Alesmith Brewing Company: Alesmith IPA clone recipe

(5 gallons/19 L, all-grain)
OG = 1.073  FG = 1.014
IBU = 93  SRM = 5   ABV = 8.2%

Ingredients

14.66 lbs. (6.6 kg) Gambrinus 2-row pale malt
2 oz. (57 g) crystal malt (15 °L)
2 oz. (57 g) Carapils® malt (6 °L)
2 oz. (57 g) Munich malt (10 °L)
2 oz. (57 g) wheat malt
1 oz. (28 g) honey malt
7 AAU Columbus hops (first wort hop) (0.5 oz./14 g at 14% alpha acids)
7 AAU Simcoe® hops (first wort hop) (0.53 oz./15 g at 13% alpha acids)
3.25 AAU Columbus hops (60 min.) (0.23 oz./6.5 g at 14% alpha acids)
1.33 AAU Amarillo® hops (30 min.) (0.17 oz./4.8 g at 8% alpha acids)
2.25 AAU Simcoe® hops (15 min.) (0.17 oz./4.8 g at 13% alpha acids)
2.66 AAU Columbus hops (10 min.) (0.19 oz./5.4 g at 14% alpha acids)
2 AAU Cascade hops (5 min.) (0.4 oz./11 g at 5% alpha acids)
5 AAU Cascades hops (1 min.)(1 oz./28 g at 5% alpha acids)
0.5 oz. (14 g) Columbus hops (dry hop)
0.5 oz. (14 g) Amarillo® hops (dry hop)
0.5 oz. (14 g) Cascade hops (dry hop)
0.25 oz. (7.1 g) Simcoe® hops (dry hop)
0.25 oz. (7.1 g) Chinook hops (dry hop)
1 tsp. Irish moss (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
¾ cup (150 g) dextrose (if priming)

Step by Step

Mash at 152 °F (67 °C) for 60 minutes. Mash out, vorlauf, and then add the first wort hops before sparging at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil.

Boil for 90 minutes, following the hop addition schedule. Whirlpool wort and let sit for 15 minutes before you begin cooling.

Ferment at 68 °F (20 °C). After fermentation is complete, bottle or keg as usual.

Partial mash option: Reduce the 2-row pale malt in the all-grain recipe to 1 lb. (0.45 kg) and add 7.25 lbs. (3.3 kg) light dried malt extract. Steep crushed grains in 2 quarts (2 L) of water at 152 °F (67 °C) for 45 minutes. Add the first wort hops as the wort is heating up to a boil. Boil for 90 minutes. Follow the remaining portion of the all-grain recipe.