American IPA The New West Coast IPA

[Dgallo]

Just stumbled on this thread very interesting, thanks @ihavenonickname . Also nice to see There Does Not Exist get some props, they're local to me and putting out some really good beers. Owner/Brewer Max Montgomery is also making some really good pilsners.

This is a style I haven't brewed before, but now I want to. I've also never used Biofine to clear, only gelatin. But it looks easier and may even work better? Someone earlier asked the question whether it can be added to the serving keg before it's being purged by fermentation CO2. If it was answered I missed it. Anyone?

Biofine is use most effectively when mixed harmoniously to a chilled (serving temps) liquid. It will work at warmer temps but takes long and may not be as effective

 

[ihavenonickname]

Lots of great contribution to the thread so far, thanks everybody!

Here’s my latest version and first since I posted originally. I definitely stand by some of the key features to this version of west coast IPA being: really light malt bill (all of mostly pils), lower than classic ibu from the kettle, extra low finishing gravity, huge Dry Hop. I love the way this beer drinks - super delicate body, dry and snappy. Flavor wise it’s all hops! Bright Citrus and lots of tropical some red fruit and just a touch dank. Aroma has some really nice bubble gum and dank. You know, like strata and citra! Lingering hop flavor with a lasting bitterness, it’s seriously delicious.

100% weyerman pils 1.062 to 1.008
I used 34/70 for this at 65F. Strong super clean ferment.

Warrior at 30 min, 10 ibus

Strata at 10 min, 25 IBU, 2 oz

Citra Lupo and strata in 180f WP, 4oz

Dy hop cold post fermentation
Strata 6oz and citra Lupo 4oz

I added gelatin to the keg by the “chino gelatin cannon” or whatever it’s called (water bottle, carb cap, gas jumper, pressure) shook the keg with it and it was crystal clear like this the next day.

Edit: more details

 

[beervoid]

Lots of great contribution to the thread so far, thanks everybody!

Here’s my latest version and first sense. I posted originally. I definitely stand by some of the key features to this version of west coast IPA being: really light malt bill (all of mostly pils), lower than classic ibu from the kettle, extra low finishing gravity, huge DryHop.
100% weyerman pils 1.062 to 1.008

Warrior at 30 min, 10 ibus

Strata at 10 min, 25 IBU, 2 oz

Citra Lupo and strata in 180f WP, 4oz

Dy hop cold post fermentation
Strata 6oz and citra Lupo 4oz

I added gelatin to the keg by the “chino gelatin cannon” or whatever it’s called (water bottle, carb cap, gas jumper, pressure) shook the keg with it was crystal clear like this the next day.

Looks refreshing.
What yeast did you use and what are the tasting notes?

 

[ihavenonickname]

Looks refreshing.
What yeast did you use and what are the tasting notes?

Oh yeah! I added more details in my post above.

 

[beervoid]

Oh yeah! I added more details in my post above.

Thanks for elaborating.
Hoe long did the fermentation last?

 

[DrGMG]

I decided to brew a dme, partial mash and short boil variation of a Modern West Coast ipa.

Fermentables
6 lb Pilsner lite dme
4 lbs Pilsner malt
1 lb carapils
0.5lb dextrose

Hotside hops
20 ibus of Columbus @30

0.5 oz Galaxy
0.5 oz talus @ 5

Whirlpooled
1-1 ratio of talus to Galaxy

Dryhopping today
2-1 ratio of talus to mosaic cryo

Will update once pouring

Talus is a good hop, but so overpowering.

I brewed my version Saturday.

100% Pearl malt
57 IBU
1080 OG

Eureka extract @60
Cryo mosaic, cryo simcoe, citra WP

Nelson, mosaic, citra DH

Will post results when done.

 

[CascadesBrewer]

Sorry I failed. I tried to tweak my house IPA recipe a bit to push it towards "new west coast." I swapped the Crystal 20 for Munich 8 and decided to use Mangrove Jack's Liberty Bell vs US-05. I was surprised how clear the beer looked in the fermenter before I dry hopped. The beer has only been in the keg for a week, so I suspect it will drop clear. The core recipe is 83% 2-Row, 8.5% Munich, 8.5% Malted Wheat, with Columbus, Centennial and Chinook hops (calculated 67 IBUs).

It is not a bad beer. I brewed it as my American IPA entry for NHC (which I need to package and ship next week). It has a lot of classic American IPA flavors of Citrus, Pine, Dank, and Resin with notes of Cantaloupe and Pineapple. It came in a bit higher ABV than planned (at 7.9%) and there is a bit of a alcoholic note that I hope will fade in the near 4 weeks until NHC judging.

 

[ihavenonickname]

Thanks for elaborating.
Hoe long did the fermentation last?

Pretty much done in 5 days.

 

[Dgallo]

Talus is a good hop, but so overpowering.

I haven't used it since it was an unnamed hop and really looking forward to trying it. Being slightly familiar and knowing it’s Sabro parentage, I had a filling it would be potent so I’m hoping my planning was solid. I want it to be the star but want the Galaxy and mosaic to be come across but more supportive

 

[DrGMG]

I haven't used it since it was an unnamed hop and really looking forward to trying it. Being slightly familiar and knowing it’s Sabro parentage, I had a filling it would be potent so I’m hoping my planning was solid. I want it to be the star but want the Galaxy and mosaic to be come across but more supportive

I think I used 0.5oz in WP with citra in a non boil IPA, it completely took over. I've had 2-3 commercial ones, and the flavor is very distinct. It's a good hop, but can be a bit much.

 

[hopfenstopfen]

Finally got the chance to brew one of these. Used a few tips from @ihavenonickname on the water profile. This is mostly simcoe & strata w/ a pinch of vic secret & lupomax columbus. Dry hopped at ~ 2 oz/gallon. Really enjoying it & ready to brew the next one.

 

[Dgallo]

My take on the modern west coast

Grainbill
Pilsner DME
Pilsner malt
Carapils

Boil hops
30 ibus Columbus
10 ibus Talus

Whirlpool hops
1:1 ratio of Galaxy and talus

Dryhop
2:1 ratio of talus and mosaic LUPOMAX

 

[Andre3000]

I am in love with this style. I wish it was more popular around here.

75% Pils
25% 2-row
handful acidulated

5.5 gal
1.055 OG
1.009 FG (83% attenuation...nice)

Mash at 150 for 90 min.

.25 oz Simcoe FWH
.5 Citra 30 min
.75 Simcoe 15 min
43 IBU (without WP or DH)

2:1 Simcoe Citra WP at 180F for 15 min

Ferment with Escarpment Cali at 66F raise to 68 after 3 days.
Soft crash DH 4:2 Citra:Simcoe.

I brewed this at the end of November. Because of how extremely anal retentive I became about oxygen ingress with my ridiclous CO2 purgeable hop cannon while chasing NEIPAs, this beer still drinks super fresh and the aroma is still amazing. I find the bitterness to be quite assertive. Might dial it back a bit but the fiancee loves it.

I like what this brings over NEIPAs. Though I do like the look of a hazy, I pine over clear beer. I love how much more crushable this style is too.

 

[ihavenonickname]

looks fantastic! What’s your hoping rate for WP and DH?

 

[Broothru]

Great looking beers. What yeasts and what fermentation profiles?

 

[day_trippr]

My take on the modern west coas

"Got ratios?"

Wondering how much carapils led to that hella rocky head

Cheers!

 

[Dgallo]

"Got ratios?"

Wondering how much carapils led to that hella rocky head

Cheers!

I think the Carapils came out to about 3.5-4%. I’ll give exact percentages later tonight when I’m in front of the comp

 

[DrGMG]

My take on the modern west coast

Grainbill
Pilsner DME
Pilsner malt
Carapils

Boil hops
30 ibus Columbus
10 ibus Talus

Whirlpool hops
1:1 ratio of Galaxy and talus

Dryhop
2:1 ratio of talus and mosaic LUPOMAX
View attachment 815895View attachment 815896

Looks good. You don't think the Talus overpowered everything else there?

 

[Dgallo]

Looks good. You don't think the Talus overpowered everything else there?

It’s definitely talus forward. The finish is a little too earthy/cedar like for me to want to use talus heavy handed again.

 

[Dgallo]

I think the Carapils came out to about 3.5-4%. I’ll give exact percentages later tonight when I’m in front of the comp

It’s was 5.8%

 

[DrGMG]

It’s definitely talus forward. The finish is a little too earthy/cedar like for me to want to use talus heavy handed again.

I've used it 1-2 times, and its a good hop, but in moderation.

 

[bwible]

 

[Noob_Brewer]

Been lurking on this thread for a while and been excited to finally brew something like this. So with the Modern style west coast style being in general more "quaffable", the IBUs aren't as aggressive as the previous historical WCIPAs such as Stone's Ruination or Olde Hickory's "Death by Hops", I actually decided to do something more in-line of russian river's modern approach to IPAs. Post #34 where the CBC interviewed vinny was a treasure for me. So I've elected to brew a beer without any "cara" malts, but gave it more of a malt backbone than @ihavenonickname original recipe but I upped the IBUs compared to the OPs post. So this is CBCs inspired grain bill and since I still love russian rivers IPAs I used a hop profile that combined the likelness of pliney the elder and blind pig I think.

Stats:

OG - 1.064, FG - 1.011 = ~7.0%abv
Yeast: WLP001
Grain Bill: ~77% Epiphany 2 row foundation malt, 14% Pale Ale malt (briess), 4.3% Munich Type II, 4.3% Chit Malt
Calculated SRM = 5.8 - Epiphany's 2 row malt is darker than norm but extremely flavorful compared to standard 2-row like Rahr.
Hops: Boil - Columbus, LUPOMAX cascade, and simcoe; WP - Amarillo, LUPOMAX Cascade, and Simcoe; DH - Simcoe, Citra, Columbus, Amarillo
Calculated IBUs = 78.

I am digging this beer! With the relatively more malty grain bill compared to the OP - it easily supports the higher IBUs without being sweet. Friends who have decent palates all thought this beer had an IBU in the 40-50 range.

So while my attempt at this style strays from the OPs, I think we are actually on the same page about the end-game perception on how drinkable these beers are. No crystal needed and if you want to have a maltier grain bill, feel free to up the IBUs - you wont be dissapointed. This was also the first time using chit malt and I'll say that it DOES help with foam formation, BUT I think my retention could be a bit better. Got this beer in a couple of comps so we will see how it shakes out.

Pictures: no sun so lighting isn't great but this beer looks more golden yellow than the pics show. But given it was 80 degrees today and flowers are blooming, I will take this opportunity to stick it to the northerners and say "glad I aint up there anymore!" lol

 

[CascadesBrewer]

It’s definitely talus forward. The finish is a little too earthy/cedar like for me to want to use talus heavy handed again.

How does Talus compare to Sabro? I have learned I really don't like Sabro..and need to give away what is left of my 1 lb bag.

 

[Dgallo]

How does Talus compare to Sabro? I have learned I really don't like Sabro..and need to give away what is left of my 1 lb bag.

The finish is similar. I’ll try to explain it the best I can

In my opinion Sabro is a touch limey, with heavily coconut that can be a touch artificial sometimes but finishes with a popsicle stick flavor in the finish.

Talus is grapefruit forward with a slight stonefruit note, then it moves to a coconut type character but goes popsicle stick sooner and last longer, with a earthiness.

You also have to take this with a grain of salt as if only ever used Sabro in a hazy ipa and Talus in a WC IPA

 

[beervoid]

The finish is similar. I’ll try to explain it the best I can

In my opinion Sabro is a touch limey, with heavily coconut that can be a touch artificial sometimes but finishes with a popsicle stick flavor in the finish.

Talus is grapefruit forward with a slight stonefruit note, then it moves to a coconut type character but goes popsicle stick sooner and last longer, with a earthiness.

You also have to take this with a grain of salt as if only ever used Sabro in a hazy ipa and Talus in a WC IPA

I think that description is pretty spot on, potpourri is Talus and it still has that coconut thing but way less then Sabro. I'm not a fan of either.

 

[jwill911]

These have been my favorite beers for a couple years now. Surprised there isn't anything like it on this board yet. I've been dialing in this recipe with some pointers/details from a great local brewery (There does not Exist). The result is the modern, lean take on WCIPA a la Green Cheek, Highland Park, Slice, Alvarado St, and TDNE. Very light malt bill, restrained bitterness, bursting hop flavor and aroma. Pilsner malt is key, the water is key, and finishing down at 1.008-1.010 is critical for the full effect. Simcoe and citra is one of my favorite hop combos, they have a synergistic effect that's just perfect for wcipa tho you you could add in some others too. At first glance it might seem like not enough bitterness for IPA, but as long as you get the FG low enough its perfect! My mash schedule below works great and steps are easy on my system, if you want to do a single infusions 148F, no mash out, should work great at keeping the beer dry. I like to dry hop these beers at ferm temps to let the hop creep drive down the FG (this is different than my cold DH process for hazy beers).

https://share.brewfather.app/XAbAi3wKWCJy31
76.7% efficiency
Batch Volume: 23 L
Boil Time: 30 min
Total Water: 32 L
Boil Volume: 26.75 L
Pre-Boil Gravity: 1.059

Vitals​

Original Gravity: 1.063
Final Gravity (Fixed): 1.010
IBU (Tinseth): 51
BU/GU: 0.80
Colour: 3.9 SRM

Mash​

Temperature — 146 °F — 30 min
Temperature — 158 °F — 30 min

Malts (14 lb)​

10 lb (71.4%) — Weyermann Barke Pilsner — Grain — 1.8 SRM
4 lb (28.6%) — Great Western Brewer's Malt, 2-Row, Premium — Grain — 2 SRM

Hops (12.5 oz)​

0.3 oz (8 IBU) — Simcoe 12.6% — Boil — 30 min
1.5 oz (31 IBU) — Citra 13% — Boil — 15 min
1.7 oz (7 IBU) — Simcoe 12.6% — Aroma — 15 min hopstand @ 180 °F
1 oz (5 IBU) — Citra 13% — Aroma — 15 min hopstand @ 180 °F
4 oz — Citra 13% — Dry Hop
2 oz — Citra lupomax 19% — Dry Hop
2 oz — Simcoe 12.6% — Dry Hop

Miscs​

2 g — Calcium Chloride (CaCl2) — Mash
1 g — Epsom Salt (MgSO4) — Mash
5.5 g — Gypsum (CaSO4) — Mash
4 ml — Lactic Acid 88% — Mash

Yeast​

2 pkg — Cellar Science Cali Cali 75%
Or similar Chico, Bry-97 is a new favorite.

Fermentation​

Primary — 68 °F
Carbonation: 2.4 CO2-vol

Water Profile​

Ca2+ 60, Mg2+ 4, Na+ 8, Cl- 35, SO42- 111, HCO3- 19

View attachment 785912View attachment 807394View attachment 807395

I saved this to my Brewfather account and will give it a try. I've done a bunch of SMaSH IPAs lately Pilsner malt and either Mosaic, Citra or others.

 

[DrGMG]

Here is mine.

100% pils malt
1080 OG
65 IBU

Bittered with hop extract
WP Mosaic, Citra, Simcoe
DH with Nelson, Simcoe, Citra

Super crushable. Close to what I was going for.

 

[Noob_Brewer]

Here is mine.

100% pils malt
1080 OG
65 IBU

Bittered with hop extract
WP Mosaic, Citra, Simcoe
DH with Nelson, Simcoe, Citra

Super crushable. Close to what I was going for.

View attachment 816114

1.080 OG and "super crushable". A man after my heart! What was your final gravity?

 

[hopfenstopfen]

Here is mine.

100% pils malt
1080 OG
65 IBU

Bittered with hop extract
WP Mosaic, Citra, Simcoe
DH with Nelson, Simcoe, Citra

Super crushable. Close to what I was going for.

View attachment 816114

Looks great. Nice beer vase
Use any finings &/or has it cleared since being kegged?
Mine a few posts above is totally clear now. First time using biofine vs gelatin. Think I liked the slightly hazy version better. Wish I would’ve just waited to see if it cleared without help. I also like you IBUs & think I’ll aim higher next time.