Single-Malt, Single-Hop Ipa (For Beginning Homebrewers) Recipe

Heat 15 quarts tap water to 164u0b0F and add to mash tun.
Mash-in slowly, adding all grains to the mash tun while stirring to prevent clumping. The mash temperature should equalize to 152u0b0F.
In a separate container, heat 8.4 quarts tap water to 202u0b0F.
Mash out by adding 8.4 quarts of 202u0b0F tap water to mash tun, while stirring, after allowing the mash to rest for 60 minutes. Temperature should equalize to approximately 168u0b0F.
Leave at mash out temperature for 15 minutes. In a separate container, heat 2.8 gallons tap water to 172u0b0F.
Slowly drain off wort and add back to mash tun, recirculating until the wort runs clear and free of grain particles.
Drain mash tun to boil kettle, sparging with 2.8 gallons of 172u0b0F tap water. Add first wort hops once the kettle is full.
After all mash runnings are collected, record preboil gravity. Bring wort to boil.
Allow wort to boil 60 minutes, adding hops, Whirlfloc and yeast nutrients as noted above.
Chill wort and transfer to a sanitized carboy or bucket with an airlock. Aerate by shaking or oxygenate with an oxygenation stone.
Pitch yeast and allow to ferment at 66u0b0F to 68u0b0F.
Once the gravity is within a few points of your target final gravity (about 1.014), rack beer to second sanitized carboy or bucket with dry hops in a sanitized hop sack and allow to condition for 5 to 6 days.
or
at 2.6 volumes.