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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 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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