Old school bones, new school hops. The Mid Century Modern West Coast IPA takes the classic West Coast blueprint and loads it up with today's best tropical hop varieties. Dry, crisp, and absolutely loaded with aroma.

What's Included?

Milled All Grain Malt Mix (11 lbs Pale Malt, 1 lb 12 oz Munich Malt, 12 oz Crystal 60L) Sealed Hop Pellets (2 oz Citra, 1 oz Mosaic, 0.60 oz Nugget) Corn Sugar (1 lb) Two Packets of Dry Ale Yeast (SafAle US 05)

Description

West Coast IPAs built the craft beer world. This one pays respect to those roots while bringing a fresh hop lineup to the party. The grain bill is straightforward: Pale Malt and Munich keep it clean and lean, Crystal 60L adds a little warmth, and corn sugar dries the whole thing out so the hops have nowhere to hide. Nugget drops the bitterness up front, then Citra and Mosaic take over from there. Late boil, whirlpool, dry hop. Tropical fruit, citrus, stone fruit, the works. It finishes dry and clean thanks to US 05 doing what it does best: staying out of the way. This is the beer equivalent of a well worn leather jacket. Classic cut, still looks good.

Specs

Brew Style: West Coast IPA Batch Size: 5 Gallons (19 L) Original Gravity: 1.065 Final Gravity: 1.009 ABV: 7.35% Boil Time: 60 Minutes

Brewing Instructions

1. Mash: Add 7.6 gallons of water (120v system) or 8.2 gallons (240v system) and add ½ campden tablet. Mash the grains for 90 minutes at 149°F. Mashout at 168°F.
2. Boil: Bring the wort to a boil for 60 minutes. At the start of the boil, add 0.60 oz Nugget. With 15 minutes left, add 1 oz Citra, 1 oz Mosaic, and 1 lb corn sugar.
3. Whirlpool: At the end of the boil, cool the wort to 170°F. Add 1 oz Citra and let it steep for 15 minutes.
4. Ferment: Chill the wort to pitching temperature, transfer to your fermenter, and pitch the included packets of SafAle US 05 yeast. Ferment at 66°F for 7 10 days.
5. Dry Hop: Add 1 oz Citra to the fermenter for 2 3 days before packaging.
6. Carbonate: Package your beer in bottles or a keg and carbonate.