West Coast Blaster

West Coast Blaster

(5 gallons/19 L, all-grain)
OG = 1.067 (16.4°P)  FG = 1.015 (3.9 °P)
IBU = 66  SRM = 17  ABV = 6.9%

Ingredients
11.4 lb. (5.17 kg) Muntons pale ale malt (3°L)
(or Great Western British pale ale malt)
1.0 lb. (0.45 kg) crystal malt (40 °L)
1.0 lb. (0.45 kg) Durst Munich malt (8 °L)
0.5 lb. (227 g) Victory® malt (28 °L)
0.5 lb. (227 g) crystal malt (120 °L)
2.5 oz. (71 g) pale chocolate malt (200 °L)
11.44 AAU Horizon hops (60 min.) (0.88 oz./25 g at 13% alpha acids)
6 AAU Cascade hops (10 min.) (1 oz./28 g 6% at alpha acids)
9 AAU Centennial hops (10 min.) (1 oz./28 g 9% at alpha acids)
6 AAU Cascade hops (0 min.) (1 oz./28 g 6% at alpha acids)
9 AAU Centennial hops (0 min.) (1 oz./28 g 9% at alpha acids)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis Safale US-05 yeast

Step by Step

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152° F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.052 (12.9 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Add other hop additions at 10 minutes remaining and flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 12 grams of rehydrated dry yeast, 2 packages of liquid yeast or 1 package of liquid yeast in a 2.5-liter starter.

Ferment at 67 °F (19 °C) until the yeast drops clear. Fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes.

West Coast Blaster

(5 gallons/19 L, extract with grains)
OG = 1.066 (16 °P)  FG = 1.015 (3.8 °P)
IBU = 66  SRM = 17  ABV = 6.7%

Ingredients
7 lb. (3.17 kg) Maris Otter English pale ale liquid malt extract
(or English-style pale ale liquid malt extract) (3.5  °L)
1 lb. (0.45 kg) crystal malt (40 °L)
1 lb. (0.45 kg) Durst Munich malt (8 °L)
0.5 lb. (227 g) Victory® malt (28 °L)
0.5 lb. (227 g) crystal malt (120 °L)
2.5 oz. (71 g) pale chocolate malt (200 °L)
11.44 AAU Horizon hops (60 min.) (0.88 oz./25 g at 13% alpha acids)
6 AAU Cascade hops (10 min.) (1 oz./28 g 6% at alpha acids)
9 AAU Centennial hops (10 min.) (1 oz./28 g 9% at alpha acids)
6 AAU Cascade hops (0 min.) (1 oz./28 g 6% at alpha acids)
9 AAU Centennial hops (0 min.) (1 oz./28 g 9% at alpha acids)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis Safale US-05 yeast

Step by Step
Mill or coarsely crack the specialty malts. Mix well and place loosely in a grain bag. Avoid packing the grains too tightly. Steep the bag in about 2 gallons (~8 liters) of water at roughly 170 °F (77 °C) for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle without squeezing for a few minutes while you add the malt extract. Add water to the steeping liquor and malt extract to make 5.9 gallons (22.3 liters) and a gravity of 1.056 (13.7 °P). Stir thoroughly and bring to a boil.

Once the wort is boiling, add the bittering hops. Total wort boil time is 1 hour after adding the bittering hops. During that time add the Irish moss or other kettle finings at 15 minutes before shut-down. Add other hop additions at 10 minutes remaining and flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 11 grams of rehydrated dry yeast, 2 packages of liquid yeast or 1 package of liquid yeast in a 2.5-liter starter. Follow fermentation and packaging instructions for the all-grain version.