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

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

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

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

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

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.