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 Style IPA: brewed w/ Cascade, Centennial, & Simcoe for an old-school citrus & pine profile

Heat approximately 4.0 gallons of water to around 165°F (to hit a mash temperature of ~152°F with grain temperature ~68°F) depending on your equipment. Preheat mash tun if possible.

Heat Strike Water

Add the crushed Pale 2-Row, Vienna, Carapils (or light crystal), and flaked oats to the mash tun. Slowly add strike water while stirring to avoid dough balls and achieve an even mash. Target mash temperature: 152°F (67°C).

Mash In

Hold mash at 152°F for 60 minutes. Stir or recirculate (vorlauf) a couple of times early in the rest to ensure even conversion.

Mash Rest

Raise mash temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve wort flow, then vorlauf until runoff is reasonably clear.

Mash Out

Sparge with enough water to collect about 6.5 to 7.0 gallons of wort in the kettle (adjust based on system loss) at ~170°F. Aim for pre-boil volume that yields ~5.25 to 5.5 gallons into the fermenter after boil and losses.

Sparge

Bring the wort to a vigorous boil. Start the hop schedule once you have a full boil (time = 60 minutes).

Bring to a Rolling Boil

Add Cascade 1.0 oz, Centennial 0.5 oz, and Simcoe 0.5 oz at the start of the 60-minute boil for bittering.

60 min (Bittering)

Add 1 tsp Irish Moss or Whirlfloc and add 1.0 oz Centennial (for flavor/aroma).

15 minutes left

Add 0.5 oz Cascade and 0.5 oz Simcoe to the kettle for additional flavor/late bitterness.

10 minutes left

Turn off heat. Optional: chill a few degrees to ~170°F for a whirlpool hop addition.

End of Boil (0 minutes)

Create a gentle whirlpool and let the wort settle briefly to collect trub. Add 1.0 oz Centennial, 0.5 oz Cascade, and 0.5 oz Simcoe when wort is between 170–175°F. Let steep for 5–10 minutes to extract aroma without excessive bitterness.

Whirlpool

After whirlpooling, chill wort quickly to yeast-pitching temperature (around 66–68°F). Use an immersion or counterflow chiller to minimize oxygen pickup and risk of contamination.

Chill Wort

Transfer chilled wort to a sanitized fermenter, leaving as much trub behind as practical.

Transfer to Fermenter

Aerate or oxygenate the wort properly (about 8–10 ppm O2 by shaking/oxygen kit) and pitch the US-05 (or chosen clean American ale) yeast at ~66–68°F. Aim for an original gravity around 1.064 (adjustable based on actual efficiency).

Pitch Yeast

Ferment at 66–68°F for 3–5 days or until vigorous activity slows. After 48–72 hours, check gravity and activity. Try to avoid high fermentation temperatures to keep a clean profile.

Primary Fermentation

At high krausen or around 3–5 days into fermentation, add the first dry hop addition: 1.0 oz Cascade, 1.0 oz Centennial, and 1.0 oz Simcoe. Add hops in a sanitized hop bag or loose. Keep fermenter sealed but allow CO2 purge.

Dry Hop - First Addition

Allow fermentation to continue for another 3–4 days after the first dry hop. Maintain temperature in the mid-to-high 60s F for a clean esters profile.

Secondary Fermentation

Rack to a secondary or leave in primary and add the second dry hop addition: 1.0 oz Cascade, 1.0 oz Centennial, and 1.0 oz Simcoe. Dry hop for 3–5 days. Avoid extended dry hopping (>7 days) to reduce grassy or vegetal notes.

Dry Hop - Second Addition

After dry hopping and when fermentation is complete (stable final gravity for 2-3 days), cold crash to ~35–40°F for 24–48 hours to help clear the beer and drop hop particles.

Cold Crash (optional)

If bottling, dissolve 3.5 oz priming sugar in 12 oz boiling water, cool and add to bottling bucket. Siphon beer off sediment into bottling bucket, gently mix with priming solution, and fill bottles. If kegging, transfer beer to a sanitized keg and carbonate to ~2.4–2.6 volumes of CO2.

Prepare for Bottling/Kegging

Allow bottles to carbonate at room temperature for 10–14 days. If kegged, carbonate and condition for 3–7 days before serving. Store bottles/keg cold for 24–48 hours before pouring for best clarity and hop aroma.

Conditioning

Serve cold (45–50°F) in a tulip or pint glass to showcase hop aroma and medium body. Expect a West Coast IPA with pronounced citrus and pine hop character, clean malt backbone, and a dry finish.

Serving

Pale 2-Row Malt

Vienna Malt

Carapils (Dextrine) or Light Crystal 10L

Flaked Oats (optional for body/foam)

Cascade (bittering)

Centennial (bittering/early flavor)

Simcoe (late bittering / flavor)

Centennial (flavor/aroma / 15 min)

Cascade (flavor / 10 min)

Simcoe (flavor / 10 min)

Centennial (whirlpool / 5-10 min at 170°F)

Cascade (whirlpool / 5-10 min at 170°F)

Simcoe (whirlpool / 5-10 min at 170°F)

Cascade (dry hop - 1st addition)

Centennial (dry hop - 1st addition)

Simcoe (dry hop - 1st addition)

Cascade (dry hop - 2nd addition)

Centennial (dry hop - 2nd addition)

Simcoe (dry hop - 2nd addition)

US-05 ale yeast (or other clean American ale strain)

Irish Moss or Whirlfloc (kettle fining, optional)

Water (brewing liquor) adjusted to mid-range sulfate/chloride

Priming sugar (for bottling) or CO2 for kegging

Campden tablet (optional, for chloramine removal)

West Coast IPA

Make West Coast IPA Recipe in just 12h . West Coast Style IPA: brewed w/ Cascade, Centennial, & Simcoe for an old-school citrus & pine profile

West Coast IPA

Descriptors

Tasting Notes

Food Pairings

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