Brew Like a Boss: Crafting the Quintessential East Coast IPA

Hey gang today we’re excited to feature a standout beer recipe from Alex, a dedicated homebrew aficionado from Portland, Oregon. Alex has been experimenting with local ingredients and bold flavors, bringing a slice of the Pacific Northwest to every batch he brews….

Brew Like a Boss: Crafting the Quintessential East Coast IPA

Greetings, fellow hop-heads! Are you ready to dive into the frothy waters of home brewing with a recipe that’s as bold and complex as a plot twist in a soap opera?

Well, buckle up, because today we’re concocting a 5-gallon batch of East Coast IPA, a beer style that not only promises a delightful assault on your taste buds but also carries the historical heft of America’s craft beer revolution.

What’s an East Coast IPA Anyway?

The East Coast IPA, often overshadowed by its punchier West Coast IPA cousin, is a marvel of balance and complexity. Known for its juicy, fruity flavors, balanced bitterness, and hazy appearance, this style is like the sophisticated sibling who knows how to party but still gets good grades.

Unlike the West Coast style, which is like a hop uppercut to the face, the East Coast IPA focuses on a softer, more nuanced hop experience with a sturdy malt backbone that whispers sweet nothings to the hoppy overtones.

A Little Hop History 
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The East Coast IPA doesn’t just taste good; it comes with a story. As the craft beer movement gained steam in the U.S., East Coast brewers started tweaking the traditional British IPA.

They amped up the malt profiles and introduced local American hops, giving birth to a beer that’s as American as apple pie—or should we say, as American as a supersized IPA!

The Recipe: Your Blueprint to Brew Heaven

Now, let’s get down to business. I’m about to unveil a recipe that will make your homebrew the talk of the town (or at least your living room).

Beer Stats:

These values are approximate estimates and may vary based on individual brewing practices and conditions

  • Original Gravity (OG): 1.060
  • Final Gravity (FG): 1.014
  • Alcohol by Volume (ABV): 6.1%
  • International Bitterness Units (IBUs): 60


To make a 5-gallon batch of East Coast IPA, you’ll need the following:

  • Malt Base:
    • 10 lbs Pale Malt (2-row)
    • 1 lb Munich Malt
    • 0.5 lb Crystal Malt (40 L)
    • 0.25 lb Wheat Malt (for that lovely haze and mouthfeel)
  • Hops (It’s raining hops! Hallelujah!):
    • 1 oz Citra (60 mins – for that bitter kick-off)
    • 1 oz Mosaic (15 mins – flavor booster)
    • 1 oz Amarillo (5 mins – aroma enhancer)
    • 2 oz El Dorado (0 mins – flameout)
    • 2 oz Simcoe (Dry hop 7 days)
  • Yeasts (The unsung heroes):
    • 1 packet London Ale Yeast (because our yeast friends deserve the best)
  • Extras:
    • Irish Moss (1 tsp at 15 mins left in boil, for clarity)
    • Gypsum (adjust water profile as needed)

Brewing Instructions

1. Mashing: Mix your grains and strike at about 152°F for 60 minutes. This is where you convert those starches into sugars, and your kitchen starts smelling like a brewery.

2. Boiling: After you’ve drained and sparged your grains, bring the wort to a boil. Start your timer once it’s rolling and follow the hop schedule above to add bitterness, flavor, and aroma to your brew.

3. Cooling & Fermenting: Once boiled, cool that wort as quickly as possible to about 68°F, then transfer to your fermenter. Pitch your yeast and let the magic happen for about two weeks.

4. Dry Hopping: After primary fermentation, add your dry hops and let the beer sit for another week. This is where those hoppy aromas really take root.

5. Bottling: After fermentation, bottle your beer with some priming sugar and let it carbonate for two weeks.

FAQs: Because Curiosity Brews the Best Beer

Q: Why use different hops at different times? A: Each addition serves a purpose. Early additions provide bitterness, while later additions are all about flavor and aroma. It’s like seasoning food; timing is everything!

Q: Can I use other types of hops? A: Absolutely! Experimenting is half the fun of homebrewing. Just keep in mind the flavor profiles you want to achieve.

Q: How important is water chemistry? A: Crucial, especially for IPAs. Adjusting your water profile (like adding gypsum) can enhance hop bitterness and clarity.

Q: What if my beer isn’t hazy? A: Haze isn’t a must for East Coast IPAs, but if you’re after that, ensure you’ve got enough protein-rich ingredients like wheat malt.

P.S. If you are into brewing your own beer be sure to take advantage of my limited-time offer to get your hands on the recipes to my top 5 best-selling beers from my brewpub. Sign up is on the side of the blog or at the bottom if you are on a smart device. Enjoy!

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