Simcoe West Coast IPA Beer Kit

Description

Your Simcoe West Coast IPA gives you a hop-forward profile driven by Simcoe hops added at multiple points in the boil and during dry hopping. Light DME and corn sugar form the base while the 2 Row Pale Malt, Carapils Malt, Brown Caramel Malt, and Red Wheat Malt add medium body and light caramel character. The SafAle US-05 yeast ferments cleanly so grapefruit, pine, and passionfruit aromas lead into mango, peach, and apricot flavors balanced by crisp bitterness.

Recipe By Chris Reich

Your Simcoe West Coast IPA kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 7.3%
• Original Gravity: 1.077
• Final Gravity: 1.023

Ingredients

Extracts and Add Ins

• 7 lbs Light DME
• 1 lb Corn Sugar

Specialty Grains (combined into one bag)

• 1 lb 2 Row Pale Malt
• 1 lb Carapils Malt
• 4 oz Brown Caramel Malt
• 8 oz Red Wheat Malt

Hops

• 4 oz Simcoe (60 Min)
• 1 oz Simcoe (45 Min)
• 1 oz Simcoe (30 Min)
• 1 oz Simcoe (15 Min)
• 2 oz Simcoe (10 Min)
• 1 oz Simcoe (5 Min)
• 2 oz Simcoe (Dry Hop) 1oz for 3 Days and 1oz for 4 Days 7 Total

Yeast (substitutions based on availability)

• SafAle US-05 yeast

Also Included

• 5 oz Priming Sugar
• Muslin Grain Bags

Instructions

Hop Schedule

• 60 minutes: 4 oz Simcoe
• 45 minutes: 1 oz Simcoe
• 30 minutes: 1 oz Simcoe
• 15 minutes: 1 oz Simcoe
• 10 minutes: 2 oz Simcoe
• 5 minutes: 1 oz Simcoe
• Dry Hop: 2 oz Simcoe (1oz for 3 Days and 1oz for 4 Days 7 Total)

1. Add 2 gallons of water into your brew kettle and heat to 150-160 degrees F. Pour your specialty grains into the muslin bag and steep in your water. Keep water at this temp for 20-30 minutes, steeping the bag every few minutes. Remove grain bag and sparge (rinse) with warm water to get the most out of your grains.
2. Bring water to near boil. Remove boiling pot from heat and add the malt extracts. Once all of your malt extract is dissolved, return to heat. When the wort starts to boil again, add bittering hops to large bag and FOLLOW HOP SCHEDULE ABOVE adding hops to the same large bag.
3. After 45 minutes, add Irish moss (Optional Clarifier-Sold Separately) and boil for final 15 minutes.
4. Remove from heat and cool the wort to around 70 degrees with an immersion chiller or an ice bath. Transfer your cool wort to a sanitized primary fermenter and top up to 5 gallons with cool, clean water.
5. Pitch your yeast and ferment for 5-7 days at around 65-75 degrees. Once fermentation slows, transfer beer into secondary for dry hopping. Let sit for a week at fermentation temperatures to assure fermentation is complete.
6. Carefully transfer into bottling bucket that has priming sugar dissolved in bottom (or carbonate in a soda keg if you prefer kegging). When the transfer is complete, bottle as normal. Let bottles sit for at least 2-4 weeks before drinking to ensure full carbonation. Enjoy!