C4 | West Coast IPA | BeerCo All Grain Brewers Recipe Kit

Breathe in, breathe out Breathe in, breathe out Breathe in ...Tied to a wheel and feel like you need to relax and click out before you lash out, well, its time you reached for some C4 our classic Old Skool Cool West Coast IPA.  Made with a simple as Malt Bill and a dash of light crystal malt for some colour and sweetness C4 is hopped with all 4 Cs - Cascade, Centennial, Chinook and Columbus.  Your taste buds will feel like they are walking through a pine forest in the Cascade mountains of the Pacific Northwest.

Do not rage against the machine! Use your machine head brewery to brew you up some C4 to blow the doors off the garage and the taste buds of your mates when they come knocking for more every hoppy weekend.

Cheers #brewhappy #enjoyresponsibly #C4 #BlowtheDoorsOff

Brewing Software Recipe Links:

• C4 West Coast IPA Brewfather App Recipe Guidance

Vital Stats:

Batch & Boil

• Batch Size: 21 Litres
• Boil Time: 60 mins

Properties

• OG 1.061
• FG 1.012
• IBU 61
• ABV 6.4%
• Colour  9.5 EBC
• Balance - 1.00 BU/GU Bitterness Ratio

Malt:

Amt    Name                           Colour    % Grist

5.10 Kg  Malteurop Pilsen Malt            3 EBC       91%

0.25 Kg  Gladfield Light Crystal Malt  56 EBC       4.5%

0.25 Kg  Joe White Dextrin Malt           3 EBC       4.5%

5.60 Kg TOTAL                                     9.1 EBC    100%

Hops:

Amt Name                  Alpha Acids   When       Time                IBU

20 g   Columbus US Hops          [13.3 %]              Boil        60 mins               29.9 IBU

30 g   Centennial US Hops           [9.7 %]             Boil         15 mins               17.7 IBU 

15 g   Cascade US Hops               [7.2 %]             Boil         15 mins                6.6  IBU

30 g   Chinook US Hops              [11.1%]           Whirlpool 20 min Hopstand  4.8 IBU

15 g   Cascade US Hops                [7.2 %]          Whirlpool 20 min Hopstand  1.6 IBU

40 g   Columbus US Hops           [13.3%]           Dry Hop   3 days from Day 5   0 IBUs

35 g   Cascade US Hops               [7.2 %]           Dry Hop    3 days from Day 5   0 IBUs 

35 g   Centennial US Hops           [9.7 %]            Dry Hop   3 days from Day 5   0 IBUs

35 g   Chinook US Hops               [11.1%]           Dry Hop   3 days from Day 5   0 IBUs

40 g   Columbus US Hops           [13.3%]           Dry Hop   3 days from Day 8   0 IBUs

35 g   Cascade US Hops               [7.2 %]           Dry Hop    3 days from Day 8   0 IBUs 

35 g   Centennial US Hops           [9.7 %]            Dry Hop   3 days from Day 8   0 IBUs

35 g   Chinook US Hops               [11.1%]           Dry Hop   3 days from Day 8   0 IBUs

Yeast

• Dry:  Fermentis by Lesaffre | SafAle US-05 Yeast (Dry) 2 x 11.5g Sachets, or
• Liquid: Bluestone Yeast BSY-A010 San Diego Bluestone Yeast  (Liquid) 1 x Pitch

Mash Water Adjustments: (optional)

• Mash: Target 5.40 pH Mash Water add 3.5ml of Phosphoric Acid (85%)
• Water Profile: Target Profile Hoppy as per below image - use local water profile and brewing water calculators like brewfather app to work out salts to be added.

Method:

1. Fill clean Kettle with 20 litres of mash water at 67°C. Add Mash Water Salts as required measure and adjust the pH. Mash at 67°C for 60 minutes, targeting a mash pH of 5.35–5.45, 10 minutes into the mash.
2. Hold the mash at 67 °C until enzymatic conversion is complete for 60 minutes.
3. Mash Out: Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C. Mash out for 10 minutes. Vorlauf until your wort is clear, then run off into the kettle.
4. Fly sparge slowly with approx 10 Litres of 76 °C (168 °F ) water, collecting wort until the pre-boil kettle volume is around 23 Litres of wort (or more, depending on your evaporation rate).
5. The total boil time will be 60 minutes.  As soon as you hit the rolling boil add the first bittering addition of 20 g of Columbus US T90 Hop pellets.
6. When there is 15 mins remaining in the boil add the second hop additions of 30g of Centennial and 15g of Cascade Hop Pellets.
7. At flameout, create a whirlpool drop the temperature to 80 °C and hop with 30g of Chinook and 15g of Cascade and circulate and hold for 20 minutes.
8. Crash cool wort to 18°C, decant starter or open Liquid Pitch or sprinkle 2 x sachets of dry yeast onto the pre-oxygenated wort.
   
9. Over the course of the fermentation, allow the temperature to ramp up to 20-22°C to ensure full attenuation.
10. On approximately Day 3-5 of fermentation when high krausen has dropped, add the first dry hop addition of 40g of Columbus and 35 grams each of the remaining three hops and leave for 3 days.
11. Wait 3 days and add the second addition of 40g of Columbus and 35 grams each of the other 3 C-Hops and leave for another 3 days.  Optional: Remove the first dry hop addition before adding the double dry hop addition.
12. After Day 11 or earlier when attenuation is fully completed crash cool, drop the hops and yeast and keep cold for a couple days before kegging and/or bottling.
13. When finished crash conditioning, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Enjoy Cube and Enjoy Responsibly! Time to spin some records kick back and relax.

Sauces of brewspiration:

• The OGs of West Coast IPA - R.I.P.

What's in the box:

*Indicates items included only with specific variants.