Ithaca Beer Company: IPAbbey clone

Ithaca Beer Company: IPAbbey

(5 gallons/19 L, all-grain)
OG = 1.072   FG = 1.008
IBU = 76   SRM = 9   ABV = 8.3%

Ingredients
8 lbs. (3.6 kg) Pilsner malt
4 lbs. (1.8 kg) 2-row pale malt
0.4 lb. (0.18 kg) Gambrinus honey malt (If unavailable substitute dark Munich malt)
1.6 lbs. (0.72 kg) powdered dextrose (30 min.)
11.7 AAU Simcoe® pellet hops (90 min.) (0.9 oz./26 g at 13% alpha acids)
6.6 AAU Amarillo® pellet hops (90 min.) (0.9 oz./26 g at 7.3% alpha acids)
3.2 AAU Saaz pellet hops (90 min.) (0.9 oz./26 g at 3.5% alpha acids)
4.9 AAU Saaz pellet hops (10 min.) (1.4 oz./40 g at 3.5% alpha acids)
18.2 AAU Simcoe® pellet hops (5 min.) (1.4 oz./40 g at 13% alpha acids)
10 AAU Amarillo® pellet hops (0 min.) (1 oz./28 g at 10% alpha acid)
1 oz. (28 g) Simcoe® whole leaf hops (dry hop)
1 oz. (28 g) Amarillo® whole leaf hops (dry hop)
1 oz. (28 g) Saaz whole leaf hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP530 (Abbey Ale), Wyeast 3787 (Trappist High Gravity), or Lallemand Abbaye Belgian Ale yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by step
This is a single step infusion mash. Mix the crushed grain 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 approximately 6.5 gallons (25 L) of wort runoff to boil for 90 minutes. While boiling, add the hops, dextrose, and yeast nutrient as per the schedule. Cool the wort to 80 °F (27 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 75 °F (24 °C). Hold at that temperature until fermentation is complete. Add the dry hops and let the beer condition for 1 week. Bottle or keg as normal.

Extract with grains option: Substitute the Pilsner and 2-row pale malts in the all-grain recipe with 6.6 lbs. (3 kg) Pilsner liquid malt extract and 1.6 lbs. (0.73 kg) light dried malt extract. Steep the crushed grain in 2 qts. (1.8 L) of water at 149 °F (65 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dry malt extracts, then top off the 3.5 gallons (13.2 L) and bring to a boil. While boiling, add the hops, powdered dextrose and yeast nutrient as per the schedule. After the boil, add the wort to 2 gallons (7.6 L) of cold water in the fermenter and top off with cold water up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.