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West Coast IPA - GMM System

162 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 25 gallons (fermentor volume)
Pre Boil Size: 32.85 gallons
Post Boil Size: 28.35 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Jeff Simonds
Calories: 162 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Saturday March 8th 2025
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OG: 1.048 FG: 1.008 ABV: 5.2% IBU: 79

1.050
1.006
5.8%
97.8
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
45 lb The Swaen - Swaen Pilsner45 lb Swaen Pilsner $ 0.00 / Pounds
$ 0.00 		38 2 81.4%
64 oz Flaked Rice64 oz Flaked Rice $ 0.00 / lb
$ 0.00 		40 0.5 7.2%
64 oz Briess - Wheat Malt, White64 oz Wheat Malt, White $ 0.00 / Pounds
$ 0.00 		39.1 2.5 7.2%
16 oz German - Acidulated Malt16 oz Acidulated Malt $ 0.00 / lb
$ 0.00 		27 3.4 1.8%
20 oz Corn Sugar - Dextrose20 oz Corn Sugar - Dextrose $ 0.00 / lb
$ 0.00 		42 0.5 2.3%
884 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Simcoe3 oz Simcoe Hops $ 0.00 / oz
$ 0.00 		Pellet 12.7 First Wort 90 min 36.32 4%
25 oz Yakima Valley Hops - Strata 25 oz Strata Hops $ 0.00 / oz
$ 0.00 		Pellet 12.2 Whirlpool 10 min 45.69 33.3%
8 oz Mosaic8 oz Mosaic Hops $ 0.00 / oz
$ 0.00 		Pellet 13.2 Whirlpool 10 min 15.82 10.7%
8 oz Mosaic8 oz Mosaic Hops $ 0.00 / oz
$ 0.00 		Pellet 14.4 Dry Hop 4 days 10.7%
7 oz Yakima Valley Hops - Strata 7 oz Strata Hops $ 0.00 / oz
$ 0.00 		Pellet 12.2 Dry Hop 4 days 9.3%
24 oz Mosaic24 oz Mosaic Hops $ 0.00 / oz
$ 0.00 		Pellet 14.4 Dry Hop 2 days 32%
75 oz / $ 0.00
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (custom):
86%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 879 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 21.86 psi       Temp: 52 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 6 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 gal Strike 167 °F 150 °F 30 min
23 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 28.6 gal (114.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 16.6 gal (66.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.2 gal (84.78 qt). Suggest reducing strike water volume to 7.68 gal (30.72 qt) and adding 9.2 gal (36.78 qt) sparge/top-off. 16.88 67.5  
Strike water volume at mash thickness of 1.25 qt/lb 16.88 67.5  
Mash volume with grains 21.2 84.8  
Grain absorption losses -6.75 -27  
Remaining sparge water volume (equipment estimates 18.63 g | 74.5 qt) 22.88 91.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume (equipment estimates 28.6 g | 114.4 qt) 32.85 131.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 26.24 g | 105 qt) 28.35 113.4  
Hops absorption losses (whirlpool, hop stand) -1.24 -5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 27.11 g | 108.5 qt) 25 100  
Total: 39.75 159
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
Mill the grains and mash at 150°F (66°C) for 30 minutes, going for a liquor-to-grist ratio of 1.25 quarts/lb (2.6 liters/kg). Recirculate until the runnings are clear, then run off into the kettle, adding the first-wort hops. (Stop the runnings if the wort drops below 1.010 or rises to 5.7 pH.) Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding dextrose at the start of the boil. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, adding hops when the wort has cooled to 195°F (91°C); steep 10 minutes. Chill to 65°F (18°C), aerate the wort, and pitch the yeast. Ferment at 66°F (19°C) for 24 hours, then at 68°F (20°C). When primary fermentation is complete and gravity has stabilized—typically Day 6—drop the yeast or rack to secondary, add the first dry hops, and raise the temperature to 70°F (21°C). Rouse the hops on Day 7. On Day 8, drop the yeast/trub and add the second dry hops. Drop the trub again after 2 more days. Once the beer has passed a forced diacetyl test for two days (see “Hunting for Diacetyl,” beerandbrewing.com), crash to 30°F (–1°C), add Biofine, and package 1–2 days later, carbonating to 2.75 volumes of CO2.

BREWER’S NOTES
Water profile: Target 100 ppm calcium and a 2:1 sulfate-to-calcium ratio.
pH: We target 5.2 pH in the mash, 5.05 post boil, and below 4.4 post fermentation. Aeration: We oxygenate to 9 ppm; over-aeration can negatively impact the beer’s longevity.
Yeast pitch: We pitch 800,000 cells per ml/°P/barrel of healthy yeast. Homebrewers will want to make a healthy yeast starter.
IBUs: It’s worth noting that our software massively overestimates IBU calculations, so we adjust accordingly. This recipe shows up as 125 IBUs on our software, but the numbers above reflect what we’ve found by testing the beer. Ultimately, each brewer’s taste buds should lead them to get those IBUs up—or get their beer tested!

Rousing hops: A day after each dry-hop addition, we bubble the tank with 50 psi bursts of CO2, 3 times for 30 seconds each.

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  • Last Updated: 2025-04-18 17:28 UTC