Samuel Adams Brewing Company: Double Agent IPL clone, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.053   FG = 1.015
IBU = 43   SRM = 10   ABV = 5%

Ingredients

7.7 lbs. (3.5 kg) 2-row pale malt (2 °L)
3.5 lbs. (1.6 kg) Munich malt (10 °L)
6.3 AAU Zeus pellet hops (60 min.) (0.4 oz./11 g at 15.8% alpha acids)
1.4 AAU Citra® pellet hops (15 min.) (0.1 oz./3 g at 13.7% alpha acids)
1.3 AAU Simcoe® pellet hops (15 min.) (0.1 oz./3 g at 12.8% alpha acids)
1.9 AAU Ahtanum™ pellet hops (15 min.) (0.4 oz./11 g at 4.7% alpha acids)
3.8 AAU Simcoe® pellet hops (5 min.) (0.3 oz./9 g at 12.8% alpha acids)
2.5 AAU Cascade pellet hops (5 min.) (0.4 oz./11 g at 6.3% alpha acids)
0.5 tsp. yeast nutrients (15 min.)
0.5 oz. (14 g) Centennial pellet hops (dry hop)
0.5 oz. (14 g) Simcoe® pellet hops (dry hop)
0.5 oz. (14 g) Nelson Sauvin pellet hops (dry hop)
0.5 oz. (14 g) Cascade pellet hops (dry hop)
White Labs WLP830 (German Lager), Wyeast 2206 (Bavarian Lager) or Mangrove Jack Bohemian Lager yeast (~ 4 qts./3.9 L starter, or 2 sachets dry yeast)
2/3 cup (133 g) dextrose (if priming)

Step by Step

Mix the crushed grains with 4.5 gallons (17 L) of 165 °F (74 °C) strike water to stabilize the mash at 153 °F (67 °C). Hold at this temperature for 45 minutes. Vorlauf for 15 minutes then begin sparge. Run off into kettle to collect enough wort for a pre-boil gravity of 1.042 (about 6 gallons/19 L).

Boil for 60 minutes. Add hops and yeast nutrients according the ingredients list. Turn off the heat, stir the wort for a minute to create a whirlpool and let settle for 15 minutes. Cool the wort to around 53–55 °F (12–13 °C), aerate, and pitch yeast. Ferment at 57 °F (14 °C) for 2 weeks or until signs of fermentation slow down. Rack to a secondary and lager for 3 weeks at 40 °F (5 °C). Add the dry hops for the final week of the lagering phase. If signs of diacetyl are apparent during racking, a diacetyl rest is recommended. Give the beer 2 days at 70 °F (21 °C) to allow the yeast to process any diacetyl before racking over to the secondary vessel. After the lager period is complete, bottle or keg and carbonate to 2.4 volumes of CO2.

Extract option: Substitute both of the malts in the all-grain recipe with 3.3 lbs. (1.5 kg) light liquid malt extract, 3.3 lbs. (1.5 kg) Munich liquid malt extract, and 0.7 lb. (0.32 kg) extra light dried malt extract. Heat 6 gallons (23 L) soft water in your brew kettle. If you have hard water (> 150 ppm calcium carbonate), you can soften by boiling the water for half an hour and decanting off the precipitated chalk or by cutting your tap water with distilled or reverse osmosis (RO) water. Just before the water reaches boil, remove from heat and stir in the malt extract until all extract is dissolved. Boil for 60 minutes. Follow the remaining portion of the all-grain recipe.