Bear Republic Brewing Company: Racer 5 IPA clone recipe

(5 gallons/19 L, all-grain)
OG = 1.070   FG = 1.015
IBU = 75   SRM = 6   ABV = 7.5%

Ingredients

11.5 lbs. (5.2 kg) 2-row pale malt
1.67 lbs. (0.76 kg) wheat malt
0.63 lb. (0.28 kg) crystal malt (15 °L)
0.4 lb. (0.19 kg) dextrose (corn sugar)
0.2 lb. (95 g) Carapils® malt
6 AAU Chinook hops (90 min.) (0.5 oz./14 g at 12% alpha acids)
5 AAU Cascade hops (60 min.) (1 oz./28 g at 5% alpha acids)
7.5 AAU Cascade hops (0 min.) (1.5 oz./43 g at 5% alpha acids)
4.5 AAU Centennial hops (0 min.) (0.5 oz./14 g at 9% alpha acids)
7 AAU Columbus hops (0 min.) (0.5 oz./14 g at 14% alpha acids)
0.4 oz. (11 g) Centennial hops (dry hop)
0.4 oz. (11 g) Chinook hops (dry hop)
1 oz. (28 g) Cascade hops (dry hop)
1 oz. (28 g) Columbus hops (dry hop)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V) yeast
3⁄4 cups (150 g) dextrose (if priming)

Step by Step

Mash in at 145 °F (63 °C) then ramp temperature to 152 °F (67 °C) for conversion. Mash out to 170 °F (77 °C).

Boil for 90 minutes, adding hops at the times indicated in the ingredient list. After the boil is finished, remove from heat and add the final hop addition. Stir the brewpot into a whirlpool and let stand for 30 minutes before chilling.

Ferment at 68 °F (20 °C). After primary fermentation is complete, add the dry hops and wait five to seven days before bottling or kegging.

Partial mash option:
Reduce the 2-row pale malt in the all-grain recipe to 0.33 lbs. (0.15 kg) and add 6 lbs. (2.7 kg) dried malt extract. Steep crushed grains in 1 gallon (3.8 L) of water at 152 °F (67 °C) for 45 minutes. Bring grains up to 170 °F (77 °C) then remove the grains and place in a colander. Wash the grains with 1 gallon (3.8 L) hot water. Top off the 5 gallons then boil for 90 minutes. Follow the remaining portion of the all-grain recipe.