You’ve come to the correct spot if you’re an all-grain brewer trying to produce a traditional West Coast IPA. In this post, we’ll show you how to make a 5-gallon batch of West Coast IPA using all-grain procedures. We’ll go through the ingredients, equipment, and procedure used to make this hop-forward beer type, as well as share tips and tactics for getting the best results.
West Coast IPAs are noted for their robust hop taste and aroma, as well as their clean, crisp finish. We’ll be utilizing a blend of base malts, specialty grains, and Mosaic hops, a popular hop cultivar recognized for its tropical fruit, citrus, and piney characteristics, to produce this taste profile. To enable the hops to show through, we’ll also use a clean-fermenting yeast strain.
Now, if you’re ready to take your all-grain brewing to the next level, let’s get started with the recipe!
Batch size: 5 gallons (19 liters)
- 9 lbs (4.1 kg) 2-row pale malt
- 1 lb (0.45 kg) Munich malt
- 0.5 lb (0.23 kg) crystal malt 40L
- 0.5 lb (0.23 kg) wheat malt
- 0.25 lb (0.11 kg) carapils/dextrine malt
- 0.75 oz (21 g) Columbus hops (60 minutes)
- 1 oz (28 g) Mosaic hops (10 minutes)
- 1 oz (28 g) Mosaic hops (5 minutes)
- 1 oz (28 g) Mosaic hops (0 minutes)
- 1 oz (28 g) Mosaic hops (dry hop for 5 days)
- 1 package of California Ale yeast (WLP001, Wyeast 1056, or Safale US-05)
- 5.25 gallons (20 liters) of water
- 1 tsp of Irish moss (optional)
- Corn sugar for priming (optional)
- Heat 5.25 gallons (20 liters) of water to 162°F (72°C) and add crushed grains to the mash tun.
- Mash grains at 152°F (67°C) for 60 minutes.
- Sparge with 170°F (77°C) water to collect 7 gallons (26.5 liters) of wort.
- Boil wort for 60 minutes, adding Columbus hops at the beginning of the boil.
- Add Mosaic hops at 10, 5, and 0 minutes remaining in the boil.
- After the boil, cool the wort to 68°F (20°C) and transfer it to a sanitized fermenter.
- Pitch the yeast and aerate the wort.
- Ferment at 68°F (20°C) for 7-10 days, adding 1 oz (28 g) of Mosaic hops for dry hopping during the last 5 days of fermentation.
- After fermentation is complete, bottle or keg the beer and carbonate to 2.3-2.5 volumes of CO2.
- OG: 1.062
- FG: 1.011
- ABV: 6.7%
- IBU: 65
- SRM: 6-8
This recipe’s estimated efficiency is about 70%, which is the same as the extract version. But, depending on your equipment and method, your actual efficiency may vary, so take gravity readings and alter your formula as needed.
Brewing a West Coast IPA from scratch using all-grain techniques may appear intimidating at first, but with the correct materials, equipment, and procedure, it can be a gratifying and pleasurable experience that results in a great beer you can be proud of. Follow the recipe and instructions in this article to make a hop-forward, crisp, and delicious West Coast IPA that will quench your thirst and amaze your friends.
Remember that patience, attention to detail, and a willingness to learn from your errors are the keys to brewing success. Experiment with different hop varietals, yeast strains, and brewing processes to put your own spin on this traditional beer style.
We hope this recipe has encouraged you to try your hand at making an all-grain West Coast IPA from scratch. Cheers and good brewing!
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