Southern Lands IPA Clone, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.065   FG = 1.008
IBU = 60   SRM = 5   ABV = 7.8%

Ingredients

10.7 lbs. (4.9 kg) 2-row pale malt
2 lbs. (0.9 kg) white wheat malt
6.4 oz. (180 g) acidulated malt
6.4 oz. (180 g) dextrin malt
2 oz. (57 g) crystal malt (60 °L)
3 mL HopShot™ extract (60 min.) (~30 IBU)
20 AAU Centennial hops (1 min.) (2 oz./57 g at 10% alpha acids)
14 AAU Calypso hops (1 min.) (1 oz./28 g at 14% alpha acid)
2 oz. (57 g) Centennial hops (dry hop)
1.5 oz. (43 g) Calypso hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1 Whirlfloc tablet (5 min.)
White Labs WLP648 (Brettanomyces bruxellensis Trois Vrai) yeast
2⁄3 cup (133 g) dextrose (if priming)

Step by Step

Mill the grains and dough-in with 16 qts. (15 L) water, for a mash ratio of about 1.25 quarts per pound of grain. Target a mash temperature of 156 °F (69 °C) and hold for 60 minutes. Sparge slowly with 170 °F (77 °C) water. Collect approximately 6.3 gallons (23.8 L) of wort runoff and bring to boil. Add bittering hops and boil for 60 minutes. After the boil, add the flameout hops and whirlpool for 30 minutes before cooling. Cool the wort to room temperature, pitch yeast, and ferment at 68–72 °F (20–22 °C). Dry hop for seven days before bottling or kegging.

Extract with grains option:
Substitute the 2-row, white wheat, acidulated, and dextrin malt in the all-grain recipe with 3.3 lbs. (1.5 kg) Pilsen light liquid malt extract, 3 lbs. (1.4 kg) golden light dried malt extract, and 1.5 lbs. (0.68 kg) wheat dried malt extract. Increase the crystal malt to 4 oz. (0.11 kg). Steep the crushed grains in 2 gallons (7.6 L) of water as it warms to about 150 °F (65.5 °C), or for approximately 20 minutes. Remove grains from the wort and rinse with 4 qts. (3.8 L) of hot water. Add the liquid to reach a total of 3 gallons (11.3 L) and bring to boil. Turn off heat, add malt extract, and stir until completely dissolved. Return to heat and boil 60 minutes. Follow the remaining portion of the all-grain recipe.