West Coast Style IPA
A recipe inspired by Green Flash’s West-Coast IPA. Big late hopping and dry hopping additions give a big boost while the bitterness and malts balance each other nicely. Recipe written by Jamil Zainasheff
West Coast Style IPA, All-Grain
(5 gallons/19 L, all grain)
OG = 1.070 FG = 1.014
IBU = 100+ SRM = 8 ABV = 7.4%
Ingredients
12.1 lbs. (5.5 kg) Great Western US domestic two-row malt (or similar)
1.1 lbs. (0.5 kg) Bairds carastan malt (35 °L) (or similar)
1.1 lbs. (0.5 kg) Briess Carapils® malt (2 °L) (or similar)
12 AAU Simcoe® hops (90 min.) (1 oz./28 g at 12% alpha acids)
3.5 AAU Columbus hops (60 min.) (0.25 oz./7 g at 14% alpha acids)
3 AAU Simcoe® hops (60 min.) (0.25 oz./7 g at 12% alpha acids)
3.5 AAU Columbus hops (30 min.) (0.25 oz./7 g at 14% alpha acids)
3 AAU Simcoe® hops (30 min.) (0.25 oz./7 g at 12% alpha acids)
10.5 AAU Columbus hops (15 min.) (0.75 oz./21 g at 14% alpha acids)
9 AAU Simcoe® hops (15 min.) (0.75 oz./21 g at 12% alpha acids)
6 AAU Cascade hops (10 min.) (1 oz./28 g at 6% alpha acids)
7 AAU Columbus hops (1 min.) (0.5 oz./14 g at 14% alpha acids)
6 AAU Simcoe® hops (1 min.) (0.5 oz./14 g at 12% alpha acids)
0.5 oz. (14 g) Columbus hops (dry hop)
0.5 oz. (14 g) Simcoe® hops (dry hop)
0.5 oz. (14 g) Centennial hops (dry hop)
0.5 oz. (14 g) Amarillo® hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)
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 1.054.
Once the wort is boiling, add the bittering hops. The total wort boil time is 90 minutes. Follow the hopping schedule and add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 12 grams of rehydrated dry yeast, 2.5 packages of liquid yeast, or 1 package of liquid yeast in a 3-liter starter. Ferment around 67 °F (19 °C) until the yeast drops clear. Transfer to another vessel and dry hop for one week at 62 °F (17 °C). Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar and bottle your beer.
West Coast Style IPA, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.070 FG = 1.014
IBU = 100+ SRM = 8 ABV = 7.4%
Ingredients
6.75 lbs. (3.1 kg) extra light dried malt extract
1.1 lbs. (0.5 kg) Bairds carastan malt (35 °L) (or similar)
1.1 lbs. (0.5 kg) Briess Carapils® (2 °L) (or similar)
12 AAU Simcoe® hops (90 min.) (1 oz./28 g at 12% alpha acids)
3.5 AAU Columbus hops (60 min.) (0.25 oz./7 g at 14% alpha acids)
3 AAU Simcoe® hops (60 min.) (0.25 oz./7 g at 12% alpha acids)
3.5 AAU Columbus hops (30 min.) (0.25 oz./7 g at 14% alpha acids)
3 AAU Simcoe® hops (30 min.) (0.25 oz./7 g at 12% alpha acids)
10.5 AAU Columbus hops (15 min.) (0.75 oz./21 g at 14% alpha acids)
9 AAU Simcoe® hops (15 min.) (0.75 oz./21 g at 12% alpha acids)
6 AAU Cascade hops (10 min.) (1 oz./28 g at 6% alpha acids)
7 AAU Columbus hops (1 min.) (0.5 oz./14 g at 14% alpha acids)
6 AAU Simcoe® hops (1 min.) (0.5 oz./14 g at 12% alpha acids)
0.5 oz. (14 g) Columbus hops (dry hop)
0.5 oz. (14 g) Simcoe® hops (dry hop)
0.5 oz. (14 g) Centennial hops (dry hop)
0.5 oz. (14 g) Amarillo® hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag, using more bags if needed. Steep the bag in about 1 gallon (~4 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 for a few minutes while you add the malt extract. Do not squeeze the bags. Add enough water to the steeping liquor and malt extract to make a pre-boil volume around 6.5 gallons (25 L) and the gravity is 1.054.
Once the wort is boiling, add the bittering hops. The total wort boil time is 90 minutes. Follow the hopping schedule and add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 12 grams of rehydrated dry yeast, 2.5 packages of liquid yeast, or 1 package of liquid yeast in a 3-liter starter. Ferment around 67 °F (19 °C) until the yeast drops clear. Transfer to another vessel and dry hop for one week at 62 °F (17 °C). Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar and bottle your beer.
