Description

Riddle of Steel – The secret of the West Coast IPA has always carried with it Chinook. You must learn its riddle. You must learn its discipline.

 

Pomona Island is an award-winning brewery based in Salford. Formed in 2017 by Nick and Ryan, who started the Gas Lamp bar in Manchester, Gaz from Marble Brewery and James from Tempest Brewery. If you’ve not tried their beers yet we highly recommend you check them out in our carefully crafted range of the best independent breweries which we cold store to ensure you get a quality product to drink.

This recipe is for their award winning West Coast IPA which won the Barth Haas Underdog competition in 2022. The challenge open to all breweries in Europe was to brew a beer which showed off the best use of the hop Chinook.

We were lucky enough to be part of the judging panel for this competition so reached out to James at Pomona Island to ask if we would mind sharing his recipe with the home brew community.

 

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Ingredients Included

Crisp Extra Pale Malt
TMM Rolled Wheat Flakes (Flaked Wheat)
Crisp Flaked Torrefied Oats Including Husk
Crisp Naked Oat Malt
Crisp Rye Malt
Crisp Caramalt
Thomas Fawcett – Crystal Rye Malt

Total Grain bill 5800g

Chinook Pellets (570 grams)
Brewing Sugar (Dextrose) 1kg (1 packs) – Only 500g is used
LALLEMAND Windsor British-Style Ale Yeast – 11g (1 packs)
LALLEMAND BRY-97 American West Coast Yeast – 11g (1 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 23L
Original Gravity: 1.064
Final Gravity: 1.010
ABV %: 7.1%
IBU: 82

THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60 min – add 500g of Dextrose towards end of boil

Additions and timing:

FWH (40% utilisation) – Chinook = 14g
30 mins (30% Utilisation) – Chinook = 14g
10 mins (14% utilisation) – Chinook = 27g
Flame Out (10% Utilisation) – Chinook = 125g

Secondary additions and timing:

Pomona Dry hop at a rate of 17g/L on this recipe

390g Chinook Dry Hop

Wait for fermentation to finish, drop to 17 and dry hop for 72 hours, dump hops and cold crash.

Yeast: 1 x Bry-97 and 1 x Windsor
Fermentation temperature/steps: 17, free-rise to 19 and then raise to 21 after 72 hours.

Comments:

 

Their beers range from sessionable pales and juicy IPAs to more traditional stouts and experimental sours.

This recipe is for their award winning West Coast IPA which won the Barth Haas Underdog competition in 2022. The challenge open to all breweries in Europe was to brew a beer which showed off the best use of the hop Chinook.

We were lucky enough to be part of the judging panel for this competition so reached out to James at Pomona Island to ask if we would mind sharing his recipe with the home brew community.

Be sure to check out their beers available from us or direct from their website.