OLD SCHOOL WEST COAST IPA: The GRANDDADDY of American CRAFT BEER
Channel: TheApartmentBrewer
Date: 2021-09-13

The west coast IPA is one of the pioneering styles of beer that drove the American Craft Beer Movement over the last few decades. Although it has been superseded in popularity by juicy, less bitter New England Style Hazy IPAs, I still have a soft spot in my heart for the bitter hop explosions of the 2000s. My fermentation temp control system died on me halfway through this brew, resulting in a very high fermentation temperature, but the beer was still saved with a good dose of dry hops and a very forgiving yeast.

Recipe that inspired this brew: http://scottjanish.com/west-coast-ipa-recipe-2/
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Recipe on Brewfather: https://share.brewfather.app/FmDdAUL4Otpx83

Recipe for 5 gallons, your efficiency may vary:

"Catatonic State"

6.4% ABV          79 IBU

12.5 lb Thomas Fawcett Pearl (92.6%)
0.5 lb Weyermann Carafoam (3.7%)
0.5 lb Weyermann CaraMunich I (3.7%)

Single Infusion Mash at 150 (65 C) for 60 min

Water (ppm): Ca: 93, Mg: 21, Na: 5, SO4: 216, Cl: 53, HCO3: 5
Add 8g Gypsum, 5g Epsom, and 3g CaCl to 8 gal (30 L) of spring water.
Adjust mash pH to 5.2-5.5 with lactic acid if needed.

60 minute boil
60 min - 1 oz (28g) Columbus (14.9% AA)
5 min - 0.5 oz (14g)  Simcoe (12.9% AA)
30 minute whirlpool at 180 F (82 C) with:
-2 oz (56g) Centennial (8.2% AA) 
-2 oz Citra (13.2% AA)

Dry Hop after primary fermentation with 2 oz Cascade, 2 oz Simcoe and 2 oz Citra for no more than 5 days.

OG: 1.060

Yeast: Safale US-05 Dry Ale Yeast

Ferment at 65 F (18 C) for 10-14 days, add dry hops after primary fermentation completes, rack beer off dry hops after completion, allow to condition for another week at room temperature and then cold crash and carbonate.

FG: 1.008
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0:00 Intro and Welcome
0:37 Style Description and Approach
4:22 Recipe
7:48 Mash
8:51 Boil, Whirlpool and Yeast Pitch
10:12 Fermentation Plan
14:17 Fermentation Follow-Up
17:21 Pour and Tasting Notes
20:56 Potential Improvements
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