1217-PC West Coast IPA | Northwest Fruited IPA

1217-PC West Coast IPA | Northwest Fruited IPA

Private Collection Recipe

2022 Q2 Longer Days


Between mastering propagation and QC analysis at Wyeast, Kevin Hart shares his own version of a Fruited IPA using 1217-PC West Coast IPA from the latest Spring ’22 Private Collection release.

“I was first introduced to home brewing by my parents. That was part of the reason why I decided to change my major at Oregon State University to Food Science and Technology, specializing in fermentation sciences. I never looked back, and today I use my degree for yeast propagation at Wyeast as well as home brewing.” -Kevin Hart, Wyeast QC/Production Lab Technician


Batch size: 5  gallon (19 L)

Original gravity: 1.060

Final gravity: 1.018



  • 5.0 lbs (2.28 kg) Pale Malt
  • 1.5 lbs (0.68 kg) Pilsner Malt
  • 50 oz (1.41 kg) Extra Light DME



  • 0.5 oz (14 g) Centennial
  • 0.25 oz (7 g) Lemon Drop

Add within 60 minutes remaining in boil stage.

  • 2.0 oz (57 g) Galaxy
  • 2.0 oz (57 g) El Dorado

End of boil addition.

* Measurements are for pellets.





  • Add 0.25 to 0.85 lbs (0.11-0.38 kg) of desired citrus juice post primary fermentation for minimal influence on final ABV.



  • Mash for 65 minutes at 165 °F (74 °C). Start at 175-180 °F (80-82 °C) before adding malt anticipating temperature drop. Sparge up to 6 total gallons (22.7 liters).
  • Boil for 90 minutes, follow hop addition instructions.
  • Cool aerated wort to less than 75 °F (24 °C) and direct pitch yeast.

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