21A American IPA

West Coast IPA

Name: West Coast IPA
Prep time: 60 min
Cook time: 60 min
Yield: 21 litres
Cuisine: Beer
Ingredients: 3.8kg Gladfield Light Lager Malt; 1.9kg Gladfield Ale Malt; 0.9kg Gladfield Munich Malt; 0.19kg Gladfield Supernova Malt; 22g Chinook (5min boil); 27g Chinook (whirlpool); 40g Chinook (dry hop #1); 22g Centennial (5min boil); 27g Centennial (whirlpool); 35g Centennial (dry hop #1); 10g Simcoe (60min boil); 16g Simcoe (5min boil); 18g Simcoe (whirlpool); 35g Simcoe (dry hop #1); 15g Mosaic (5min boil); 18g Mosaic (whirlpool); 50g Mosaic (dry hop #1); LalBrew Pomona Hybrid IPA — 2 packets, dry pitched; 1g Whirlfloc; 5g Yeast Nutrient; 0.5 tablet Zinc tablet

Brewed 2026-06-25 Batch · 21 L Robin Aitken

ABV7.5% OG1.067 FG1.010 IBU29

Against the style · 21A American IPA

ABV 7.5%, style 5.5% to 7.5%
OG 1.067, style 1.056 to 1.070
FG 1.010, style 1.008 to 1.014
EBC 23, style 12 to 28
IBU 29, style 40 to 70
BU/GU 0.43, style 0.63 to 1.11

Grain bill

Gladfield Light Lager Malt	3.8 kg	56%
Gladfield Ale Malt	1.9 kg	28%
Gladfield Munich Malt	0.9 kg	13.3%
Gladfield Supernova Malt	0.19 kg	2.8%

Adjuncts

Whirlfloc	1 g @ 10 min
Yeast Nutrient	5 g @ 10 min
Zinc tablet	0.5 tablet

Hop schedule

Hop	60 min	5 min	WP 75°C	DH#1
Chinook 89 g	·	22g	27g	40g
Centennial 84 g	·	22g	27g	35g
Simcoe 79 g	10g	16g	18g	35g
Mosaic 83 g	·	15g	18g	50g

Yeast

LalBrew Pomona Hybrid IPA

2 packets, dry pitched

Water additions

Calcium Chloride	3.8 g
Calcium Sulfate	2.8 g
Magnesium Sulfate	3.8 g

About This Beer

Robin’s hop-swap of Matt’s Mean WCIPA, in the no-pill single dry hop form. A clean Gladfield base of Light Lager and Ale malt with a touch of Munich for depth and Supernova for colour, set up for a dry, bitter, hop-forward 21A.

Bitterness stays restrained on paper, boil-only, with the bulk of the hop character coming from a big five-minute charge, a 75°C whirlpool and a single dry hop. The bill is the classic C-hop trio plus Mosaic, with Simcoe doing the bittering.

Brew day

Brewed 25 June 2026. Single infusion mash, sparge at 85°C, 60 minute boil.

Whirlfloc and yeast nutrient at 10 minutes, the first hop charge at five, then half a zinc tablet at flameout and a 30 to 40 minute whirlpool held at 75°C.

Fermentation

Two packets of Pomona dry pitched, primary at 18.5°C, ramping to 21.5°C late in primary for a diacetyl rest.

Single dry hop around day 2 on a gravity trigger of about 1.018, four to five days of contact, then cold crash. Pomona finished dry as expected, about 85% apparent attenuation.

Packaging

Bottled 11 July 2026 into 28 × 750 ml flip-tops, two carbonation drops each for a target of 2.4 volumes.

The bottling wand kept blocking, so Robin bottled straight from the tap instead, which turned out much faster.

No tasting notes yet.