The west coast IPA started off as a local trend, and has emerged as an perpetually-evolving style defined by brash bitterness, intense hoppiness, and rather high alcohol by volume.
Although there are many notable beers that are dubbed “west coast IPAs,” the Green Flash West Coast IPA recipe clone, found in the July/August 2013 issue of Zymurgy by Amahl Turczyn, Associate Editor of Zymurgy, embodies the style perfectly. After all, Green Flash trademarked the term “West Coast IPA” and slapped it on their label.
The plethora of hops creates a layered drinking experience of bitterness and hop-forward flavor and aroma. The additions of Simcoe and Centennial give off tropical grapefruit and piney notes respectively, while the Cascade hops add some floral quality to compliment the spicy citrus notes of the Columbus and Amarillo hops.
With an assertive flavor and grapefruit bitterness held up by crystal malt, it’s a beer of extremes — overdoing things just because they wanted to. And you should to!
To brew Green Flash West Coast IPA, the water profile should be similar to Burton-Upon-Trent’s, (find out more about water for homebrewing) but with roughly half the mineral content. Mash grains at 152°F (67°C) for one hour. Mash out at 165°F (74°C) for 10 minutes. Steep flameout hop for 10 minutes before chilling.
Pitch yeast to cooled wort at 68°F (20°C) and allow temperature to rise naturally to 70-72°F (21-22°C).
When fermentation is complete, dry hop in primary fermenter for seven days. Drink it fresh for maximum late hop character.
To brew Green Flash West Coast IPA with extract, substitute 9.2 lb (4.17 kg) pale malt extract syrup for pale two-row. Follow recipe as given.
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