West Coast Bitter

Selected Style and BJCP Guidelines
8A-English Pale Ale-Standard/Ordinary Bitter

Minimum OG: 1.032 SG Maximum OG: 1.040 SG
Minimum FG: 1.007 SG Maximum FG: 1.011 SG
Minimum IBU: 25 IBU Maximum IBU: 35 IBU
Minimum Color: 4.0 SRM Maximum Color: 14.0 SRM


Recipe Overview
Wort Volume Before Boil: 7.50 US gals Wort Volume After Boil: 5.58 US gals
Volume Transferred: 5.50 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.50 US gals Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.031 SG Expected OG: 1.042 SG
Expected FG: 1.010 SG Apparent Attenuation: 74.9 %
Expected ABV: 4.1 % Expected ABW: 3.3 %
Expected IBU (using Tinseth): 48.5 IBU Expected Color (using Morey): 7.6 SRM
BU:GU ratio: 1.16 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF


Fermentables
Ingredient Amount % MCU When
US 2-Row Malt 7lb 12oz 85.6 % 2.5 In Mash/Steeped
Crystal 77 8.00 oz 5.5 % 6.9 In Mash/Steeped
US Carapils Malt 8.00 oz 5.5 % 0.1 In Mash/Steeped
Canadian Honey Malt (Gambrinus) 3.20 oz 2.2 % 0.8 In Mash/Steeped
CaraVienne 1.60 oz 1.1 % 0.4 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
US Warrior 15.5 % 0.60 oz 34.2 Loose Whole Hops 60 Min From End
US Columbus(Tomahawk) 15.5 % 0.20 oz 8.8 Loose Whole Hops 30 Min From End
US Amarillo 8.0 % 0.20 oz 2.1 Loose Whole Hops 10 Min From End
US Simcoe 13.0 % 0.20 oz 3.5 Loose Whole Hops 10 Min From End
US Simcoe 13.0 % 1.00 oz 0.0 Loose Whole Hops At turn off
US Amarillo 8.0 % 1.00 oz 0.0 Loose Whole Hops At turn off
US Columbus(Tomahawk) 15.5 % 1.00 oz 0.0 Loose Whole Hops At turn off
US Chinook 10.5 % 1.00 oz 0.0 Loose Whole Hops At turn off
Citra 12.3 % 1.00 oz 0.0 Loose Whole Hops At turn off
Citra 12.3 % 1.00 oz 0.0 Loose Pellet Hops Dry-Hopped
US Simcoe 13.0 % 1.00 oz 0.0 Loose Pellet Hops Dry-Hopped
US Amarillo 8.0 % 1.00 oz 0.0 Loose Pellet Hops Dry-Hopped
US Columbus(Tomahawk) 15.5 % 1.00 oz 0.0 Loose Pellet Hops Dry-Hopped
US Chinook 10.5 % 1.00 oz 0.0 Loose Pellet Hops Dry-Hopped


Other Ingredients
Ingredient Amount When


Yeast
Wyeast 1056-American Ale


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step 158

Step Type Temperature Duration
Rest at 158 degF 60


Recipe Notes
Here is the recipe for 7 gallons of wort with a mash efficiency of 82%: 
 
OG: 1.042 
8.75lb Domestic 2-row 
0.5lb Crisp Crystal Malt 77L 
0.5lb CaraPils 
0.2lb Honey Malt 
0.1lb CaraVienne Malt 
 
Mash at 158F for 60 minutes 
 
Boil for 90 minutes 
Hops: 
20g Warrior (38.2 IBU) at 60 min 
7g CTZ (7.3 IBU) at 30 min 
10g Amarillo (3.1 IBU) at 10 min 
10g Simcoe (4.3 IBU) at 10 min 
1oz each Simcoe, Amarillo, Chinook, Citra, CTZ at 0 min 
1oz each Simcoe, Amarillo, Chinook, Citra, CTZ dry hop 
 
Fermentation: 
WLP001 or WY1056 at 67F until completely fermented  
FG should be 1.010~1.011 
 
Reduce temp to 50F to settle out yeast 
 
Return to 67F and dry hop for 7 days.