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Mike McDole’s Double IPA

5 gallons/19 L, all-grain; OG = 1.095;  FG = 1.020; IBU = ~100; SRM = 7.4; ABV = 10%

Ingredients:

16.0 lbs. (7.3 kg) American two-row malt (2 °L)
1.0 lbs. (0.45 kg) Briess Cara-Pils® malt (2 °L)
0.5 lbs. (0.23 kg) corn sugar
0.5 lbs. (0.23 kg) crystal malt (40 °L)
0.5 lbs. (0.23 kg) wheat malt (2 °L)
9.75 AAU Chinook pellet hops (0.75 oz/21 g at 13% alpha acids) (Mash Hop)
23.4 AAU Warrior pellet hops (1.50 oz/43 g at 15.6% alpha acids) (90 min.)
13 AAU Chinook pellet hops (1.00 oz/28 g at 13% alpha acids) (90 min.)
9 AAU Simcoe pellet hops (0.75 oz/21 g at 12% alpha acids) (45 min.)
11.25 AAU Columbus pellet hops (0.75 oz/21 g at 15% alpha acids) (30 min.)
6.75 AAU Northern Brewer pellet hops (0.75 oz/21 g at 9% alpha acids) (15 min.)
13.2 AAU Centennial pellet hops (1.25 oz/35 g at 10.5% alpha acids) (1 min.)
12 AAU Simcoe pellet hops (1.00 oz./28 g at 12% alpha acids) (1 min.)
8.63 AAU Cascade pellet hops (1.50 oz/43 g at 5.75% alpha acids) (0 min.)
30 AAU Columbus pellet hops (2.00 oz/57 g at 15% alpha acids) (dry)
13.12 AAU Centennial pellet hops (1.25 oz/35 g at 10.5% alpha acids) (dry)
15 AAU Simcoe pellet hops (1.25 oz/35 g at 12% alpha acids) (dry)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast

Step by Step :

Mash at 153 °F (67 °C) for 45 minutes or until conversion is complete with a 1.3 quarts (1.23 L) of water per pound (0.45 kg) of grain. Raise the mash temperature to 165 °F (74 °C) and hold for 15 minutes. Sparge for 45 minutes with 170 °F (77 °C) collecting 6.5 gallons (24.6 L) of wort. Boil 90 minutes adding hop additions per schedule. Chill the wort to 68 °F (20 °C) and rack to the fermenter. Pitch an appropriate size starter and aerate. Ferment at 68 °F (20 °C) until 90% complete. Then add the dry hop and slowly raise temperature about one degree per day to 72 °F (22 °C). After 7 to 10 days, rack the beer to a keg or bottling bucket. Carbonate to about 2.5 volumes.

Extract option:

Replace the pale malt with 9 lbs. (4.1 kg) light dried malt extract. Steep  the crushed grains in 3 qts. (2.8 L) of water at 153 °F (67 °C) for 45 minutes. Combine the “grain tea,” dried malt extract and water to make 6.5 gallons (25 L) of wort. (You must do a full-wort boil to get the  proper hop utilization). Boil 90 minutes, adding hops at times indicated in the all-grain recipe. Chill to 68 °F (20 °C) and transfer to the fermenter. Aerate well and pitch the yeast. Ferment at 68 °F (20 °C).