Hophead Imperial IPA
Bend Brewing Co.
American-Style India Pale Ale
(5 gallons/19 L, all-grain)
OG = 1.073  FG = 1.017
IBU = 100  SRM = 6  ABV = 8%
The secret to a good Imperial IPA is dry-hopping.  It can make or break this style. It is very important to have a huge aroma that leads you into the beer, complementing the inherent bitterness.
— Tonya Cornett, Brewmaster

Ingredients
14 lb. 10 oz. (6.6 kg) 2-row pale malt
8.0 oz. (0.23 kg) crystal malt (30 °L)
1.1 oz. (31 g) Saaz hops (first wort hops)
19 AAU Chinook hops (90 mins)
    (1.6 oz./44 g of 12% alpha acids)
1.8 oz. (51 g) Northern Brewer hops (5 mins)
1.8 oz. (51 g) Cascade hops (5 mins after knockout)
1.5 oz. (43 g) Cascade hops (dry hop)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (2.5 qt./~2.5 L yeast starter)
0.75 cups corn sugar (for priming)

Step by Step
Mash at 155 °F (68 °C) for 60 minutes. Boil for 90 minutes. Ferment at 68 °F (20 °C). Dry hop for 7 days.

Extract option:
Reduce amount of pale malt to 1.5 lb.
(0.68 kg). Add 7.1 lbs. (3.2 kg) light dried malt extract at beginning of boil.  You will need to perform a full-wort boil to get the specified level of bitterness.