Kris England and Nathan Smith "Explosion IPA,"

[alix101]

im thinking of giving this a whirl has anyone tried it, ill probably only make 19l not whats listed below i watched the vid on brewing tv i could almost taste it, ive been enjoyen the brew dogs double i wonder how this compares.

Recipe for "Explosion IPA," as seen brewed and tasted in Brewing TV - Episode 59: The Big DIPA.
Big thanks to Kris England and Nathan Smith for sharing the recipe.
OG: 1.076
FG: 1.012

8.5% ABV

104 IBU
For 10 gallons
Grist:
14 lbs 9.3 oz American 2-row
13 lbs 10.2 oz Maris Otter
7.3 oz British 55L
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Mash temp 150F for 60 min.
Fly sparge with 8.48 gallon water at 168F
Pre-boil volume 13-14 gallons
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Near-boil -- add 2 lbs corn sugar
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Boil for 90min
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Hops:
1.5 oz Columbus (Tomahawk) [14%aa] @ 90min.
2.0 oz Columbus (Tomahwak) @ 30min. + whirlfloc tab
2.0 oz Simcoe [12.2%aa] @ 15min.
2.5 oz Centennial [12.8%aa] @ 10min. + yeast nutrient (servomyces or equiv.)
1.0 oz Centennial @ 5 min
1.0 oz Columbus (Tomahawk) @ 5 min
1.0 oz Simcoe @ 5 min.
2 oz. Columbus (Tomahawk) @ flame-out
2 oz. Simcoe @ flame-out
2 oz. Centennial @ flame-out
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Split between two carboys:
Carboy #1 Cal Ale: Wyeast 1056 starter; ferment at 65F
Carboy #2 English: 2 packs of Wyeast 1469 West Yorkshire ((or an English strain that has better than average attenuation characteristics. Possibilities: Wyeast 1945 NB, Wyeast 1098/WLP007, Wyeast 1968/WLP002))
20 day fermentation total.
Dry hop:
Twice after primary. Both for 7 days. After the first 7 day, remove or rack off hops. Add the last 7 days.
Carboy #1: Cal Ale: 2 dry hops, one at 7 days into fermentation, the other at 14 days into fermentation. Each dry hop: 1.25oz CTZ, .70oz. Centennial, .70oz. Simcoe
Carboy #2: English: 2 dry hops, one at 7 days into fermentation, the other at 14 days into fermentation. Each dry hop: 2oz. Falconer's Flight, 2oz. HBC 342, .50oz. Citra

[alix101]

Looks good to me anyway.....