Double Trouble Double IPA, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.077 FG =1.017
IBU = 80+ SRM = 8 ABV = 8.2%

Ingredients

12.5 lbs. (5.7 kg) Maris Otter British pale ale malt
8 oz. (227 g) Munich malt
4 oz. (113 g) British crystal malt (70–80 °L)
1.25 lb. (0.57 kg) cane sugar (20 min.)
21 AAU Chinook pellet hops (75 min.) (1.75 oz./50 g at 12% alpha acids)
21 AAU Columbus pellet hops (75 min.) (1.75 oz./50 g at 12% alpha acids)
9.5 AAU Centennial pellet hops (10 min.) (1 oz./28 g at 9.5% alpha acids)
12 AAU Chinook pellet hops (10 min.) (1 oz./28 g at 12% alpha acids)
2.5 oz. (71 g) Amarillo® whole hops (0 min.)
1 oz. (28 g) Columbus hops (dry hop)
1 oz. (28 g) Amarillo® hops (dry hop) White Labs WLP013 (London Ale) or Wyeast 1028 (London Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Mash in grains with 160 °F (71 °C) water with a 1.25 quarts of water to 1 lb. grain ratio with 2 tablespoons of gypsum. Rest at 150 °F (66 °C) for 30 minutes. Recirculate the mash until clear. Start runoff then sparge with 168 °F (76 °C) water. Collect 6.5 gallons (25 L), boil to a final volume of 5.25 gallons (20 L) (about 75 minutes).

Add the hops per the ingredients list. Add the cane sugar with 20 minutes left in the boil. After turning off heat, add the Amarillo® hops and give the wort a stir. Let sit for 10 minutes or so before chilling the wort to 70 °F (21 °C) and pitching the yeast. Ferment at 70 °F (21 °C) until primary fermentation is complete.

Rack to secondary fermenter and dry hop for one week with 1 oz. (28 g) Columbus pellet hops and 1 oz. (28 g) Amarillo® pellet hops. If bottling, prime with 3⁄4 cup corn sugar. If kegging, add 1 oz. (28 g) Columbus whole hops and 1 oz. (28 g) Amarillo® whole hops to the hop sack, chill and force carbonate.

Extract with grains option: Reduce pale malt to 1.25 lb. (0.57 kg). Steep grains at 150 °F (66 °C) in 2.75 qts. (2.6 L) of water for 30 minutes. Wash the grains with 2 qts. (2 L) hot water. Add water to make 6.5 gallons (25 L), stir in 6.25 lbs. (2.8 kg) Muntons light dried malt extract and boil to for 75 minutes adding the hops per the ingredients list. Add the cane sugar with 20 minutes left in the boil.

After turning off heat, add the Amarillo® hops and give the wort a stir and let sit for 10 minutes or so. Chill the wort to 70 °F (21 °C) and pitch the yeast. Ferment at 70 °F (21 °C). Dry hop in secondary for one week.