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 with citrus notes and medium resin.

Heat 4.0 gallons of brew water to approximately 165°F (74°C) to achieve a mash temperature of 152°F (67°C) when grains are added.

Heat strike water

Add the crushed 2-row pale, Maris Otter, Munich, Carapils, and Crystal 10L to the mash tun and dough in thoroughly. Target mash temperature: 152°F (67°C). Hold for 60 minutes for a balanced fermentable profile with moderate body suitable for West Coast IPA.

Perform an iodine test near the end of the mash to ensure conversion. If conversion is incomplete, rest an additional 10-15 minutes and recheck.

Mash out by raising temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity before lautering.

Sparge slowly with 2.5 gallons of water heated to 170°F (77°C). Collect roughly 6.5 gallons of wort pre-boil. Adjust sparge rate to avoid stuck mash; aim for clear runnings.

Collect wort and bring to a vigorous boil. Total pre-boil volume should account for trub and evaporation to yield ~5.25 gallons post-boil (adjust based on your system boil-off).

At the start of a 60-minute boil, add 1.0 oz Centennial bittering hops. Begin timer for 60 minutes.

Bittering addition (60 minutes)

With 10 minutes remaining in the boil, add 0.5 oz Columbus/CTZ and 1 tsp Irish moss or Whirlfloc if using. Also add yeast nutrient at flameout or with 10 minutes left as directed by the product.

Late bittering / transition (10 minutes)

Turn off heat at the end of the boil. Allow the wort to sit and whirlpool (or steep) at 170-180°F (77-82°C). Add 1.5 oz Citra and 1.0 oz Simcoe directly to the whirlpool and steep for 20-30 minutes to extract bright citrus and resinous aromatics without excessive bitterness. This late hopping emphasis produces the West Coast citrus/resin profile.

End of boil / whirlpool additions

Chill the wort rapidly to ~68°F (20°C) using an immersion chiller, plate chiller, or ice bath. Aim to minimize aeration after chilling.

Transfer chilled wort to a sanitized fermenter, leaving behind trub and hop debris. Top up with water if necessary to reach 5.25 gallons final batch volume (or your target).

Aerate or oxygenate the wort thoroughly (e.g., shake, splashing, or pure oxygen ~6-8 ppm). Pitch the yeast (1 packet or appropriate starter) at 65-68°F (18-20°C).

Ferment at 66-68°F (19-20°C) for primary fermentation. Expect active fermentation to subside within 4-6 days for a healthy ale yeast. Total primary fermentation ~7-10 days until activity slows and gravity approaches final.

If dry hopping during active fermentation is desired (biotransformation), add half the dry hop charge (0.75 oz Citra + 0.75 oz Mosaic) on day 3-4 when fermentation activity peaks. For a classic aroma-forward West Coast profile, more brewers prefer to add dry hops after active fermentation — see dry hop step below.

After primary fermentation has mostly finished (gravity stable or near final, ~day 7-10), add dry hops: 1.5 oz Citra and 1.5 oz Mosaic. Place hops in a sanitized hop bag or directly into the fermenter. Allow dry hops to sit for 3-5 days at 65-68°F (18-20°C) for bright citrus and tropical aromatics and restrained resin.

Cold crash to near 35-40°F (2-4°C) for 24-48 hours to drop out hop particles and yeast for clearer beer if desired.

Transfer beer to keg or bottling bucket, avoiding excessive oxygen pickup. If bottling, dissolve 3.5 oz corn sugar in 8 oz boiling water, cool and add to bottling bucket, then rack beer onto priming solution and bottle. If kegging, carbonate to ~2.5 volumes CO2 (typical for West Coast IPA) either force-carbonate or naturally condition in keg with priming sugar.

Allow bottles to carbonate at room temperature for 10-14 days, then chill and condition for an additional few days before tasting. If kegging, carbonate 1-3 days under pressure depending on method.

Serve cold (45-50°F / 7-10°C) in a tulip or IPA glass to appreciate the citrus hop aroma and medium resinous bitterness. Expect original gravity ~1.060 and final gravity ~1.012 (adjustable based on equipment) for an ABV around 6.3-6.8% and moderate bitterness ~55-65 IBU.

2-Row Pale Malt (base)

Maris Otter

Munich Malt (10L)

Carapils/Dextrine

Crystal 10L

Centennial (10% AA) - bittering

Columbus/CTZ (15% AA) - late bittering/transition

Citra (12% AA) - late aroma/first whirlpool

Simcoe (13% AA) - late aroma/second whirlpool

Mosaic (12.5% AA) - dry hop

Citra - dry hop

West Coast ale yeast (e.g., Wyeast 1056, US-05)

Yeast nutrient

Brew water

Gypsum (calcium sulfate)

Calcium chloride

Irish moss or Whirlfloc (optional clarifier)

Corn sugar (for keg conditioning or bottling)

Walter Station Turn Out

Make Walter Station Turn Out Recipe in just 24h . West Coast IPA with citrus notes and medium resin.

Walter Station Turn Out

Descriptors

Tasting Notes

Food Pairings

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