Straightforward · 20 litres · all grain
West Coast IPA
Dry, bitter and resinous, with the malt reduced to a platform. Sugar in the boil keeps it from finishing sweet, which is the difference between an IPA and a sticky amber.
Original gravity
1.066
at 72% efficiency
Final gravity
1.013
80% apparent attenuation
Alcohol
7.0%
by volume
Bitterness
42 IBU
Tinseth
Colour
6.2 SRM
12 EBC, Morey
Grain bill
5.95 kg
0.30 kg per litre
Brewed to American IPA, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
Dry hop cold and short. 60 g of Citra and 40 g of Simcoe for three days at 18C, then package. Longer and warmer extracts grassy vegetal character rather than more aroma.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Pale two-row malt | 5.00 kg | 2 L | 37 ppg | 84% |
| Munich malt | 0.40 kg | 10 L | 35 ppg | 7% |
| Crystal 20L | 0.25 kg | 20 L | 34 ppg | 4% |
| Dextrose Added in the last 10 minutes. Ferments out completely and dries the finish. | 0.30 kg | 0 L | 46 ppg | 5% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
| Hop | Weight | Alpha | Time | Contributes |
|---|---|---|---|---|
| Magnum Clean bittering with no flavour of its own. | 15 g | 14% | 60 min | 20.9 IBU |
| Simcoe | 25 g | 13% | 10 min | 11.7 IBU |
| Centennial | 25 g | 10% | 10 min | 9.0 IBU |
| Simcoe | 40 g | 13% | 0 min | 0.0 IBU |
| Citra | 40 g | 12% | 0 min | 0.0 IBU |
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mash at 64C for 60 minutes. The low mash is deliberate: it makes the wort more fermentable and the beer drier.
- 02Boil 60 minutes, adding the dextrose with 10 minutes left.
- 03Chill, pitch, and ferment at 20C.
- 04When gravity is stable, dry hop for three days at 18C.
- 05Package with as little oxygen contact as you can manage. An IPA is perishable and oxygen is what kills it.
Numbers for the day
- Mash
- 64 C for 60 min
- Strike water at 3 L/kg
- 70.0 C
- Strike volume
- 17.9 L
- Boil
- 60 min
- Ferment
- 19-21 C
- Carbonate to
- 2.4 volumes
- Priming dextrose
- 120 g
- Yeast
- American AleSafAle US-05
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 2.4 volumes this one needs about 120 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99