Stigbergets West Coast IPA | CraftFork

Stigbergets West Coast IPA

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00v1.0All Grain20.0 L60 min boil

Inspirerat av Stigbergets prisbelönta West Coast IPA, i samarbete med Det Lilla Köksbryggeriet. Göteborgsk humlejuice med sjuka mängder Citra, Mosaic och Simcoe – både i hopstand och torrhumling. Mjuk beska och saftiga tropiska toner av ananas, passionsfrukt och grapefrukt. Upplagt av craftfork.com.

21A American IPA40%(2/5)

OG: 1.054Outside style
FG: 1.011
ABV: 5.6%
IBU: 24Outside style
EBC: 11Outside style

Grain & fermentables

Name	Type	Added	Weight	%	Color
Pale Ale Malt(United States)	Malt	Mash	4.5 kg	0%	6.9 EBC
Torrified Wheat(United Kingdom)	Adjunct	Mash	500 g	0%	3 EBC
Total			5 kg	100%

Total grain: 5 kgGrain/liter: 0.25 kg/LEfficiency: 72%

Hops

Name	Usage	Weight	AA%	IBU	Time
Simcoe(United States)	Boil	15 g	13%	23.8100%	60 min
Citra(United States)	Whirlpool	30 g	13%	—	0 min
Mosaic(United States)	Whirlpool	30 g	12.5%	—	0 min
Simcoe(United States)	Whirlpool	20 g	13%	—	0 min
Citra(United States)	Dry hop	50 g	13%	—	1 d
Mosaic(United States)	Dry hop	50 g	12.5%	—	1 d
Simcoe(United States)	Dry hop	30 g	13%	—	1 d
Total		225 g		24

Bittering: 15 gAroma: 80 gDry hop: 130 gAroma g/L: 4.0Dry hop g/L: 6.5BU:GU: 0.44

Per variety

Citra80 gMosaic80 gSimcoe65 g

Yeast

Name	Lab	Quantity	Attenuation	Temp
SafAle American Ale US-05(US-05)	Fermentis	1 pkt	78%	18°C–22°C
Total		1 pkt

Attenuation: 78–78%Temperature: 18°C–22°C

Water volumes

Name	Temperature	Volume
Mash water	72°C	15.0 L
Sparge water	—	14.6 L
Total water		29.6 L
Mash volume		18.3 L
Pre-boil volume		25.3 L
Boil volume (hot)		25.6 L

Water treatment

Distilled / RO WaterSO4:Cl 1.00 (Malty)Estimated mash pH 5.71

The recipe has no water treatment – this water gives calcium 0 ppm and mash pH 5.71.

Suggestion for the style · Hoppy / IPA Profile

Source waterTarget

Ca²+070

Mg²+05

Na+014

SO₄²⁻0105

Cl⁻049

HCO₃⁻047

Resulting water profile

Calcium Ca²+

70 ppm

Magnesium Mg²+

5 ppm

Sodium Na+

14 ppm

Sulfate SO₄²⁻

105 ppm

Chloride Cl⁻

49 ppm

Bicarbonate HCO₃⁻

47 ppm

SO4:Cl 2.14 (Bitter)RA -14 (Light beers)

To add

	Total	Mash water (15 L)	Sparge water (14.6 L)
Gypsum – CaSO₄	4.5 g	2.3 g	2.2 g
Calcium chloride – CaCl₂	3 g	1.5 g	1.5 g
Epsom salt – MgSO₄	1.5 g	0.8 g	0.7 g
Baking soda – NaHCO₃	1.5 g	0.8 g	0.7 g
Chalk – CaCO₃	0.5 g	0.3 g	0.2 g
Lactic acid (88%)	2.2 mL	2.2 mL	—

Estimated mash pH

5.40In rangeTarget: 5.2–5.6

The additions are a suggestion for your water and are not saved to the recipe.

Mash schedule

Step	Type	Temp	Time	L/kg
Mash	Infusion	66°C	60 min	—
Total (1 steps)		66°C	60 min