Description
This recipe is taken from the book Beer Craft by Jon Finch.
A traditional West Coast IPA.
Ingredients Included
Crisp Extra Pale Maris Otter (5000 grams)
Crisp Caramalt (300 grams)
Centennial Pellets (70 grams)
Amarillo Pellets (30 grams)
Simcoe Pellets (30 grams)
SafAle™ US-05 11.5g (2 packs)
Method
Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 19L
Original Gravity: 1.066
Final Gravity: 1.010
ABV %: 7.3
IBU: 50.5
THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
THE BOIL
Boil time (mins): 60
Additions and timing:
40g Centennial Hops – Boil 60 min
30g Centennial Hops – Boil 10 min
30g Amarillo Gold Hops – Flame out, Steep for 30 min
Secondary additions and timing:
30g Simcoe Hops – Flame out, Steep for 30 min
Yeast: US-05
Fermentation temperature/steps: 20c
Comments:
This recipe is taken from the book Beer Craft by Jon Finch.
A traditional West Coast IPA.
The trick with this recipe is to allow it to condition for a while longer than you would with other beers.
hugh.hackett (verified owner) –
This was only my third ever attempt at grain brewing, and I was astounded by the results (as was anyone else I gave a taste to). It’s a proper, full on West Coast IPA and I am absolutely delighted with the beer I got from it.
Ray Cooper (verified owner) –
Real West Coast taste, I cracking IPA and such good value for money! Will be brewing several more of these as my brother has wiped me out of the first batch 😉
David Shortt (verified owner) –
First all grain brew.
I decided to reduce the base malt by 0.5kg and it came out just over 6%.
Double check the hop additions with an IBU calculator, as I found mine would have had an IBU around 80, so I adjusted the 60min addition until I got an IBU of 45, which worked well. I’ve seen a few reports of this recipe giving a metallic bitter taste, but I didn’t have any issues with that, perhaps due to the aforementioned bittering addition alteration.
I tapped the keg after 3 weeks of conditioning, but I think it would benefit from a few more weeks (as the recipe suggests).
Douglas Fisher –
Obtained water report for my own area and then tweaked my water chemistry by adding a Campden tablet, 4g Gypsum, 8g Calcium Chloride and .025g Epsom Salts. Done in a Brew Monk machine and ended up with 36 x 500ml bottles and used 2 x Crafty Fox carbonation drops per bottle. Left 2 weeks to condition at room temp then moved to cool room for another week. Upon opening, lovely tropical / pineapple / mango / pine nut aromas, a hazy look particular to the style, plenty carbonation and taste wise a great balance between maltiness and the hops shining through with plenty mouthfeel. Very pleased with this kit and would definitely make it again.
Robert Wood (verified owner) –
Second brew for me, I did adjust the hop quantity slightly as the first time the ibu was to high for my liking. The ABv came out at 6.9 which is very drinkable and better after an hour in the fridge.
ROBERT WILTSHIRE (verified owner) –
This is a cracking IPA. It’s had week and half bottle conditioning and one night in fridge and it’s blown me away. Crisp hoppy taste. Light colour. A fantastic drink and I fear it won’t last long .
nickboddington (verified owner) –
Delighted with the results. One of the best beers I have brewed. Lovely citrussy flavours.
Chris McCroray (verified owner) –
I missed my OG by a few points but that was my fault. The end result though turned out stunning. Is the closest to a commercial IPA I have got to. Tastes amazing after a 4 week condition. Would recommend this.