West Coast IPA Overview
This recipe produces 5 gallons of classic West Coast IPA with 6.5% ABV and 65 IBUs. Expect bold hop bitterness balanced with citrus and pine aromas, a dry finish, and crystal-clear golden appearance.
Ingredients
Fermentables
- 9 lbs Light Dry Malt Extract (DME)
- 1 lb Crystal 40L malt (specialty grain)
- 0.5 lb Cara-Pils (for head retention)
Hops
- 1 oz Magnum hops (14% AA) – 60 min boil (bittering)
- 1 oz Cascade hops – 15 min (flavor)
- 1 oz Centennial hops – 5 min (flavor/aroma)
- 2 oz Citra hops – Dry hop (aroma)
Yeast and Other
- Safale US-05 or White Labs WLP001 (California Ale yeast)
- 5 oz corn sugar (for priming/carbonation)
- 1 Whirlfloc tablet (clarity, added at 15 min)
Brew Day Instructions
Step 1: Steep Specialty Grains
Heat 2.5 gallons water to 155°F. Place crushed Crystal 40L and Cara-Pils in grain bag, steep for 20 minutes. Remove bag, let drain (don’t squeeze).
Step 2: The Boil
Bring to boil, remove from heat, stir in DME completely. Return to boil. Add hops according to schedule. 60-minute boil total.
Step 3: Cool and Ferment
Cool to 70°F, transfer to fermenter, top off to 5 gallons with cold water. Pitch yeast. Ferment at 68°F for 7-10 days.
Step 4: Dry Hop
After 7 days, add 2 oz Citra hops directly to fermenter. Let sit 3-5 days for maximum aroma.
Step 5: Bottle
Bottle with priming sugar. Carbonate for 2 weeks at room temp. Chill and enjoy!
Expected Results
- ABV: 6.3-6.7%
- IBU: 60-70
- Color: Golden (6-8 SRM)
- Ready to drink: 4 weeks from brew day