So... What is it?
An old-school West Coast IPA is a bold and assertive beer that pays homage to the origins of the American craft beer movement. Characterized by its golden to amber hue, this IPA boasts a crystal-clear appearance with a generous, foamy white head. The aroma is a vibrant bouquet of pine, resin, and citrus, with grapefruit and orange peel notes taking center stage. On the palate, it delivers a robust bitterness balanced by a sturdy malt backbone, offering hints of caramel and toasted bread. The finish is dry and crisp, leaving a lingering bitterness that invites another sip.
What's ours like?
This one is a booze filled celebration of the old school style of American IPA's! our version coming in at a a very generous 8%, packs a huge hop forward presence of citrus, fruit and a touch of resinous dank pine notes. The body hold up to the bitterness and impressive quantity of a whopping 76 IBU's! On paper this beer is bitter beyond belief... but it definitely doesn't drink like it! It holds a fantastic balance between thick, sweet and chewy mouthfeel, booziness and a hop forward explosion, making this beer deliciously moreish!
Batch Size & Stats
- 38L (2 19L corny kegs) / 10 gal finished beer
- 47L (12.4 gal) wort
- For a smaller 19L (5 gal) batch size simply half the ingredients of this recipe
- Starting gravity – 1.073
- Final gravity 1.012
- ABV – 8%
- IBU - 76
- Colour - 24 EBC
- Mash Efficiency - 82%
Brewfather link
https://share.brewfather.app/9cX1VWrxmbRBAT
What ingredients?
Water
With sparging
- 40L (10.6 gal) for a 65°C (149°F) mash (you can use our strike water calculator to find your ideal strike temp)
- 20L (5.3 gal) sparge water at 78°C (172°F) - fermenter topped up with 4L (1 gal) post boil to reduce OG
Without sparging
- 55L (14.5 gal) for a 65°C (149°F) mash (you can use our strike water calculator to find your ideal strike temp)
Malts: Total 13.6 kg / 30 lb
- Pale ale malt – 12.512 kg (27.58 lb) - 92%
- Medium Crystal Malt – 680g (1.5 lb) - 5%
- Gladiator Malt (dextrin malt) - 408g (0.9lb) - 3%
Hops & whirlfloc tablets
Bravo
- 70g (2.5 oz) - 60 minutes left in the boil
Chinook
- 57g (2 oz) – 10 minutes left in the boil
Simcoe
- 57g (2 oz) – 10 minutes left in the boil
- 57g (2 oz) - dry hop day 7
Citra
- 57g (2 oz) – Flameout / 0 minutes left in the boil
- 57g (2 oz) - dry hop day 7
Whirlfloc tablets
- 1.5g (0.052 oz) / 2 tablets – 15 minutes left in the boil
Yeast options & fermentation temperatures
- 23g (0.8 oz) Aus-05– ferment at 18°C / 64.4°F
- 23g (0.8 oz) US-05 – ferment at 18°C / 64.4°F
- 23g (0.8 oz) S-04 – ferment at 18°C / 64.4°F
Water Profile
- Ca2+111
- Mg2+ 18
- Na+ 16
- Cl- 101
- SO42- 200
- HCO3- 57
Step by step process
Step 1 – Milling
- Mill grains to medium crush (set mill rollers to a gap of approx. 1.00mm / 0.039 inches)
- Just keep in mind roller gap settings are not universal so as you brew more batches you will find the ideal crush size for your setup
- Alternatively if you don’t have a grain mill you can order your grains crushed from most homebrew stores, both online and in person
Step 2 – Mashing
- Mash for 60 minutes at 65°C (149°F)
- Set your strike water to a few degrees above the target mash temperature, you can use our calculator to determine what your strike temperature should be
- ensure you mix in the grains thoroughly with a mash paddle to prevent dough balls from forming (big spoons, spatulas or whisks will also work)
- its easier to mash the grains and prevent dough balls if you add a little grain at a time, mix, add more grain and repeat until all the grains are mixed
- if you don’t have a mash tun with heating then ensure after you have finished mixing the grains in to insulate your mash tun (thick neoprene or heavy blankets both work well)
- after 60 minutes of mashing raise the temp to 77°C (170°F) for 10-15 minutes to mash out, and deactivate the enzymes breaking down the sugars
Step 3 (optional) – Sparging
- if your setup has the capability to sparge then do so with 20L (5.3 gal) sparge water at 78°C (172°F)
- if you are not sparging and using a BIAB (brew in a bag) method then remove grains from mash tun and twist and squeeze the bag to get as much liquid out of the grains as possible
- as you start sparging (or straining your BIAB bag) begin raising the temperature of your wort to a boil
Step 4 – Boiling
- once your wort begins to boil start a timer for a 60-minute boil and add your bittering hops, 70g (2.5 oz) of Bravo
- at 15 minutes left in the boil add 2.5 whirlfloc tablets
- at 10 minutes left in the boil add 57g (2 oz) each of chinook and simcoe
- at Flameout / 0 minutes left in the boil add 57g (2oz) of citra
Step 5 – Cooling
- After 1 hour of boiling start cooling wort down to yeast pitching temperature
- once you’ve reached yeast pitching temperature take an original gravity reading of your wort
Step 6 – Yeast Pitching
- It is best to make a yeast starter before beginning your brew day (ideally 1 day before) to ensure your yeast are as active and healthy as possible before pitching, but not completely necessary – you could also just rehydrate yeast 30 minutes before pitching.
- Pitch yeast in wort a degree or two higher than the target fermentation temperature to help yeast take off more aggressively
- To make a yeast starter you can use either:
- DME (dry malt extract) at a ratio of approx. 100g per 1L water (3.5 oz per 33 fluid ounces) for gravity of approx. 1.040
- some unfermented wort kept cold and sanitary from a previous brew day
- 70g of table sugar per 1L water (2.5 oz per 33 fluid ounces) – however, it is best to use malt sugar (wort / DME) whenever possible to reduce the chance of shocking the yeast with a different food source from starter to wort pitching
- To rehydrate yeast
- Add yeast to approx. 10 times as much room temperature water as the weight of the yeast e.g. 10g yeast in 100 ml water (0.35 oz yeast in 3.5 fluid ounces water)
Step 7 – Fermentation & Dry Hopping
- Allow yeast to ferment over the next week to two weeks
- If you have a temperature controlled system keep the fermenter temperature to the recommended fermentation temperature for each yeast strain (stated in the yeast ingredients section above)
- Monitor the fermentation activity over the first 7 days by the bubbling of the blow off tube / airlock of your fermenter, as the bubbling slows down (roughly around day 7) take a gravity reading. When the gravity reaches around 1.015 raise the temperature of your fermenter by 1-2 degrees for 2 days for a diacetyl rest (if you don’t have temperature control don’t worry about this step, its not the end of the world!)
- On day 2 of the diacetyl rest its time to Dry Hop, add 57g (2 oz) each of citra and simcoe to the fermenter
- Its important to note that fermentation times will vary based on your circumstances like, temperature, amount of yeast pitched, healthiness of yeast, gravity of wort, pH etc. so don’t stress be patient and know that these times are just a rough guide
- Once the gravity is the same 2 days in a row move onto cold crashing! (If you can’t / don’t want to cold crash go straight to kegging/bottling your beer!)
Step 8 (optional) – Cold crashing
- begin cold crashing your fermenter (bring the temperature of your fermenter down to as close to 0°C (32°F) as possible, for 2 days to a week depending on how patient you are
- If you don’t have a temp-controlled fermenter, you can cold crash by putting your fermenter in a fridge or temp-controlled chest freezer
- After you have finished cold crashing it's time to keg/bottle your beer! If you are bottling your beer from the fermenter uncarbonated remember to add about 5-7 grams (0.17 - 0.24 oz) of priming sugar to your bottles to carbonate your beer.
