Award Winning West Coast IPA #2
Recipe Specifics
Type: All Grain
SRM: 4.1
IBUS: 71.7
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 75.00 %
Notes:
This is a re-brew of West Coast IPA #1, which took first place in two separate competitions winning best IPA in both Washington, DC and Baltimore competitions over 60 other IPAs. I later re-brewed this recipe, with little changes.
The small 10 minute addition are a normal in boil, the big 10 minute additions are added at flameout for 30 minute hopstand.
Cold crashed in primary for a for a day (set to 34) to drop some crap out.
Had problems with the keg, the poppet on the liquid post was bad. Hopefully no oxygen got in while I was fixing it.
Final Numbers:
Original Gravity: 1.056
Final Gravity: 1.009
ABV: 6.2%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 50 Seconds Pure Oxygen
Water Profile:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 5.30 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 1 | – |
| 3.20 g | Epsom Salt (MgSO4) (Mash 60.0 mins) | Water Agent | 2 | – |
| 1.70 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 3 | – |
| 5.00 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 9 | – |
| 3.00 g | Epsom Salt (MgSO4) (Boil 60.0 mins) | Water Agent | 10 | – |
| 1.60 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 11 | – |
| R/O | Tap Water | Gypsum (gram/gal) | Epsom Salt (gram/gal) | Sea Salt (gram/gal) | Baking Soda (gram/gal) | Calcium Chloride (gram/gal) |
| Yes | No | 1.15 | 0.7 | 0 | 0 | 0.38 |
| Calcium | Magnesium | Sodium | Sulfate | Chloride | Bicarbonate | Cations | Anions | Total Hardness | Alkalinity | RA | S04/CI Ratio |
| 99 | 18.2 | 8 | 242.7 | 52.5 | 16 | 6.8 | 6.8 | 323 | 13 | -68 | 4.6 |
Mash/Grain Profile:
Mash at 148F for 60 Minutes
| 7 lbs 8.0 oz | Pale Malt (2 Row) US (1.8 SRM) | Grain | 4 | 61.2 % |
| 3 lbs 8.0 oz | Pale Malt, Maris Otter (3.0 SRM) | Grain | 5 | 28.6 % |
| 12.0 oz | Flaked Quinoa (1.6 SRM) | Grain | 6 | 6.1 % |
| 8.0 oz | Cara-Pils/Dextrine (1.3 SRM) | Grain | 7 | 4.1 % |
Boil Ingredients:
| 15.00 g | Columbus (Tomahawk) [14.00 %] – Boil 60.0 min | Hop | 8 | 30.4 IBUs |
| 5.00 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 9 | – |
| 3.00 g | Epsom Salt (MgSO4) (Boil 60.0 mins) | Water Agent | 10 | – |
| 1.60 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 11 | – |
| 1.00 tsp | Yeast Nutrient (Boil 15.0 mins) | Other | 12 | – |
| 1.00 tsp | Irish Moss (Boil 10.0 mins) | Fining | 13 | – |
| 56.00 g | Centennial 30 minute Hop Stand [10.00 %] – Boil 10.0 min | Hop | 14 | 16.2 IBUs |
| 56.00 g | Citra 30 minute Hop Stand [12.00 %] – Boil 10.0 min | Hop | 15 | 19.5 IBUs |
| 15.00 g | Simcoe [13.00 %] – Boil 10.0 min | Hop | 16 | 5.6 IBUs |
Fermentation:
Starter: Yes 1.0L
Yeast: WLP002 English Ale Yeast (new vial)
Temperature: Left in fridge at 62 for first 24 hours then bump to 64
Dry Hopping:
First dose of 56 grams Simcoe and 28 grams Citra in bucket loose, cold crashed and used a bag over the siphon to get a clean rack into a keg.
Removed first dose of hops, cleaned sanitzed hop bag and added second dose of 56 grams Simcoe and 15 grams Citra put in keg and left at 64 F for a day then put in keezer (idea is that I may be getting a little more out of the hops at room temperature for a day).
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 56.00 g | Simcoe [13.00 %] – Dry Hop 0.0 Days | Hop | 18 | 0.0 IBUs |
| 56.00 g | Simcoe [13.00 %] – Dry Hop 0.0 Days | Hop | 19 | 0.0 IBUs |
| 28.00 g | Citra [12.00 %] – Dry Hop 0.0 Days | Hop | 20 | 0.0 IBUs |
| 15.00 g | Citra [12.00 %] – Dry Hop 0.0 Days | Hop | 21 | 0.0 IBUs |
-610x915.jpg)
Hey Scott,
Great blog. Am I right in saying that fro this recipe the Simcoe you add 10 minutes before the end and the centennial and Citra during whirlpool? Can I whirlpool these additions for 30 mins?
Also out of curiosity what quantity of water do you use to get to your 6 gallons? These 6 gallons are what go into your fermenter?