Sapwood Cellars’ Western Shore clone

Sapwood Cellars’ Western Shore clone

(5 gallons/19 L, all-grain)
OG = 1.070   FG = 1.017
IBU = 80+  SRM = 4  ABV = 7.1%

Our take on a West Coast IPA, through the lens of hazy IPA brewers. Drier and more bitter, but not quite as dry and bitter as the classics. Strata® is a relatively new variety that, like Simcoe®, has a range of aromatics from fruity to dank.

Ingredients
12.5 lbs. (5.7 kg) Rahr Standard 2-row malt
0.75 lb. (0.34 kg) BestMalz chit malt
0.75 lb. (0.34 kg) dextrose
1 oz. (28 g) Columbus hops (mash)
15.2 AAU Columbus hops (first wort hop) (1 oz./28 g at 15.2% alpha acids)
38.4 AAU Simcoe® hops (0 min.) (3 oz./85 g at 12.8% alpha acids)
15.2 AAU Columbus hops (0 min.) (1 oz./28 g at 15.2% alpha acids)
3 oz. (85 g) Simcoe® hops (dry hop)
6 oz. (170 g) Strata® hops (dry hop)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V) or Lallemand Nottingham yeast
3⁄4 cup corn sugar (if priming)

Step by step
Mash at 154 °F (68 °C) with the mash hops added at the outset. Adjust brewing water by adding calcium chloride to achieve 50 ppm chloride and gypsum to achieve 200 ppm sulfate. If needed, add phosphoric acid to achieve a mash pH of 5.2. Collect wort and boil for 60 minutes, adding hops as noted. When the boil is complete add the whirlpool hops without cooling the wort, and allow to sit for 45 minutes before force chilling to 66 °F (19 °C). Transfer the chilled wort to an oversized fermenter. Aerate the wort and pitch the yeast. Ferment at 68 °F (20 °C). 

Once the gravity stabilizes, chill to 40 °F (4 °C). Transfer to a purged keg with dry hops placed in screens. Dry hop for three days at 50 °F (10 °C), agitating once or twice daily for 30 seconds. Transfer off the hops to a serving keg. Pressurize to reach 2.5 volumes of CO₂.

Partial mash option: Replace 11.5 lbs. (5.2 kg) of the 2-row malt with 6 lbs. (2.7 kg) of extra light dried malt extract. In a muslin bag, heat the crushed pale and chit malts with mash hops in 3 qts. (3 L) of water to 160 °F (71 °C). Mash at around 154 °F (68 °C) for 45–60 minutes. Remove the grains and wash with 1 gallon (4 L) of hot water. Bring volume up to 6 gallons (23 L) and stir in the malt extract and dextrose. Follow the remainder of the all-grain recipe.