Green Cheek West Coast IPA Is Dead! Beer Recipe | All Grain American IPA by Wolf Pack Brewing | Brewer's Friend
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Green Cheek West Coast IPA Is Dead!

1 calories 0.1 g 1.25 ml
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 33.42 liters
Post Boil Size: 27.43 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Thursday August 12th 2021
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Amount Fermentable Cost PPG °L Bill %
5.20 kg Gladfield - German Pilsner Malt5.2 kg German Pilsner Malt 37.3 2.03 100%
5.20 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Simcoe35 g Simcoe Hops Pellet 12.7 Boil 75 min 61.23 10.3%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Whirlpool at 89 °C 25 min 12.37 14.7%
85 g Simcoe85 g Simcoe Hops Pellet 12.7 Dry Hop 2 days 25%
170 g Citra170 g Citra Hops Pellet 11 Dry Hop 2 days 50%
340 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 65 °C 64 °C 30 min
20 L Sparge 76 °C 76 °C 45 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Other Ingredients
Amount Name Cost Type Use Time
2.25 g Wyeast - Beer Nutrient 0.25 / g
Other Boil 15 min.
1 each Whirlfloc Water Agt Mash --
2 g Epsom Salt Water Agt Mash --
1 g Table Salt Water Agt Mash --
2 g Gypsum Water Agt Mash --
5 g Calcium Chloride (anhydrous) Water Agt Mash --
1 ml Lactic acid Water Agt Sparge --
Fermentis - Safale - American Ale Yeast US-05
2 Each
Attenuation (avg):
Optimum Temp:
12 - 25 °C
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 0 Volumes
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator

Mill the grains and mash at 148°F (64°C) for 30 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding boil hops according to the schedule. After the boil, stir to conduct a whirlpool, adding the correct amount of ambient-temperature water to hit target gravity and bring down the wort temperature to 192°F (89°C). Whirlpool with hops for 10 minutes, then allow 15 minutes to settle. Chill the wort to 66°F (19°C), aerate well, and pitch the yeast. Ferment at 68°F (20°C).

Once fermentation slows, rack off of yeast or drop yeast out of the conical, transfer to a sanitized and CO2-purged container, and add dry hops at 68°F (20°C). Once the beer clears diacetyl tests (see “Hunting for Diacetyl,”, crash to 28°F (-2°C) for 3 days. Then package and carbonate to desired level.

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  • Public: Yup, Shared
  • Last Updated: 2021-08-17 02:03 UTC
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