It’s the Fourth of July, what better day to release a one gallon American IPA BIAB (brew-in-a-bag) recipe. This will be brewed in the West Coast style. This beer is hop-forward with a nice balanced bitterness combined with some interesting fruity flavors.
According the the BJCP Guidelines for 21A: American IPA, hop aroma and flavor should be highly present and should feature “one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.”.
As you can see, the hop characters that can be found in this style are vast, but these should be very up front! In this particular recipe, the early hop additions lend your bitter foundation, and the Citra, Nelson Sauvin, and Amarillo combine to give a nice citrus, melon, stone fruit, and tropical fruit aroma and flavor.
West Coast American IPA BIAB Recipe:
Volume: 1.25 gallons
Predicted SRM 10.27
Predicted IBU 76.39
Original Gravity 1.082
Final Gravity 1.012
Efficiency 65% -adjust based on your system
Preboil Gravity 1.055
After boil gravity 1.082
4.5lb American 2-row
3oz Munich Light 10L
4oz Crystal 60L
Strike water 165F, mash started at 152F
1.5 gal mash
4 oz Cane Sugar (60 minutes)
0.1 oz Centennial (60 minutes)
0.1oz Cascade (45 minutes)
0.1oz Columbus (30 minutes)
0.1 oz Cascade (30 minutes)
0.1oz Amarillo (15 minutes)
0.1oz Citra (15 minutes)
0.1 oz Nelson Sauvin (10 minutes)
0.1oz Amarillo (5 minutes)
0.1oz Citra (5 minutes)
0.1oz Nelson Sauvin (5 minutes)
0.3 oz Amarillo (Whirlpool)
0.3oz Citra (Whirlpool)
0.3oz Nelson Sauvin (Whirlpool)
Irish Moss (10 minutes)
Local Flagstaff Tap Water
1/5 tsp Gypsum
1/5 tsp of CaCl
0.5mL of Lactic Acid
1.75 gallon boil
Mill the grains and mix with 1.5 gallons of 166°F strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Sparge the grains with 170°F water until you reach a volume of 1.75 gallons of wort. Boil for 60 minutes, following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 64°F. Aerate the wort and pitch the yeast. Ferment at 67°F (18°C) for 2-3 weeks, then add gelatin and biofine clean and cold crash the beer to 35°F. Bottle or keg the beer and carbonate to approximately 2.25 volumes of CO2.
If you are looking for even more hop-forward character, consider adding one or two dry hop additions to your recipe.
You may want to adjust the grain bill based on your predicted efficiency with your system. The original gravity is a bit higher than you want for the 21A: American IPA Style.
If you are interested in how to homebrew using the brew-in-a-bag BIAB method, please see my post here.