Riverwards IPA, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.060  FG = 1.012
IBU = 42  SRM = 4 ABV = 6.4%

Ingredients

11 lbs. (5 kg) 2-row pale malt
1.4 lbs. (0.64 kg) white wheat malt
1.4 lbs. (0.64 kg) flaked oats
4.3 AAU Columbus hops (first wort hop) (0.25 oz./7 g at 17% alpha acids)
11.1 AAU Amarillo® hops (5 min.) (1.25 oz./35 g at 8.9% alpha acids)
18.1 AAU Citra® hops (5 min.) (1.25 oz./35 g at 14.5% alpha acids)
1.25 oz. (35 g) Amarillo® hops (hop stand)
1.25 oz. (35 g) Citra® hops (hop stand)
2.5 oz. (71 g) Amarillo® hops (dry hop)
2.5 oz. (71 g) Citra® hops (dry hop)
1 oz. (28 g) Simcoe® hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1 tsp. Irish moss (15 min.)
The Yeast Bay (Vermont Ale), East Coast Yeast ECY29 (North East Ale), or GigaYeast GY054 (Vermont IPA) yeast
2⁄3 cup corn sugar (if priming)

Step by Step

Mill the grains and dough-in with 17.25 qts. (16.3 L) of strike water, for a mash ratio of about 1.25 quarts per pound of grain (2.6 L/kg). Target a mash temperature of 150 °F (66 °C) and hold for 60 minutes. Sparge with 170 °F (77 °C) water. While the runnings are being collected, add your first wort hop addition. Collect approximately 7 gallons (26.4 L) of wort runoff and bring to a boil.

The goal is to get 5.5 gallons (21 L) into the fermenter. Add the Irish moss with 15 minutes left in the boil. Add the first charge of Amarillo® and Citra® hops with 5 minutes left in the boil. After the 60-minute boil, chill the entire wort down to 185 °F (85 °C) and add the hop stand addition of hops and let the wort rest for 45 minutes with the lid on.

Once the whirlpool/hop stand is complete, chill your wort to yeast pitching temperature. Pitch your yeast as a 1.5-L yeast starter and ferment at 64–70 °F (18–21 °C). Fermentation should take 10–14 days. Following fermentation, dry hop for five days before bottling or transferring to keg. Prime to 2.3 volumes of CO2.

Riverwards IPA, Extract

(5 gallons/19 L, extract only)
OG = 1.060  FG = 1.012
IBU = 42  SRM = 4 ABV = 6.4%

Ingredients

5.5 lbs. (2.5 kg) golden light dried malt extract
1 lb. (0.45 kg) wheat dried malt extract
1 lb. (0.45 kg) corn sugar (dextrose)
4.3 AAU Columbus hops (first wort hop) (0.25 oz./7 g at 17% alpha acids)
11.1 AAU Amarillo® hops (5 min.) (1.25 oz./35 g at 8.9% alpha acids)
18.1 AAU Citra® hops (5 min.) (1.25 oz./35 g at 14.5% alpha acids)
1.25 oz. (35 g) Amarillo® hops (hop stand)
1.25 oz. (35 g) Citra® hops (hop stand)
2.5 oz. (71 g) Amarillo® hops (dry hop)
2.5 oz. (71 g) Citra® hops (dry hop)
1 oz. (28 g) Simcoe® hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1 tsp. Irish moss (15 min.)
The Yeast Bay (Vermont Ale), East Coast Yeast ECY29 (North East Ale), or GigaYeast GY054 (Vermont IPA) yeast
2⁄3 cup corn sugar (if priming))

Step by Step

Add the water to reach a total of 3 gallons (11.3 L), then bring to a boil. Turn off the heat, add the malt extract and corn sugar, and stir until completely dissolved. Return to heat and add first hop addition. Add the Irish moss with 15 minutes left in the boil. Add the first charge of Amarillo® and Citra® hops with 5 minutes left in the boil. Boil for a total of 60 minutes, then top off with cold, filtered water until the temperature of the wort drops to 185 °F (85 °C). Add whirlpool/ hop stand additions and let rest for 45 minutes with the lid on.

Once the whirlpool/hop stand is complete, top off with cold, filtered water to reach a total volume of 5.5 gallons (21 L), then continue to chill wort to yeast pitching temperatures. Pitch the yeast as a 1.5-L yeast starter and ferment at 64-70 °F (18- 21 °C). Fermentation should take 10-14 days. Following fermentation, dry hop for 5 days before bottling or transferring to keg. Prime to 2.3 volumes of CO2.