Double IPA, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.072  FG = 1.010
IBU = 74  SRM = 5  ABV = 8.3%

Ingredients

8 lbs. (3.6 kg) pale 2-row malt
4 lbs. (1.8 kg) Pilsner malt
1 lb. (0.45 kg) Munich malt
1 lb. (0.45 kg) white table sugar
12.5 AAU Mosaic® hops (FWH) (1 oz./28 g at 12.5% alpha acids)
1 oz. (28 g) Mosaic® hops (10 min.)
1 oz. (28 g) Mosaic® hops (5 min.)
1 oz. (28 g) Mosaic® hops (whirlpool, after 10 min. of cooling)
1 oz. (28 g) Mosaic® hops (whirlpool, after 20 min. of cooling)
2 oz (57 g) Mosaic® hops (dry hop) 
Wyeast 1272 (American Ale II), White Labs WLP051 (California V Ale), SafAle US-05, or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3⁄4 cup corn sugar (for priming)

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 0.5 tsp. of calcium chloride and 0.5 tsp. of calcium sulfate to the mash.

This recipe uses a step-infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb.). Mash the grain at 131 °F (55 °C) for 15 minutes. Raise the temperature to 147 °F (64 °C) for 45 minutes. Raise the temperature to 158 °F (70 °C) for 15 minutes. Raise the temperature to 168 °F (76 °C) and recirculate for 15 minutes. 

Sparge slowly and collect 6.5 gallons (24.5 L) of wort in the kettle with the first wort hops already placed in the kettle prior to sparging. Boil the wort for 75 minutes, adding hops at the times indicated in the recipe. Stir in the sugar in the last 15 minutes of the boil. For the whirlpool hops, allow the wort to cool below 194 °F (90 °C), stir, then add the first addition of whirlpool hops, and continue to cool until below 180 °F (82 °C) before adding the second addition of hops. Stir, and let rest for 5 more minutes before proceeding.

Chill the wort to 68 °F (20 °C), pitch the yeast, and ferment until complete. 

Rack to secondary and dry hop for three days.

Rack the beer, prime and bottle condition, or keg and force carbonate as usual.

Double IPA, Extract Only

(5 gallons/19 L, extract only)
OG = 1.072  FG = 1.010
IBU = 74  SRM = 5  ABV = 8.3%

Ingredients

8.5 lbs. (3.9 kg) pale liquid malt extract
1 lb. (0.45 kg) white table sugar
12.5 AAU Mosaic® hops (FWH) (1 oz./28 g at 12.5% alpha acids)
1 oz. (28 g) Mosaic® hops (10 min.)
1 oz. (28 g) Mosaic® hops (5 min.)
1 oz. (28 g) Mosaic® hops (whirlpool, after 10 min. of cooling)
1 oz. (28 g) Mosaic® hops (whirlpool, after 20 min. of cooling)
2 oz (57 g) Mosaic® hops (dry hop) 
Wyeast 1272 (American Ale II), White Labs WLP051 (California V Ale), SafAle US-05, or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3⁄4 cup corn sugar (for priming)

Step by Step

Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Turn off the heat.

Add the malt extract and sugar and stir thoroughly to dissolve completely. Add the first wort hops. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding hops at the times indicated in the recipe. 

Follow the remainder of the all-grain recipe instructions.