The Brewer

West Coast IPA: The Return of the King

West Coast IPA: Bitter, Clear, and Dry

For a decade, the “Hazy” or New England IPA (NEIPA) has dominated the craft beer scene with its low bitterness and juice-like opacity. But the pendulum is swinging back. The West Coast IPA (WCIPA) is seeing a massive revival.

Unlike the soft, sweet NEIPA, a West Coast IPA is:

  • Clear: You should be able to read a newspaper through it.
  • Bitter: It has a firm, resinous bite (50-70+ IBU).
  • Dry: It finishes crisp, encouraging another sip.
  • Dank: Flavor profiles lean towards Pine, Citrus Rind, and Resin (rather than tropical juice).

The Guidelines (BJCP 21A)

  • Original Gravity (OG): 1.056 – 1.070
  • Final Gravity (FG): 1.008 – 1.014 (Key difference from Hazy!)
  • ABV: 6.3% – 7.5%
  • IBU: 50 – 70+

Grain Bill: Less is More

In the early 2000s, IPAs used heavy Caramel/Crystal malts (Crystal 40/60) which made them amber and sweet. Modern West Coast IPAs use almost no crystal malt. We want the malt to get out of the way of the hops.

  • Base: 90-95% Pale Ale Malt (2-Row) or Pilsner Malt.
  • Structure: 5% Dextrin Malt (Carapils) for foam, or maybe 2-3% Munich for a tiny bit of color.
  • Sugar: 5-10% Dextrose (Corn Sugar) is often added to the boil to dry out the beer and boost ABV without adding body.

Water Chemistry: The Sulfate Hammer

This is the exact opposite of the Helles or NEIPA profile. You need Gypsum (Calcium Sulfate).

  • Sulfate: 150 – 300 ppm.
  • Chloride: <50 ppm.
  • Sulfate:Chloride Ratio: 4:1 or higher.
  • Effect: Sulfate makes the hop bitterness perception “crisp” and “sharp.” It strips away malt sweetness.

Hops: The “C” Hops

While you can use Citra and Mosaic, the soul of West Coast IPA lies in the classics:

  • Cascade: Grapefruit, floral.
  • Centennial: “Super Cascade,” floral, citrus.
  • Columbus (CTZ): Dank, resinous, herbal, pungent.
  • Simcoe: Pine, earth, passionfruit.
  • Amarillo: Orange rind.

The Schedule

Unlike Hazies (which are all whirlpool/dry hop), WCIPA needs boiling hops.

  1. 60 Min: A firm bittering charge (Columbus/Magnum) to hit 30-40 IBUs.
  2. 10 Min / Whirlpool: Flavor additions.
  3. Dry Hop: Yes, but lighter than a NEIPA (0.5 - 1.0 oz/gallon).

Yeast: Clean and Neutral

You do not want yeast esters here.

  • Chico Strain (US-05 / WLP001 / Wyeast 1056): The industry standard. Ferments clean, flocculates relatively well, and accentuates hops.
  • San Diego Super Yeast (WLP090): Ferments faster and flocs harder than Chico.

Brewing Technique: The “Clear” Path

  1. Mash Low: Mash at 148°F - 150°F (64°C - 65°C). We want high fermentability (dry finish).
  2. Boil: Vigorous boil.
  3. Fining Agents: Use Whirlfloc/Irish Moss in the boil.
  4. Biofine / Gelatin: Add finings in the keg or fermenter during cold crash. Visual clarity is a hallmark of the style.

Summary Recipe: “Resin Bomb”

  • Grains: 12 lbs Pale 2-Row, 0.5 lbs Carapils, 0.5 lbs Dextrose.
  • Water: 250ppm Sulfate, 50ppm Chloride.
  • Mash: 149°F (65°C).
  • Hops:
    • 60 min: 1 oz Columbus (45 IBU).
    • 10 min: 1 oz Centennial.
    • Whirlpool: 2 oz Simcoe, 2 oz Amarillo.
    • Dry Hop: 3 oz Simcoe/Centennial blend.
  • Yeast: US-05.
  • Stats: OG 1.065, FG 1.010, IBU 65.

Conclusion

A great West Coast IPA is a study in structure. It stands tall, bright, and bitter. It doesn’t coat your tongue in sugar; it scrubs it clean with hops.