Stone Brewing Company: Ruination IPA

(5 gallons/19 L, all-grain)
OG = 1.074   FG = 1.012 IBU = 100+   SRM = 6   ABV = 8.5%
This recipe is for the original formulation of Ruination, a West Coast IPA that defined the style with resinous pine, a big malt backbone, and a lovely orange amber color.

Ingredients

14.5 lbs. (6.6 kg) 2-row pale malt
1 lb. (0.45 kg) Briess crystal malt (15 °L)
36 AAU Magnum hops (90 min.) (2.25 oz./64 g at 16% alpha acids)
16 AAU Centennial hops (0 min.) (1.5 oz./43 g at 10.5% alpha acids)
6.5 AAU Chinook hops (0 min.) (0.5 oz./14 g at 13% alpha acids)
2 oz. (57 g) Centennial whole hops (dry hop)
1 tsp. Irish moss (15 min.)
White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB Ale) yeast (2 qt./2 L yeast starter)
7⁄8 cup (175 g) dextrose (for priming)

Step by Step

Mash your grains at 149 °F (65 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. At the end of the boil, remove the wort from heat and add the flameout hop addition. Stir the wort to create a whirlpool then let settle for 15 minutes or more before chilling. Ferment at 68 °F (20 °C). After primary fermentation is complete, add Centennial hops and dry hop for three to five days. Add priming sugar and bottle, or keg.

Extract with grains option: Substitute the 2-row pale malt in the all-grain recipe with 7.75 lbs. (3.5 kg) light dried malt extract. Place the crushed grain in a muslin bag. Steep in 6 gallons (23 L) of water as the water warms to a boil. Remove grains from wort once the temperature reaches about 160 °F (71 °C). Remove your brewpot from the burner and add malt extract. Return to burner and boil for 60 minutes, adding hops at the times indicated. Follow the remaining portion of the all-grain recipe.