Surfing Gizzy West Coast IPA (American IPA | 21A)

Surfing Gizzy West Coast IPA (American IPA 21A)

Name: Surfing Gizzy 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: 4.3969536
Estimated IBU: 113.9 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 Lamonta : Pale American Barley Malt (Mecca Grade) Grain 28.6%
0.50 oz Enigma [16.5%] - Boil 30.0 min Hop -
1.50 oz Enigma [16.5%] - Boil 5.0 min Hop -
1.00 oz Citra [12.0%] - Boil 5.0 min Hop -
2.00 oz Mosaic (HBC 369) [12.25%] - Steep/Whirlpool. 20.0 min Hop -
2.00 oz Nelson Sauvin [12.0%] - Steep/Whirlpool. 20.0 min Hop -
2.50 oz Nelson Sauvin [12.0%] - Dry Hop 60.0 min Hop -
1.00 oz Citra [12.0%] - Dry Hop 60.0 min Hop -
1.00 oz Mosaic [11.7%] - Dry Hop 60.0 min Hop -
1 pkg Flagship (Imperial#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



  • Milled grain on the low side of recommendation @30, range is 33-45. I forgot to make a note about this and the sign with the range wasn’t on the mill.


  • Started brew day around 10am.
  • Heated up the initial mash water to ~185F then transferred to the mash tun. Left it in there for about 20 minutes during breakfast.
  • After breakfast I stirred in the grain until I hit the target temp of 149F.
  • About 15 minutes before the end of the mash I vorlaufed for 15 mins Then mashed out to the 10G kettle.
  • Hooked up the sparge component and transferred the 170F water to the mash tun.
  • Stirred briefly then began mashing out to the kettle.
  • Collected ~7.25G @ a pre-boil gravity of 1.050. It’s slightly under, so I’ll boil for 75 mins to try to make up for the lower gravity.
  • Post boil the OG was 1.059
  • Collected ~4.5G @ 1.059 into the fermenter.
  • Chilled to 69F and pitched the yeast around 4pm.


  • Took a hydrometer reading and it’s at 1.009. Seems like it’s finished. Going to give it another day then cold crash and keg it.


  • Began cold crashing


  • Kegged today. Ended up using ~2.5oz of Nelson in the dry hop because I was at the end of the bag.
  • Chilled to ~54F overnight.
  • Added dry hops to sanitized keg then racked the beer on top. Got about 4.3G.
  • 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 30PSI to burst carbonate for 24 hours, then will dial down to serving pressure, ~12psi.