West Coast IPA Recipe! Lemme know what you think!

B

Bigbre04

Well-Known Member
Premium Plus Member
Established Member
Joined
Sep 24, 2019
Messages
868
Reaction score
806
Points
93
Location
Tybee Island, Ga
Hey all,

It has been a very long time since I have made a true West coast IPA, I generally brew Juicy style IPAs. I have lots of hops on hand so i could switch it up, but Simcoe, Citra, Cascade sounded nice and old school! Also before someone points it out. I have a bag of T90 cascades that i am gonna finish up and then break into the bag of Cryo Cascade. We are in the slow season now so it will be a while before I brew this.

https://www.brewersfriend.com/homebrew/recipe/embed/1524873

Let me know what you think!
 
Bigbre04 said:
Hey all,

It has been a very long time since I have made a true West coast IPA, I generally brew Juicy style IPAs. I have lots of hops on hand so i could switch it up, but Simcoe, Citra, Cascade sounded nice and old school! Also before someone points it out. I have a bag of T90 cascades that i am gonna finish up and then break into the bag of Cryo Cascade. We are in the slow season now so it will be a while before I brew this.

https://www.brewersfriend.com/homebrew/recipe/embed/1524873

Let me know what you think!
Click to expand...
Yep, that's a West Coast IPA lol. Looks pretty good. If it were me I would cut the oats or the wheat, especially with the dextrin malt in there. And I would increase the caramel 40 to 8-9%. I didn't look too closely at your specific hop timings, but the combo you chose sounds good to me.
 
Personally, I'm not a fan of any caramel malt in a west coast.
I also like a bigger bittering charge in this style
My 2¢
 
And I’m going to give my advice, somewhere between these two! I don’t like oats in my IPAs, and the crystal malt is fine up to about 5%. I would not use wheat and carapils- I’d probably stick with the carapils and ditch the wheat. I like the Munich malt, and a firm bittering, with a 5% crystal and keep the rest out but if you want carapils also, that’s fine. A simple grain bill is best so you have a solid malt backbone to support the hops.
 
Oh, what the heck...

I like the targeted vitals.

2-Row, Munich and a bit of C40 (for color) is enough. As others have said, I'd drop the Oats for sure. The wheat and DextraPils are unnecessary unless you firmly believe they are necessary for foam. I always found that beers loaded with hops will produce a great head and have great retention. I believe there's some science behind that, but maybe it's just anecdotal.

Nice hops choices. The IBU's are right in the sweet spot and I'm not sure it matters that much how you get there. Nothing against Brewer's Friend or any other calculator, but I don't think there is a great way to accurately measure all the IBU's tagging along from those late additions. Your experience will guide you.

I would go heavier on the Gypsum though, targeting at least twice the amount of SO4 vs Cl... ≥150ppm minimum...accentuate the bitterness.

Good luck.
 
Megary said:
2-Row, Munich and a bit of C40 (for color) is enough. As others have said, I'd drop the Oats for sure. The wheat and DextraPils are unnecessary unless you firmly believe they are necessary for foam. I always found that beers loaded with hops will produce a great head and have great retention. I believe there's some science behind that, but maybe it's just anecdotal.
Click to expand...
I have had really good results with small additions of both oats and wheat, the other thing that i am working against is that i am down to 4.5 bags of 2R and want to get 2 full brews out of that, so i need the sugar from somewhere. I will play around with the recipe and see what i can work out to stay in that 6.2-6.5 range.
Megary said:
Nice hops choices. The IBU's are right in the sweet spot and I'm not sure it matters that much how you get there. Nothing against Brewer's Friend or any other calculator, but I don't think there is a great way to accurately measure all the IBU's tagging along from those late additions. Your experience will guide you.

I would go heavier on the Gypsum though, targeting at least twice the amount of SO4 vs Cl... ≥150ppm minimum...accentuate the bitterness.
Click to expand...
I would if i could, the 20/20 with my unaltered base water is all i can add before things get really out of wack, beach town water is not the best for beer!

@The Brew Mentor @Yooper
how much bigger would you go with the bittering addition? those 2 oz are adding around 12IBU coupled with the 15 min addition adding some bitterness along with flavor. I dont remember how much we used to throw into the Westie i used to brew, but it wasnt a huge dose maybe 1lb into 30bbl of magnum?

So it sounds like the Oats may be out, if i can afford the 2 row...reworking the recipe.
 
You must log in or register to reply here.
Copyright © 2007-2024 Brewer's Friend, Inc. - Send Feedback - Terms - RSS Feed - Do Not Sell or Share My Personal Information

Back
Top