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Recipe: El Dorado® West Coast IPA

Updated: Aug 28, 2021

This recipe created by Alexandra Nowell from Three Weavers Brewing features El Dorado®, Chinook, Cashmere, and Comet that all come together to create a West Coast IPA. Heavy in the dry hop, El Dorado® and Cashmere are in the spotlight with Comet complimenting the flavoring.

Try this recipe out and let us know how it went! You can email Claire Desmarais at [email protected] or tag El Dorado® on Instagram at @eldoradohops.

West Coast IPA

Grain Bill

2-row/base malt 97%

Simpsons Light Crystal malt 1.5%

Weyermann Acidulated malt 1.5%

Kettle Hops

Chinook (14% AA) @ 60 minutes – 28 IBU

El Dorado (15.5% AA) @ 10 minutes – 20 IBU

El Dorado(15.5% AA) @ WHP – .75#/bbl

Comet (9.2% AA) @ WHP - .5#/bbl

Cashmere (6.8% AA) @ WHP - .5#/bbl

Dry Hop

El Dorado @ 1#/bbl

Cashmere @ 1#/bbl

Comet @ .5#/bbl

Mash temp: 151°F

Target mash pH: 5.1

Target end of boil pH: 5.3 (adjust with lactic acid if necessary)

Boil time: 60 minutes

OG: 15.1°P

FG: 2°P

Yeast: California Ale, WLP001, Wyeast 1056, US-05

Fermentation Temp: 66F

Dry Hop Details: Add dry hop 1.5-2°P before terminal gravity at fermentation temperature, crash to 32°F after 7 days or when AA/VDK spec is reached, whichever is later.

Feel free to share this recipe with other brewers!

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