West Coast IPA - Beer Recipe - Brewer's Friend

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West Coast IPA

223 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.4 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Wednesday June 3rd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 87.1%
10 oz German - CaraMunich II10 oz CaraMunich II 34 46 5%
1 lb German - CaraHell1 lb CaraHell 34 11 7.9%
12.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 90 min 49.25 13.3%
0.25 oz Columbus0.25 oz Columbus Hops Pellet 15 Boil 60 min 13.6 3.3%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Boil 60 min 11.51 3.3%
0.25 oz Columbus0.25 oz Columbus Hops Pellet 15 Boil 30 min 10.45 3.3%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Boil 30 min 8.85 3.3%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Boil 15 min 20.24 10%
0.75 oz Simcoe0.75 oz Simcoe Hops Pellet 12.7 Boil 15 min 17.14 10%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 10 min 9.2 13.3%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 1 min 1.17 6.7%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 1 min 0.99 6.7%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Dry Hop 7 days 6.7%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 6.7%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Dry Hop 7 days 6.7%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Dry Hop 7 days 6.7%
7.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
25472
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 70 200 200 400 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike -- 152 °F 60 min
4.2 gal Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.73 18.9  
Mash volume with grains 5.74 23  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume (equipment estimates 4.55 g | 18.2 qt) 4.49 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.46 g | 29.8 qt) 7.4 29.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 9.23 36.9
Equipment Profile Used: System Default
 
Notes

https://byo.com/recipe/west-coast-style-ipa/

West Coast Style IPA
(5 gallons/19 L, all grain)
OG = 1.070 FG = 1.014
IBU = 100+ SRM = 8 ABV = 7.4%

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.

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  • Last Updated: 2020-06-03 18:45 UTC