- Recipe Type
- All Grain
- Yeast
- WLP001
- Yeast Starter
- 1,5L with 148g DME
- Batch Size (Gallons)
- 19L
- Original Gravity
- 1,060
- Final Gravity
- 1,013
- Boiling Time (Minutes)
- 60
- IBU
- 63
- Color
- 10 EBC
I can't take too much credit here - this recipe is from the YouTube channel The Craft Beer Channel, where they "collaborated" with Russian River Brewing to make a west coast IPA. Video with their links in the description here.
I brewed this beer a month ago and I was really pleased with how it turned out - easily the best non-hazy IPA I've done so far.
I adjusted the malts slightly according to what I could get a hold of. Here's the recipe :
For 19L into the fermenter
Water profile target:
76Ca 15Mg 10Na 25HCO3 130SO4 50Cl
(I use RO water as base)
Malt
Weyermann Extra Pale Pilsner Malt 80%
Simpsons Best Pale Malt 16% (I used Crisp Floor Malted Maris Otter)
Light Munich Malt 4% (I used Crisp 22 EBC)
Mash schedule
Mash at 67C for 60 min
Mashout at 75C for 10 min
Boil
Boil time 60 min
Hop schedule
Boil
6g Chinook @60 min
4g Centennial @45min
7g Cascade @30min
13g Chinook @10min
11g Simcoe @10min
8g Cascade @10min
7g Centennial @10min
Hopstand
70g Simcoe @80C 20min
40g Amarillo @80C 20min (Cryo pellets in my case)
20g Cascade @80C 20 min
Dry hop 3-4 days before packaging
100g Simcoe
60g Amarillo (Cryo pellets in my case)
50g Centennial
40g Cascade
Other
Yeast nutrients
Protafloc
Clarity ferm fining agent
Fermentation
WLP001 yeast, starter
18C, 7 days
23C, 3 days (diac rest)
15C, 2 days (dry hop)
4C, 2 days (crash)
Aroma has clean floral notes and some fruitiness. Taste is floral, grapefruity, some ripe fruit and piney with a nice bitter finish. Here's the final product after 7 days on keg, I slightly overcarbed it at first, hence the thick head. This batch ended up at 6,0% abv.
I brewed this beer a month ago and I was really pleased with how it turned out - easily the best non-hazy IPA I've done so far.
I adjusted the malts slightly according to what I could get a hold of. Here's the recipe :
For 19L into the fermenter
Water profile target:
76Ca 15Mg 10Na 25HCO3 130SO4 50Cl
(I use RO water as base)
Malt
Weyermann Extra Pale Pilsner Malt 80%
Simpsons Best Pale Malt 16% (I used Crisp Floor Malted Maris Otter)
Light Munich Malt 4% (I used Crisp 22 EBC)
Mash schedule
Mash at 67C for 60 min
Mashout at 75C for 10 min
Boil
Boil time 60 min
Hop schedule
Boil
6g Chinook @60 min
4g Centennial @45min
7g Cascade @30min
13g Chinook @10min
11g Simcoe @10min
8g Cascade @10min
7g Centennial @10min
Hopstand
70g Simcoe @80C 20min
40g Amarillo @80C 20min (Cryo pellets in my case)
20g Cascade @80C 20 min
Dry hop 3-4 days before packaging
100g Simcoe
60g Amarillo (Cryo pellets in my case)
50g Centennial
40g Cascade
Other
Yeast nutrients
Protafloc
Clarity ferm fining agent
Fermentation
WLP001 yeast, starter
18C, 7 days
23C, 3 days (diac rest)
15C, 2 days (dry hop)
4C, 2 days (crash)
Aroma has clean floral notes and some fruitiness. Taste is floral, grapefruity, some ripe fruit and piney with a nice bitter finish. Here's the final product after 7 days on keg, I slightly overcarbed it at first, hence the thick head. This batch ended up at 6,0% abv.
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