West Coast IPA - Beer Recipe - Brewer's Friend

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West Coast IPA

215 calories 27.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 27.52 liters
Post Boil Size: 23.37 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Scott Janish
Calories: 215 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Wednesday March 16th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.63 kg Voyager Craft Malt - Pale Compass3.63 kg Pale Compass 38.1 2.79 60.4%
1.81 kg Thomas Fawcett - Maris Otter Pale Ale Malt1.81 kg Maris Otter Pale Ale Malt 38 2.65 30.1%
340.20 g Flaked Oats340.2 g Flaked Oats 33 2.2 5.7%
226.80 g Weyermann - Carapils226.8 g Carapils 34.5 2.1 3.8%
6.01 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Columbus13 g Columbus Hops Pellet 16.7 Boil 60 min 25.39 4.8%
14 g Simcoe14 g Simcoe Hops Pellet 13.2 Boil 10 min 7.84 5.1%
51 g Centennial51 g Centennial Hops Pellet 11.1 Hop Stand 30 min 23.14 18.7%
55 g Citra55 g Citra Hops Pellet 12.3 Hop Stand 30 min 27.65 20.1%
56 g Simcoe56 g Simcoe Hops Pellet 13.2 Dry Hop 6 days 20.5%
28 g Citra28 g Citra Hops Pellet 12.3 Dry Hop 6 days 10.3%
56 g Simcoe56 g Simcoe Hops Pellet 13.2 Dry Hop 2 days 20.5%
273 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Gypsum Water Agt Mash 1 hr.
 
Yeast
- Wlp002
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Logan - Kimberley Park
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
118.2 13 41 65 246.9 87
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15
Mash volume with grains 19
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 19.1 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 27.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.3 L) 23.4
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.8 L) 20.8
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Metry Station IPA
Brewer: Scott
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.81 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.062 SG
Estimated Color: 4.2 SRM
Estimated IBU: 81.1 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 79.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU Volume
8 lbs Pale Malt (2 Row) US (1.8 SRM) Grain 1 60.4 % 0.63 gal
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 30.2 % 0.31 gal
12.0 oz Flaked Quinoa (1.6 SRM) Grain 3 5.7 % 0.06 gal
8.0 oz Cara-Pils/Dextrine (1.3 SRM) Grain 4 3.8 % 0.04 gal
0.53 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 5 22.6 IBUs -
10.40 g Gypsum (Calcium Sulfate) (Boil) Water Agent 6 - -
6.30 g Epsom Salt (MgSO4) (Boil) Water Agent 7 - -
3.40 g Calcium Chloride (Boil) Water Agent 8 - -
0.53 oz Simcoe [13.00 %] - Boil 10.0 min Hop 9 7.6 IBUs -
1.98 oz Centennial [10.00 %] - Steep/Whirlpool 30.0 min Hop 10 23.1 IBUs -
1.98 oz Citra [12.00 %] - Steep/Whirlpool 30.0 min Hop 11 27.8 IBUs -
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 12 - -
1.98 oz Simcoe [13.00 %] - Dry Hop 6.0 Days Hop 13 0.0 IBUs -
1.00 oz Citra [12.00 %] - Dry Hop 6.0 Days Hop 14 0.0 IBUs -
1.98 oz Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 13 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 36.12 qt of water at 155.6 F 148.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Mash: 64C for 60 mins
Hopstand:
30 minute hopstands after the boil. I cut the heat after the boil and immediately put in the big addition for the hop stand and stir a little and let it sit for 30 minutes.

Dry Hopping:
First dose of 56 grams Simcoe and 28 grams Citra in bucket loose at 68F for 6 days then cold crashed to 0C.

Kegged with 56g Simcoe and 15g Citra in weighted bag. Double flushed keg and bag of hops with C02 and left at room temperature for 2 days then into keezer.

Cold dry hopping alternative
I’d likely “soft crash” the beer to ~58F (14C) for a day or two then dry-hop (preferably in a keg flushed with C02 and under pressure). Shaking the keg a couple of times a day and then transfer off the hops after day three. I’d consider around .2 gram of metabisulfite (per 5-gallons or 19L) while dry-hopping to help scavenge oxygen. I prefer quicker contact on hops at cooler temperatures now with ample agitation to encourage extraction.

Fermentation:
Temperature: 16C for 24 hours then 19C for 3 days then 20C
for 7 days.

Used Voyager Compass Atlas Malt
Weyermann Carapils

Brewed 27/3/2022
Mash ph:5.51
Ph Sparge water 5.95
Collected 26L @1.054
Final gravity: 1.058

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  • Last Updated: 2022-04-01 10:01 UTC