Hawkers’ West Coast IPA clone

Hawkers’ West Coast IPA clone

(5 gallons/19 L, all-grain)
OG = 1.065  FG = 1.010
IBU = 65  SRM = 6  ABV = 7.2%

Ingredients
9.9 lbs. (4.5 kg) North American pale ale malt 
2.7 lbs. (1.2 kg) Golden Promise pale ale malt
0.3 lb. (0.14 kg) light Munich malt
0.3 lb. (0.14 kg) Weyermann Carafoam® malt
2.4 AAU Simcoe® hops (60 min.) (0.18 oz./5 g at 13.2% alpha acids)
13.2 AAU Simcoe® hops (0 min.) (1 oz./28 g at 13.2% alpha acids)
11.3 AAU Mosaic® hops (0 min.) (1 oz./28 g at 11.3% alpha acids) 
13 AAU Southern Cross hops (0 min.) (1 oz./28 g at 13% alpha acids)
2.7 oz. (76 g) Simcoe® hops (dry hop)
2.7 oz. (76 g) Mosaic® hops (dry hop)
1.4 oz. (40 g) Galaxy^TM hops (dry hop)
½ Whirlfloc tablet (10 min.)
½ tsp. yeast nutrient (10 min.)
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
¾ cup corn sugar (if priming)

Step by Step
Use soft or low mineral content water to help accentuate the malty aspects of this beer. With a 1.5 qts./lb. (3.1 L/kg) water-to-grist ratio, target a mash temperature of 147 °F (64 °C). Perform a single infusion mash for 60 minutes or until proper enzymatic conversion has occurred. Sparge with 170 °F (76 °C) water to collect 6.5 gallons (24.6 L) of wort.

Boil for 60 minutes, adding hops and fining agents as indicated. At flameout, add the hops then give the wort a long stir to create a whirlpool and let settle. After about 20 minutes chill the wort to 70 °F (21°C) and transfer to the primary fermenter. Aerate thoroughly and pitch plenty of healthy yeast. Ferment at 70 °F (21 °C) until reaching a gravity of 1.024 and then allow temperature to rise to 75 °F (24 °C) until terminal gravity of 1.010 is reached, usually within 7 to 10 days. 

Transfer off dead yeast/trub and add dry hops. After 48 hours drop beer temperature to 33 °F (1 °C) and lager for a minimum of 5 days. Keg or bottle, targeting 2.6 volumes of CO₂.

Hawkers’ West Coast IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.065  FG = 1.010
IBU = 65  SRM = 6  ABV = 7.2%

Ingredients
6.6 lbs. (3 kg) Maris Otter liquid malt extract
0.3 lb. (0.14 kg) Weyermann Carafoam® malt
1.8 lbs. (0.82 kg) cane sugar
2.4 AAU Simcoe® hops (60 min.) (0.18 oz./5 g at 13.2% alpha acids)
13.2 AAU Simcoe® hops (0 min.) (1 oz./28 g at 13.2% alpha acids)
11.3 AAU Mosaic® hops (0 min.) (1 oz./28 g at 11.3% alpha acids) 
13 AAU Southern Cross hops (0 min.) (1 oz./28 g at 13% alpha acids)
2.7 oz. (76 g) Simcoe® hops (dry hop)
2.7 oz. (76 g) Mosaic® hops (dry hop)
1.4 oz. (40 g) Galaxy^TM hops (dry hop)
½ Whirlfloc tablet (10 min.)
½ tsp. yeast nutrient (10 min.)
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
¾ cup corn sugar (if priming)

Step by Step
You could try to do a partial mash and use some of the pale ale and light Munich malt, but with this recipe we opted to start with Maris Otter liquid malt extract and make sure the beer will properly dry out by adding 20% cane sugar. 

Starting with 4 gallons (15 L) of soft brewing water, steep the crushed grains as the temperature warms up to 165 °F (74 °C). Remove from heat and add the liquid malt extract. Return to heat once the extract is fully dissolved. Boil for 60 minutes, adding hops, yeast nutrients, and fining agents as indicated (do not skip yeast nutrients!). At flameout, add the hops and sugar, then give the wort a long stir to create a whirlpool and let settle. After about 20 minutes chill the wort to 70 °F (21 °C) and transfer to the primary fermenter, then top up to 5 gallons (19 L). Aerate thoroughly and pitch plenty of healthy yeast. 

Ferment at 70 °F (21 °C) until reaching a gravity of 1.024 and then allow temperature to rise to 75 °F (24 °C) until terminal gravity of 1.010 is reached, usually within 7 to 10 days. 

Transfer off dead yeast/trub and add dry hops. After 48 hours drop beer temperature to 33 °F (1 °C) and lager for a minimum of 5 days. Keg or bottle, targeting 2.6 volumes of CO₂.