Fort George Brewery: Suicide Squeeze IPA clone

5 gallons/19 L, all-grain)
OG = 1.044   FG = 1.008
IBU = 48   SRM = 6   ABV = 4.7%

Ingredients

8.4 lbs. (3.8 kg) 2-row pale malt
0.25 lb. (113 g) crystal malt (40 °L)
0.5 lb. (0.23 kg) flaked oats
2.8 AAU Mosaic™ hop pellets (60 min.) (0.25 oz./7 g at 11% alpha acids)
8.3 AAU Mosaic™ hop pellets (15 min.) (0.75 oz./21 g at 11% alpha acids)
6.5 AAU Citra® hop pellets (15 min.) (0.5 oz./14 g at 13% alpha acids)
2 oz. (57 g) Mosaic™ hop pellets (0 min.)
2.5 oz. (71 g) Mosaic™ hop pellets (dry hop)
0.25 oz. (7 g) Citra® hop pellets (dry hop)
1⁄2 tsp. Irish moss (30 min.)
Wyeast 1968 (London ESB), White Labs WLP002 (English Ale), or Lallemand Windsor Ale yeast
2⁄3 cup (133 g) dextrose (if priming)

Step by Step

This is a single step infusion mash, mashing at 154 to 156 °F (68 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 your 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 wort for 60 minutes. Add hops and Irish moss as indicated. At the end of the boil, add 0-minute hop addition and immediately begin cooling your wort. You would like to have these hops in the wort with the temperature between boiling and around 150 °F (66 °C) for close to five minutes. When you have cooled the wort to about 80 °F (27 °C), you can strain the wort into a fermenter. Aerate the wort and pitch the yeast.

Ferment at 70 °F (21 °C). When fermentation is complete, rack the beer off the trub and add the dry hops. Allow the beer to absorb the dry hop flavors for about four days. Bottle or keg as normal.

Extract with grains option:
Substitute the 2-row pale malt in the all-grain recipe with 3.3 lbs. (1.5 kg) Briess Pilsen liquid malt extract and 2 lbs. (0.9 kg) Briess light dried malt extract. Steep the crushed grains 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 with hot water, bringing the brew pot volume 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.

Tips for Success:
Flaked grains such as flaked oats (as used in this recipe) or flaked wheat can provide extra mouthfeel, which can help balance a beer with higher hops and lower alcohol. Flaked grains technically should be mashed, or partial mashed to convert the starch. In the extract with grains version of this recipe, the grains are steeped at 155 °F (68 °C). This will not convert the starch in the grains, but it will still increase the mouthfeel (but may also leave some haze behind.)