Boulevard Brewing Co.’s Single-Wide IPA clone

(5 gallons/19 L, all-grain)
OG = 1.056  FG = 1.012
IBU = 57  SRM = 8  ABV = 5.7%

Single-Wide IPA is Boulevard’s take on a West Coast-style IPA, with a balanced profile coming from the interplay of malty notes from Single-Wide’s grist bill and hop flavors and aromas coming from a solid lineup of American hops and a featured guest from down under.

Ingredients
8 lbs. (3.6 kg) North American 2-row Pilsner malt
2.25 lbs. (1 kg) North American white wheat malt
1 lb. (450 g) Munich malt (10 °L)
0.5 lb. (230 g) European amber malt (25 °L)
10 AAU Topaz™ hops (60 min.) (0.67 oz./19 g at 15% alpha acids)
3.24 AAU Cascade hops (30 min.) (0.54 oz./15 g at 6% alpha acids)
3.24 AAU Centennial hops (30 min.) (0.32 oz./9 g at 10% alpha acids)
3.24 AAU Citra® hops (30 min.) (0.27 oz./8 g at 12% alpha acids)
3.24 AAU Summit™ hops (0 min.) (0.20 oz./6 g at 16% alpha acids)
1 oz. (28 g) Cascade hops (dry hop) 
1 oz. (28 g) Centennial hops (dry hop) 
1 oz. (28 g) Citra® hops (dry hop) 
Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) or Omega OYL-006 (British Ale 1) or SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash.

Mash the malts at 154 °F (68 °C) for 60 minutes. Start recirculating wort. Raise the temperature to 168 °F (76 °C) for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort.

Heat to boiling, and boil the wort for 90 minutes, adding hops at the times indicated in the recipe (if you can’t find Topaz™, substitute Amarillo®). Adjust OG post-boil with RO water as required

Chill the wort to 62–64 °F (17–18 °C), pitch the yeast, and ferment until complete. Dry hops should be added when gravity is about 1.016. Cool to 32–34 °F (0–1 °C) and cold condition for four days. Rack the beer, prime and bottle condition, or keg and force carbonate.

Boulevard Brewing Co.’s Single-Wide IPA clone

(5 gallons/19 L, partial mash)
OG = 1.056  FG = 1.012
IBU = 57  SRM = 8  ABV = 5.7%

Ingredients
4 lbs. (1.8 kg) Pilsen dried malt extract
1.5 lbs. (0.68 kg) wheat dried malt extract
1 lb. (450 g) Munich malt (10 °L)
0.5 lb. (230 g) European amber malt (25 °L)
10 AAU Topaz™ hops (60 min.) (0.67 oz./19 g at 15% alpha acids)
3.24 AAU Cascade hops (30 min.) (0.54 oz./15 g at 6% alpha acids)
3.24 AAU Centennial hops (30 min.) (0.32 oz./9 g at 10% alpha acids)
3.24 AAU Citra® hops (30 min.) (0.27 oz./8 g at 12% alpha acids)
3.24 AAU Summit™ hops (0 min.) (0.20 oz./6 g at 16% alpha acids)
1 oz. (28 g) Cascade hops (dry hop) 
1 oz. (28 g) Centennial hops (dry hop) 
1 oz. (28 g) Citra® hops (dry hop) 
Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) or Omega OYL-006 (British Ale 1) or SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Start with 1 gallon (3.8 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the crushed malts in a mesh bag for 45 minutes, then remove. Add 5.5 gallons (21 L) more of water, rinsing the grain bag during addition; heat to 180 °F (82 °C).

Turn off the heat. Add the malt extract, and stir thoroughly to dissolve completely. You do not want to feel extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe (if you can’t find Topaz™, substitute Amarillo®). Adjust OG post-boil with RO water as required.

Follow the remainder of the instructions from the all-grain version of this recipe.