How to brew AMERICAN WEST COAST IPA. A live stream.

These days we are mostly drinking hazy, thick, fruity IPAs with restrained bitterness and creamy mouthfeel, but five years ago the markers of a good IPA were clarity, sharp bitterness and dank hop character.

In this Style School, we intend to take a break from history and look at some of the ways to achieve a great example of the iconic West Coast IPA. We will be looking at hop choices, rates and timings, grist choice and mash management, plus fermentation and dry hopping.

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𝗧𝗜𝗠𝗘𝗦𝗧𝗔𝗠𝗣𝗦
00:00:00 ➜ The waiting room
00:09:10 ➜ Stream begins
00:19:20 ➜ Brewing salts
00:23:19 ➜ Obtaining your local water report
00:27:50 ➜ How do you calculate brewing salts when using rainwater?
00:36:27 ➜ Enzymes
00:47:50 ➜ How do you make a nut flavoured beer?
00:56:39 ➜ Grist
01:01:23 ➜ Should you put crystal malt in your US IPA's?
01:08:55 ➜ Understanding pH can drastically improve your beers.
01:27:24 ➜ First wort hopping
01:46:39 ➜ American IPA history
02:30:29 ➜ DON'T SQUEEZE YOUR BIAB BAG!.... ooooor should you?
02:44:20 ➜ Some tips for doing water calculations on the fly
02:54:05 ➜ What is an alpha acid
03:12:05 ➜ West Coast IPA's and clarity
03:32:36 ➜ Wrap up