Recipe for "Explosion IPA," as seen brewed and tasted in Brewing TV - Episode 59:  The Big DIPA.

Big thanks to Kris England and Nathan Smith for sharing the recipe.

OG: 1.076

FG: 1.012

8.5% ABV

104 IBU

For 10 gallons

Grist:

14 lbs 9.3 oz American 2-row

13 lbs 10.2 oz Maris Otter

7.3 oz British 55L

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Mash temp 150F for 60 min.

Fly sparge with 8.48 gallon water at 168F

Pre-boil volume 13-14 gallons

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Near-boil -- add 2 lbs corn sugar

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Boil for 90min

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Hops:

1.5 oz Columbus (Tomahawk) [14%aa] @ 90min.

2.0 oz Columbus (Tomahwak) @ 30min. + whirlfloc tab

2.0 oz Simcoe [12.2%aa] @ 15min.

2.5 oz Centennial [12.8%aa] @ 10min. + yeast nutrient (servomyces or equiv.)

1.0 oz Centennial @ 5 min

1.0 oz Columbus (Tomahawk) @ 5 min

1.0 oz Simcoe @ 5 min.

2 oz. Columbus (Tomahawk) @ flame-out

2 oz. Simcoe @ flame-out

2 oz. Centennial @ flame-out

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Split between two carboys:

Carboy #1 Cal Ale: Wyeast 1056 starter; ferment at 65F

Carboy #2 English: 2 packs of Wyeast 1469 West Yorkshire ((or an English strain that has better than average attenuation characteristics. Possibilities: Wyeast 1945 NB, Wyeast 1098/WLP007, Wyeast 1968/WLP002))

20 day fermentation total.

Dry hop:

Twice after primary. Both for 7 days. After the first 7 day, remove or rack off hops. Add the last 7 days.

Carboy #1: Cal Ale: 2 dry hops, one at 7 days into fermentation, the other at 14 days into fermentation. Each dry hop: 1.25oz CTZ, .70oz. Centennial, .70oz. Simcoe

Carboy #2: English: 2 dry hops, one at 7 days into fermentation, the other at 14 days into fermentation. Each dry hop: 2oz. Falconer's Flight, 2oz. HBC 342, .50oz. Citra

So if I were to do a 5 Gal batch is it as simple as splitting the Recipe in half?

It is for the malt bill, but not for the hop additions. You would normally use brewing software to figure that out for you, unless you really enjoy complicated equations.

The real question is: where could anyone find Simcoe these days? Such a tease of a recipe! ;)