Dick’s Brewing Co.’s Bottleworks IPA clone
Since this is a big beer, Dick’s takes it’s time producing Bottleworks IPA. It takes a total of 6 weeks to ferment, clear in the bright tank, mellow, and then Dick’s bottle conditions the beer for another 2 week.
Dick’s Brewing Co.’s Bottleworks IPA clone, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.080 FG = 1.018
IBU = 100+ SRM = 11 ABV = 8.6%
Ingredients
11.75 lbs. (5.3 kg) Briess golden light liquid malt extract
8 oz. (224 g) crystal malt (120 °L)
1 oz. (28 g) chocolate malt
34 AAU Columbus hops (60 min.) (2.25 oz./63 g at 15% alpha acids)
15 AAU Columbus hops (20 min.) (1 oz./28 g at 15% alpha acids)
15 AAU Columbus hops (0 min.) (1 oz./28 g at 15% alpha acids)
1 tsp. Irish moss (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup of corn sugar (if priming)
Step by Step
Steep the crushed malts in 3 gallons (11 L) of water at 155 °F (68 °C) for 30 minutes. Remove grains from wort, add the malt syrup and bring to a boil. Add the Columbus bittering hops then boil for 60 minutes. Add the second addition of Columbus hops for the last 20 minutes of the boil and the Irish moss for the last 15 minutes. Add the remaining Columbus hops at the end of the boil and steep for five minutes.
Now add the wort to 2 gallons (7.6 L) of cold water in a sanitary fermenter, and top off with cool water to 5.5 gallons (~21 L). Cool the wort to 75 °F (24 °C), aerate the beer heavily and pitch your yeast. Cool and ferment at 68 °F (20 °C). Dick’s conditions this beer for approximately six weeks, then bottle or keg.
Tips for Success: To get the full amount of bitterness in an extract IPA, you will need to do a full-wort boil. Also, although hop bitterness is thought not to exceed 100 IBUs, hop flavor and aroma may increase with additional hops. Consider adding more Columbus hops late in the boil if you’re a real hophead.
All-grain option: This is a single step infusion mash. Replace the malt extract with 18 lbs. (8.2 kg) of 2-row pale malt. Mash the three grains together at 155 °F (68 °C) for 60 minutes. Collect approximately 7 gallons wort (27 L) to boil for 90 minutes to collect 5.5 gallons (~21 L) in the fermenter. The remainder of the recipe is the same as the extract with grains recipe.
