Yakima IPA
West Coast IPA
IPA inspired by our vacation to Yakima, Washington. All hops used are from Yakima Valley Hops. The inspiration for the beer is the fruit that grows in the Yakima Valley. The beer will be light bodied with a mild bitter start and a fruity finish to show off the hops. This beer uses six different hops with half mid-boil and the other half late in the boil to show off their flavors! Cheers!
Ingredients
Malts
6 lbs Great Western 2 Row Malt
5 lbs Great Western Pale High Color Malt
5 lbs Golden Promise Malt
1 lb Cara-pils Malt
12 oz Great Western Crystal 15°L
Hops
0.3 oz Pahto Hops (17.5% AA)
0.3 oz Nugget Hops (13.7% AA)
0.5 oz Loral Hops (10.4% AA)
0.5 oz Cashmere Hops (9.2% AA)
0.7 oz Bravo Hops (15.0% AA)
2.0 oz Belma Hops (9.5% AA)
Yeast
WLP001 California Ale Yeast Cake
Other
15 drops FermCap
0.5 tsp Yeast Nutrient
1 tablet Whilfloc
1 Campden Tablet (water additive)
Brewing Instructions
1. Heat 5.7 gallons of strike water to 163°F
2. Add 5.7 gallons of water to the mash tun
3. Add all grains to mash tun and confirm temperature of ~152°F
4. Steep grains for 60 minutes
5. While steeping, heat 4 gallons of water to 170°F for lautering
6. Extract first runnings into boil kettle
7. Add 4 gallons water and vorlauf
8. Extract second runnings into boil kettle
9. Total wort volume should be 7.36 gallons (7.0 actual)
10. Top up wort volume to 7.3 gallons
11. Bring water to a boil and wait for the hot break
12. Begin boil
13. At 0 minutes add 15 drops FermCap to reduce foaming
14. At 0 minutes, add 0.3 oz Nugget hops
15. At 15 minutes, add 0.3 oz Pahto hops
16. At 50 minutes, add 0.5 oz Loral hops
17. At 50 minutes, add 0.5 oz Cashmere hops
18. At 50 minutes, add 0.7 oz Bravo hops
19. At 50 minutes, add one tablet Whirlfloc
20. At 50 minutes, add 1/2 tsp of yeast nutrient
21. At 60 minutes, chill the wort to approx. 68°F
22. Aerate with pure oxygen for 1 minute
23. Move to the primary fermenter (6.25 gal actual)
24. Pitch yeast
25. Ferment at 67°F for 7 days
26. Ferment at 72°F for 2 days
27. Ferment at 65°F for 2 days
28. Add 2 oz Belma hops as dry hop for 3 days
29. Cold crash to 36°F for 7 days
30. Package and carbonate
Yeast Starter
1. Add 3L of water to Ehrlenmeyer Flask
2. Add 6 oz Extra Light Dry Malt Extract
3. Begin boil
4. Add 2 drops FermCap to reduce foaming as needed
5. At 10 minutes, chill wort to 72°F
6. Add stir bar to wort
7. Pitch yeast
8. Place on stir plate
9. Allow yeast to multiply for 24 hours
10. Chill to 36°F for 18 hours