Ursa Minor Brewing’s Bear Hop IPA clone

Ursa Minor Brewing’s Bear Hop IPA clone

(5 gallons/19 L, all-grain) 
OG = 1.064  FG = 1.012 
IBU = 50  SRM = 4  ABV = 6.8%

Ingredients 
12 lbs. (5.4 kg) North American 2-row malt 
1.3 lbs. (0.6 kg) dextrine malt
6 AAU Centennial hops (60 minutes) (0.6 oz./17 g at 10.3% alpha acids)
6 AAU Centennial hops (30 minutes) (0.6 oz./17 g at 10.3% alpha acids)
6 AAU Centennial hops (15 minutes) (0.6 oz./17 g at 10.3% alpha acids)
2 oz (57 g) Sultana^TM hops (dry hop)
2 oz (57 g) Amarillo® hops (dry hop)
2 oz (57 g) Centennial hops (dry hop)
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step 
With the goal of creating a moderately dextrinous wort, mash in with 2.75 gallons (10.4 L) of 162 °F (72 °C) strike water to achieve a single infusion rest temperature of 151 °F (66 °C). Hold at this temperature for 60 minutes.

With sparge water at 170 °F (77 °C), collect about 6 gallons (23 L) of wort. Bring wort to a boil.

At the start of boil, set a timer for 60 minutes, then add the first Centennial hop addition. Add the second Centennial hop addition at 30 minutes, and the third Centennial hop addition with 15 minutes remaining.

Chill wort to 65 °F (18 °C). Pitch yeast and, if using temperature control, set the fermentation temperature to 68 °F (20 °C). Ferment until gravity is within 1–2 points of your target final gravity.

Add dry hop additions 1–2 days before reaching terminal gravity. Allow the dry hops to soak for 3–4 days before packaging.

Ursa Minor Brewing’s Bear Hop IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.064  FG = 1.012
IBU = 50  SRM = 4  ABV = 6.8%

Ingredients
6.4 lbs. (2.9 kg) extra light dried malt extract
1.3 lbs. (0.6 kg) dextrine malt
6 AAU Centennial hops (60 minutes) (0.6 oz./17 g at 10.3% alpha acids)
6 AAU Centennial hops (30 minutes) (0.6 oz./17 g at 10.3% alpha acids)
6 AAU Centennial hops (15 minutes) (0.6 oz./17 g at 10.3% alpha acids)
2 oz (57 g) Sultana^TM hops (dry hop)
2 oz (57 g) Amarillo® hops (dry hop)
2 oz (57 g) Centennial hops (dry hop)
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Place the dextrin malt in a muslin bag. Steep in 2 gallons (8 L) of water at 155–165 °F (68–74 °C) for 30 minutes. Remove the grain bag, placing it in a colander over the kettle, and gently rinse with 1 gallon
(4 L) of warm water. 

Add water to the kettle to reach a pre-boil volume of approximately 6 gallons (23 L). Bring to a boil, then turn off the heat and carefully stir in the dry malt extract until fully dissolved. 

Follow the remainder of the all-grain recipe.