Oceanside IPA is characterized by floral, fruity, citrus-like, piney or resinous American-variety hop character, this style is all about hop flavor, aroma and bitterness.
5 Gallon yield, malt extract recipe
8 lbs. Pale Malt Extract
1 lb. Dried Rice Extract
1 lb. Vienna Malt, milled for steeping
¼ lb. Caramel Malt 20L, milled for steeping
¼ lb. Caramel Malt 40L, milled for steeping
.6 oz. Nugget hops for bittering (AA= 13.0%) – boil for 60 mins.
.6 oz. Simcoe hops for flavor – (AA=12.2%) boil for 20 mins
.6 oz Amarillo hops for flavor – (AA=6.0%)boil for 20 mins
.6 oz Simcoe hops for aroma – boil for 0 mins
.6 oz Amarillo hops for aroma – boil for 0 mins
2 oz Simcoe whole leaf or hop pellets — dryhop
½ Tbs. Irish Moss, reconstituted
California Ale Yeast (White Labs # WLP001) or your favorite ale yeast
Heat 2-3 gallons of water. Put the steeping grains in a muslin bag, and when the water reaches 160 degrees turn off heat and steep for 10 minutes. Discard the grain bag and turn the heat back on. When the water comes to a boil, turn off the heat and stir in the sugars (malt extract, dried rice extract) until completely dissolved. Turn heat back on. When the wort comes to a boil, set a timer for 60 minutes and add the bittering hops. When there is 20 minutes left on the timer add the flavoring hops, Simcoe and Amarillo. When there are 15 minutes remaining on the timer add the reconstituted Irish Moss. At the end of the boil add the Simcoe and Amarillo hops for aroma. After boiling, top up with cold water to just over 5 gallons and cool to 80 degrees or less before adding yeast. Aerate well and ferment at 72 degrees for one week, then rack to a secondary fermenter and add the two ounces of Simcoe hops. Allow to ferment at least one more week (and not more than two) before bottling. Prime with ¾ cup corn sugar at bottling time.
O.G. = 1.064
F.G. = 1.012
ABV = 6.6%