North Coast Brewing Co.’s Acme IPA clone recipe

(5 gallons/19 L, all-grain)
OG = 1.062  FG = 1.011
IBU = 56  SRM = 7  ABV = 6.6%

Ingredients

11.33 lbs. (5.1 kg) Great Western 2-row pale malt
1 lb. (0.45 kg) Vienna malt
0.33 lbs. (0.15 kg) Munich malt
0.33 lbs. (0.15 kg) Carapils® malt
3.3 AAU Cluster hops (60 min.) (0.47 oz./13 g of 7% alpha acids)
3.3 AAU Cluster hops (30 min.) (0.47 oz./13 g of 7% alpha acids)
14 AAU Northern Brewer (0 min.) (1.6 oz./44 g of 9% alpha acids)
1 tsp. Irish moss (15 min.)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
0.75 cups corn sugar (if priming)

Step by Step

Mash at 154 °F (68 °F) for 60 minutes. Recirculate for 20 minutes, then collect 7 gallons (26 L) of wort.

Boil for 90 minutes, adding Clusters hop charges with 60 minutes and 30 minutes left in boil. At 15 minutes left in the boil, add the Irish moss.

At knockout, add the Northern Brewer hops, whirlpool the wort and let it sit for 30 minutes (covered) before you begin cooling. After 30 minutes, chill wort, aerate and pitch yeast. Ferment at 68 °F (20 °C).

Partial mash option: Replace 2-row malt with 5.5 lbs. (2.5 kg) of light dried malt extract and 1.0 lb. (0.45 kg) 2-row malt. Steep crushed 2-row, Vienna, Munich and Carapils malts in 3 quarts (~3 L) of water at 154 °F (68 °C) for 45 minutes. Follow all-grain instrcutions for boiling and fermentation.