Ridgeline IPA
India Pale Ale
Classic Northwest IPA with woody, pine and citrus flavors
Ingredients
Malts
11.5 lbs Great Western 2 Row Malt
1 lb Crystal (20L) Malt
0.5 lb Crystal (60L) Malt
0.5 lb Table Sugar
Hops
2 oz Citra hops (12.08% AA)
0.5 oz HBC 682 (Pahto) hops (15.8% AA)
1 oz McKinzie hops (11.7% AA)
1 oz Cascade Hops (7.5% AA)
Yeast
1 yeast cake White Labs California Ale Yeast (WLP001)
Other
15 drops FermCap
2 tbsp Yeast Nutrient
1 tablet Whilfloc
1 Campden Tablet (water additive)
4 grams Epsom Salt (MgSO4)
9 grams Gypsum (CaSO4)
5 grams Calcium Chloride (CaCl)
Brewing Instructions
1. Add 6 gallons of water to the kettle and add brewing salts (Campden Tablet, Epsom Salt, Calcium Chloride and Gypsum)
2. Heat 6 gallons of strike water to 158°F
3. Add 6 gallons of water to the mash tun
4. Add all grains to the mash tun and confirm mash temperature of 150°F (149°F Actual)
5. Steep grains for 60 minutes
6. While steeping grains, heat 4 gallons of water for lautering to 170 °F
7. Fly spage until wort volume of 7.3 gallons is reached
8. Begin boil and wait for hot break
9. Add 7 drops of FermCap to reduce foaming
10. At 0 minutes, add 0.5 lb Corn Sugar
11. At 30 minutes, add 1.0 oz Citra hops
12. At 45 minutes, add 1.0 oz Cascade hops
13. At 45 minutes, add 1.0 oz McKimnzie hops
14. At 50 minutes, add 1.0 oz Citra hops
15. At 50 minutes, add 1.0 oz HBC 682 hops
16. At 50 minutes, add 1 tablet Whirlfloc
17. At 50 minutes, add 0.5 tsp of yeast nutrient
18. At 60 minutes, chil the wort to 68°F
19. Shake fermenter to aerate wort
20. Move wort to primary fermenter
21. Pitch yeast
22. Ferment at 67°F for 5 days
23. Ferment at 72°F for 2 days
24. Ferment at 65°F for 7 days
25. Cold crash to 36°F for 7 days
26. Move to keg and carbonate
Yeast Starter
1. None - reuse WLP001 Yeast Cake from Mystery Hop 2025 (3rd Generation)