Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

West Coast IPA brewed with Maris Otter Pale Ale malt, kettle hopped and dry hopped with our hand-selected Columbus Cryo, Simcoe, Strata & Citra.

Heat 4.5 gallons (approx.) of your mash water to about 168°F (75°C) to achieve a target mash temperature of 152°F (67°C) when grains are added. Adjust water chemistry now (add gypsum/calcium chloride) to reach a chloride:sulfate ratio ~1:3 for a crisp West Coast profile.

Heat Strike Water

Add crushed Maris Otter, 2-row, Carapils, and Munich to the mash tun. Stir thoroughly to avoid dough balls and achieve an even mash temperature of 152°F (67°C). Rest for 60 minutes.

Mash In

Perform a mashout by raising temperature to 168°F (75°C) for 10 minutes to stop enzymatic activity. Vorlauf (recirculate) until the runoff runs clear or lightly cloudy.

Mashout and Vorlauf

Sparge with ~3.5 gallons of water at 168°F (75°C) until you collect a pre-boil volume of roughly 6.5–7.0 gallons in your kettle (adjust depending on system losses) to target ~5.5 gallons post-boil.

Sparge

Bring the wort to a vigorous boil once you reach target pre-boil volume. Start a 60-minute boil timer when the wort reaches a full rolling boil.

Bring to Boil

Add Columbus (Cryo) 1.0 oz at the start of the 60-minute boil for bittering. This provides clean, resinous bitterness typical of a West Coast IPA.

60 minute

With 15 minutes remaining in the boil, add Simcoe 0.75 oz and Irish moss or Whirlfloc (1 tsp or as directed) to promote clarity.

15 minute

With 10 minutes remaining, add Strata 0.75 oz.

10 minute

With 5 minutes remaining, add Citra 1.0 oz. If you want any late hop aroma from boil additions, add them in the last 5 minutes only.

5 minute

After the 60-minute boil, turn off the heat and allow the wort to cool to ~170°F (76°C). This is a good temperature for hop stand/whirlpool extraction that preserves hop oils and reduces harsh vegetal compounds.

Chill to Whirlpool Temperature

Add Columbus (Cryo) 1.0 oz, Simcoe 0.75 oz, Strata 0.75 oz, and Citra 1.0 oz to the kettle. Create a gentle whirlpool (optional) and let the hops steep for 20 minutes at ~170°F (76°C). Maintain gentle convection to keep trub in the center if possible.

Add Whirlpool Hops

After 20 minutes, chill the wort rapidly to yeast-pitching temperature (around 66–68°F / 19–20°C). Transfer to a sanitized fermenter, trying to leave most trub behind.

Cool Wort

Aerate the cooled wort well (oxygenate to ~8–12 ppm O2 or shake vigorously). Pitch one pack vial of an American ale yeast (e.g., Wyeast 1056 or a dry equivalent) or a West Coast strain that favors clean fermentation. Target fermentation temperature: 66–68°F (19–20°C).

Pitch Yeast

Allow fermentation to proceed for about 5–7 days or until the most active fermentation subsides. You should see krausen form and then drop. Continue to ferment at target temperature to minimize esters.

Primary Fermentation

After activity slows (typically day 5–7), raise temperature to 70–72°F (21–22°C) for 24–48 hours to allow yeast to clean up off-flavors (optional). Then drop to 60–65°F (15–18°C) for conditioning if desired.

Diacetyl Rest / Condition

Add the dry hop charge once primary fermentation has slowed significantly — typically 3–5 days before you plan to keg or bottle. For this recipe, add dry hops on day 5–7 after pitch.

Timing

Add Columbus (Cryo) 1.0 oz, Simcoe 1.5 oz, Strata 1.5 oz, and Citra 2.0 oz directly to the fermenter. If possible, use a hop bag or a sanitized mesh to contain hops (optional). Keep fermentation temperature stable at 66–68°F (19–20°C).

Dry Hop Additions

Allow hops to remain in contact for 3–5 days for maximum aroma without excessive grassy character. Cold crash to help drop hop particulates before packaging.

Contact Time

Check final gravity — target FG for this style ~1.010–1.014 depending on attenuation (expected OG ~1.062). If FG is stable over 2–3 days, proceed to package.

Final Gravity & Conditioning

If bottling, dissolve 3.5 oz corn sugar in 8 oz boiling water, cool, add to sanitized bottling bucket, rack beer onto priming solution, gently mix and bottle. Expect ~2.4 volumes CO2 (adjust priming sugar to local conditions).

Priming and Bottling

If kegging, transfer to keg, carbonate to ~2.3–2.6 volumes CO2, and condition cold for several days to a week before serving.

Kegging

Serve cold (45–50°F / 7–10°C) in a tulip or IPA glass. Expect a crisp, dry backbone with bold resinous bitterness and a forward tropical/citrus/pine aroma from Columbus Cryo, Simcoe, Strata and Citra.

Serving

Maris Otter Pale Ale Malt (crushed)

Pale (2-row) Malt

Carapils / Dextrine

Munich Malt (light)

Corn sugar (dextrose) for priming

Columbus (Cryo) - kettle

Simcoe - 15 min

Strata - 10 min

Citra - 5 min

Columbus (Cryo) - whirlpool (20 min at 170°F/76°C)

Simcoe - whirlpool (20 min at 170°F/76°C)

Strata - whirlpool (20 min at 170°F/76°C)

Citra - whirlpool (20 min at 170°F/76°C)

Columbus (Cryo) - dry hop

Simcoe - dry hop

Strata - dry hop

Citra - dry hop

Ale yeast (neutral American strain, e.g., Wyeast 1056 / Safale US-05) or West Coast IPA strain

Water (adjusted for chloride:sulfate ~1:3 for dry, crisp profile)

Water for sparge

Gypsum (calcium sulfate) - optional for sulfate boost

Calcium chloride - optional

Irish moss or Whirlfloc (clarifier)

Campden tablet (optional, for water treatment)

Modist Teal Label W.C IPA

Make Modist Teal Label W.C IPA Recipe in just 24h . West Coast IPA brewed with Maris Otter Pale Ale malt, kettle hopped and dry hopped with our hand-selected Columbus Cryo, Simcoe, Strata & Citra.

Modist Teal Label W.C IPA

Descriptors

Tasting Notes

Food Pairings

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