West Coast IPA - Beer Recipe - Brewer's Friend

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West Coast IPA

239 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 239 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Tuesday April 21st 2020
1.072
1.018
7.0%
168.9
7.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.10 lb American - Pale 2-Row12.1 lb Pale 2-Row 37 1.8 84.6%
1.10 lb United Kingdom - Carastan (30/37)1.1 lb Carastan (30/37) 35 34 7.7%
1.10 lb German - Carapils1.1 lb Carapils 35 1.3 7.7%
14.30 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 45.52 13.3%
0.25 oz Columbus0.25 oz Columbus Hops Pellet 60 Boil 60 min 50.26 3.3%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Boil 60 min 10.64 3.3%
0.25 oz Columbus0.25 oz Columbus Hops Pellet 15 Boil 30 min 9.66 3.3%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Boil 30 min 8.18 3.3%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Boil 15 min 18.7 10%
0.75 oz Simcoe0.75 oz Simcoe Hops Pellet 12.7 Boil 15 min 15.84 10%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 10 min 8.5 13.3%
0.50 oz Columbia0.5 oz Columbia Hops Pellet 8.8 Boil 1 min 0.64 6.7%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 1 min 0.92 6.7%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Dry Hop 0 days 6.7%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Dry Hop 0 days 6.7%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Dry Hop 0 days 6.7%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Dry Hop 0 days 6.7%
7.50 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.36 21.5  
Mash volume with grains 6.51 26  
Grain absorption losses -1.79 -7.2  
Remaining sparge water volume (equipment estimates 4.63 g | 18.5 qt) 4.18 16.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.96 g | 31.8 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.5 22  
Total: 9.54 38.2
Equipment Profile Used: System Default
 
Notes

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: 2020-04-21 19:56 UTC