Wormtown Brewery (Worcester, Massachusetts) Brewmaster Ben Roesch shared this extract recipe for his double IPA.
Batch size: 5 gallons (19 liters)
4 oz (113 g) Carapils
1 lb (454 g) Maris Otter
8.5 lb (3.85 kg) extra light malt extract (or sufficient to hit the original gravity)
2 oz (57 g) Equinox at FWH
2 oz (57 g) Columbus at 60 minutes
2 oz (57 g) Amarillo at 45 minutes
2 oz (57 g) Mosaic at 30 minutes
1 oz (28 g) Simcoe at 10 minutes
1 oz (28 g) Amarillo at 0 minutes
3 oz (85 g) Equinox dry hop in the fermentor
3 oz (85 g) Equinox dry hop in secondary
Steep the Carapils and Maris Otter at 155°F (68°C) in 1 gallon (3.8 liters) of water for 30 minutes. Remove the grains, top up with the extract and hot water to hit your desired boil volume, and boil for 60 minutes following the hops schedule. Ferment at 68°F (20°C).
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