Diamond Knot Brewery’s IPA clone

Diamond Knot Brewery’s IPA clone

(5 gallon, extract with grains)
OG = 1.061 FG = 1.014
IBU = 70  SRM = 7 ABV = 6.2%

6 lbs. (2.7 kg) Maris Otter liquid malt extract
2 lbs. (0.91 kg) Muntons light dried malt extract
0.75 lb. (0.34 kg) German light crystal malt
0.75 lb. (0.34 kg) dextrin malt
18 AAU Super Galena hops (60 min.) (1.5 oz./43 g at 12% alpha acid)
5 AAU Columbus hops (0 min.) (1.0 oz. /28 g at 12.5% alpha acids)
1.5 oz. (43 g) Columbus hops (dry hop)
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) or Lallemand Nottingham yeast
0.75 cup corn sugar (for bottling)

Step by Step
Place the crushed grains in a strainer bag. Pour 2.5 gallons (9.5 L) of water into the kettle. Add the grain bag and bring the water to 170 °F (77 °C). Remove from heat and let grains steep for 10 minutes. Remove the grain bag with a large strainer and rinse grains with one quart of 170 °F (77 °C) water. Add the malt extract and resume heating. Add boiling hops as soon as the boil starts. Add finishing hops with 5 minutes left in boil. Cover the kettle and let it cool for 20 minutes. Put 2.5 gallons (9.5 L) of very cold water in fermenter and transfer wort into it. Top up to 5.5 gallons (21 L). Aerate and pitch yeast. Ferment for one week at 68–72 °F (20–22 °C). Rack to secondary fermenter and add leaf hops. After another week, bottle, condition and enjoy.

Recipe submitted by Cellar Homebrew: Seattle, Washington

Issue: July-August 2002

According to Diamond Knot’s website, “This is where it all started, our traditional PNW IPA. Columbus and Super Galena hops impart grapefruit and a hint of pine with a balanced maltiness.”