BrewDog’s Hardcore IPA clone

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.