2 Faced - West Coast IPA

2 Faced - West Coast IPA

ALL-GRAIN

Batch size: 5 NZ gallons (23 liters)

Brewhouse efficiency: 75%

OG: 1.055

FG: 1.013

IBUs: 50

ABV: 5.5%

 

MALT & GRAIN BILL

4.4 kg pale two-row

900 g Flaked Oats

250 g Carapils

 

HOPS SCHEDULE

25 g Columbus [14% AA] at 60 minutes

50 g Mosaic [12.25% AA] at whirlpool

35 g Cascade [5.5% AA] at whirlpool

100 g Mosaic, dry hop

50 g Cascade, dry hop

50 g Citra, dry hop

50 g Simcoe, dry hop

 

¼ teaspoon of gypsum added to the boil

 

YEAST

Fermentis Safale US-05 American Ale, or  White Labs WLP001 California Ale

 

DIRECTIONS

Mill the grains and mash at 68°C for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 27 litres of wort—or more, depending on your evaporation rate. Boil for 60 minutes, following the hops schedule. After the boil, spin the wort, add the whirlpool hops, and cover. Let rest for 10 minutes. Chill the wort to slightly below fermentation temperature, about 19°C. Aerate the wort and pitch the yeast. Ferment at 20°C. Once primary fermentation activity subsides, dry hop for five days.

Tags: 2 faced   ipa   west coast  

Posted: Wednesday 24 February 2021

Comments

  • The bittering addition is different on purpose, right? More bittering for the West Coaster. I'm planning a similar thing with the 4 Play Hazy. Should I boost the bittering in that hop schedule too?
    Posted: 2021-02-25 16:06   by Luke