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Untitled Art. West Coast IPA (Milwaukee, Wisconsin)

Heat 4.5–5.0 gallons (enough to reach mash volume) of water to about 164°F (73°C). This accounts for grain absorption and to hit the target mash temperature.

Heat strike water

Dough in the crushed grains to target mash temperature of 152°F (67°C). Mash for 60 minutes, stirring to eliminate doughballs and ensure even conversion.

Mash in

Raise mash temperature to 168°F (75.5°C) for 10 minutes by adding near-boiling water or direct heat to stop enzymatic activity and improve wort runoff.

Mash out

Recirculate wort until it runs clear, then sparge with enough water to collect roughly 6.5–6.75 gallons of wort pre-boil (account for boil-off to finish near 5.25 gallons). Aim for a pre-boil gravity around 1.055–1.060.

Sparge

Bring the collected wort to a vigorous boil. Watch for boilovers and be ready to reduce heat once rolling boil is established.

Bring to a boil

At the start of the 60-minute boil, add 1.0 oz Centennial and 0.5 oz Columbus. These contribute to the bitter backbone typical of West Coast IPAs.

Bittering additions (60 minutes)

With 15 minutes left in the boil, add 0.5 tsp Irish moss or 1 Whirlfloc tablet to help with clarity. With 10 minutes remaining, add 0.5 oz Cascade to build late hop flavor.

Late kettle additions (15–10 minutes)

At flameout (end of boil), steep / whirlpool the wort and add 2.0 oz Citra and 2.0 oz Mosaic and optional 1.0 oz Simcoe. Keep the wort at 170–180°F (77–82°C) for 20–30 minutes to extract aromatic oils while limiting harsh vegetative compounds.

Flameout / Whirlpool

Cool the wort quickly to yeast-pitching temperature (65–68°F / 18–20°C) using an immersion or counterflow chiller. Transfer the chilled wort to the sanitized fermenter, leaving behind trub.

Chill wort

Aerate or oxygenate the cooled wort thoroughly (shake, splash, or use pure O2 for about 30 seconds to 60 seconds). Rehydrate or prepare the yeast per manufacturer instructions and pitch to achieve a healthy fermentation (target pitching rate for ~1.060 OG).

Aeration and pitching

Ferment at 66–68°F (19–20°C) until activity subsides — typically 5–7 days for a healthy ale yeast. Monitor gravity and signs of fermentation.

Primary fermentation

If fermentation is vigorous and gravity is nearing final, raise temperature by 2–3°F for 24–48 hours to help clean up any off-flavors, then allow to drop back to finishing temperature.

Diacetyl rest / temperature rise

After primary fermentation has slowed (usually day 4–6 or around 1.010–1.012), add dry hops: split 2.0 oz Citra, 2.0 oz Mosaic (and optional 1.0 oz Simcoe) into two dry-hop additions if desired (e.g., half at day 4 and half at day 7). Leave hops on for 3–5 days to maximize aroma without extracting grassy notes.

Dry hopping

After dry hopping and once final gravity is reached (expected FG ~1.010–1.012), cold crash to near 35–40°F (2–4°C) for 24–48 hours to drop out yeast and hop particles.

Cold crash and clarification

Sanitize bottles/kegging equipment thoroughly. If bottling, dissolve 3 oz (approx. 85 g) priming sugar in 1 cup of boiling water, cool, and add evenly to bottling bucket.

Prepare for bottling or kegging

Transfer beer off cold trub into bottling bucket or keg. Bottle and cap, or transfer to keg and force carbonate to ~2.4–2.6 volumes CO2 (typical West Coast carbonation).

Transfer and carbonate

If bottled, condition at room temperature for 2 weeks, then chill for 24–48 hours before drinking. If kegged, carbonate and allow to condition under pressure for 24–72 hours.

Condition

If using municipal water, add gypsum and calcium chloride to strike water prior to mashing to accentuate hop bitterness and provide a crisp finish. Dissolve recommended additions in strike water and mix thoroughly before dough-in.

Maris Otter pale malt (2-row substitute)

Pale ale malt (if using 2-row base instead of Maris Otter)

Crisp or Golden Promise (optional to round malt)

Carapils / Dextrin malt

Light crystal (10–20L)

White sugar (table sugar for lighter finish)

Centennial (bittering / late hop)

Columbus / CTZ (bittering)

Cascade (flavor / aroma)

Citra (late flavor & dry hop)

Mosaic (late flavor & dry hop)

Simcoe (optional late/dry hop for pine/resin)

Liquid West Coast / American ale yeast (e.g., Wyeast 1056, White Labs WLP001) or rehydrated dry (Safale US-05)

Irish moss or Whirlfloc (clarifier)

Water (brewing liquor)

Priming sugar (if bottling)

Gypsum (calcium sulfate)

Calcium chloride

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Descriptors

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