water, a basic guideline for IPAs would be to add equal parts gypsum and calcium chloride to bring total calcium content over 50 ppm.” If you homebrew with a water source that is chlorinated, one
Campden tablet in 20 gallons (76 L) of water (left overnight) will rid your water of chlorine compounds that can lead to off-flavors in your beer.

For all-grain brewers, a handful of rice hulls in the mash may help you if your brew setup is prone to a stuck mash. Rice hulls are a great tool when using moderate to high percentages of gummy grains such as
flaked oats.

Left Hand Twin Sisters (Double IPA) Clone

(5 gallons/19 L, all-grain)
OG = 1.085  FG = 1.016
IBU = 87  SRM = 10  ABV = 9.1%

Ingredients:

15 lbs. (6.8 kg) Castle pale ale malt
1.5 lbs. (0.68 kg) rye malt
0.5 lbs. (0.23 kg) biscuit malt
0.5 lbs. (0.23 kg) crystal malt (40 °L)
13.75 AAU Tomahawk hops (60 min.) (0.92 oz./26 g of 15% alpha acids)
7.5 AAU Glacier hops (45 min.) (0.63 oz./18 g of 12% alpha acids)
3.75 AAU Cascade hops (30 min.) (0.75 oz./21 g of 5% alpha acids)
3.75 AAU Liberty hops (15 min.) (0.94 oz./27 g of 4% alpha acids)
3.0 AAU Liberty hops (5 min.) (0.75 oz./21 g of 4% alpha acids)
1.25 oz. (35 g) Crystal hops (dry hop)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) yeast (3 qt./~3 L yeast starter)
0.75 cups corn sugar (for priming)

Step by Step:

Mash at 152 °F (67 °C). Boil for 90 minutes. Ferment at 68 °F (20 °C).

Left Hand Twin Sisters (Double IPA) Clone

(5 gallons/19 L, partial mash)
OG = 1.085  FG = 1.016
IBU = 87  SRM = 10  ABV = 9.1%

Ingredients:

3.5 lbs. (1.6 kg) Muntons light dried malt extract
6.5 lbs. (3.0 kg) Muntons light liquid malt extract (late addition)
1.5 lbs. (0.68 kg) rye malt
0.5 lbs. (0.23 kg) biscuit malt
0.5 lbs. (0.23 kg) crystal malt (40 °L)
13.75 AAU Tomahawk hops (60 mins) (0.92 oz./26 g of 15% alpha acids)
7.5 AAU Glacier hops (45 mins) (0.63 oz./18 g of 12% alpha acids)
3.75 AAU Cascade hops (30 mins) (0.75 oz./21 g of 5% alpha acids)
3.75 AAU Liberty hops (15 mins) (0.94 oz./27 g of 4% alpha acids)
3.0 AAU Liberty hops (5 mins) (0.75 oz./21 g of 4% alpha acids)
1.25 oz. (35 g) Crystal hops (dry hop)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) yeast (3 qt./~3 L yeast starter)
0.75 cups corn sugar (for priming)

Step by Step:

In your brewpot, heat 3.5 quarts (3.3 L) of water to 163 °F (73 °C). Add crushed grains to a nylon steeping bag and steep for 45 minutes at 152 °F (67 °C). While grains are steeping, heat 1.5 quarts (1.4 L) of rinse (sparge) water to 170 °F (77 °C). After steep, put a colander over your brewpot and put the grain bag in it. Rinse grains with 170 °F (77 °C) sparge water. Add water to brewpot to make 4.0 gallons (15 L). (If you boil a smaller volume, you will not be able to extract the proper amount of bitterness from the hops.)

Bring “grain tea” and water to a boil and add dried malt extract. Boil for 60 minutes, adding hops at times indicated in the ingredient list. Keep a smaller pot of boiling water handy, and keep the boil volume topped up to 4.0 gallons (15 L). Stir in the liquid malt extract at the end of the boil and let it steep for 15 minutes before cooling. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with cool water and aerate thoroughly. Pitch yeast and follow fermentation instructions in all-grain recipe.

Lompoc Brewing Co.’s C-Sons Greetings Ale clone

(5 gallons/19 L, all-grain)
OG = 1.078 FG = 1.016
IBU = 96 SRM = 13 ABV = 8.6%

Ingredients
14.25 lbs. (6.5 kg) 2-row pale malt
1.2 lbs. (0.54 kg) crystal malt (75 °L)
1.2 lbs. (0.54 kg) flaked barley
4.2 AAU Centennial hop pellets (first wort hop) (0.4 oz./11 g at 10.5% alpha acids)
3.75 AAU Sterling hop pellets (60 min.) (0.5 oz./14 g at 7.5% alpha acids)
9 AAU Nugget hop pellets (60 min.) (0.7 oz./20 g at 12.8% alpha acids)
6.5 AAU Chinook hop pellets (40 min.) (0.5 oz./14 g at 13% alpha acids)
1.75 AAU Crystal hop pellets (40 min.) (0.5 oz./14 g at 3.5% alpha acids)
5.75 AAU Cascade hop pellets (20 min.) (1 oz./28 g at 5.75% alpha acids)
10.5 AAU Centennial hop pellets (0 min.) (1 oz./28 g at 10.5% alpha acids)
1 oz. (28 g) Cascade hop pellets (dry hop)
1 oz. (28 g) Centennial hop pellets (dry hop)
1 oz. (28 g) Crystal hop pellets (dry hop)
0.5 oz. (14 g) Chinook hop pellets (dry hop)
1⁄2 tsp. Irish moss (30 min.)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup of corn sugar (if priming)

Step by Step
This is a single step infusion mash. Mix all of the crushed grains with 5.5 gallons (21 L) of 172 °F (78 °C) water to stabilize at 154 °F (68 ºC) for 60 minutes. Slowly sparge with 175 ºF (79 ºC) water and add the first wort hops to the kettle. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes.

While boiling, add the hops, Irish moss and yeast nutrient as per the schedule. During the boil, use this time to thoroughly sanitize your fermentation equipment. Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily.

Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Gently transfer to a carboy, avoiding any splashing to prevent aerating the beer. Add the dry hops for three days and then remove or rack off the dry hops. Allow the beer to condition for an additional week and then add priming sugar and bottle or keg. Allow the beer to carbonate and age for three more weeks and enjoy your C-Sons Greetings Ale clone.

Lompoc Brewing Co.’s C-Sons Greetings Ale clone

(5 gallons/19 L, extract with grains)
OG = 1.078 FG = 1.016
IBU = 96 SRM = 13 ABV = 8.6%

Ingredients
6.6 lbs. (3 kg) Muntons light, unhopped, liquid malt extract
1.3 lbs. (0.59 kg) light dried malt extract
2 lbs. (0.91 kg) 2-row pale malt
1.2 lbs. (0.54 kg) crystal malt (75 °L)
1.2 lbs. (0.54 kg) flaked barley
5.25 AAU Centennial hop pellets (first wort hop) (0.5 oz./14 g at 10.5% alpha acids)
4.5 AAU Sterling hop pellets (60 min.)
(0.6 oz./17 g at 7.5% alpha acids)
10.2 AAU Nugget hop pellets (60 min.) (0.8 oz./23 g at 12.8% alpha acids)
6.5 AAU Chinook hop pellets (40 min.) (0.5 oz./14 g at 13% alpha acids)
1.75 AAU Crystal hop pellets (40 min.) (0.5 oz./14 g at 3.5% alpha acids)
5.75 AAU Cascade hop pellets (20 min.) (1 oz./28 g at 5.75% alpha acids)
10.5 AAU Centennial hop pellets (0 min.) (1 oz./28 g at 10.5% alpha acids)
1 oz. (28 g) Cascade hop pellets (dry hop)
1 oz. (28 g) Centennial hop pellets (dry hop)
1 oz. (28 g) Crystal hop pellets (dry hop)
0.5 oz. (14 g) Chinook hop pellets (dry hop)
1⁄2 tsp. Irish moss (30 min.)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup of corn sugar (if priming)

Step by Step
Steep the milled grain in 2.5 gallons (9.5 L) of water at 154 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (2 L) of hot water. Add the malt extracts and first wort hops to the wort. Bring to a boil and boil 60 minutes, adding the Sterling and Nugget hops once a boil is achieved. While boiling, add the hops, Irish moss and yeast nutrients as per the schedule. During the boil, use this time to thoroughly sanitize your fermentation equipment. When the boil is done, add the wort to 2 gallons (8 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L).

Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Gently transfer to a carboy, avoiding any splashing to prevent aerating the beer. Add the dry hops for three days and then remove or rack off the dry hops. Allow the beer to condition for an additional week and then add priming sugar and bottle or keg. Allow the beer to carbonate and age for three more weeks and enjoy your C-Sons Greetings Ale clone.

Matt Gauzza’s Imperial IPA

(5 gallons/19 L, all-grain)
OG = 1.084 FG = 1.020
IBU = 91 SRM = 9 ABV = 9.1%

Ingredients
11 lbs. (5 kg) North American 2-row pale malt
4 lbs. (1.8 kg) Munich malt (7 °L)
2 lbs. (0.91 kg) Carapils®/dextrine malt (2 °L)
1 lb. (0.45 kg) Vienna malt (3 °L)
15 AAU Warrior® hops (first wort hop) (1 oz./28 g at 15% alpha acids)
6.5 AAU Simcoe® hops (60 min.) (0.5 oz./14 g at 13% alpha acids)
8.5 AAU Amarillo® hops (15 min.) (1 oz./28 g at 8.5% alpha acids)
6.5 AAU Simcoe® hops (15 min.) (0.5 oz./14 g at 13% alpha acids)
8.5 AAU Amarillo® hops (1 min.) (1 oz./28 g at 8.5% alpha acids)
13 AAU Simcoe® hops (1 min.) (1 oz./28 g at 13% alpha acids)
1 oz. (28 g) Simcoe® hops (dry hop)
1 oz. (28 g) Amarillo® hops (dry hop)
1 tsp. Irish moss (15 min.)
1 package each Safale S-04 and Safale US-05 yeast
2⁄3 cups corn sugar (if priming)

Step by Step
Mash in for 60 minutes with 5.5 gallons (21 L) of water at 164 °F (73 °C) to stabilize the mash temperature at 152 °F (67 °C). At mash out, add 3 gallons (11 L) of water at 200 °F (93 °C) for 10 minutes. Fly sparge 2 gallons (7.6 L) of water heated to 168 °F (75 °C) adding the first wort hops to the kettle during the sparge. Boil for 60 minutes, adding the remaining hops and Irish moss according to the ingredients list. After the boil, rapidly chill the wort to yeast-pitching temperatures and pitch the yeast. Ferment at 68 ºF (20 ºC). When the primary fermen-tation is complete, dry hop the beer for seven days.

Partial mash option:
Reduce the 2-row pale malt down to 1 lb. (0.45 kg), the Carapils®/dextrine malt to 1 lb. (0.45 kg) and remove all the Munich malt. Replace with 3.3 lbs. (1.5 kg) Munich liquid malt extract and 5.2 lbs (2.4 kg) extra light dried malt extract. Mash the crushed grains in 1 gallon (3.8 L) water at 152 °F (67 °C). Hold for 60 minutes then wash the grains with 1 gallon (3.8 L) hot water. Add water to make 5 gallons (19 L). Add the first wort hops and all the malt extract. Boil for 60 minutes adding the remaining hops and Irish moss according to the ingredients list. Rapidly chill the wort to yeast pitching temperatures, top off the wort to 5 gallons and pitch the yeast. When the primary fermentation is complete, dry hop the beer for seven days.

Mike McDole’s Double IPA

5 gallons/19 L, all-grain; OG = 1.095;  FG = 1.020; IBU = ~100; SRM = 7.4; ABV = 10%

Ingredients:

16.0 lbs. (7.3 kg) American two-row malt (2 °L)
1.0 lbs. (0.45 kg) Briess Cara-Pils® malt (2 °L)
0.5 lbs. (0.23 kg) corn sugar
0.5 lbs. (0.23 kg) crystal malt (40 °L)
0.5 lbs. (0.23 kg) wheat malt (2 °L)
9.75 AAU Chinook pellet hops (0.75 oz/21 g at 13% alpha acids) (Mash Hop)
23.4 AAU Warrior pellet hops (1.50 oz/43 g at 15.6% alpha acids) (90 min.)
13 AAU Chinook pellet hops (1.00 oz/28 g at 13% alpha acids) (90 min.)
9 AAU Simcoe pellet hops (0.75 oz/21 g at 12% alpha acids) (45 min.)
11.25 AAU Columbus pellet hops (0.75 oz/21 g at 15% alpha acids) (30 min.)
6.75 AAU Northern Brewer pellet hops (0.75 oz/21 g at 9% alpha acids) (15 min.)
13.2 AAU Centennial pellet hops (1.25 oz/35 g at 10.5% alpha acids) (1 min.)
12 AAU Simcoe pellet hops (1.00 oz./28 g at 12% alpha acids) (1 min.)
8.63 AAU Cascade pellet hops (1.50 oz/43 g at 5.75% alpha acids) (0 min.)
30 AAU Columbus pellet hops (2.00 oz/57 g at 15% alpha acids) (dry)
13.12 AAU Centennial pellet hops (1.25 oz/35 g at 10.5% alpha acids) (dry)
15 AAU Simcoe pellet hops (1.25 oz/35 g at 12% alpha acids) (dry)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast

Step by Step :

Mash at 153 °F (67 °C) for 45 minutes or until conversion is complete with a 1.3 quarts (1.23 L) of water per pound (0.45 kg) of grain. Raise the mash temperature to 165 °F (74 °C) and hold for 15 minutes. Sparge for 45 minutes with 170 °F (77 °C) collecting 6.5 gallons (24.6 L) of wort. Boil 90 minutes adding hop additions per schedule. Chill the wort to 68 °F (20 °C) and rack to the fermenter. Pitch an appropriate size starter and aerate. Ferment at 68 °F (20 °C) until 90% complete. Then add the dry hop and slowly raise temperature about one degree per day to 72 °F (22 °C). After 7 to 10 days, rack the beer to a keg or bottling bucket. Carbonate to about 2.5 volumes.

Extract option:
Replace the pale malt with 9 lbs. (4.1 kg) light dried malt extract. Steep  the crushed grains in 3 qts. (2.8 L) of water at 153 °F (67 °C) for 45 minutes. Combine the “grain tea,” dried malt extract and water to make 6.5 gallons (25 L) of wort. (You must do a full-wort boil to get the  proper hop utilization). Boil 90 minutes, adding hops at times indicated in the all-grain recipe. Chill to 68 °F (20 °C) and transfer to the fermenter. Aerate well and pitch the yeast. Ferment at 68 °F (20 °C).

Pacific Coast Brewing Co.’s Megalodan Imperial IPA clone

(5 gallons/19 L extract with grains)
OG = 1.090 FG = 1.023
IBU = 100+ SRM = 8 ABV = 9.6%

Ingredients
10.6 lbs. (4.8 kg) light liquid malt extract
11 oz. (0.30 kg) Gambrinus honey malt (22 °L)
1.5 lbs. (0.68 kg) white cane sugar (15 min.)
22.1 AAU Nugget hops (60 min.) (1.7 oz./48 g of 13% alpha acids)
18.7 AAU Horizon hops (60 min.) (1.7 oz./48 g of 11% alpha acids)
22.8 AAU Columbus hops (60 min.) (1.9 oz./54 g of 12% alpha acids)
11.2 AAU Centennial hops (60 min.) (1.4 oz./40 g of 8% alpha acids)
0.85 oz. (24 g) Horizon hops (dry hop)
1.4 oz. (40 g) Columbus hops (dry hop)
1.4 oz. (40 g) Centennial hops (dry hop)
2 packets Danstar Nottingham dried yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Steep grains at 152 °F (67 °C) for 45 minutes. Boil roughly 6.3 gallons (24 L) of wort down to 5 gallons (19 L) over 60 minutes, making your hop additions as per the ingredient schedule. Add the cane sugar in the final 15 minutes of the boil. Cool the wort and ferment at 68 °F (20 °C).

All-grain option:
Replace all the liquid malt extract with 16 lbs. (7.3 kg) 2-row pale malt and reduce the cane sugar to 1 lb. (0.45 kg). Mash at 153 °F (67 °C) for 60 minutes. Boil roughly 6.3 gallons (24 L) of wort down to 5 gallons (19 L) over 60 minutes, making your hop additions as per the ingredient schedule. Add the cane sugar in the final 15 minutes of the boil. Cool the wort and ferment at 68 °F (20 °C).

Imperial IPA (I2PA) clone
Rogue Ales, Oregon

(5 gallons/19 L, all-grain)
OG = 1.080  FG = 1.020
IBU = 62  SRM = 7  ABV = 7.8%

Ingredients
16.25 lbs. (7.4 kg) British pale malt
13.5 AAU Newport hops (60 min) (1 oz./28 g of 13.5% alpha acids)
5.0 AAU Cascade hops (30 min) (1 oz./28 g of 5% alpha acids)
7.0 AAU Sterling hops (15 min) (1 oz./28 g of 7% alpha acids)
3 oz. (85 g) Amarillo® hops (dry hops)
1 pkg Whirfloc (20 min)
Wyeast 1764 (Rogue Pacman) or White Labs WLP0051 (California Ale V) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
4.0 oz. corn sugar (for priming)

Step by Step
Mash at 154 °F (68 °C). Boil for 90 minutes, adding hops at the time indicated in the recipe. Ferment at 68 °F (20 °C).

Extract option:
Replace pale malt with 11.0 lbs. (5.0 kg) Maris Otter liquid malt extract. Stir extract into 5 gallons (19 L) water at as the water comes to a boil. Boil 60 minutes added hops as indicated in the ingredients. list. Ferment at 68 °F (20 °C).

Russian River Brewing Co.’s Pliny the Elder clone

(5 gallons/19 L, all-grain)
OG = 1.074 FG = 1.014
IBU = 100+ SRM = 6 ABV = 8.3%

Originally brewed to be part of a first-ever “Double IPA festival” back in 2000, Pliny has become the standard by which many modern double IPAs are measured. As with any hop-heavy beer, Pliny is best enjoyed fresh, while the massive hop aroma is at its peak.

Ingredients
12.8 lb. (5.8 kg) 2-row pale malt
0.28 lb. (0.13 kg) crystal malt (45°L)
0.86 lb. (0.39 kg) Carapils® malt
1 lb. (0.45 kg) dextrose
42.9 AAU Warrior® hops (90 mins.) (2.75 oz./78 g at 15.6% alpha acids)
6.1 AAU Chinook hops (90 mins.) (0.5 oz./14 g at 12.2% alpha acids)
14.3 AAU Columbus hops (45 mins.) (1 oz./28 g at 14.3% alpha acids)
12 AAU Simcoe® hops (30 mins.) 1 oz./28 g at 12% alpha acids)
20.5 AAU Centennial hops (0 mins.) (2.25 oz./64 g at 9.1% alpha acids)
12 AAU Simcoe® hops (0 mins.) (1 oz./28 g at 12% alpha acids)
3.25 oz. (92 g) Columbus hops (dry hop)
1.75 oz. (50 g) Centennial hops (dry hop)
1.75 oz. (50 g) Simcoe® hops (dry hop)
1 tsp. Irish moss (15 mins.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Fermentis Safale US-05 yeast
3/4 cup (150 g) dextrose (if priming)

Step by step
Mash the grains at 150–152°F (66–67°C). Hold this temperature for 60 minutes. Mash out, vourlaf, and sparge. Boil the wort for 90 minutes, adding hops at the time indicated in the ingredients list. Chill the wort and pitch the yeast. Ferment at 68°F (20°C). Dry hop 2 weeks after primary fermentation slows for 5 days. Bottle or keg as usual.

EXTRACT WITH GRAINS OPTION: Replace the 12.8 pounds (5.8 kg) 2-row pale malt with 6.7 pounds (3 kg) extra light dried malt extract. Steep the crushed grains in 1 gallon (3.8 L) of water at 151°F (66°C) for 20 minutes. Rinse the grains with 2 quarts (2 L) of 170°F (77°C) water. Top up the kettle to 5.5 gallons and stir in the dried malt extract. Follow the remaining portion of the all-grain recipe.

Sierra Nevada Torpedo Extra IPA clone

(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.018 IBU = 70 SRM = 8 ABV = 7.2%

Sierra Nevada designed this beer to showcase their innovative “hop torpedo,” which is a dry hopping device that controls how much hop aroma is imparted into the beer without adding additional bitterness. This beer features a big citrus, pine, and tropical fruit hop profile.

Ingredients
14 lbs. (6.4 kg) pale malt
11 oz. (0.31 kg) caramel malt (60 °L)
17 AAU Magnum hops (60 mins)(1.2 oz./34 g of 14% alpha acids)
1.0 oz (28 g) Magnum hops (5 mins)
1.0 oz. (28 g) Crystal hops (5 mins)
0.67 oz. (19 g) Magnum hops (dry hop)
0.67 oz. (19 g) Crystal hops (dry hop)
0.67 oz. (19 g) Citra hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 yeast
1 cup corn sugar (for priming)

Step by Step

Mash at 152 °F (67 °C). Boil for 90 minutes, adding hops at times indicated. Ferment at 68 °F (20 °C). Dry hop for 10 days to 2 weeks or use a torpedo to add hop character.

Sierra Nevada Torpedo Extra IPA clone

(5 gallons/19 L, partial mash)
OG = 1.070 FG = 1.018 IBU = 70 SRM = 12 ABV = 7.2%

Ingredients
3 lb. 5 oz. (1.5 kg) pale malt
11 oz. (0.31 kg) caramel malt (60 °L)
4.0 lbs. (1.8 kg) light dried malt extract
2 lb. 4 oz. (1.0 kg) light liquid malt extract (late addition)
17 AAU Magnum hops (60 mins)(1.2 oz./34 g of 14% alpha acids)
1.0 oz. (28 g) Magnum hops (5 mins)
1.0 oz. (28 g) Crystal hops (5 mins)
0.67 oz. (19 g) Magnum hops (dry hop)
0.67 oz. (19 g) Crystal hops (dry hop)
0.67 oz. (19 g) Citra hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 yeast
1 cup corn sugar (for priming)

Step by Step
To get the proper amount of hop bitterness, you must be able to boil 4.0 gallons (15 L) of wort. Mash grains at
152 °F (67 °C) for 45 minutes. Collect wort and add water to make 4.0 gallons (15 L). Stir in dried malt extract and bring wort to a boil. Boil for 90 minutes, adding hops at times indicated. Add boiling water if wort volume drops below 3.5 gallons (13 L). Add liquid malt extract for final 15 minutes of the boil. Ferment at 68 °F (20 °C). Dry hop for 10 days to 2 weeks or use a torpedo to add hop character.

Sierra Nevada Torpedo Extra IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.070 FG = 1.018 IBU = 70 SRM = 12 ABV = 7.2%

Ingredients
1 lb. 5 oz. (0.6 kg) pale malt
11 oz. (0.31 kg) caramel malt (60 °L)
5.0 lbs. (2.3 kg) light dried malt extract
2 lb. 6 oz. (1.1 kg) light liquid malt extract (late addition)
17 AAU Magnum hops (60 mins)(1.2 oz./34 g of 14% alpha acids)
1.0 oz (28 g) Magnum hops (5 mins)
1.0 oz. (28 g) Crystal hops (5 mins)
0.67 oz. (19 g) Magnum hops (dry hop)
0.67 oz. (19 g) Crystal hops (dry hop)
0.67 oz. (19 g) Citra hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 yeast
1 cup corn sugar (for priming)

Step by Step
To get the proper amount of hop bitterness, you must be able to boil 4.0 gallons (15 L) of wort. Steep grains in 3 qts. (~3 L) of water at 152 °F (67 °C) for 45 minutes. Add water to make 4.0 gallons (15 L), stir in dried malt extract and bring to a boil. Boil for 90 minutes, adding hops at time indicated. Add boiling water if wort volume drops below 3.5 gallons (13 L). Add liquid malt extract for final 15 minutes of the boil. Cool wort and transfer to fermenter. Add cold water to make 5 gallons (19 L). Pitch yeast and ferment at 68 °F (20 °C). Dry hop for 10 days to 2 weeks or use a torpedo to add hop character.

Stone Brewing Company: Ruination IPA

(5 gallons/19 L, all-grain)
OG = 1.074   FG = 1.012
IBU = 100+   SRM = 6   ABV = 8.5%

This recipe is for the original formulation of Ruination, a West Coast IPA that defined the style with resinous pine, a big malt backbone, and a lovely orange amber color.

Ingredients
14.5 lbs. (6.6 kg) 2-row pale malt
1 lb. (0.45 kg) Briess crystal malt (15 °L)
36 AAU Magnum hops (90 min.) (2.25 oz./64 g at 16% alpha acids)
16 AAU Centennial hops (0 min.) (1.5 oz./43 g at 10.5% alpha acids)
6.5 AAU Chinook hops (0 min.) (0.5 oz./14 g at 13% alpha acids)
2 oz. (57 g) Centennial whole hops (dry hop)
1 tsp. Irish moss (15 min.)
White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB Ale) yeast (2 qt./2 L yeast starter)
7⁄8 cup (175 g) dextrose (for priming)

Step by Step
Mash your grains at 149 °F (65 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. At the end of the boil, remove the wort from heat and add the flameout hop addition. Stir the wort to create a whirlpool then let settle for 15 minutes or more before chilling. Ferment at 68 °F (20 °C). After primary fermentation is complete, add Centennial hops and dry hop for three to five days. Add priming sugar and bottle, or keg.

Extract with grains option:
Substitute the 2-row pale malt in the all-grain recipe with 7.75 lbs. (3.5 kg) light dried malt extract. Place the crushed grain in a muslin bag. Steep in 6 gallons (23 L) of water as the water warms to a boil. Remove grains from wort once the temperature reaches about 160 °F (71 °C). Remove your brewpot from the burner and add malt extract. Return to burner and boil for 60 minutes, adding hops at the times indicated. Follow the remaining portion of the all-grain recipe.

Surly Brewing Company Furious IPA Clone

(5 gallons/ 19 L, extract with grains)
OG = 1.060   FG = 1.014
IBUs = 99  SRM = 15  ABV = 6%

Ingredients:
6.6 lbs. (3 kg ) Muntons light, unhopped liquid malt extract
1.5 lbs. (0.68 g) Hugh Baird or Simpson Golden Promise malt
10 oz. (0.28 kg) Belgian aromatic malt (25 °L)
12 oz. (0.34 kg) crystal malt (60 °L)
2 oz. (57 g) roast barley (480 °L)
3 AAU Ahtanum hop pellets (first wort hop) (0.5 oz./14 g of 6% alpha acid)
20 AAU Warrior hop pellets (60 min.) (1.25 oz./35 g of 16% alpha acid)
4.8 AAU Warrior hop pellets (2 min.) (0.3 oz./8.5 g of 16% alpha acid)
1.5 AAU Ahtanum hop pellets (2 min.) (0.25 oz./7 g of 6% alpha acid)
2.5 AAU Amarillo hop pellets (2 min.) (0.25 oz./7 g of 10% alpha acid)
3.2 AAU Simcoe hop pellets (2 min.) (0.25 oz./7 g of 12.8% alpha acid)
0.25 oz. (7 g) Ahtanum whole leaf hops (dry hop)
0.25 oz. (7 g) Amarillo whole leaf hops (dry hop)
0.25 oz. (7 g) Simcoe whole leaf hops (dry hop)
0.1 oz. (2.8 g) Warrior whole leaf hops (dry hop)
1⁄2 tsp. yeast nutrient (last 15 min.)
1⁄2 tsp. Irish moss (last 30 min. of the boil)
White Labs WLP 007 (Dry English Ale) or Wyeast 1335 (British Ale II) yeast
0.75 cup (150 g) of corn sugar for priming (if bottling)

Step by step
Steep the crushed grain in 2 gallons (7.6 L) of water at 153 ºF (67 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid malt extract plus the first wort hop addition and boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient as per the schedule. Now add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L).

Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the dry hops. Allow the beer condition for one week and then bottle or keg. Allow the beer to carbonate and age for about two weeks and enjoy your Furious IPA.

All grain option:
This is a single step infusion mash. Use 8.0 lbs. (3.63 kg) 2-row pale malt to replace the liquid malt extract and increase the Golden Promise malt to 3.0 lbs. (1.36 kg). Mix the crushed grains with 3.75 gallons (14 L) of 170 °F (0 °C) water to stabilize at 153 ºF (67 ºC) for 60 minutes. Sparge slowly with 175 ºF (79 ºC) water.

Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60-minute hop addition to 1 oz. (28 g) Warrior hop pellets (16 AAU) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grain recipe.

Note: If you have difficulty locating Golden Promise malt, substitute Maris Otter.

The Tri-Centennial DIPA

(5 gallons/19 L, all-grain)
OG = 1.096 FG = 1.021
IBU = 106 SRM = 11 ABV = 10.7%

Ingredients
18 lbs. (8.17 kg) Maris Otter pale ale malt
1 lb. (0.45 kg) Carared® (20 °L)
30 AAU Centennial hops (first wort hop) (3 oz./85 g at 10% alpha acids)
30 AAU Centennial hops (5 min.) (3 oz./85 g at 10% alpha acids)
3 oz. (85 g) Centennial hops (dry hop)
1⁄2 whirfloc tablet (5 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Safale US-05 yeast (4.25 qt./~4.25 L yeast starter)
3⁄4 cup corn sugar (if priming)

Step by Step
Mill the grains. Dough in using 4.5 gallons (17 L) of water with a target mash holding temperature of 148 °F (64 °C). Hold the mash temperature for approximately 60 minutes or until the conversion is complete. Raise the temperature of the mash to 168 °F (76 °C) and begin sparging with 170 °F (77 °C) water until you collect 6 gallons (23 L) of wort in the kettle. As runoff begins, add the first wort hops to the kettle.

The total wort boiling time for this recipe is 60 minutes. When there are 5 minutes remaining in the boil, be sure to add your whirfloc or other kettle fining agent to help with precipitation of the hot break. Add the second hop addition 5 minutes prior to flame out as well.

Cool the wort to 70 °F (21 °C), transfer to your fermentation vessel and aerate the wort adequately. Since this is a very high gravity beer, you will likely need to use pure oxygen to get the levels of 10–12 ppm needed to ensure a complete fermentation. It should also be noted that normal pitching rates will be inadequate. To be safe, you should pitch 2–3 times the amount of yeast you would normally pitch for a 1.050 beer. (The yeast starter size listed in the ingredients list is a compromise between the optimal amount of yeast for fermenting a beer of this gravity and the fact that overpitching can scrub some hop character.) Add the contents of your yeast starter to the chilled wort. Ferment around 70 °F (21 °C) until the final gravity is reached, which should be in 10 to 14 days. Rack to a secondary vessel and allow the beer to mature for one week around the same temperature. Then dry hop the beer for an additional week. Your beer is now ready to rack into a keg or bottles along with the priming sugar.

The Tri-Centennial DIPA

(5 gallons/19 L, extract with grains)
OG = 1.096 FG = 1.021
IBU = 106 SRM = 11 ABV = 10.7%
Ingredients
12.25 lbs. (5.55 kg) light liquid malt extract
1 lb. (0.45 kg) Carared® (20 °L)
30 AAU Centennial hops (first wort hop) (3 oz./85 g at 10% alpha acids)
30 AAU Centennial hops (5 min.) (3 oz./85 g at 10% alpha acids)
3 oz. (85 g) Centennial hops (dry hop)
1⁄2 whirfloc tablet (5 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Safale US-05 yeast (4.25 qt./~4.25 L yeast starter)
3⁄4 cup corn sugar (if priming)

Step by Step
Mill the specialty grains. Place the milled grains in a grain bag. Steep them in 2 gallons (7.6 L) of 148 °F (66 °C) water for 30 minutes. Add the first wort hops to the kettle. Rinse the grain bag with about 2 qts. (1.9 L) of water and allow it to drip into the kettle for about 15 minutes, but be sure not to squeeze the bag.

Add enough water for a pre-boil volume of 6 gallons (23 L). (If you cannot perform a full-wort boil, split your wort into two 2.5-gallons (9.5-L) batches and boil individually. Split the ingredients proportionally between batches.) Stir in the malt extracts and begin the 60-minute boil. When there are 5 minutes remaining in the boil, be sure to add your whirfloc or other kettle fining agent to help with precipitation of the hot break. Add the second hop addition 5 minutes prior to flame out as well. Cool the wort to 70 °F (21 °C), transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 70 °F (21 °C) until the final gravity is reached, which should be in 10 to 14 days. Rack to a secondary vessel and allow the beer to mature for one week around the same temperature. Then dry hop the beer for an additional week. Your beer is now ready to rack into a keg or bottles along with the priming sugar.

 

Three Floyds Brewing Company: Dreadnaught

(5 gallons/19 L, all-grain)
OG = 1.084 FG = 1.021
IBU = 100+ SRM = 11 ABV = 8.9%

This unforgettable imperial IPA features an intense citrus hop aroma and a huge malt body.

Ingredients
16.25 lbs. (7.4 kg) American 2-row pale malt
1.25 lbs. (0.57 kg) melanoidin malt (27 °L)
8 AAU Warrior® hops (60 min.) (0.53 oz./15 g at 15% alpha acids)
8 AAU Simcoe® hops (60 min.) (0.62 oz./17 g at 13% alpha acids)
8 AAU Centennial hops (45 min.) (0.72 oz./20 g at 11% alpha acids)
8 AAU Centennial hops (30 min.) (0.72 oz./20 g at 11% alpha acids)
8 AAU Cascade hops (15 min.) (1.6 oz./45 g at 5% alpha acids)
1.5 oz. (43 g) Cascade whole hops (dry hops)
1 tsp. Irish moss (15 min.)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
3⁄4 cups (150 g) dextrose (if priming)

Step by Step
Mash the grains at 159 °F (71 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil the wort 90 min­utes, adding hops at the times indicated in the ingredient list. After the boil, cool, aerate, and pitch yeast. Ferment at 68 °F (20 °C). Add dry hops after fermentation slows for 4–7 days. Bottle or keg as normal.

Partial mash option: Reduce the 2-row pale malt in the all-grain recipe to 1.33 lbs. (0.6 kg) and add 8 lbs. (3.6 kg) extra light dried malt extract. Steep crushed grains in 3.2 quarts (3 L) of water at 159 °F (71 °C) for 45 minutes. Wash the grains with 1 gallon (4 L) hot water. Top off brewpot to 6.5 gallons (25.6 L). Boil the wort 60 minutes, adding hops at the times indicated. Follow the remaining portion of the all-grain recipe.

Issue: Special Issue: IPA Style Guide