Next time I will mash at closer to 157F and up the 2-row to get an OG of 1.07. Degassed sample of GF hop head red was 1.018. Came out much dryer then I would have liked. It's not a clone, but it is a damn tasty red IPA. Use Carastan 30-70 if you can instead of Crystal 40L. Also don't be afraid to calculate this recipe out to 105-110IBU. I would do 25IBU of Simcoe and 10IBU of Columbus there instead of just Simcoe. Potential recipe improvements: Accentuate bitterness in the finish a bit more with water adjustments and/or hit about 35IBU at 90 minutes instead of 25. We tapped 5 gallons in the studio on Monday, and I'd say at this rate the keg won't last much longer. This homebrew recipe turned out just fantastic, I'd say it was totally cloned. See the 2007 water report for that area here: The water in Vista, CA in North San Diego county is pretty hard. I added enough Gypsum to get my water up to approximately 50ppm Calcium, Chuck's starting with 60-70ppm Calcium in Vista, CA (I said 100 on the show, it's actually 60-70), and might be hitting at least 100ppm Calcium in the finished beer. Not transferred or yeast not removed before dry hopping.ĭry hopped for 7 days at 64F. Allowed it to rise during the natural heat created during fermentation up to 70F.įermented in 6 gallon carboy. Total Mash Volume Gal: 6.53 - Dough-In Infusion OnlyĢ Vials of White Labs WLP001 California Ale yeast grown up on a 1.035 2 liter stir plate starter for approximately 16 hours before pitching. Saccharification Rest Temp : 152 Time: 35 Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions Water Gal: 5.20 - Before Additional Infusions Water Qts: 20.78 - Before Additional Infusions Centennial Pellet 10.50 0.0 Dry HopĠ.50 oz. Potential represented as SG per pound per gallon.Ġ.50 oz. Yield Type used in Gravity Prediction: Fine Grind Dry Basis.Īdditional Utilization Used For Plug Hops: 2 %Īdditional Utilization Used For Pellet Hops: 10 %Ĩ4.2 14.00 lbs. I really like the difference between Breakside IPA and Breakside Wanderlust IPA - they are both great west coast IPAs, but the former is more traditional and the latter is a little more modern.From the brewing Network Forum, Tasty put this together:īatch Size (Gal): 6.00 Wort Size (Gal): 6.00īrewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.įinal Gravity Calculation Based on Points. Imperial Joystick or WY1450 (though any American yeast or most English yeasts can work) 5 oz Citra Whirlpool 140F for 30 minute "hop stand"Ģ oz Amarillo, 1 oz Simcoe. WLP001 (though any American yeast or most English yeasts will work)Ģ oz Amarillo at flameout, then slowly cooled for 30 minutes to 140FĢ oz Amarillo, 1 oz Simcoe. Standard Old School West Coast IPA Recipe:ġ oz cascade. I think the combo of Simcoe-Amarillo is considered "classic" at this point, though neither is a "C-hop." Expect to use around 10g-30g per gallon of flameout/whirlpool hops and 5-30g per gallon of dry hops. C-hops are classic, but plenty of people use fruitier new hops. For bittering, many will use a clean neutral bittering hop like magnum, but others prefer a rougher hop like CTZ or Chinook - it depends on taste. AFAIK, dry-hopping became standard practice in IPA sometime during the W administration. Lots of people have moved to FWH-whirlpool-dry or incorporated more complicated schedules. I think the most common hop schedules are probably 60-15-0-dry or something like that. Sometmes a little wheat malt is added and sometimes a little Munich or Vienna malt is added.įor hops, the BJCP guidelines will give you a decent idea on IBUs. I like lighter or medium crystal malts anywhere from 2-8%. Victory/biscuit is also a common addition, or maybe even melanoidin or aromatic or honey malt (in small amounts). The more old school you get, the more crystal/caramel flavor there will be. Still, some like to cut it the other way, with a 50/50 2-row/Maris Otter mix.Īs for specialty malts, Carapils and Crystal are common additions, though neither is strictly necessary. I know a lot of brewers who like to cut their 2-row with a little pilsner malt. I think I would break down American IPA into 3 categories: West Coast IPA, New England IPA and "Other Places" IPA (also known as "cheap on the hops" IPA or "Sorta Strong American Pale Ale").įor West Coast IPA, I think any pale base malt works: British Pale Malt, US 2-row, US "Pale Ale" malt, or even pilsner malt.
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