BREW and STUFF DAGKiGicWm8 West Coast IPA Recipe Pack Instructions
- September 7, 2024
- BREW and STUFF
Table of Contents
DAGKiGicWm8 West Coast IPA Recipe Pack
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Specifications
Name: West Coast IPA
ABV: 6.8%
Grain Bill: 5.5kg Joe White Traditional Ale,
0.5kg Weyermann Carapils, 0.5kg Weyermann Munich
Hop Schedule:
- 25g Magnum for 60 minutes boil
- 25g Centennial for 20 minutes boil
- 25g Citra for 5 minute boil
- 25g Simcoe for 5 minute boil
Product Usage Instructions
Brew Day Preparation
1. Prepare your equipment and ingredients.
2. Heat water to strike temperature and add to your brewing
vessel with the grains.
3. Mix well, ensuring all grains are wet, and maintain the mash
temperature for the desired time.
4. Remove the grain bag or bucket and raise the wort to a
boil.
Hop Schedule and Boiling
1. Follow the suggested hop schedule by adding hops at specified
times during the boil.
2. After the boil is complete, cool the wort down rapidly to
pitching temperature.
Fermentation and Dry Hopping
1. Pitch the yeast at the recommended temperature and ferment
for about 7 days.
2. After fermentation, add the dry hops (Centennial, Citra,
Simcoe) and let them sit for 10 days.
Bottling and Enjoyment
1. Bottle or keg your beer after fermentation is complete.
2. Allow for conditioning time before enjoying your West Coast
IPA!
FAQ
Q: Can I use different yeast for this recipe?
A: Yes, you can use Lallemand Kviek Yeast as an alternate yeast
option.
Q: How do I calculate the ABV of my beer?
A: Use the formula ABV = (OG-FG) * 131.25, where OG is the
Original Gravity and FG is the Final Gravity.
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West Coast IPA
West Coast IPA – 6.8%
Grain Bill: 5.5kg Joe White Traditional Ale
0.5kg Weyermann Carapils 0.5kg Weyermann Munich
Hop Schedule: 25g Magnum for 60 minutes boil 25g Centennial for 20 minutes
boil
25g Citra for 5 minute boil 25g Simcoe for 5 minute boil
Yeast: 1x 11.5g US-05 Pitched @ 18°c
Suggested Additions for 10 minutes boil 5g Yeast Nutrient 1/2 Whirfloc Tablet
Expected Gravity Readings: Est. OG: 1.064 Est. FG: 1.012 Est. ABV: 6.8%
ABV Calculator ABV = (OG-FG) 131.25 ABV = (__-__) 131.25 =__
Dry Hop Schedule: 50g Centennial 50g Citra 50g Simcoe
Sanitise and add after 7 days of fermentation
Alternate Yeast: 1x 11g Lallemand Kviek Yeast
Changes to brew schedule: Can be fermented at 30°c+
and in 3 – 6 days.
BREW DAY NOTES
Date: __ Litres in Fermenter: __ Original
Gravity: __ Yeast Pitch Temp: __ Fermentation
Temp: __ Days in Fermenter:
Final Gravity:
Instructions:
Please note: these instructions are based on a BIAB or an All-In-One System
using a batch sparge.
Pre-heat your 21 Lts of mash water to 70°c (to account for a drop in temp)
Add your milled grains to the water to create a mash. You need to mash for 60
minutes @ 65°c
After 60 minutes, raise the temp. to 75°c for 10 minutes, during this time you
should have your 11 Lts of sparge water
warmed up to 75°c. Remove the grain from the wort and sparge it with the pre-
warmed water and then drain it. Once the water is completely drained, remove
the grain bag or
bucket. Raise the wort to a boil and then follow the suggested hop
schedule. Once the boil is complete, cool the wort down and safely
transfer to a sanitised fermenter. Once at 18°c, aerate the wort and then
pitch the sanitised yeast
packet. You can raise the temp to 20-21°c once the yeast is pitched.
After 10 days, or when fermentation has finished, you will add your dry hops.
Please note to keep everything well sanitised,
plus keeping the wort out of oxygen as much as possible. Wait two weeks for
the fermentation and settling to be finished. The final ABV should be 1.012,
which will make a 6.8% ABV beer.
Bottle or keg as you normally do, wait for the conditioning to finish and then
it’s onto the most important step. Enjoying it.
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