New England IPA, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.070  FG = 1.018
IBU = 74   SRM = 4   ABV = 6.9%

Ingredients

10 lbs. (4.5 kg) Great Western Full Pint malt 
2.5 lbs. (1.13 kg) malted oats
2.5 lbs. (1.13 kg) Best Malz Chit malt
1.7 lbs. (0.77 kg) white wheat malt
1 oz. (28 g) Columbus hops (mash hop)
8.2 AAU Columbus hops (60 min.) (0.53 oz./15 g at 15.5% alpha acids)
27.6 AAU Amarillo® hops (1st hop stand addition) (3 oz./84 g at 9.2% alpha acids)
31 AAU Bravo hops (2nd hop stand addition) (2 oz./56 g at 15.5% alpha acids)
2 oz. (56 g) Citra® hops (1st dry hop)
2 oz. (56 g) Galaxy® hops (2nd dry hop)
1 oz. (28 g) Citra® hops (2nd dry hop)
1 tsp. Irish moss (15 min.)
0.25 g Rapidase Revelation (fermenter)
SafAle S-04 or Wyeast 1318 (London Ale III) or RVA 132 (Manchester Ale) yeast
0.5 g VIN 7 wine yeast 
3⁄4 cup corn sugar (if priming)

Step by Step

Starting with reverse osmosis (RO) water, add calcium chloride and calcium sulfate to achieve 150 ppm chloride and 100 ppm sulfate. Mash in the grains and mash hops to achieve a stable mash temperature at 158 °F (70 °C). Hold at this temperature for 60 minutes, then begin mash-out process. Sparge with enough water to collect 7 gallons (26.5 L) in the kettle. Bring wort to a boil for 60 minutes, adding the second hop addition as the wort comes to a boil and Irish moss with 15 minutes left in the boil.

After the boil is over, chill the wort down to 200 °F (93 °C) and stir in the first hop stand addition. After 10 minutes, check wort temperature. Add the second hop stand addition when wort temperature is 185 °F (85 °C); some additional chilling may be required if wort is still warmer than this. After another 10 minutes begin chilling the wort all the way down to yeast pitch temperature.  Aerate the wort and transfer into a sanitized fermenter.

Ferment at 66–68 °F (19–20 °C). On day 1, add the Rapidase Revelation enzymes. On day 4, add the first dry-hop addition. After 3 days, rack the beer into a CO₂-purged vessel such as a keg or carboy.

After fermentation is complete (7–10 days) soft crash the beer to 58 °F (14 °C) to encourage the yeast and first hop addition to settle out. After a day or two at 58 °F (14 °C), rack to a CO₂-purged keg with the second dry-hop addition, purging the hops and the keg at the same time. Alternatively, you can add the second dry-hop addition to the primary fermenter, but purge the headspace with 10 PSI of CO₂ while adding the hops to prevent oxygen exposure. Wait 2–3 days and package the beer as normal or serve out of the keg with the hops if they are placed in a fine mesh bag or a dry hop canister to prevent the keg from clogging while dispensing.

New England IPA, Partial Mash

(5 gallons/19 L, partial mash)
OG = 1.070   FG = 1.018
IBU = 74   SRM = 5   ABV = 6.9%

Ingredients

3.3 lbs. (1.5 kg) wheat liquid malt extract
3.5 lbs. (1.6 kg) extra light dried malt extract
2.5 lbs. (1.13 kg) malted oats
2.5 lbs. (1.13 kg) Best Malz Chit malt1 oz. (28 g) Columbus hops (mash hop)
8.2 AAU Columbus hops (60 min.) (0.53 oz./15 g at 15.5% alpha acids)
27.6 AAU Amarillo® hops (1st hop stand addition) (3 oz./84 g at 9.2% alpha acids)
31 AAU Bravo hops (2nd hop stand addition) (2 oz./56 g at 15.5% alpha acids)
2 oz. (56 g) Citra® hops (1st dry hop)
2 oz. (56 g) Galaxy® hops (2nd dry hop)
1 oz. (28 g) Citra® hops (2nd dry hop)
1 tsp. Irish moss (15 min.)
0.25 g Rapidase Revelation (fermenter)
SafAle S-04 or Wyeast 1318 (London Ale III) or RVA 132 (Manchester Ale) yeast
0.5 g VIN 7 wine yeast 
3⁄4 cup corn sugar (if priming)

Step by Step

Starting with 7 gallons (25.6 L) RO water, add calcium chloride and calcium sulfate to achieve 150 ppm chloride and 100 ppm sulfate. Heat 2 gallons (7.6 L) of the water to 168 °F (76 °C). Place crushed grains and mash hops in a large grain bag and submerge in the water to achieve a stable mash temperature at 158 °F (70 °C). Hold at this temperature for 60 minutes, then remove the grains and wash with 1.5 gallons (5.7 L) water. Top off to 7 gallons (26.5 L) in the kettle. Bring wort to a boil, then remove from heat and stir in all the malt extract. Once extract is fully dissolved, bring back to a boil and boil for 60 minutes total. Add the second hop addition as the wort comes to a boil and Irish moss with 15 minutes left in the boil.

Follow the remainder of the instructions in the all-grain version of this recipe.