Earth Eagle Brewing Co.’s New England Gangsta clone

Earth Eagle Brewing Co.’s New England Gangsta clone

(5 gallons/19 L, all-grain)
OG = 1.058   FG = 1.010
IBU = 54  SRM = 6  ABV = 6.4%

This West Coast-style IPA is a regular at Earth Eagle Brewing packed with Pacific Northwest hops.

Ingredients
6 lbs. (2.7 kg) North American 2-row pale malt
5 lbs. (2.3 kg) Maris Otter pale ale malt
1 lb. (0.45 kg) Munich malt (10 °L)
21 AAU Centennial hops (15 min.) (2 oz./56 g at 10.5% alpha acids)
12 AAU Cascade hops (15 min.) (2 oz./56 g at 6% alpha acids)
1 oz. (28 g) Cascade hops (whirlpool)
1 oz. (28 g) Amarillo® hops (whirlpool)
2 oz. (56 g) Citra® hops (dry hop)
2 oz. (56 g) Falconer’s Flight® hops (dry hop)
1 Whirlfloc tablet (15 min.)
Wyeast 1056 (American Ale), Omega Yeast OYL004 (West Coast I), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mash in all the grains at 150 °F (66 °C) in 5 gallons (19 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mash out. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 60 minutes, adding the hops at times indicated in the ingredients list. Whirlpool the wort gently for 20 minutes, adding the whirlpool hops for the final five minutes. Chill to 64 °F (18 °C) and rack to the fermenter.

Oxygenate wort if using liquid yeast and then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Add dry hop addition after primary fermentation is complete. Rack to secondary if you choose. Keep beer on dry hops for five days.

Rack the beer, prime and bottle condition or keg and force carbonate to 2.5 volumes. 

Earth Eagle Brewing Co.’s New England Gangsta clone 

(5 gallons, 19 L, extract only)
OG = 1.058   FG = 1.010
IBU = 54  SRM = 5  ABV = 6.4%

Ingredients
6.6 lbs. (3 kg) Pilsen liquid malt extract
1 lb. (0.45 kg) light dried malt extract
21 AAU Centennial hops (15 min.) (2 oz./56 g at 10.5% alpha acids)
12 AAU Cascade hops (15 min.) (2 oz./56 g at 6% alpha acids)
1 oz. (28 g) Cascade hops (whirlpool)
1 oz. (28 g) Amarillo® hops (whirlpool)
2 oz. (56 g) Citra® hops (dry hop)
2 oz. (56 g) Falconer’s Flight® hops (dry hop)
1 Whirlfloc tablet (15 min.)
Wyeast 1056 (American Ale), Omega Yeast OYL004 (West Coast I), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Use 6 gallons (23 L) of water in the brew kettle; heat to 160 °F (71 °C). Then turn off the heat. Add the malt extracts, stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Return to heat and bring the wort up to a boil.

Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. Follow the remainder of the all-grain recipe.