Bale Breaker Brewing Company: Top Cutter IPA clone

Bale Breaker Brewing Company: Top Cutter IPA clone

(5 gallons/19 L, all-grain)
OG = 1.058   FG = 1.008
IBU = 70   SRM = 6   ABV = 6.8%

Bale Breaker’s flagship IPA is a well-balanced West Coast IPA that boasts a complex floral, citrus aroma.

Ingredients
10.75 lbs. (4.9 kg) 2-row pale malt
12 oz. (0.34 kg) Munich malt (8 °L)
4 oz. (0.11 kg) Vienna malt
4 oz. (0.11 kg) Carapils® (dextrin) malt
4 oz. (0.11 kg) caramel malt (40 °L)
4.6 AAU Simcoe® hop pellets (first wort hop) (0.35 oz./10 g at 13.2% alpha acids)
9.6 AAU Warrior® hop pellets (60 min.) (0.6 oz./17 g at 16% alpha acids)
6.6 AAU Simcoe® hop pellets (15 min.) (0.5 oz./14 g at 13.2% alpha acids)
0.75 oz. (21 g) Simcoe® hop pellets (0 min.)
0.75 oz. (21 g) Citra® hop pellets (0 min.)
0.75 oz. (21 g) Mosaic™ hop pellets (0 min.)
1 oz. (28 g) Citra® hop pellets (dry hop)
1 oz. (28 g) Ahtanum™ 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
2⁄3 cup corn sugar (if priming)

Step by Step
Mix all of the crushed grains with 4 gallons (15 L) of 170 °F (77 °C) water to stabilize at 149 °F (65 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect 6 gallons (23 L) of wort runoff to boil 60 minutes. Boil 60 minutes, adding ingredients as per the schedule. Cool the wort to 75 °F (24 °C) and pitch your yeast. Hold at 68 °F (20 °C) until fermentation is complete. Transfer to a carboy, add the dry hops and allow the beer to condition for one week and then bottle or keg.

Partial mash option:
Reduce the 2-row pale malt in the all-grain recipe to 1.75 lbs. (0.79 kg) and add 3.3 lbs. (1.5 kg ) Briess light liquid malt extract and 2 lbs. (0.9 kg) light, dried malt extract. Steep the crushed grain at 149 °F (65 °C) in 5 gallons (19 L)for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Boil 60 minutes. Follow the remaining portion of the all-grain recipe.