Brewer's Connection

Tree Legged Dog Imperial IPA

Double IPA

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Malt Extracts


Yeast Options



  1. Prepare the yeast according to the directions on the back of the package. If you are using a liquid yeast, we recomend either a starter or double pitching. If you are using the dry active yeast, please refer to step 13. Feel free to ask us questions.
  2. Put grains into a grain bag or muslin bag. Heat 2.5 - 3 gallons of filtered water along with Brew Saltz to 162°. Turn off heat and add grain bag. DO NOT add grains to water above 165° F.
  3. Let temperature rest down to 152° F. Hold the mash temp at 152-154º for 40 minutes, stir grain bag gently from time to time. Leave pot uncovered.
  4. Remove grain bag and let it drain into the brew pot. DO NOT squeeze grain bag.
  5. Rinse grains over brew pot by slowly pouring 2 quarts of HOT water over the top of the grain bag, draining into the brew pot. Discard grains.
  6. With the heat off, add only the 6.6 lbs of the Pale Malt Extract Syrup. Turn on heat and while stirring bring to a boil. You will be doing a 90 minute boil.
  7. Make note of the time the boil starts and add the 1 oz of Columbus Hops and the 1 oz of Chinook Hops. Do not boil too hard, make sure it is a calm boil.
  8. After 30 minutes of boiling, add 1 oz of the Centennial Hops.
  9. After 60 minutes of boiling, add 1 oz of the Cascade Hops.
  10. After 75 minutes of boiling, turn off heat. Add the 2 lbs of the Light Dry Malt Extract and the 1 lb of Rice Syrup Solids. Stir until disolved.
  11. Bring back to a boil and add the other 1 oz of the Cascade Hops along with the Irish Moss. Boil for a final 15 minutes.
  12. Cool the wort and strain out hops. Add to fermenter on top of 2 gallons of very cold / ice water. NEVER POUR HOT WORT INTO A GLASS FERMENTER. HINT: 8 lbs of filtered ice = 1 gallon of water.
  13. Top off to 5 gallons. After the wort cools to 80° or below, aerate the wort well by rocking the fermenter back and forth until you have an inch of foam layer on top. Open the yeast packages and pour the contents on top of the wort. If you are using the dry active yeast, sprinkle the yeast evenly over the top. Rock fermenter one last time.
  14. Starting gravity should be 1.090-1.094. Ferment for 7 days at 68°-72°F. Expect the yeast to blow off. After 7 days transfer from primary to secondary and start dry hopping. Add both the 1 oz of Cascade Whole Hops and the 1 oz of Columbus Whole Hops. Ferment another 5 - 7 days.
  15. The final specific gravity should be 1.020-1.022. To bottle, rack into bottling bucket. Heat 12 oz of water and 5 ounces dextrose in microwave for 2 minutes then add to bottling bucket. Stir together gently and thoroughly. Bottle and cap. Store at room temperature 14-21 days. Chill as needed and enjoy!

Tree Legged Dog Imperial IPA Recipe

Choose Your Yeast*:

*Liquid yeast shipped 2nd Day Priority Mail with cold pack.

Muslin Bag*

Choose Size

*Not included with recipe.

Priming Sugar

One Shot (5oz) - 99¢

Click here for a downloadable, printer friendly version of recipe.