- Recipe Type
- All Grain
- Yeast
- Imperial House
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.070
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 100
- Color
- 6
- Primary Fermentation (# of Days & Temp)
- 17 @ 64'F
- Tasting Notes
- Citrus, pine, tropical and dank!
This West Coast IPA is designed to taste just how I like them - crisp with a smooth bitterness and a hop saturated flavor & aroma balanced with equal parts citrus, pine, tropical fruit and dankness.
Specs:
6 gallons
O.G. = 1.070
F.G. = 1.012
ABV = 7.6%
Grain Bill:
7.5 lb 2 Row (46%)
7.5 lb Marris Otter (46%)
0.5 lb Wheat (3%)
0.5 lb Table Sugar (3%)
0.25 lb Carafoam (1.5%)
60 min mash at ~152
Hops:
3 ml Hopshot 60 min (30 IBU)
1.5 oz Warrior 60 min (60 IBU)
4 oz Columbus Whirlpool
2 oz Centennial Whirlpool
2 oz Citra Dry Hop
2 oz Simcoe Dry Hop
2 oz Amarillo Dry Hop
Whirlpool = cool to 160, add hops and stir every 5 min for 30 min
Dry Hop = 2 days before packaging
Water:
I aim for a 300:75 Sulfate:Chloride ratio.
For my (extremely soft) water, I add the following into the mash water:
I make no sparge water adjustments.
Yeast:
Imperial House (WLP007)
Process:
Volumes:
-7 gal pre-boil
-6 gallons post-boil
-5.5 gallons into the carboy
-5 gallons into the keg
I chill the wort as low as my tap water allows (~72 degrees), wait 20 minutes to let the hops settle to the bottom of the kettle, rack to carboy, aerate the wort, and let my fridge get it down to 64 before adding yeast. After 4 days or so, I'll start ramping up the temp and eventually let it finish at room temperature.
I use loose hop pellets at each stage. To transfer to keg, I set the carboy on my counter 2-3 days before kegging to let everything settle. I then siphon into the keg, through a filter like this:
https://utahbiodieselsupply.com/brewingfilters.php#autosiphon
Add gelatin to the keg once the beer is cold.
It should be drinkable after 7 or 8 days in the keg to crash and carbonate, but it really starts hitting its stride after 14 days in the keg.
Enjoy!
Specs:
6 gallons
O.G. = 1.070
F.G. = 1.012
ABV = 7.6%
Grain Bill:
7.5 lb 2 Row (46%)
7.5 lb Marris Otter (46%)
0.5 lb Wheat (3%)
0.5 lb Table Sugar (3%)
0.25 lb Carafoam (1.5%)
60 min mash at ~152
Hops:
3 ml Hopshot 60 min (30 IBU)
1.5 oz Warrior 60 min (60 IBU)
4 oz Columbus Whirlpool
2 oz Centennial Whirlpool
2 oz Citra Dry Hop
2 oz Simcoe Dry Hop
2 oz Amarillo Dry Hop
Whirlpool = cool to 160, add hops and stir every 5 min for 30 min
Dry Hop = 2 days before packaging
Water:
I aim for a 300:75 Sulfate:Chloride ratio.
For my (extremely soft) water, I add the following into the mash water:
- 20 grams Gypsum (~5 teaspoons)
- 5 grams Calcium Chloride (~1.25 teaspoons)
I make no sparge water adjustments.
Yeast:
Imperial House (WLP007)
Process:
Volumes:
-7 gal pre-boil
-6 gallons post-boil
-5.5 gallons into the carboy
-5 gallons into the keg
I chill the wort as low as my tap water allows (~72 degrees), wait 20 minutes to let the hops settle to the bottom of the kettle, rack to carboy, aerate the wort, and let my fridge get it down to 64 before adding yeast. After 4 days or so, I'll start ramping up the temp and eventually let it finish at room temperature.
I use loose hop pellets at each stage. To transfer to keg, I set the carboy on my counter 2-3 days before kegging to let everything settle. I then siphon into the keg, through a filter like this:
https://utahbiodieselsupply.com/brewingfilters.php#autosiphon
Add gelatin to the keg once the beer is cold.
It should be drinkable after 7 or 8 days in the keg to crash and carbonate, but it really starts hitting its stride after 14 days in the keg.
Enjoy!
