Found this recipe and thought I would share. Abner is one of my favorite double ipa.
Size: 5.5 gallons/21L
15lbs 2-row pale malt
.75lbs caramalt (37L)
1lb corn sugar
1oz Warrior hop @60min
.75oz Columbus @30min
1oz simcoe @knockout/whirlpool
1oz centennial @knockout/whirlpool
.5oz Chinook @knockout/whirlpool
3oz Simcoe dry hop (day 7 for 7-10 days
2oz Chinook dry hop (day 7 for 7-10 days)
1 Tb Polycar
Yeast: Wyeast 1028, white labs WLP013 or Lallemand Nottingham
It's a single infusion mash. Target mash temp is 149 degrees. Hold for 45 minutes, then mash out or begin lautering phase. Collect 7 gallons in boil kettle and boil for 75 minutes adding hops as instructed. After boil is done, create a whirlpool and add the knockout hops and let rest for 30 minutes before chilling. Target pitching rate is 1 million cells. Ferment at 68 degrees for 7 days. After 7 days add Polycar or fining agent to clear yeast from the beer. Then add the dry hops for 7-10 days. Some tips to getting this beer right are: using a hop spider or a muslin bag to collect as much hop material as possible especially when using whole hops. Try to have chloride and sulfate levels in your brewing water around 50 ppm.