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O'Shea Brewing's Hop Monster Double IPA

5 gallons/19 L, extract with grains; OG = 1.076 FG = 1.019; IBU = 100 SRM = 13 ABV = 7.4%

Ingredients:

• 6 lbs. (2.7 kg) Alexander Pale liquid malt extract
• 3.5 lbs. (1.6 kg) Briess Light dried malt extract
• 0.75 lb. (0.34 kg) crystal malt (77 °L)
• 0.5 lb. (0.23 kg) carapils malt
• 11.7 AAU Nugget hops (60 mins.) (1 oz./28 g of 11.7% alpha acids)
• 11.1 AAU Columbus hops (60 mins.) (1 oz./28 g at 11.1% alpha acids)
• 0.34 AAU Amarillo hops (30 mins.) (0.4 oz./11.3 g of 8.5% alpha acids)
• 4 AAU Centennial hops (30 mins.) (0.4 oz. /11.3 g of 10% alpha acids)
• 4.4 AAU Columbus hops (30 mins.) (0.4 oz./11.3 g of 11% alpha acids)
• 8.5 AAU Amarillo hops (end of boil) (1.0 oz./28 g of 8.5% alpha acids)
• 10 AAU Centennial hops (end of boil) (1.0 oz./28 g of 10% alpha acids)
• 11 AAU Columbus hops (end of boil) (1.0 oz./28 g of 11% alpha acids)
• 8.5 AAU Amarillo hops (dry hop) (1.0 oz./28 g of 8.5% alpha acids)
• 10 AAU Centennial hops (dry hop) (1.0 oz./28 g of 10% alpha acids)
• 11 AAU Columbus hops (dry hop) (1.0 oz./28 g of 11% alpha acids)
• 1/2 tsp. Irish Moss (last 15 min. of boil)
• White Labs WLP001 (California Ale) Yeast
• 1 C. corn sugar (for priming)

Step by step:

Place crushed grains in a steeping bag. In a large kitchen pot, heat 3 quarts (2.8 L) of water to 163 °F (73 °C). Submerge grain bag in this water and let steep at 152 °F (67 °C) for 30 minutes. While grains are steeping, begin heating 2 gallons (7.6 L) of water to a boil in your brewpot. When steeping is done, remove grain bag and rinse in brew kettle water (like making tea), pour in remaining tea and heat to a boil.

Once the wort has come to a boil, shut-off burner and add your liquid and dried malt extract. Stir gently, once dissolved turn burner back on and bring back to a boil. Add as much water in your kettle as you can but leave room for the initial foamy at the beginning of the boil. Once foaming has stopped, add the 60-minute hops and boil for 60 minutes, adding flavor hops at 30 minutes and Irish Moss when there is 15 minutes left in the boil.

When you have boiled for 60 minutes, shut-off the burner and add your finishing hops, put a lid on your brewpot and cool the wort in your sink in a cold-water and ice bath or use a wort chiller. Cool wort to 80 °F (27 °C) or less. Transfer the wort to your fermenter and leave as much trub behind as possible. Top up your fermenter to 5 1/4 gallons (20 L) with cool water, aerate wort and pitch the yeast. Ferment at 70 °F (21 °C). When fermentation slows to a halt, rack to secondary and add the dry hops. Leave in secondary fermenter one week then bottle or keg.

All-grain directions:

Replace liquid and dried malt extract with 14 pounds (6.4 kg) Maris Otter two-row barley.

Heat 18 quarts (17 L) of brewing liquor to 167 °F and mash in grains at 151 °F (66 °C). Recirculate wort until it runs clear (approximately 20 minutes.) Begin filling your kettle slowly while sparging with 170 °F (77 °C) water. Collect 6 1/2 gallons (25 L) of wort. Bring wort to a boil and boil vigorously for 60 minutes. Follow extract with grain directions above.