West Coast IPA
Style: American IPA
| Batch size | 19 L |
|---|---|
| Target OG / FG | 1.064 / 1.012 |
| ABV / IBU / SRM | 6.8% · 60 · 7 |
| Boil | 60 min |
| Primary ferment | 18 °C for 10 days |
Fermentables
| Ingredient | Weight | % |
|---|---|---|
| Maris Otter Pale Malt | 5.4 kg | 90% |
| Crystal 60 L | 0.4 kg | 7% |
Hops
| Hop | Grams | Time | Use |
|---|---|---|---|
| Centennial Hops | 30 g | 60 min | bittering |
| Cascade Hops | 40 g | 15 min | flavour |
| Centennial Hops | 30 g | 5 min | flavour |
| Cascade Hops | 60 g | 0 min | whirlpool |
| Centennial Hops | 40 g | 0 min | whirlpool |
| Cascade Hops | 50 g | 0 min | dryhop |
| Centennial Hops | 50 g | 0 min | dryhop |
Yeast
Fermentis SafAle US-05 — The dry-form American ale workhorse. Clean, neutral, high attenuation — the right choice when you want your malt and hops to do all the talking.
Mash schedule
| Step | Temp | Time |
|---|---|---|
| saccharification | 65 °C | 60 min |
Procedure
- Mash at 65 °C for 60 minutes for a drier finish.
- Boil 60 minutes; bittering at start, flavour at 15 and 5 min, whirlpool at flame-out.
- Cool to 18 °C, pitch two sachets of US-05.
- Ferment at 18 °C for 7 days. Dry-hop in two charges, days 7 and 10.
- Cold-crash to 1 °C for 48 hours, package.
Tasting notes
Bright grapefruit and pine on the nose. Firm bitterness, clean malt backbone, dry finish that lets the hop oils linger.
A textbook American West Coast IPA built around the Cascade-Centennial pairing. The relatively low Crystal addition (7%) keeps the colour and body in spec without dragging the beer toward caramelly-sweet, which would muddle the hop character.
Dry-hop strategy
Two-stage dry-hop: first charge as fermentation finishes (still some yeast activity scrubs grassy compounds); second charge 3 days before packaging. Keep dry-hop contact under a week per charge to avoid grassy/vegetal flavours.