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Dick’s Brewing Co Bottleworks IPA Clone

5 Gallons/19 L, extract with grain; OG = 1.080; FG = 1.018; IBUs = over 100!; SRM = 11.3; ABV = 8.0%

Ingredients:

• 11.75 lbs. (5.3 kg) Briess light unhopped malt extract syrup
• 8.0 oz. (224 g) crystal malt (120 ºL)
• 1.0 oz. (28 g) chocolate malt
• 1 tsp Irish moss (60 min.)
• 33.7 AAU Columbus hops (60 min) (2.25 oz./63 g of 15% alpha acid)
• 15.0 AAU Columbus hops (20 min) (1.0 oz./28 g of 15.0% alpha acid)
• 15.0 AAU Columbus hops (5 min.) (1.0 oz./28 g of 15% alpha acid)
• White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
• 0.75 cup (180 mL) of corn sugar (for priming)

Step by Step:

Steep the crushed malts in 3 gallons (11.4 L) of water at 155 ºF (68 ºC) for 30 minutes. Remove grains from wort, add the malt syrup and bring to a boil.

Add the Columbus bittering hops and Irish moss, then boil for 60 minutes. Add the second addition of Columbus hops for the last 20 minutes of the boil. Add the remaining Columbus hops at the end of the boil and let them steep for five minutes. Now add the wort to 2 gallons (7.6 L) of cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (~21 L).

Cool the wort to 75 ºF (24 ºC), aerate the beer heavily and pitch your yeast. Allow the beer to cool over the next few hours to 68 ºF (20 ºC), and hold at this temperature until the beer has finished fermenting. Dick’s conditions this beer for approximately a total of six weeks, then bottle or keg your beer and enjoy!

Notes: To get the full amount of bitterness in an extract IPA, you will need to do a full-wort boil. Also, although  hop bitterness is thought not exceed 100 IBUs, hop flavor and aroma may increase with additional hops. Consider adding the full 5 oz. (142 g) per 5 gallons (19 L) of bittering hops if you’re a real hophead.

All-grain option:

This is a single step infusion mash. Replace the malt syrup with 16 lbs. (7.25 kg) of 2-row pale malt. Mash the three grains together at 155 ºF (68 ºC) for 60 minutes. Collect approximately 7 gallons wort (26.6 L) to boil for 90 minutes. The remainder of the recipe is the same as the extract recipe.