Gordon Strong’s West Coast IPA

Gordon Strong’s West Coast IPA, All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.063  FG = 1.011
IBU = 72  SRM = 6  ABV = 6.9%

Ingredients

5.5 lbs. (2.5 kg) Pilsner malt
5 lbs. (2.3 kg) 2-row pale malt
1.5 lbs. (680 g) Munich malt
1 lb. (454 g) Belgian pale ale malt
15 AAU Warrior® hops (60 min.) (1 oz./28 g at 15% alpha acids)
9.2 AAU Amarillo® hops (10 min.) (1 oz./28 g at 9.2% alpha acids) 
13 AAU Simcoe® hops (10 min.) (1 oz./28 g at 13% alpha acids) 
1 oz. (28 g) Amarillo® hops (hopstand)
1 oz. (28 g) Simcoe® hops (hopstand)
1 oz. (28 g) Amarillo® hops (dry hop) 
1 oz. (28 g) Centennial hops (dry hop) 
1 oz. (28 g) Citra® hops (dry hop) 
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (for priming)

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1⁄4 tsp. of calcium chloride and 1 tsp. of calcium sulfate to the mash.

This recipe uses a step infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash the grain at 146 °F (63 °C) for 45 minutes. Raise the temperature to 156 °F (68 °C) for 15 minutes. Raise the temperature to 168 °F (76 °C) and recirculate for 15 minutes. 

Sparge slowly and collect 6.5 gallons (24.5 L) of wort. 

Boil the wort for 75 minutes, adding hops at the times indicated in the recipe. For the hopstand hops, allow the wort to cool to 180 °F (82 °C) before adding the hops. Stir, and let rest for 20 minutes before proceeding.

Chill the wort to 66 °F (19 °C), aerate well if using a liquid strain, then pitch the yeast, and ferment until complete. Rack to secondary and dry hop for three days.

Rack the beer, prime and bottle condition, or keg and force carbonate.

Gordon Strong’s West Coast IPA, Extract-Only Recipe

(5 gallons/19 L, extract only)
OG = 1.063  FG = 1.011
IBU = 72  SRM = 6  ABV = 6.9%

Ingredients

9 lbs. (4.1 kg) pale liquid malt extract
15 AAU Warrior® hops (60 min.)(1 oz./28 g at 15% alpha acids)
9.2 AAU Amarillo® hops (10 min.) (1 oz./28 g at 9.2% alpha acids) 
13 AAU Simcoe® hops (10 min.) (1 oz./28 g at 13% alpha acids) 
1 oz. (28 g) Amarillo® hops (hopstand)
1 oz. (28 g) Simcoe® hops (hopstand)
1 oz. (28 g) Amarillo® hops (dry hop) 
1 oz. (28 g) Centennial hops (dry hop) 
1 oz. (28 g) Citra® hops (dry hop) 
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (for priming)

Step by Step

Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Turn off the heat.

Add the malt extract and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding hops at the times indicated in the recipe. For the whirlpool hops, allow the wort to cool to 180 °F (82 °C) before adding the hops. Stir, and let rest for 20 minutes before proceeding.

Chill the wort to 66 °F (19 °C), top off fermenter to 5.25 gallons (20 L) with water, aerate well if using a liquid strain, pitch the yeast, and ferment until complete. Rack to secondary and dry hop for three days.

Rack the beer, prime and bottle condition, or keg and force carbonate.