Maisha IPA clone, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.050  FG = 1.010
IBU = 21.5  SRM = 3  ABV = 5.2%

Ingredients

10.2 lbs. (4.6 kg) Pilsner malt
4.2 AAU Mosaic^® hops (75 min.) (0.35 oz./10 g at 12% alpha acids)
0.5 oz. (14 g) Mosaic^® hops (5 min.)
0.7 oz. (20 g) Mosaic^® hops (dry hop)
1 Whirlfloc tablet
SafAle US-05 yeast
¾ cup corn sugar (if priming)

Step by step

This recipe uses a step mash. Begin by mashing the grains in 3.5 gallons (13 L) of water for 15 minutes at 122 °F (50 °C). Raise to 154 °F (68 °C) and rest for one hour. Then raise the temperature to 165 °F (74 °C) for 20 minutes before sparging with enough water at 172 °F (78 °C) to collect 6.5 gallons (24.5 L) in your brew kettle.

Boil for 75 minutes, adding the first hop addition at the start of the boil. Add Whirlfloc with 15 minutes remaining, and with five minutes remaining add the second hop charge.

At the completion of the boil, chill the wort to 68 °F (20 °C) and pitch yeast. Ferment at this temperature until fermentation begins to slow, then allow temperature to increase to 73 °F (23 °C) until finished fermenting. Chill beer to 50 °F (10 °C) and add the dry hops for four days. 

Add priming sugar and bottle condition or keg and force carbonate as usual to 2.4 volumes.

Maisha IPA clone, Extract Only

(5 gallons/19 L, extract only)
OG = 1.050  FG = 1.010
IBU = 21.5  SRM = 3  ABV = 5.2%

Ingredients

5.5 lbs. (2.5kg) Pilsner dried malt extract
4.2 AAU Mosaic^® hops (60 min.) (0.35 oz./10 g at 12% alpha acids)
0.5 oz. (14 g) Mosaic^® hops (5 min.)
0.7 oz. (20 g) Mosaic^® hops (dry hop)
1 Whirlfloc tablet
SafAle US-05 yeast
¾ cup corn sugar (if priming)

Step by step

Heat 6 gallons (23 L) to a boil. Remove from heat and slowly stir in the dried malt extract until fully dissolved. Return to heat and boil for 60 minutes. Add the first hop addition at the start of the boil. Add Whirlfloc with 15 minutes remaining, and with five minutes remaining add the second hop charge.

At the completion of the boil, chill the wort to 68 °F (20 °C) and pitch yeast. Ferment at this temperature until fermentation begins to slow, then allow temperature to increase to (23 °C) until finished fermenting. Chill beer to 50 °F (10 °C) and add the dry hops for four days. 

Add priming sugar and bottle condition or keg and force carbonate as usual to 2.4 volumes.