Two Roads Brewing Company’s Route of All Evil clone

(5 gallons/19 L, all-grain)
OG = 1.072 FG = 1.012
IBU = 30 SRM = 37 ABV = 7.9%

Ingredients
11 lbs. (5 kg) 2-row pale ale malt
0.75 lb. (0.34 kg) dark Munich malt
0.75 lb. (0.34 kg) crystal malt (65 °L)
0.75 lb. (0.34 kg) black malt
0.38 lb. (0.17 kg) crystal malt (25 °L)
0.38 lb. (0.17 kg) Special B malt
0.38 lb. (0.17 kg) flaked barley
0.38 lb. (0.17 kg) flaked rye
0.25 lb. (0.11 kg) blackstrap molasses (15 min.)
6 AAU Magnum hops (60 min.) (0.5 oz./14 g at 12% alpha acids)
4.25 AAU Centennial hops (10 min.) (0.5 oz./14 g at 8.5% alpha acids)
2.25 AAU Crystal hops (10 min.) (0.5 oz./14 g at 4.5% alpha acids)
20 AAU Chinook hops (0 min.) (1.5 oz./43 g at 13.3% alpha acids)
2.25 AAU Crystal hops (0 min.) (0.5 oz./14 g at 4.5% alpha acids)
2.13 AAU Centennial hops (0 min.) (0.25 oz./7 g at 8.5% alpha acids)
1.5 oz. (43 g) Crystal hops (dry hop)
0.75 oz. (21 g) Cascade hops (dry hop)
0.75 oz. (21 g) Columbus hops (dry hop)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or SafAle US-05 yeast
¾ cup corn sugar (if priming)

Step by Step
Mill the grains, then mix with 4.6 gallons (17.5 L) of 169 °F (76 °C) strike water to achieve a single infusion rest temperature of 154 °F (68 °C). Hold at this temperature for 60 minutes. Mashout to 170 °F (77 °C) if desired.
Vorlauf until your runnings are clear before directing them to your boil kettle. Batch or fly sparge the mash to obtain 6.5 gallons (25 L) of wort. Boil for 60 minutes, adding hops at the times indicated above left in the boil. At 15 minutes left in the boil, you can add either Irish moss or Whirlfloc as fining agents as well as the blackstrap molasses.

After the boil, add the flameout hops into the wort and whirlpool for 15 minutes before rapidly chilling the wort to 66 °F (19 °C). Pitch yeast. Maintain fermentation temperature and do not exceed 70 °F (21 °C) for this beer.

Once primary fermentation is complete, add the dry hops indicated and let them extract for 4 days. Bottle or keg the beer and carbonate to approximately 2.5 volumes.

Two Roads Brewing Company’s Route of All Evil clone

(5 gallons/19 L, extract with grains)
OG = 1.072 FG = 1.012
IBU = 30 SRM = 14 ABV = 7.8%

Ingredients
6 lbs. (2.27 kg) extra light dried malt extract
0.5 lb. (0.23 kg) Munich dried malt extract
0.75 lb. (0.34 kg) crystal malt (65 °L)
0.75 lb. (0.34 kg) black malt
0.38 lb. (0.17 kg) crystal malt (25 °L)
0.38 lb. (0.17 kg) Special B malt
0.38 lb. (0.17 kg) flaked barley
0.38 lb. (0.17 kg) flaked rye
0.25 lb. (0.11 kg) blackstrap molasses (15 min.)
6 AAU Magnum hops (60 min.) (0.5 oz./14 g at 12% alpha acids)
4.25 AAU Centennial hops (10 min.) (0.5 oz./14 g at 8.5% alpha acids)
2.25 AAU Crystal hops (10 min.) (0.5 oz./14 g at 4.5% alpha acids)
20 AAU Chinook hops (0 min.) (1.5 oz./42 g at 13.3% alpha acids)
2.25 AAU Crystal hops (0 min.) (0.5 oz./14 g at 4.5% alpha acids)
2.13 AAU Centennial hops (0 min.) (0.25 oz./7 g at 8.5% alpha acids)
1.5 oz. (43 g) Crystal hops (dry hop)
0.75 oz. (21 g) Cascade hops (dry hop)
0.75 oz. (21 g) Columbus hops (dry hop)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or SafAle US-05 yeast
¾ cup corn sugar (if priming)

Step by Step
Bring 6.5 gallons (25 L) of water to roughly 150 °F (66 °C). Steep all the specialty malts for 15 minutes before removing and draining. Add both malt extracts, while stirring, before heating to a boil. Boil for 60 minutes, following the remainder of the all-grain instructions.

Tips for Success:
One of the hurdles in crafting this beer will be mash pH management and how you handle the black malt if you’re an all-grain brewer. Personally, my well water is a bit on the hard side so the acidity that it brings allows me to hit a proper mash pH of 5.2–5.5 and so I add them right in the beginning of the mash. For others, you may want to consider adding the black malt during the vorlauf process (recirculation). The other sticking point will be dry hopping the beer as oxygen is the enemy of fresh, hoppy beer. Keg-to-keg transfers under CO₂ atmospheres is probably your best bet. Don’t let the dry hopping go longer than 4 days for fear of extracting plant matter into the brew. But the option of performing a single, massive dry hop vs. dry hopping with individual varietals sequentially is completely up to you.