21A West Coast IPA
West Coast IPA
Grain bill
| Gladfield Light Lager Malt | 3.8 kg | 56% |
| Gladfield Ale Malt | 1.9 kg | 28% |
| Gladfield Munich Malt | 0.9 kg | 13.3% |
| Gladfield Supernova Malt | 0.19 kg | 2.8% |
Adjuncts
| Whirlfloc | 1 g @ 10 min |
| Yeast Nutrient | 5 g @ 10 min |
| Zinc tablet | 0.5 tablet |
Hop schedule
| Hop | 60 min | 5 min | WP 75°C | DH#1 |
|---|---|---|---|---|
| Chinook | · | 22g | 27g | 40g |
| Centennial | · | 22g | 27g | 35g |
| Simcoe | 10g | 16g | 18g | 35g |
| Mosaic | · | 15g | 18g | 50g |
Yeast
| LalBrew Pomona Hybrid IPA | 2 packets, dry pitched |
Water additions
| Calcium Chloride | 3.8 g |
| Calcium Sulfate | 2.8 g |
| Magnesium Sulfate | 3.8 g |
About This Beer
Brewed by Robin on 25 June 2026 — OG 1.067 (target 1.068). Fermenting now; FG, ABV and tasting notes will follow. The numbers below are the recipe as brewed. Print the brew-day sheet to take to the shed.
Robin’s West Coast IPA is a hop-swap of Matt’s Mean WCIPA, in the no-pill / single dry hop form. A clean Gladfield base — Light Lager and Ale malt with a touch of Munich for depth and Supernova for colour — sets up a dry, bitter, hop-forward 21A at around 8% ABV. Bitterness stays restrained on paper (~29 IBU boil-only) with the bulk of the hop character coming from a big 5-minute charge, a 75°C whirlpool, and a single 160g dry hop.
The hop bill is built on the classic C-hop trio plus Mosaic: per-hop totals come to Chinook 89g, Centennial 84g, Mosaic 83g, and Simcoe 79g. Bittering is a clean 10g of Simcoe at 60 minutes.
Brew Day
Single-infusion mash at 65°C for 60 minutes, mash out at 75°C for 10 minutes. Strike with ~21L; sparge 12L at 85°C. Water treated to mash pH 5.3 / sparge pH 5.6 with 3.8g calcium chloride, 2.8g calcium sulfate, and 3.8g magnesium sulfate.
Boil 60 minutes. Simcoe 10g at 60 for bittering. At 10 minutes, a Whirlfloc tablet and 5g yeast nutrient. At 5 minutes, the first hop charge: 22g Chinook, 22g Centennial, 16g Simcoe, 15g Mosaic. At flameout add half a zinc tablet, then whirlpool at 75°C for 30–40 minutes with 27g Chinook, 27g Centennial, 18g Simcoe, 18g Mosaic.
Fermentation
Two packets of LalBrew Pomona dry pitched, primary at 18.5°C, ramping to 21.5°C late in primary for a diacetyl rest. A single dry hop goes in around day 2 (~SG 1.018) — 50g Mosaic, 40g Chinook, 35g Centennial, 35g Simcoe — for 4–5 days of contact, then cold crash.
Packaging
Target carbonation 2.4 volumes CO₂. The source recipe kegs; Robin will bottle condition to the same target in flip-top bottles.