Can You Brew It recipe for Green Flash West Coast IPA

[elproducto]

Just tasted mine after force carbing. Wow. This hits everything I like in an IPA.

 

[elproducto]

No one responded before but I am wondering how it would be just to dry hop in the keg (only ) to save a racking to secondary step?

Sure, no reason not to. But if you really want clearer beer, it is nice to leave the dryhop behind.

I have dryhopped in a keg with a mesh bag, just takes a while longer to clear up. I got over a month of really good hop aroma from a batch of Ranger IPA that I dryhopped in the keg. Only problem was, it didn't really clear until the very end if that's something you care about.

 

[bmickey]

Good point ElProducto! although one thing I noticed after moving to kegging is that my beers cleared up alot already, I suppose due to the temps of serving. I may just rack to a secondary, I am going to leave this in the primary at least 10 days and go from there.

 

[elproducto]

I was 10 days Primary, 1 week of dry-hop in primary (I don't secondary), crash cooled, and into the keg.

 

[Montanaandy]

This was a nice IPA - enjoyed it and killed the keg a few weeks ago. However, having said that, I have actually brewed other IPA's using the same grain bill/ingredients they had in this recipe but with the dry hops that this recipe called for throughout the boil. I personally like the other IPA recipes a bit better because of the additional hops during the boil but that's just me and my tastebuds.

 

[bmickey]

I was 10 days Primary, 1 week of dry-hop in primary (I don't secondary), crash cooled, and into the keg.

I like this idea, as you can tell I am trying to avoid the racking!

 

[EricCSU]

I brewed this last night, we hit the Starting Gravity head on at 1.069. I am extremely happy with my brew day, all the process improvements (ball valve on hot liquor tank, ball valve on the marsh pump, using the pump to avoid most lifting and better whirl pool technique/timing before running through the cfc chiller) went without a hitch! We hit our mash temps at 152, mash out at 168\169 and sparge at 168. The color on the wort looked great also!

No one responded before but I am wondering how it would be just to dry hop in the keg (only ) to save a racking to secondary step?

No reason you can't dry hop in primary.

 

[elproducto]

So I'm drinking my first pints of this while watching my Vancouver Canucks kick some ass. What an amazing IPA. Big but leaves you wanting more. The aroma is a bit smaller than I'd like, but I love a big blast of hop aroma, espeically in an IPA this big.

I think I'll dry hop some more in the keg.

 

[elproducto]

Ok another update. Best IPA I have brewed to date. The hop flavors and aromas have come into their own, and it is just so damn drinkable you can't believe you are drinking a 7+% beer. My friends are raving over this, and the keg is disappearing quickly.

Don't wait, brew it right now!

 

[bmickey]

I just kegg'ed this last night and of course I took a sample! Wow I can't wait for this to carbonate, it is very.good!

I had it in the primary for about 1 month total, the last 10 dry hopping.

I did not crash cool, but it has been in my basement where it is about 65 degrees for a couple weeks.

 

[Dgonza9]

Many thanks for this recipe. I brewed this about 7 weeks ago. I fermented in a sanke and accidentally left the picnic tap I use to take samples open and left for vacation. Came back to find the pressure had pushed all the beer out into the keezer I ferment in. I was about to mop it all up when I took a taste. Delicious. So I siphoned into a glass carboy, dry hopped and the result is really something wonderful.

This is a very complex and delicious IPA. Thanks for the recipe. Cheers

 

[maida7]

Many thanks for this recipe. I brewed this about 7 weeks ago. I fermented in a sanke and accidentally left the picnic tap I use to take samples open and left for vacation. Came back to find the pressure had pushed all the beer out into the keezer I ferment in. I was about to mop it all up when I took a taste. Delicious. So I siphoned into a glass carboy, dry hopped and the result is really something wonderful.

This is a very complex and delicious IPA. Thanks for the recipe. Cheers

That is crazy. You drank beer off the keezer floor!:rockin:

 

[Dgonza9]

That is crazy. You drank beer off the keezer floor!:rockin:

One of the best IPA's I've made. Considering how it turned out, I may start using this technique for all my IPA's!

 

[barrooze]

I've got a few questions on this brew:

1. How long are you all dry hopping? I typically dry hop 7 days, but am curious what you're doing as I didn't see it in the recipe
2. How many weeks from brew day does it hit it's optimum awesomeness? I want to brew this for a competition and want it to be perfect for judging day.
3. Lastly, has anyone turned this into a Black IPA by adding some debittered malt?

Thanks for everyone's responses so far, and as always, you're the man Eric!

 

[samc]

My opinion on DH is that it only takes a few days for the goodness to come out and the balance of the time is a mellowing & melding of the aroma. So 7 days for me is more than sufficient. As to competition, I'd work it backwards 8 weeks or so from that date, but I don't bottle much anymore so your process may dictate longer/shorter times. I recall it being pretty good at 6 weeks and gone by 10.

 

[EricCSU]

I've got a few questions on this brew:

1. How long are you all dry hopping? I typically dry hop 7 days, but am curious what you're doing as I didn't see it in the recipe
2. How many weeks from brew day does it hit it's optimum awesomeness? I want to brew this for a competition and want it to be perfect for judging day.
3. Lastly, has anyone turned this into a Black IPA by adding some debittered malt?

Thanks for everyone's responses so far, and as always, you're the man Eric!

1. I have not brewed this beer specifically, but I have brewed about 15 IPAs and double IPAs. You can't go wrong with 1-2 weeks dry hopping.

2. I would guess 6-8 weeks.

3. I haven't done that but you could always dry adding Sinamar extract after fermentation to get the color you want and the effect will basically be the same.

Eric

 

[nobita]

I brewed this last Sunday, and it's fermenting away now. I pitched 2 vials of WLP001 without a starter (I know, I should have made one). Just wondering if everyone fermented all the way up to 72 degrees? I just got a fridge and temp controller so I can dial it in. I pitched at 68 and I've ramped it up to 70 so far, but 72 sounds a bit warmer than what most people seem to recommend in general.

Anyway can't wait to taste this one!

 

[TRainH2o]

What I usually do is go about a week at 68 or until primary fermentation is about over. Then I will let the temp rise to finish off any needed gravity points and encourage the yeast to clean up any off favors. I usually let it sit for another week at this temp. I personally would not want the temp to go above 72 during the most active fermentation.

I tried Green Flash West Coast IPA and their Hop Head Red last night. I will be brewing them both, soon.

 

[joetothemo]

Brewed this in Jan 2012.

I had efficiency and attenuation issues that were almost certainly due to learning my new system.

Some Notes
OG: 1.064
FG: 1.017
ABV: 6.14%

Aroma and taste was damn close to the original. The aroma being the attribute that came closest to the original.

I treated the water a bit for sulfates.
I would have done differently had I known the outcome:
8g gypsum, 4g epsom, 4g kosher salt. Campden. Also 5.2pH in mash

Yeast was 2 Vials of WLP 007 at about 64-65 (will try closer to 68f next time)

This beer was OK but was missing "something."

In a recent competition, BJCP judges gave it a 37 overall... One judge noting an absence of hops, the other noting an absence of malt (??!!).

I'll probably try this again in fall with better procedures in place, but thought I would share.

 

[barrooze]

Hey all, just brewed a variation of this last night. Turned it into a Black IPA by adding 6oz Black Patent, 8oz Chocolate, 8oz Pale Chocolate. Also, instead of all 2-row, I used 6# MO, 4# pale malt, 3# pilsner malt.

I had some efficiency issues as well (this was the first time I used my grain mill). I'll update once I get through fermentation and have a carbed beer in my hands. The wort smelled awesome!

 

[EricCSU]

Hey all, just brewed a variation of this last night. Turned it into a Black IPA by adding 6oz Black Patent, 8oz Chocolate, 8oz Pale Chocolate. Also, instead of all 2-row, I used 6# MO, 4# pale malt, 3# pilsner malt.

I had some efficiency issues as well (this was the first time I used my grain mill). I'll update once I get through fermentation and have a carbed beer in my hands. The wort smelled awesome!

Black patent and pale chocolate will make it more like an overhopped robust porter. You need midnight wheat or carafa for a BIPA. Hope it turns out well though.

Eric

 

[socalhomebrewer]

Gonna make this one this week. Gonna have to make adjustments on the hops on my equipment and current hop availability but it's on the list!

For those that do not have the filtration system, in live in places that have hard water, boil your tap water for 5-10 minutes to get rid of the chlorine, and add bottled water (RO water if possible) to dilute down to what you believe the water profile is. I live 10 miles away from stone and 4 miles away from the old green flash brewery. I was able to get the beer close for both brewery's. My problem seemed to be what I now know is boil gravity hop utilization.

 

[barrooze]

Black patent and pale chocolate will make it more like an overhopped robust porter. You need midnight wheat or carafa for a BIPA. Hope it turns out well though.

Eric

The beer turned out great. Nothing porter-ish about it IMO. I did encounter a couple avoidable issues along the way. I overcarbed the keg and did the swap QDs and purge method to get it back to the 2.5 volumes I was aiming for. This blew off a ton of aromatics (dang it!). Also, my method of pouring into the bottle from the faucet when bottling hurt me in my Black IPA comp cause I got knocked for low carbing. Regardless, I got a 34 which was pretty good for me. The judges stated that there was a pleasent astringency in it which they both enjoyed. That was likely the black malt. Still have this on tap and I'm liking it greatly.

 

[BrewinHooligan]

Just ordered a bunch of bulk hops and want to make this one. Plugging the recipe into my software I am coming up with something like 150 ibu's. Am I missing something?

 

[Hammy71]

Just ordered a bunch of bulk hops and want to make this one. Plugging the recipe into my software I am coming up with something like 150 ibu's. Am I missing something?

You put it in for a six gallon batch right?

 

[BrewinHooligan]

Yes I did

 

[Hammy71]

Software on Rager for bitterness? I dunno, I enter it into mine and its a little different, but not that much.

 

[BrewinHooligan]

Yes, I set it to Rager. I will just ignore the number my software is throwing out and brew per the recipe. Thank you! I'm excited for this one.

 

[Firebat138]

We brewed this yesterday with fresh wet columbus hops..., Holy crap, it was like an entire 5 gallon bucket full

 

[rtb178]

Obviously there's no simcoe around, so I'm looking for alternatives. Has anyone tried Summit in this recipe?