West Coast IPA

Name: West Coast IPA
Total time: 120 min
Yield: 5 gal
Ingredients: 11 lb 2-Row Pale Malt; 0.5 lb Crystal 60L; 0.75 oz Centennial (boil, 60 min); 1 oz Simcoe (boil, 15 min); 2 oz Citra (whirlpool, 0 min); 2 oz Mosaic (dry, 5 min); SafAle US-05 yeast

American IPA · all grain

Crystal-clear, dank-resinous, decisively bitter West Coast IPA.

OG: 1.064
FG: 1.012
ABV: 6.8%
IBU: 65
SRM: 7
Batch: 5 gal

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Grain bill

11.50 lb total

Malt	Weight	%
2-Row Pale Malt	11.00 lb	96%
Crystal 60L	0.50 lb	4%

Hop schedule

Hop	Weight	Time	Type
Centennial	0.75 oz	60 min	boil
Simcoe	1 oz	15 min	boil
Citra	2 oz	0 min	whirlpool
Mosaic	2 oz	5 min	dry

Yeast

SafAle US-05 · 78–82% atten · 59–75°F

Process

Mash at 152°F for 60 min
Boil 60 min
primary: 10 days @ 66°F
dry hop: 5 days @ 68°F

Notes

Built around a low-crystal grain bill and big late hop additions, this is a classic bitter-forward West Coast IPA in the Stone / Russian River tradition.

Brewer: Mash low (152°F) for a drier finish.

Packaging: Carbonate to 2.4 vols.

About this American IPA

History

The West Coast IPA emerged in the 1990s from American craft breweries, particularly those in California and the Pacific Northwest. This approach emphasized aggressive hop bitterness, pronounced resinous and citrus hop character, and a dry finish that distinguished it from earlier American pale ales. The style is often associated with breweries like Stone, Russian River, and Bear Republic, though many contributed to its development. West Coast IPAs fall within the BJCP American IPA category, representing a distinctly American interpretation that moved beyond English IPA traditions. The style gained prominence during craft beer's expansion in the 2000s, establishing hop-forward brewing as a regional signature.

Technique

The 152°F mash temperature targets moderate fermentability, leaving some residual body while still achieving the dry finish characteristic of West Coast IPAs. The hop schedule builds bitterness through a sixty-minute Centennial addition, adds late-boil complexity with Simcoe at fifteen minutes, then layers whirlpool Citra for aroma without excessive bitterness. Mosaic dry hops contribute additional aromatics during a brief five-day contact period. SafAle US-05 ferments cleanly at 65-68°F, typically finishing in seven to ten days. A brief cold crash before packaging helps clarify the beer while preserving hop character. Water profiles favoring sulfate over chloride accentuate hop bitterness and dryness.

Ingredient notes

The base of two-row pale malt provides a clean, neutral foundation that allows hops to dominate. Crystal 60L at half a pound adds light caramel sweetness and amber color without overwhelming the dry character. Centennial contributes floral and citrus notes with firm bitterness, while Simcoe brings pine and earthy complexity. Citra and Mosaic in whirlpool and dry hop positions deliver tropical fruit, citrus, and stone fruit aromatics. SafAle US-05 attenuates thoroughly, typically reaching 75-80 percent, producing minimal esters that keep focus on hop character. The yeast's neutral profile ensures malt and hops remain the primary flavor components throughout.

Variations

Some West Coast IPA recipes increase crystal malt to one pound for additional body, though this risks sweetness that counters the style's dry character. Substituting Columbus or Chinook for Centennial shifts the profile toward more resinous, dank qualities. Reducing or eliminating crystal malt creates a paler, crisper variant sometimes called a West Coast Pale Ale. Increasing dry hop quantities to four or six ounces intensifies aroma but may introduce grassy notes if contact time extends beyond one week. Commercial examples range from Sculpin's balanced approach to Pliny the Elder's more assertive bitterness, demonstrating the style's flexibility within its core parameters.

When to drink & pairings

West Coast IPAs pair well with foods that match their bitterness and intensity: grilled meats, spicy Thai or Indian cuisine, sharp cheddar, and fish tacos with citrus slaw. The hop bitterness cuts through fatty foods while the dry finish refreshes the palate between bites. Serve at 45-50°F in a tulip or shaker pint glass to concentrate aromatics while maintaining drinkability. The style suits casual gatherings, barbecues, and situations where a assertive beer complements rather than competes with conversation. Pizza with bold toppings, buffalo wings, and burgers with strong condiments also complement the beer's character without overwhelming it.