Drekker Brewing Co.’s Hyper Scream clone

(5 gallons/19 L, all-grain)
OG = 1.076  FG = 1.013 
IBU = 25  SRM = 6  ABV = 8.4%

This imperial New England-style IPA has a silky mouthfeel from generous oat and spelt additions, and a massive hop aroma due to massive late-hop additions and kveik yeast.

Ingredients
9 lbs. (4.1 kg) Rahr 2-row barley malt
3.25 lbs. (1.5 kg) Crisp naked oat malt
2.25 lbs. (1 kg) Weyermann Carafoam®  malt
1.25 lbs. (0.57 kg) Weyermann spelt (dinkel) malt
0.25 lb. (113 g) Simpsons Golden Naked Oats™ malt
3 AAU Magnum hops (60 min.) (0.25 oz./7 g at 12% alpha acids)
12 AAU Vic Secret hops (0 min.) (0.75 oz./21 g at 16% alpha acids)
9 AAU Citra® hops (0 min.) (0.75 oz./21 g at 12% alpha acids)
1.5 oz. (42 g) Vic Secret hops (hopstand)
1.5 oz. (42 g) Citra® hops (hopstand)
3.75 oz. (106 g) Vic Secret hops (1st dry hop) 
3.75 oz. (106 g) Citra® hops (1st dry hop)
1.75 oz. (50 g) Vic Secret hops (2nd dry hop)
1.75 oz. (50 g) Citra® hops (2nd dry hop)
Omega Yeast OYL061 (Voss Kveik), Imperial Yeast A43 (Loki), or LalBrew Voss Kveik
3⁄4 cups corn sugar (if priming)

Step by step
This is a single step infusion mash at 152 °F (67 °C) for 60 minutes. Vorlauf and sparge as usual to collect 6.5 gallons (24.6 L) of wort. Boil for 60 minutes, adding the first hop addition as the wort comes to a boil. Add the flameout hops at the end of the boil. Create a whirlpool and let settle for 10 minutes. Then cool the wort to 175 °F (79 °C) and add the hopstand addition and whirlpool for 10 minutes before cooling down to 80 °F (27 °C). 

Aerate, pitch yeast, and let temperature free rise to 100 °F (38 °C) during fermentation. The first dry hop additions should be added at about 24 hours at peak of fermentation. The second dry hop additions should be added on day five. Keep the beer on the hops for three more days then package as normal. Kegging is preferred. 

Drekker Brewing Co.’s Hyper Scream clone

(5 gallons/19 L, partial mash)
OG = 1.076  FG = 1.013 
IBU = 25  SRM = 6  ABV = 8.4%

Ingredients
5 lbs. (2.27 kg) extra light dried malt extract
3.25 lbs. (1.5 kg) Crisp naked oat malt
2 lbs. (0.9 kg) Weyermann Carafoam® malt
1.25 lbs. (0.57 kg) Weyermann spelt (dinkel) malt
0.25 lb. (113 g) Simpsons Golden Naked Oats™ malt
3 AAU Magnum hops (60 min.) (0.25 oz./7 g at 12% alpha acids)
12 AAU Vic Secret hops (0 min.) (0.75 oz./21 g at 16% alpha acids)
9 AAU Citra® hops (0 min.) (0.75 oz./21 g at 12% alpha acids)
1.5 oz. (42 g) Vic Secret hops (hopstand)
1.5 oz. (42 g) Citra® hops (hopstand)
3.75 oz. (106 g) Vic Secret hops (1st dry hop) 
3.75 oz. (106 g) Citra® hops (1st dry hop)
1.75 oz. (50 g) Vic Secret hops (2nd dry hop)
1.75 oz. (50 g) Citra® hops (2nd dry hop)
Omega Yeast OYL061 (Voss Kveik), Imperial Yeast A43 (Loki), or LalBrew Voss Kveik
3⁄4 cups corn sugar (if priming)

Step by step
Place all the crushed grains in a large grain bag. Heat 9.5 qts. (9 L) of water to 167 °F (75 °C) then submerge the grains into the water. Mix well and the mash should settle at 152 °F (67 °C). Try to maintain this temperature for 60 minutes. Remove the grain bag and rinse the grains with 2 gallons (7.6 L) of hot water. Top off the kettle to 6 gallons (23 L) then stir in the dried malt extract. Once all the extract is dissolved, bring wort up to a boil. Boil for 60 minutes, adding the first hop addition as the wort comes to a boil. Add the flameout hops at the end of the boil. Create a whirlpool and let settle for 10 minutes. Then cool the wort to 175 °F (79 °C) and add the hopstand addition and whirlpool for 10 minutes before con-tinuing to cool down to 80 °F (27 °C). 

Follow the remainder of the all-grain recipe instructions.