View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

West Coast Bitter

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 45 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Bird
Rating:

4.00 (1 Review)

Calories: 139 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)

Created: Saturday October 19th 2013

Original Gravity:

1.045

Final Gravity:

1.013

ABV (standard):

4.2%

IBU (tinseth):

45.5

SRM (morey):

7.4

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Brew Log History

Target 18°C
Ambient: {{ stats.ambient | number:0 }} °C

OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

Readings: {{ readingsCount | number }}

Device Filter
{{ device.name | titlecase }} {{ ((device.name | lowercase) != (device.type | lowercase)) ? (device.type | titlecase) : '' }}

Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 kg	German - Pale Ale7 kg Pale Ale	39	2.3	87.5%
0.40 kg	United Kingdom - Crystal 70L0.4 kg Crystal 70L	34	70	5%
0.40 kg	American - Carapils (Dextrine Malt)0.4 kg Carapils (Dextrine Malt)	33	1.8	5%
0.20 kg	Canadian - Honey Malt0.2 kg Honey Malt	37	25	2.5%
8 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	Columbus5 g Columbus Hops	Pellet	14.6	First Wort	0 min	3.07	1.2%
56 g	Citra56 g Citra Hops	Pellet	11	Whirlpool at 90 °C	15 min	9.24	12.9%
56 g	Columbus56 g Columbus Hops	Pellet	14.6	Whirlpool at 90 °C	15 min	12.27	12.9%
56 g	Mosaic56 g Mosaic Hops	Pellet	12.4	Whirlpool at 90 °C	15 min	10.42	12.9%
56 g	Nelson Sauvin56 g Nelson Sauvin Hops	Pellet	12.5	Whirlpool at 90 °C	15 min	10.5	12.9%
68 g	Citra68 g Citra Hops	Pellet	11	Dry Hop	5 days		15.7%
68 g	Mosaic68 g Mosaic Hops	Pellet	12.4	Dry Hop	5 days		15.7%
68 g	Nelson Sauvin68 g Nelson Sauvin Hops	Pellet	12.5	Dry Hop	5 days		15.7%
433 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
61 g	Columbus (Pellet) 61 g Columbus (Pellet) Hops	15.34	14.1%
124 g	Citra (Pellet) 124 g Citra (Pellet) Hops	9.24	28.6%
124 g	Mosaic (Pellet) 124 g Mosaic (Pellet) Hops	10.42	28.6%
124 g	Nelson Sauvin (Pellet) 124 g Nelson Sauvin (Pellet) Hops	10.5	28.6%
433 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L	Mash	Infusion	--	70 °C	45 min
3 L	Top Up	Infusion	--	70 °C	5 min
15 L	Batch 1	Sparge	--	73 °C	10 min
15 L	Batch 2 / Mash Out	Sparge	--	76 °C	10 min
Starting Mash Thickness: 2.5 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Yeast Nutrient		Other	Boil	15 min.
1 each	Protofloc		Fining	Boil	15 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	15 - 24 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 336 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=K12D7S6
Mash Chemistry and Brewing Water Calculator

Notes

Brewed Sunday 18th January 2015.
Recipe based on Kelsey McNairs Session IPA with a slightly tweaked grain bill and different hops.
http://www.homebrewtalk.com/f14/stone-ballast-point-kelsey-mcnair-collaboration-201080/
https://www.homebrewersassociation.org/forum/index.php?topic=11610.0

Mashed in with 20L water at strike temp of 78oC. Mash temp of 69oC (target 70oC). Mash pH looks about right from pH strips (perhaps a little more towards 5.2 than 5.5).
Top up with 3L of water at end of the mash to recover 15L of wort
Batch sparge with 2 x 15L water to recover a total volume of 45L for the boil.

Calcium Sulphate (as gypsum): 4g to malt grist and 5g to the boil
Calcium Chloride added to the strike water as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 3.5 x 2.26 = 7.91 mL.
Lactic Acid (88%) added to strike water (5.6 mL) and to sparge water (3.3 mL).

Rehydrated 2 packets US-05 in 2 x 110 mL cooled boiled water at 37oC.

Sprinkle yeast onto surface of water in a glass bottle, cover with foil and let stand for 15 mins.
Stir yeast with sanitised spoon and let stand for 5 mins.
Stir again to form a cream and let stand for 5 mins.
Bring down to wort temperature by adding small increments of cooled boiled water.
Pitch into beer within 30 mins.

Beer 1 (no clarity ferm / carrier fermentor) 21L at 1.047 (after dilution) yeast pitched at 23oC
Beer 2 yeast (+ clarity ferm / no carrier) pitched at 18oC
Beers fermented in our cellar storage at 15-15.5oC.

Collected 2 samples to run an FFT at ambient in our kitchen (21-25oC).

24/01/15 - FFT results. Beer 1 = 1.014. Beer 2 = 1.013. Did a diacetyl test on each sample and definitely diacetyl after heating the samples and then cooling (repeated 5 days later and much less diacetyl).

25/01/15 (Sun, Day 8) Moved into the boiler room at 21oC for "d-rest" before dry hopping.

28/01/15 (Wed, Day 11) - Dry hops added 34g of each varietal in each beer (so 102g DH in ~20L beer [~5 g/L]). Decided against adding Columbus as planned as the hops just did not smell as good as the others (perhaps a little oxidised as the other packets were all opened fresh for the brewday but the columbus was opened a few brewdays ago). Samples taken for gravity readings. Beer 1 = 1.014. Beer 2 = 1.013. Ran a diacetyl test and a small amount detected.

02/02/15 (Mon, Day 16) - Taken to the attic to crash chill (5 days on DH). Attic temp (1oC).

05/02/15 (Thurs, Day 19) - Kegged both beers in corny kegs that had been CO2 purged by transferring a full keg of Starsan from one keg to another under pressure.

Hydro samples tasted fantastic. Very clear and great hop aroma and low / moderate bitterness. Beer was at 3oC after crash chilling so took a while to warm up.

Kegs hooked up to CO2 and purged again before adding 2 bar (30 psi) pressure.

FG = 1.013 for both beers, so 4.5% ABV.

Recipe Photos

Last Updated and Sharing

2,766

Views

Brews

Public: Yup, Shared
Last Updated: 2015-02-06 09:28 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Ion Aristizabal • 04/09/2020 at 06:49am

4 of 5

Want no ads? Go Premium and unlock all our brewing tools!

View Recipe

West Coast Bitter

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} ^to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}