Pacific Coast Brewing Co.’s Megalodon Imperial IPA clone

Pacific Coast Brewing Co.’s Megalodon Imperial IPA clone

(5 gallons/19 L extract with grains)
OG = 1.090 FG = 1.023
IBU = 100+ SRM = 8 ABV = 9.6%

Ingredients
10.6 lbs. (4.8 kg) light liquid malt extract
11 oz. (0.30 kg) Gambrinus honey malt (22 °L)
1.5 lbs. (0.68 kg) white cane sugar (15 min.)
22.1 AAU Nugget hops (60 min.) (1.7 oz./48 g of 13% alpha acids)
18.7 AAU Horizon hops (0 min.) (1.7 oz./48 g of 11% alpha acids)
22.8 AAU Columbus hops (0 min.) (1.9 oz./54 g of 12% alpha acids)
11.2 AAU Centennial hops (0 min.) (1.4 oz./40 g of 8% alpha acids)
0.85 oz. (24 g) Horizon hops (dry hop)
1.4 oz. (40 g) Columbus hops (dry hop)
1.4 oz. (40 g) Centennial hops (dry hop)
2 packets Danstar Nottingham dried yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Steep grains at 152 °F (67 °C) for 45 minutes. Boil roughly 6.5 gallons (24.6 L) of wort down to 5.5 gallons (21 L) over 60 minutes, making your hop additions as per the ingredient schedule. Add the cane sugar in the final 15 minutes of the boil. After the end of the boil, give the wort a long stir then let settle for 15 minutes. Cool the wort and ferment at 68 °F (20 °C).

All-grain option:
Replace all the liquid malt extract with 16 lbs. (7.3 kg) 2-row pale malt and reduce the cane sugar to 1 lb. (0.45 kg). Mash at 153 °F (67 °C) for 60 minutes. Boil roughly 6.3 gallons (24 L) of wort down to 5 gallons (19 L) over 60 minutes, making your hop additions as per the ingredient schedule. Add the cane sugar in the final 15 minutes of the boil. Cool the wort and ferment at 68 °F (20 °C).