Boulevard Brewing Company: Pop Up Session IPA clone, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.042   FG = 1.010
IBU = 41   SRM = 5   ABV = 4.2%

Ingredients

8.25 lbs. (3.7 kg) British pale ale malt
0.25 lb. (113 g) amber malt
4 AAU Australian Topaz hop pellets (60 min.) (0.25 oz./7 g at 16% alpha acids)
2.5 oz. (71 g) Cascade hop pellets (0 min.)
1.5 oz. (43 g) Citra® hop pellets (0 min.)
1.5 oz. (43 g) Mosaic™ hop pellets (0 min.)
1 oz. (28 g) Amarillo® hop pellets (dry hop)
1 oz. (28 g) Cascade hop pellets (dry hop)
0.25 oz. (7 g) Citra® hop pellets (dry hop)
0.25 oz. (7 g) Centennial hop pellets (dry hop)
1⁄2 tsp. Irish moss (30 min.)
Wyeast 1098 (British Ale), White Labs WLP007 (Dry English Ale), Safale S-04, Mangrove Jack’s M07 (British Ale), or Lallemand Nottingham Ale yeast.
2⁄3 cup (133 g) dextrose (if priming)

Step by Step

This is a single step infusion mash, mashing at 154 °F to 156 °F (68 °C to 69 °C) to create a fuller bodied beer. Mix all the crushed grains with 3.5 gallons (13 L) of 170 °F (77 °C) water and stabilize the mash at 156 °F (68 °C) for 60 minutes. Raise the mash temperature to 165 °F (74 °C) and sparge with enough 175 °F (79 °C) water to collect approximately 6 gallons (23 L) of wort. Boil the wort for 60 minutes. Add the first hop addition of Topaz at the beginning of the boil and the Irish moss for the last 30 minutes.

Turn off the burner and add the first Cascade, Mosaic™, and Citra® hop additions and stir to mix in. After about three to four minutes, begin using your wort chiller to drop the temperature of the wort to 170 °F (77 °C) and hold for 15 minutes. Then chill to yeast-pitching temperature. When you reach about 80 °F (27 °F), strain the wort into a fermenter. Aerate the wort and pitch the yeast. Ferment at 68 °F (20 °C). When fermentation is complete, rack the beer off the trub, add the dry hop additions and dry hop for four days. Bottle or keg as usual.

Extract with grains option: Substitute the British pale ale malt in the all-grain recipe with 3.3 lbs. (1.5 kg) Briess light liquid malt extract and 2 lbs. (0.9 kg) Briess light dried malt extract. Steep the crushed amber malt in 2.5 gallons (9.5 L) of water at 155 °F (68 °C) for 30 minutes. Remove the grains from the wort and rinse as you top your brew pot up to 5.5 gallons (21 L). Add the malt extracts and boil for 60 minutes. Follow the remaining portion of the all-grain recipe.