West Coast IPA

CBB 309 - Breakside, Firestone Walker, Lawson- west coast ipa

Matt - Firestone, Sean - Lawsons, Ben - Breakside

Ben - 2.2-2.7 is their finishing gravity

He puts a little Vienna or Munich just to push the hops from green hop flavor to fruit/over ripe fruit

when hop

• Matt - cryo for mid-ferm, sometimes t90 is too gritty for mid term
• Sean - post fermentation
• Ben - they leave open during dry hop to get hop creep finished early

dosage

• Sean - 1-2lbs/bbl dry hop
• Ben - if they don’t dry hop twice then they felt like lots of hops don’t matter. Low dry hop amounts for each charge. Citra is always good for the second or late hop, for the top notes
• Firestone - el dorado is good “base” hop, NZ Is good for top note

Ben- doesn’t recirculate cause it picks up too many undesirables

286 - WCIPA now!

Kelsey - N.Park, Vinnie - R. River, Evan- Green cheek

Malt

• Kelsey- when started used a lot of rahr with a dash of c-40. They’ve reworked it and now they use basically just a really pale Pilsner malt. Hops are the star. Weyerman extra pale is his fave
• Someone- weyerman has a nice crack to it when using their cheap mill and they get a great extract amount from it
• Malt COAs are made for 8 Plato beers so if you have a 16 Plato beer you need to double things like FAN amounts
• Vinnie still uses stuff that has more color, something about Rahr having a mix?
• Liquor:grist is important: thinner mash gives a drier beer
• Kelsey- goes softer with water last couple of years. Sulfur to chloride is 2:1 but total calcium is around 50. Total ppm is low, 100 sulfate, 50 chloride. His WCIPA finished around 2.5 Plato

Fermentation

• Vinnie - knockout at 60, ferment 62
• High ph is bad for hop creep cause low ph helps stop diacytl
• If 4.3 ph at dry hop they’ll lower it with phosphoric acid
• Try to finish around 4.4 (under 4.6)
• Sometimes (someone) does low ph to get low utilization to get more fullness from hops
• Sometimes low finishing gravity beers they finish a pitter higher ph for more body

Hops

• Have a grinder next to the scale so you can grind a small handful for smelling.
• Dump the cone 24 hours after knockout to help stop mercaptan
• Dump cone 1-3 days after dry hop. Helps with hop creep also
• Evan- There’s a hop Lilly pad that can form with dry hopping.
  • They dry hop at the end of the day and leave the blowoff open.
  • The next day they put 15psi on the tank, let sit for 1 hour, then blow if off again, then they check from the top at 99% of the hops are in.

Burlington Beer

CBB 360

At Fiedens their lower abv beers finish at a higher gravity, higher abv finish at a lower

Burlington - double IPAs finish higher, like 4 so you get the fluffiness, pale ale finished aroun 2.7-2.8. IPAs finishing at about 3.5

don't drop temps in w.pool cause they can't

Hard to be a Wizard

• 65-70% Simcoe
• round out with Idaho 7
• touch of chinoook

early harvest simcoe and idaho 7 are fruitiest

longer on the bine gets more dank

NZ Hops

Uses Whirlpool for lower alpha ones (moutere, kohatu work well in whirlpool)

Dry hop with higher alpha

They don't do fermentation hops because after tests they realized they needed to harvest yeast and it made no difference

dosage

30bbl

• w.pool - 22 lb
• d. hop - 143 lb (18 g/L)

WCIPA roundtable

WCIPA panel w/breakside (B) Firestone walker (F) and Lawson’s (L) hosted by Russian River (R) CBB 309

B- Galaxy needs a very short contact time (48 hours or left)

B- sweet spot for dry hopping is when there’s about 30,000,000 cells still in suspension. It’s right after they harvest. It’s day 5

Green bench, Burial, Russian River

CBB 385

Flowables 1kg for 15bbl. 1/2 oz to oz replaces 1lb/bbl dry hop. Purge the bottle after

Russian River—mixes Pilsner and 2-row.. or 2-row and wheat. Just Pilsner leaves it too flat (8% ish) and uses sugar