West Coast IPA Recipe (All-Grain): 5 to 30 Gallons
An all-grain West Coast IPA recipe you can brew at 5 to 30 gallons: 6.4% ABV and 57 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
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West Coast IPA at a glance: 6.4% ABV, 57 IBU, OG 1.063. A clear, dry, bitter West Coast IPA with pine, citrus and tropical fruit from Columbus, Simcoe, Centennial and Citra. The low mash temperature and minimal crystal malt keep it crisp so the hops do the talking.
Bräu Supply recipe · All-grain
West Coast IPA
Grain · for 5 gal into the fermenter
| 12 lb (5.44 kg) | 2-row pale malt | 92% |
| 0.5 lb (0.23 kg) | Crystal 40 | 4% |
| 0.5 lb (0.23 kg) | Carapils / dextrin malt | 4% |
Hops
| 0.75 oz (21 g) | Columbus (CTZ) · 15% AA | 60 min |
| 1 oz (28 g) | Simcoe · 13% AA | 10 min |
| 1 oz (28 g) | Centennial · 10% AA | 5 min |
| 1 oz (28 g) | Simcoe · 13% AA | Whirlpool, 20 min |
| 1 oz (28 g) | Citra · 12% AA | Whirlpool, 20 min |
| 1.5 oz (43 g) | Citra · 12% AA | Dry hop, 3 days |
| 1.5 oz (43 g) | Simcoe · 13% AA | Dry hop, 3 days |
Yeast and water
| 1 pkg | American ale yeast (US-05, WLP001 or Wyeast 1056) | |
| Water | Sulfate-forward water (about 3:1 sulfate to chloride) gives the crisp, dry bitterness the style is known for. | |
Process
- Mash: 150°F (66°C) for 60 minutes
- Boil: 60 minutes
- Ferment: 66°F (19°C) for 10 to 14 days
- Condition: Dry hop on day 7 for 3 days, cold crash, then package without letting air in
- Carbonate: 2.5 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
How to brew it
- Mash at 150°F (66°C) for 60 minutes for a dry, fermentable wort.
- Boil 60 minutes with the hop schedule. At flameout, cool to about 180°F (82°C) and whirlpool the Simcoe and Citra for 20 minutes.
- Chill to 64°F (18°C), oxygenate well and pitch.
- Ferment at 66°F (19°C). Add the dry hops on about day 7, once fermentation has slowed, for 3 days.
- Cold crash, then transfer to a purged keg. Oxygen is the enemy of hop aroma.
Tips
- Keep the grain bill simple: pale malt and a touch of crystal. The beer should finish dry, around 1.012 to 1.014.
- Dry hop in a closed fermenter if you can. Opening the lid lets in oxygen that fades the aroma within weeks.
- Drink it fresh: hop aroma is at its best in the first month.
Frequently asked questions
What makes an IPA "West Coast"?
Clarity, dryness and a firm bitterness, with pine and citrus hops. Hazy IPAs are the softer, juicier opposite. See what makes hazy IPA hazy.
Can I make it stronger?
For a double IPA, add about 3 lb of pale malt per 5 gallons and increase every hop addition by half.