Hoppy Days IPAYYYEEE

Hoppy Days IPAYYYEEE

(5 gallons/19 L, all-grain)
OG = 1.075 FG = 1.020
IBU = 100+ SRM = 5 ABV = 7.7%

Ingredients
14.4 lbs. (6.5 kg) 2-row pale malt (1.8 °L)
1 lb. (0.45 kg) dextrin malt (2 °L)
6 oz. (0.17 kg) caramel malt (10 °L)
28 AAU Columbus hops (60 min.) (2 oz./57 g at 14% alpha acids)
28 AAU Columbus hops (20 min.) (2 oz./57 g at 14% alpha acids)
11 AAU Cascade hops (15 min.) (2 oz./57 g at 5.5% alpha acids)
10.8 AAU Hallertauer hops (10 min.) (2 oz./57 g at 5.4% alpha acids)
10.8 AAU Hallertauer hops (5 min.) (2 oz./57 g at 5.4% alpha acids)
2 oz. (57 g) Cascade hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Heat 18.4 quarts (17.5 L) strike water to 161 °F (72 °C) in order to stabilize the mash at 152 °F (67 °C). Hold at this temperature for 60 minutes. Raise mash to 168 °F (76 °C) and begin to lauter. Bring wort to a boil, adding hops at times indicated. After finished with the 60 minutes of boiling, cool the wort to 68 °F (20 °C) and pitch yeast. Ferment at 68 °F (20 °C) for 14 days. Dry hop the beer after the first seven days and let rest another seven days before bottling or kegging.

Hoppy Days IPAyyyeee

(5 gallons/19 L, extract with grains)
OG = 1.075 FG = 1.020
IBU = 100+ SRM = 5 ABV = 7.7%

Ingredients
7.7 lbs. (3.5 kg) extra light dried malt extract
1 lb. (0.45 kg) dextrin malt (2 °L)
6 oz. (0.17 kg) caramel malt (10 °L)
28 AAU Columbus hops (60 min.) (2 oz./57 g at 14% alpha acids)
28 AAU Columbus hops (20 min.) (2 oz./57 g at 14% alpha acids)
11 AAU Cascade hops (15 min.) (2 oz./57 g at 5.5% alpha acids)
10.8 AAU Hallertauer hops (10 min.) (2 oz./57 g at 5.4% alpha acids)
10.8 AAU Hallertauer hops (5 min.) (2 oz./57 g at 5.4% alpha acids)
2 oz. (57 g) Cascade hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Place the crushed grain in a muslin bag and steep for 20 minutes at 160 °F (71 °C) in 1 gallon (3.8 L) water. Remove the grain bag and wash with 2 qts (2 L) hot water. Top off the brew pot to 5 gallons (19 L) and bring wort to a boil. Turn off heat and add the dried malt extract. Stir until completely dissolved then return to heat. Boil for 60 minutes, adding hops at times indicated. After the boil, cool the wort to 68 °F (20 °C) and pitch yeast. Ferment at 68 °F (20 °C) for 14 days. Dry hop the beer after the first seven days and let rest another seven days before bottling or kegging.