--

Surly Brewing Company Furious IPA Clone

5 Gallons/ 19 L, extract with grains; OG = 1.060;  FG = 1.014; IBUs = 99; SRM = 15; ABV = 6 %

Ingredients:

6.6 lbs. (3 kg ) Muntons light, unhopped liquid malt extract
1.5 lbs. (0.68 g) Hugh Baird or Simpson Golden Promise malt
10 oz. (0.28 kg) Belgian aromatic malt (25 °L)
12 oz. (0.34 kg) crystal malt (60 °L)
2 oz. (57 g) roast barley (480 °L)  
3 AAU Ahtanum hop pellets (first wort hop) (0.5 oz./14 g of 6% alpha acid)
20 AAU Warrior hop pellets (60 min.) (1.25 oz./35 g of 16% alpha acid)
4.8 AAU Warrior hop pellets (2 min.) (0.3 oz./8.5 g of 16% alpha acid)
1.5 AAU Ahtanum hop pellets (2 min.) (0.25 oz./7 g of 6% alpha acid)
2.5 AAU Amarillo hop pellets (2 min.) (0.25 oz./7 g of 10% alpha acid)
3.2 AAU Simcoe hop pellets (2 min.) (0.25 oz./7 g of 12.8% alpha acid)
0.25 oz. (7 g) Ahtanum whole leaf hops (dry hop)
0.25 oz. (7 g) Amarillo whole leaf hops (dry hop)
0.25 oz. (7 g) Simcoe whole leaf hops (dry hop)
0.1 oz. (2.8 g) Warrior whole leaf hops (dry hop)
1⁄2 tsp. yeast nutrient (last 15 min.)
1⁄2 tsp. Irish moss (last 30 min. of the boil)
White Labs WLP 007 (Dry English Ale) or Wyeast 1335 (British Ale II) yeast  
0.75 cup (150 g) of corn sugar for priming (if bottling)

Step by step:

Steep the crushed grain in 2 gallons (7.6 L) of water at 153 ºF (67 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid malt extract plus the first wort hop addition and boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient as per the schedule. Now add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L).      

Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the dry hops. Allow the beer condition for one week and then bottle or keg. Allow the beer to carbonate and age for about two weeks and enjoy your Furious IPA.

All grain option:

This is a single step infusion mash. Use 8.0 lbs. (3.63 kg) 2-row pale malt to replace the liquid malt extract and increase the Golden Promise malt to 3.0 lbs. (1.36 kg). Mix the crushed grains with 3.75 gallons (14 L) of 170 °F (0 °C) water to stabilize at 153 ºF (67 ºC) for 60 minutes. Sparge slowly with 175 ºF (79 ºC) water.

Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60-minute hop addition to 1 oz. (28 g) Warrior hop pellets (16 AAU) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grain recipe.

Note: If you have difficulty locating Golden Promise malt, substitute Maris Otter.