Award Winning West Coast IPA #2

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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

1 Comment

  1. Jeremy

    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?

    Reply

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