West Coast RIPA
Grain bill
| Gladfield American Ale Malt | 4.2 kg | 63.6% |
| Gladfield Vienna Malt | 1 kg | 15.2% |
| Gladfield Aurora Malt | 0.4 kg | 6.1% |
| Gladfield Shepherds Delight Malt | 0.4 kg | 6.1% |
| Gladfield Toffee Malt | 0.3 kg | 4.5% |
| Gladfield Rye Malt | 0.2 kg | 3% |
| Gladfield Eclipse Wheat | 0.1 kg | 1.5% |
Adjuncts
| Yeast Nutrient | 2 g |
| Whirlfloc | 1 g |
Hop schedule
Yeast
| LalBrew BRY-97 American West Coast Ale | 2 packets |
Water additions
| Calcium Chloride (CaCl2) | 2 g |
| Magnesium Sulphate (Epsom salts – MgS04) | 4 g |
| Calcium Sulphate (Gypsum- CaSO4) | 8 g |
Process parameters
- Mash
- 66 °C / 60 min
- Strike
- 16.5 L
- Sparge
- 16 L at 78 °C
- Pre-boil
- 29 L
- Boil
- 60 min
- Post-boil
- 22 L
Fermentation schedule
| Primary Fermentation | 18 °C · 5 days |
| Diacetyl Rest | 20 °C · 7 days |
West Coast RIPA
For the recipe I tasted the malts at the brew shop and identified the redback as a flavour I wanted to reduce from the last brew. So I removed it and replace with toffee malt that has been working very well recently. I doubled the amount of eclipse wheat from 50g to 100g to maintain the darker colour. For the hops I included nectaron along with the Mosaic and Riwaka to help round out the flavour and aroma, and nectaron seemed to work magic with the toffee malt in a previous brew. Yeast is back to the BRY-97 West Coast Ale from Lallemand.
Brew went well with 25L in fermenter and no top up, giving a higher SG of 1.064 than previous attempts.
Hop basket for boil and wp
Day 4:
fermentation going very well, SG at 1.015. Foam nearly overflowed but stayed just below the top, I think the 10psi and 18C helped.
I used additional tube to help in case of overflow, I’d like to get an inline container for this purpose.
Day 5:
Opened the valve to drop the trub and let it settle out. Gravity slowing down at 1.014. pressure 10psi and temp 18C.
Day 6:
Removed the jar and extracted some of the yeast, more hop particles in this one (ones that were fine enough to make it through the hop basket mesh). Will rinse it like the last lot and see how it goes.
Gravity between 1.014 and 1.013. Cleaned and added the jar back to the fermzilla to later use to remove and seal hop muck.
Added 150g total dry hop, 50g of each. Raised temp to 20C.
Added 150g dry hop after removing the yeast and returning the jar.
Day 12: Wednesday
Bottled a liter or so for tasting Thursday night. Opened valve to trub jar to drop out the trub and dry hops. Temperature at 20C and pressure around 26.5PSI.
Day 13:
Started cooling to 4C Thursday evening.
Day 15: Saturday
Closed the valve, transferred into all rounder with finings. Tasting good, nice malt flavour and good hop aroma. Total volume of clarified beer approx 22L. Bottled Wednesday evening, 14.5L in bottles.
Recipe notes
At flameout, add the 0min hop addition, then cool to 80C and hold 10min until the next hop addition (-10min). Re-start cooling from there allowing hop utilisation from 80C - 20C approx 20-30 min
Fermentation notes
Added liquid finings to the ‘keg’ (all rounder) at the end of fermentation