Recipe: A Little Help West Coast IPA | Cloudburst, Alvarado Street, Cellarmaker, Green Cheek, Highland Park and Pinthouse Collab

Brewer’s Notes

For their 10th anniversary, Cloudburst Brewing Co. teamed up with Alvarado Street, Cellarmaker, Green Cheek, Highland Park, and Pinthouse for a mega West Coast IPA collab. The brewers at these 6 breweries, including our brand ambassador Tim Sciascia, have collaborated for years. This beer was a culmination of all the help and guidance they have shared between friends. Each brewery contributed their favorite hop products, hopping techniques, and fermentation strategies. The result? An IPA absolutely loaded with hop character that's kept razor-clean and bright by our ultra low diacetyl yeast, Fresh™ Chico.

With an accumulative 100 years of brewery experience, this is the resulting recipe. One sip. Game over. 

Recipe Specs 

• OG: 14.4°P
• FG: 1.6°P
• IBUs: 58
• ABV: 7.0%

Malt/Grain Bill

• 82% Rahr 2-row
• 18% Rahr North Star Pils

Hops & Additions Schedule

• 1.4 oz (40.0 g)/bbl Calcium Chloride to mash
• 1.4 oz (40.0 g)/bbl Calcium Sulfate to mash
• 1.0 oz (28.0 g)/bbl Simcoe T90 at first wort
• 0.5 oz (14.0 g)/bbl Chinook T90 at first wort
• 0.25 oz (7.0 g)/bbl CaCl at first wort
• 0.25 oz (7.0 g)/bbl CaSO4 at first wort
• 0.35 oz (10 g)/bbl Warrior CO2 extract at boil start
• 2 whirlfloc tablets/bbl at 15 minutes from the end of boil
• 1.0 oz (28.0 g)/bbl Mosaic Dynaboost at flame out
• 12.0 oz (340.0 g)/bbl Mosaic T90 at whirlpool
• 6.0 oz (170.0 g)/bbl Mosaic Cryo at whirlpool
• 12.0 oz (340.0 g)/bbl Whole Cone Mosaic at hop back
• 12.0 oz (340.0 g)/bbl Columbus Cryo at fermentor wort transfer
• 0.45 oz (13.0 mL)/bbl HopFlower at fermentor wort transfer
• 0.004 oz (0.1 g)/bbl Zinc Sulfate Heptahydrate to the fermentor during wort transfer
• 12.0 oz (340.0 g)/bbl Krush Cryo Fresh at first dry hop
• 12.0 oz (340.0 g/bbl Idaho 7 T90 at first dry hop
• 1.13 lb (0.5 kg)/bbl Mosaic Cryo at second dry hop

Yeast

• Berkeley Yeast Fresh™ Chico at 750k cells/mL/°P

Directions

1. Mill the grains and mash at 150°F (65.5°C). Add the calcium chloride during mash in. Vorlauf for 25 minutes.
2. Add the first wort hops, calcium chloride, and calcium sulfate to the kettle.
3. Adjust the pH of your sparge water as needed (target pH 5.5), then begin the lauter.
4. Boil for 75 minutes, adding CO2 extract, hops, and whirlfloc according to the schedule.
5. Add the Dynaboost at flameout.
6. Lower your whirlpool temperature to 190°F (88°C). Add whirlpool hops and allow to settle.
7. Begin wort transfer. On the way to the heat exchanger run the wort through the whole leaf hops in the hopback.
8. Chill to 65°F (18°C) and aerate the wort.
9. Add the hops and HopFlower to the fermentor as wort transfers in.
10.  Pitch the yeast into the fermentor.
11.  Add the zinc to the fermentor. Ferment at 68°F (20°C). 
12.  When fermentation has finished, drop yeast, trub, and hops for three days.
13.  Add the dry hops according to the schedule.
14.  When the beer is aromatic and free of acetaldehyde, crash to 40°F (4.5°C). 
15.  Add finings and crash to 32°F (0°C)
16.  Cold condition for 3 days, dropping spent hops and yeast each day.
17.  Carbonate to 2.6 volumes of CO₂. Condition for 2 more days, then package.

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