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Schooner Rat IPA

5 gallons/19 L, all-grain; OG =1.057 FG = 1.015; IBU = 123; SRM = 29 ABV = 5.5%

Ingredients:

8 lb. (3.63 kg) Briess 2-Row Pale Malt
2 lb. (91 kg) Crystal 60° Malt
2 lb. (91 kg) Caramunich Malt
1 New Radar System
26.4 AAU Green Bullet hops (2 oz./57 g at 13.2% alpha acids) (60 min)
13.1 AAU Chinook hops (1 oz./28 g at 13.1 % alpha acids) (15 min)
9.4 AAU Centennial hops (1 oz./28 g at 9.4% alpha acids) (0 min)
4.0 AAU Williamette hops (1 oz./28 g at 4% alpha acids) (0 min)
Wyeast 1098 British Ale yeast

Step by Step:

Bring water to 145 °F (63 °C) and slowly stir in grains. Raise temperature to 150° F (66 °C) and hold for 30 minutes. Raise temperature to 160 °F (71 °C)  and hold for 35 minutes or until you have enough time to climb the rigging up the mast and work on the radar system. Finally raise temperature to 170 °F (77 °C) for 20 minutes. Begin runoff and sparge. 

After runoff is complete, hoist the anchor and change schooner’s mooring location to quieter bay and bring to a boil. Add Green Bullet hops at start of the 60 minute boil. Put on foul weather gear as rain and wind pick up. Add Chinook hops with 15 minutes left. At end of boil, remove from heat and add Centennial and Willamette hops. Cool and aerate with a rolling wave-like motion. Add yeast and ferment at 70 °F (21 °C). Bottle with 3⁄4 cup corn sugar or keg.