Hop Juice Double IPA -- All Grain

Big Brew 2004

This recipe comes specifically for Big Brew from Tom Nickel of Oggi's, Left Coast Brewing Co., and O'Brien's Pub.  Tom gave a presentation on Imperial IPA at the AOB Craft Brewers Conference April 15, 2004.

Hop Juice IPA All-Grain

7.0 lb Briess 2-Row Malt

7.5 lb Briess Pale Ale Malt

1.00 oz Columbus, 15.0% alpha acid (added to end of mash)

1.00 oz Chinook, 13.0% alpha acid (first wort hop)

1.00 oz Columbus, 15.0% alpha acid (first wort hop)

1.00 oz Centennial, 10.5% alpha acid (120 minutes)

2.00 oz Amarillo, 10.0% alpha acid 0 min.

1.00 oz Centennial, 10.5% alpha acid (Dry Hop Primary)

1.00 oz Columbus, 15.0% alpha acid (Dry Hop Primary)

2.00 oz Amarillo Gold, 10.0% alpha acid (Dry Hop Secondary)

White Labs WLP001 California Ale or Wyeast 1056 American Ale Yeast

O.G.: 1.077

IBUs: 100+

Single infusion mash at 148-150 ^o F.  I like to mash low to create lots of sugar.  Let the alcohol and boil add maltiness and mouthfeel.  About 5 minutes before sparge add Columbus pellets to mash.  When kettle is about 1/3 full add first wort hops, add rest at beginning of boil.  Add aroma hops after boil, during cooling in a hop sack. When wort temperature is below 75 ^o F, pitch yeast and aerate well. After primary fermentaion is done, dry hop and let sit for at least 5 days.  Rack to secondary and dry hop again for at least 5 days.  Bottle with 1.25 cups of Briess Golden Light dry malt extract or siphon into sanitized party pigs with 0.25-0.33 cups of Briess Golden Light dry malt extract in each. If you are kegging, prime with 0.55 cups of Briess Golden Light dry malt extract or force carbonate.