Recipe: El Dorado® West Coast IPA
Updated: Aug 28
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@example.com or tag El Dorado® on Instagram at @eldoradohops.
West Coast IPA
2-row/base malt 97%
Simpsons Light Crystal malt 1.5%
Weyermann Acidulated malt 1.5%
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
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
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!