HBC 586 West Coast IPA (American IPA | 21A)

HBC 586 West Coast IPA (American IPA 21A)

This simple recipe was used in order to evaluate the new HBC 586 hop variety.

Name: HBC 586 West Coast IPA
Style: American IPA (21A)
Type: All Grain

Recipe Specifications

Boil Size: 7.25 gal
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.066 SG
Estimated Color: 4.0494678
Estimated IBU: 61.3 IBUs (Tinseth)
Estima.ed ABV: 7.2 %
Brewhouse Efficiency: 72.0%
Boil Time: 60 minutes


Amount Name Type %
10 lbs Pelton Pilsner-style Malt Grain 71.4%
4 lbs 2-Row Pale Grain 28.6%
0.50 oz Eukanot [14.0%] - Boil 60.0 min Hop -
1.00 oz LUPOMAX® HBC 586 [13.0%] - Boil 5.0 min Hop -
2.00 oz LUPOMAX® HBC 586 [13.0%] - Steep/Whirlpool. 20.0 min Hop -
1.50 oz LUPOMAX® HBC 586 [13.0%] - Dry Hop 60.0 min Hop -
1 pkg Flagship (Imperial Yeast#A07) Yeast -


Mash Schedule: Single Infusion, Light Body, Batch Sparge

Name Description Step Temperature Step Time
Mash In Add 4.38 gal of water at 159.1 F 148.0 F 75.0 mins



  • Began brew day around 8am. Heated up ~4.5G of water to ~200F then transferred to the mash tun using the pump.
  • Temp became around 175F after transfer. Let sit in the mash tun while I had breakfast.
  • Added the grain with the water around 163F and stirred until it got to about 150F then let it in the mash tun for 1 hour.
  • Added my sparge water (just under 5G) to my other kettle and began heating with 20 mins left in the mash.
  • Vourlaufed for ~10 mins while the water heated up.
  • Mashed out through the pump to the brew kettle. Collected just under 3G.
  • Re-arranged the hoses and connected the sparge head to the mash tun.
  • Pumped the ~170F water at a slow rate through the sparge head. After all the water was moved I removed the sparge head and stirred gently.
  • Re-arranged the hoses again and mashed out through the pump to the brew kettle.
  • Collected just under 8G @ 1.048. This was slightly under, so I am going to boil for an extra 15 minutes.
  • Turned off heat and added whirlpool hops after starting the whirlpool (forgot to let it cool to 190F). Whirlpooled for 20 minutes.
  • Chilled to 68F then pumped it into the sanitized fermenter.
  • Ended up with ~4.6G @ 1.060. This is low, but better than last brew.


  • Took gravity reading as it looked mostly done and it was 1.012. Going to let it sit until Saturday then keg to clean up any fermentation byproducts.


  • Kegging day, hydrometer reading is 1.011

  • Racked on top of dry hops. Got about 4.2G.
  • Purged with co2 3 times.
  • Added 1 tsp of gelatin to 1/4 cup of cold water. Stirred and heated in 10s increments until the temp was about 145F and it was fully dissolved
  • Added to keg then purged with co2 3 times.

  • Set to 20PSI to burst carbonate for 24 hours, then will dial down to serving pressure, ~12psi