West Coast IPA

I designed this recipe for my taste. I love looks of New England IPA but they are too sweet for me and too low bittered. I like west coast IPA but this time I want a more NEIPA looks. So I have designed dry beer with wheat malt and flaked rye addition to build a bigger body and add hops to approximately 60 IBU.


Batch size: 25L (6.5 gal)
Mash water: 20L filtered tap water + 1tsp Gypsum + 4ml Phosphoric Acid 75%
Sparge water: 16L filtered tap water + 1ml Phosphoric Acid 75%
Pre-boil gravity: 1.051 (12.6 BLG)
Boil time: 60 min
OG: 1.055 (13.6 BLG)
FG: 1.008 (2 BLG)
IBU*=60 EBC*=9.2 SRM=4.7 ABV=6.2%
BH Efficienty*=74% Est Mash Eff*=79.9%
* – EST by Beer Smith3


5 kgPale Ale malt (Best Maltz)84.7%
0.50 kgWheat malt 8.5%
0.40 kgFlaked rye6.8%


60 minWarrior15g15%BoilPellet
10 minAzacca25g15%BoilPellet
10 minSabrio25g13.1%BoilPellet
15 minAzacca25g15%WhirlpoolPellet
15 minSabrio25g13.1%WhirlpoolPellet
3 daysAzacca30g15%Dry Hop Pellet
3 daysSabrio50g13.1%Dry Hop Pellet
3 daysSimcoe30g13% Dry Hop Pellet
3 daysCentennial17g10% Dry Hop Pellet


Fermentis US – 05 Safale American


65°C (149°F)Mash Step60 min
72°C (161°F)Mash Step15 min
76°C (168°F)Mash Out15 min

BREW DAY – 18.06.2019


Fermentation temperature aroud 18°C.

Racking to secondary fermentation and dry hopping 01.07.2019

02.07.2019 Dry Hopping

In two hopstopers (aprox 60g hops in each)

05.07.2019 Bottling

For refermentation, I used 150g dextrose and I have got 44 bottles.

19.07.2019 Tasting

This beer is very close to this what I want to get. Bittering and body like I want. Medium hop aroma so next time I am going to double dry hopping.

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