West Coast Best Coast

West Coast Best Coast

West Coast IPA – 5.5 Gal - OG 1.065 – FG 1.010 – ABV 6.8% - IBU 60 – SRM 7

IPAs these days tend to be juiced up hop fruit bombs. You can’t buy an IPA in the LCBO that does not have the words HAZY/JUICY/DANK on the back of the can. These beers are good! (Hell, we released a recipe called HAZE 3 months ago). BUT, we’ve been getting an itch to get back to the classic West Coast style of IPAs. West Coasts are more a traditional IPA – Featuring more malt presence, more bitterness, and a darker colour (Copper instead of light gold). Instead of juice, you get pine, or light citrus. Most IPAs used to be this style until about 3-4 years ago when the NEIPA craze started.

West Coast Best Coast is our return to the roots of IPAs. This one is big, chock full of both bitter hop and flavouring hop additions. It has a strong malt backbone that balances out the strong hoppy flavour. Clocking in at 6.5-6.8% ABV and with 60 IBUs – it’s a big beer. So put down that juice bomb and come back to the OG IPA Style. 

Full Description and Instructions Here!

Ingredients

Grains

• Canadian 2 Row x 11lbs
• Flaked Oats x 2lbs
• Honey Malt x 0.5lbs
• Crystal Light x 0.4bs
• Biscuit x 0.5lbs

Hops

Boil Schedule (minutes)

• Chinook - 1.0 oz @ 30 minutes
• El Dorado - 1.0 oz @ 10 minutes
• Chinook - 1.0 oz @ 10 minutes
• El Dorado - 1.0 oz @ Flame Out
• Chinook - 2.0 oz @ Flame Out
• El Dorado - 2.0 oz - Dry Hop 6 Days into Fermentation
• Chinook - 1.0 oz - Dry Hop 6 Days into Fermentation

Yeast

• Vermont Ale - Escarpment Labs

Extras (Must be purchased separately)

• Gypsum - 3/4 tsp adding at mashing
• Irish Moss - 1 tsp for last 15 minutes of boil
• DME/Dextrose - 150g at bottling for priming