Denny’s Generic West Coast IPA

(5 gallons/19 L, all-grain)
OG = 1.069 FG = 1.012
IBU = 72 SRM = 12 ABV = 7.5%

Ingredients
13 lbs. (5.9 kg) North American 2-row pale malt
1.5 lbs. (0.68 kg) crystal malt (60 °L)
16.5 AAU Chinook hops (60 min.) (1.25 oz./35 g at 13.2% alpha acids)
6.8 AAU Cascade hops (5 min.) (1 oz./28 g at 6.8% alpha acids)
12 AAU Centennial hops (0 min.) (1 oz./28 g at 12% alpha acids)
2 oz. (57 g) Cascade Cryo® hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale),
Imperial Yeast A07 (Flagship), or Lallemand BRY-97 yeast
¾ cup corn sugar (if priming)

Step by Step
Using a fairly thick mash, achieve a single infusion mash temperature of 153 °F (67 °C). Hold at this temperature for 60 minutes. Start lautering by raising mash temperature up to 168 °F (66 °C), then hold for ten minutes. Sparge with enough water to collect about 6.5 gallons (24.6 L) of wort and boil for 60 minutes. Add the hops as stated in the recipe.

Upon completion of the boil, chill the wort to 63 °F (17 °C), pitch a healthy count of yeast and oxygenate thoroughly (if using a liquid strain). As fermentation slows, you may allow the temperature to rise up to 68 °F (20 °C) to ensure completion. Total fermentation time should be about one week so the yeast has time to clean up its off-flavors. Drop temperature to 45 °F (7 °C) and add dry hop. Wait two days then keg and carbonate to 2.6 v/v or bottle.

Denny’s Generic West Coast IPA

(5 gallons/19 L, extract with grains)
OG = 1.069 FG = 1.012
IBU = 72 SRM = 12 ABV = 7.5%

Ingredients
7 lbs. (3.2 kg) golden dried malt extract
1.5 lbs. (0.68 kg) crystal malt (60 °L)
16.5 AAU Chinook hops (60 min.) (1.25 oz./35 g at 13.2% alpha acids)
6.8 AAU Cascade hops (5 min.) (1 oz./28 g at 6.8% alpha acids)
12 AAU Centennial hops (0 min.) (1 oz./28 g at 12% alpha acids)
2 oz. (57 g) Cascade Cryo® hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale),
Imperial Yeast A07 (Flagship), or Lallemand BRY-97 yeast
¾ cup corn sugar (if priming)

Step by Step
Heat 3 gallons (11.4 L) of water in your kettle and add the crushed crystal malt in a muslin bag. Submerge the grains in the water and steep until the temperature reaches about 160 °F (71 °C) Remove the grains, you can gently squeeze the grains to get most of the liquid out. Off heat add the dried malt extract and add water to have 6.5 gallons (24.6 L) wort. Bring wort to a boil. Follow all-grain recipe for remaining boil, fermentation, and packaging instructions.

Notes From Denny:
You can substitute a different “character” malt for the crystal, like Munich or Victory®. You can use all pale malt. You can use Magnum or Warrior® hops for bittering. For a more traditional West Coast IPA, avoid tropical fruit hops. For a more modern take, go crazy with hops like Citra® or Mosaic®. This is a style you can customize to your liking as long as it’s crisp and bitter.