Three Floyds Brewing Company: Alpha King clone recipe

(5 gallons/19 L, all-grain)
OG = 1.062 FG = 1.012
IBU = 68 SRM = 8 ABV = 6.6%

Ingredients

6 lbs. (2.7 kg) American 2-row malt
6 lbs. 6 oz. (2.9 kg) Belgian pale ale malt
1.5 oz. (43 g) Carapils malt
1.5 oz. (43 g) melanoidin malt
1.5 oz. (43 g) Weyermann Caramunich® II malt
3.5 oz. (43 g) caramel malt (60 °L)
1.5 oz. (43 g) Special B malt
8 AAUs Warrior® hops (90 min.) (0.5 oz./14 g at 16% alpha acids)
8.5 AAUs Centennial hops (90 min.) (0.7 oz./20 g at 12% alpha acids)
2 oz. (57 g) Cascade hops (0 min.)
1 oz. (28 g) Cascade hops (dry hops)
1 oz. (28 g) Columbus hops (dry hops)
1 oz. (28 g) Centennial hops (dry hops)
1 tsp. Irish moss (15 min.)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast (2 qt./~2 L yeast starter)
3/4 cup (150 g) dextrose (if priming)

Step by Step

Mash the grains in 17 qts. (16 L) of water to get a single-infusion mash temperature of 154 °F (68 °C) for 45 minutes. Sparge with hot water of 170 °F (77 °C) and collect 7 gallons (26 L) of wort.

Boil for 2 hours to reduce wort volume to 5 gallons (19 L). Add hops and Irish moss at times indicated. Cool, aerate, and pitch yeast. Ferment at 68 °F (20 °C) until active fermentation ceases, then rack to secondary with dry hops for another week.

Bottle or keg and leave at fermentation temperature for a few days. Drop the temperature to 40 °F (4 °C) for a week, then (if possible) go to 34 °F (1 °C) for yet another week.

Extract with grains option: Omit the 2-row pale malt, the Belgian pale ale malt and the Carapils malt in the all-grain recipe. Add 1.4 lbs. (0.64 kg) light dried malt extract and 6.6 lbs. (3 kg) light liquid malt extract. Place crushed malts in a nylon steeping bag and steep in 5 gallons (19 L) of water at 154 °F (68 °C) for 30 minutes. Rinse grains with 1.25 qts. (1.25 L) of water at 170 °F (77 °C). Bring to a boil and add extracts. Boil for 75 minutes. Follow the remaining portion of the all-grain recipe.