Left Hand Brewery’s Twin Sisters (Double IPA) clone

Left Hand Twin Sisters (Double IPA) Clone

(5 gallons/19 L, all-grain)
OG = 1.085  FG = 1.016
IBU = 87  SRM = 10  ABV = 9.1%

Ingredients
15 lbs. (6.8 kg) Castle pale ale malt
1.5 lbs. (0.68 kg) rye malt
0.5 lbs. (0.23 kg) biscuit malt
0.5 lbs. (0.23 kg) crystal malt (40 °L)
13.75 AAU Tomahawk hops (60 min.) (0.92 oz./26 g of 15% alpha acids)
7.5 AAU Glacier hops (45 min.) (0.63 oz./18 g of 12% alpha acids)
3.75 AAU Cascade hops (30 min.) (0.75 oz./21 g of 5% alpha acids)
3.75 AAU Liberty hops (15 min.) (0.94 oz./27 g of 4% alpha acids)
3.0 AAU Liberty hops (5 min.) (0.75 oz./21 g of 4% alpha acids)
1.25 oz. (35 g) Crystal hops (dry hop)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) yeast (3 qt./~3 L yeast starter)
0.75 cups corn sugar (for priming)

Step by Step
Mash at 152 °F (67 °C). Boil for 90 minutes. Ferment at 68 °F (20 °C).

Left Hand Twin Sisters (Double IPA) Clone

(5 gallons/19 L, partial mash)
OG = 1.085  FG = 1.016
IBU = 87  SRM = 10  ABV = 9.1%

Ingredients
3.5 lbs. (1.6 kg) Muntons light dried malt extract
6.5 lbs. (3.0 kg) Muntons light liquid malt extract (late addition)
1.5 lbs. (0.68 kg) rye malt
0.5 lbs. (0.23 kg) biscuit malt
0.5 lbs. (0.23 kg) crystal malt (40 °L)
13.75 AAU Tomahawk hops (60 min.) (0.92 oz./26 g of 15% alpha acids)
7.5 AAU Glacier hops (45 min.) (0.63 oz./18 g of 12% alpha acids)
3.75 AAU Cascade hops (30 min.) (0.75 oz./21 g of 5% alpha acids)
3.75 AAU Liberty hops (15 min.) (0.94 oz./27 g of 4% alpha acids)
3.0 AAU Liberty hops (5 min.) (0.75 oz./21 g of 4% alpha acids)
1.25 oz. (35 g) Crystal hops (dry hop)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) yeast (3 qt./~3 L yeast starter)
0.75 cups corn sugar (for priming)

Step by Step
In your brewpot, heat 3.5 quarts (3.3 L) of water to 163 °F (73 °C). Add crushed grains to a nylon steeping bag and steep for 45 minutes at 152 °F (67 °C). While grains are steeping, heat 1.5 quarts (1.4 L) of rinse (sparge) water to 170 °F (77 °C). After steep, put a colander over your brewpot and put the grain bag in it. Rinse grains with 170 °F (77 °C) sparge water. Add water to brewpot to make 4.0 gallons (15 L). (If you boil a smaller volume, you will not be able to extract the proper amount of bitterness from the hops.)

Bring “grain tea” and water to a boil and add dried malt extract. Boil for 60 minutes, adding hops at times indicated in the ingredient list. Keep a smaller pot of boiling water handy, and keep the boil volume topped up to 4.0 gallons (15 L). Stir in the liquid malt extract at the end of the boil and let it steep for 15 minutes before cooling. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with cool water and aerate thoroughly. Pitch yeast and follow fermentation instructions in all-grain recipe.