Codename : Westfort Specialty IPA Redemption

My previous attempt at this was a brew fail. I didn’t get the sugar to alcohol conversion, nor did I hit the IBU taste one looks for in an IPA. This is yet another one in my redemption series. Just to prove I can do it right!


  • 1 lb 14 oz Pearl pale malt (2.8L)
  • 2 oz Caramel malt (120L)
  • 2 oz Crystal medium (67L)
  • 1 oz Chocolate malt (300L)
  • 1 oz Rye malt (3.5L)
  • 0.20 oz Chinook hops at 30 minutes
  • 2 oz Turbinado sugar at 20 minutes
  • 0.20 oz Chinook hops at 15 minutes
  • ¼ tsp Irish Moss (optional) at 15 minutes
  • 0.30 oz Willemette hops at 10 minutes
  • 0.20 oz Willemette hops at 5 minutes
  • 0.20 oz Fuggle hops at 0 minutes
  • 4 ml SafAle English yeast
  • 0.2 Cascade hops after 4 days
  • 0.2 Cascade hops after 6 days
  • 0.2 Cascade hops after 8 days

Vital Stats

BJCP Style : Specialty IPA
Anticipated ABV : 6.3%
Anticipated IBU : 71
Anticipated SRM : 20

Pre-boil SG : 1.045
Original SG : 1.051
Target SG : 1,013
Brewhouse (in)efficiency : 69%

Brew Day

  • If you don’t want to do the mash steps, do the whole mash at 152F for 75 minutes, then skip to the part about lifting the bag out.
  • Prepare 6.2L strike water, 122F. 
  • Add the milled grains to the bag. 
  • Place the bag in the hot water, set the timer for 15 minutes, and maintain the temperature at 122F.
  • Stir occasionally.
  • Calibrate the sonic screwdriver.
  • Raise the temperature to 145F, set the timer for 30 minutes.
  • Raise the temperature to 158F, set the timer for 30 minutes.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring up to a boil, 212F, set the timer for 30 minutes. Add hops, turbinado and Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture.
  • Pitch the yeast to the carboy.
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Store in a cool dark place for primary fermentation for 14 days.
  • Dry hop as prescribed above.

Bottling Day

Brew Notes

  • It wasn’t until boil off was complete that I realised, there was more wort than expected. I likely added about 200 ml of water by not paying attention
  • Final gravity was 1.058, this should bring us in at 6% ABV. A little lower than anticipated, but not worth declaring a fail.
Fermenting the IPA in the carboy for 14 days


Brew day : 18-February-2023
Bottling day :