Door County Brewing New England–style IPA

All Grain Recipe

Submitted By: bramrust (Shared)
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Brewer: Bramrust
Batch Size: 5.50 gal	Style: American IPA (14B)
Boil Size: 6.75 gal	Style Guide: BJCP 2008
Color: 3.5 SRM	Equipment: Brew-Boss 15 Gallon Kettle 5 Gallon Batch
Bitterness: 41.4 IBUs	Boil Time: 60 min
Est OG: 1.056 (13.8° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.4° P)	Fermentation: Ale, Two Stage
ABV: 6.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9 lbs 8.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
14.40 oz	Oats, Flaked (Briess) (1.4 SRM)	Grain	2
14.40 oz	White Wheat Malt (2.4 SRM)	Grain	3
0.62 oz	Columbus (Tomahawk) [14.0%] - First Wort	Hops	4
1.35 oz	Amarillo [9.2%] - Boil 5 min	Hops	5
1.35 oz	Centennial [10.0%] - Boil 5 min	Hops	6
1.35 oz	Amarillo [9.2%] - Steep 0 min	Hops	7
1.35 oz	Centennial [10.0%] - Steep 0 min	Hops	8
1.0 pkgs	Vermont Ale (Yeast Bay #-)	Yeast	9
2.50 oz	Amarillo [9.2%] - Dry Hop 7 days	Hops	10
2.50 oz	Centennial [10.0%] - Dry Hop 7 days	Hops	11
2.50 oz	Columbus (Tomahawk) [14.0%] - Dry Hop 7 days	Hops	12

Taste Notes

This is one of my favorite recipes to brew at our brewery, and you can use the hops listed or substitute your favorite aromatic varieties. Large late-hops additions and dry-hop additions as well as the correct yeast strain really make this style one of my favorites to drink. We’ve found that multiple dry-hops additions at different stages of fermentation can create some amazing results.

Notes

This recipe from Danny McMahon, the head brewer of Door County Brewing Company (Bailey’s Harbor, Wisconsin) is one of their ever-evolving New England–style IPA recipes. ALL-GRAIN Brewhouse efficiency: 72% OG: 1.059 FG: 1.011 IBUs: 53 ABV: 6.3% Single infusion mash for 1 hour at 150–152°F (65–67°C). Two handfuls of rice hulls added to the mash will make your brew day a heck of a lot easier. Boil for 60 minutes, following the hops schedule. Don’t forget to add the first wort hops as you fill your kettle. Once the boil is done, let the wort cool down to 180°F (82°C), then add your whirlpool hops and let them steep for 30 minutes. After whirlpool is complete, cool the wort to 65°F (18°C) and pitch the yeast. Ferment between 65 and 70°F (18 and 21°C). Once fermentation is near completion, add the dry hops and let sit for 5–7 days.

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