To brew this IPA, use a single infusion mash at 150-152°F (66-67°C). Mash in with 16.5 quarts (15.6 L) of 170°F (77°C) water. Mash for 45 minutes, then sparge with 16.5 quarts (15.6 L) of 170°F (77°C) water. Boil for 90 minutes adding hops as indicated in recipe (if you do not have a hop back, add hop back hops to the kettle as you chill the wort).
Chill wort to 68°F (20°C) and transfer to fermenter. Pitch yeast starter and aerate well.
Ferment in primary one week or until fermentation subsides then transfer to secondary with dry hops. Age two weeks then bottle or keg.
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