Description

A big, hop forward West Coast IPA all-grain recipe kit for you to home brew, featuring an array of classic hops from the West Coast of the USA, used to create a mightily refreshing and complex beer with lots of pine, citrus and dank tones. The modern malt bill used for the style allows the hops to really shine, and presents as light straw in colour and a crisp head.

Brewed by the team here at TMMHQ for Love & Beer Festival 2024, in partnership with the team from The Craft Beer Channel

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Ingredients Included

Crisp Small Batch No.7 – Chit Malt
Simpsons Malt – Vienna Malt
Simpsons Malt – Extra Pale Malt
Mosaic – BarthHaas® Pure Hop Pellets – 100g (1 pack)
Chinook – BarthHaas® Pure Hop Pellets (50 grams)
Amarillo® – BarthHaas® Pure Hop Pellets – 100g (1 pack)
Centennial – BarthHaas® Pure Hop Pellets – 100g (1 pack)
Mosaic – BarthHaas® Pure Hop Pellets (10 grams)
WHC Dried Yeast – High Voltage – 11g Packet (1 pack)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 23
Original Gravity: 1.057
Final Gravity: 1.012
ABV %: 6
IBU: 60
Mash efficiency: 80
Brewing equipment:

THE MASH
Temperature °C (Step 1): 67
Length (mins) (Step 1): 60
Temperature °C (Step 2): 75
Length (mins) (Step 2): 10
Temperature °C (Step 3):
Length (mins) (Step 3):
Temperature °C (Step 4):
Length (mins) (Step 4):
Temperature °C (Step 5):
Length (mins) (Step 4):
Mash notes:

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

20g Mosaic @ 60mins
20g Mosaic @ 45mins
20g Mosaic @ 5mins

Whirlpool / hop stand:

50g Centennial & 50g Amarillo for a 30min Whirlpool at 80c.

Yeast: WHC High Voltage
Fermentation temperature/steps: 26c – 5-7 days maximum to ferment completely

Secondary additions:

Once final gravity is stable for 2 days and your beer passes a forced diacetyl test, move to dry hop your beer. When you dry hop you can also add a 1ml vile of ALDC to remove the chance of further diacetyl formation from a secondary fermentation due to hop creep. Cool to 18c before dry hopping, if possible.

Your dry hop should consist of 50g each of Centennial, Chinook, Mosaic and Amarillo. Allow for 3 days total contact time with your dry hops. If possible, start cooling your wort gently down from 18c over the 3 days to 4c, this is best done in steps over the 3 day period to avoid to much oxygen/air being sucked into the fermenter, unless you are using a pressure rated fermenter.

A few notes on water treatment, we used our Murphy & Son water report for this beer, targeting the IPA water profile suggested in their report. You can use this method if you have one of these report, which can be bought here. If you choose to use RO water or other methods to alter you water profile then we suggest the following:

Calcium – 89ppm

Magnesium – 18ppm

Sodium – 24ppm

Sulfate – 250ppm

Chloride – 52ppm