Harpoon Brewery: Harpoon IPA clone recipe

(5 gallons/19 L, all-grain)
OG = 1.057   FG = 1.013
IBU = 42   SRM = 7   ABV = 5.9%

Ingredients

10 lbs. (4.5 kg) 2-row pale malt
1.5 lbs. (0.68 kg) Munich malt (10 °L)
0.5 lbs. (0.23 kg) Briess Victory® malt
7.8 AAU Columbus hops (60 min.) (0.6 oz./17 g at 13% alpha acids)
5 AAU Cascade hops (10 min.) (1 oz./28 g at 5% alpha acids)
5 AAU Cascade hops (0 min.) (1 oz./28 g at 5% alpha acids)
1.5 oz. (43 g) Cascade hops (dry hop)
1 tsp. Irish moss (15 min.)
White Labs WLP007 (Dry English Ale), Wyeast 1098 (British Ale), or Lallemand Nottingham yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step

Mash grains for 60 minutes at 152 °F (67 °C) in 4 gallons (15 L) of mash water. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect 6.5 gallons (25 L).

Boil for 90 minutes. Add hops and Irish moss according to the schedule. When done boiling, let the wort settle for 10 minutes then begin cooling. Aerate wort and pitch yeast.

Ferment at 68 °F (20 °C) until complete (7 to 10 days). After fermentation is complete, transfer beer to secondary and add dry hops. Let these hops sit in the beer for about a week to enhance the hop aroma, then separate the hops from the beer and bottle or keg as usual.

Partial mash option: Substitute the 2-row pale malt in the all-grain recipe with 2.7 lbs. (1.2 kg) light dried malt extract and 3.3 lbs. (1.5 kg) light liquid malt extract. Place crushed malts in a nylon steeping bag and steep in 3 qts. (2.8 L) of water at 152 °F (67 °C) for 30 minutes. Rinse grains with 1.5 qts. (1.5 L) of water at 170 °F (77 °C). Add water to make 3 gallons (11 L), stir in dried malt extract and bring to a boil. Add hops according to the schedule and Irish moss and liquid malt extract with 15 minutes left in the boil. Follow the remaining portion of the all-grain recipe.