Denny Kong WCIPA | 1217-PC West Coast IPA

Denny Kong WCIPA | 1217-PC West Coast IPA

Above the front doors of North Park Beer Co. reads the inscription, “The lyf so short, the craft so long to lerne.” While taking a longer sip to weigh the meaning of the phrase in this San Diego brewery, it becomes very clear that head brewer and owner of North Park, Kelsey McNair, is at the forefront of his craft.

Denny Kong DDH WCIPA was inspired by the familiar bold and bitter profile of the West Coast IPA and the deep exploration of hopping techniques for hazy New England IPAs. Denny Conn and Drew Beechum of Experimental Brewing complete the trio of masterminds behind this recipe, and together they have produced a truly balanced beer that satisfies the taste buds no matter which side of the compass your preference was originally placed.

This recipe was brewed in collaboration for Homebrew Con 2023, and is a very limited release at North Park Beer Co.

Discover more strains and the inspiration behind our Q2 Legacy Curation.

Denny Kong DDH West Coast IPA

Style: Modern IPA

Batch size: 5.5  gallon (21 L)

Original gravity: 1.065

Est. Final gravity: 1.010

IBU: 65

SRM: 4.4

ABV: 7.4%



  • 11.75 lbs (5.33 kg) Rahr North Star Pilsner
  • 1.25 lbs (0.56 kg) Weyermann Vienna
  • 3 oz (85 g) Acidulated Malt (optional for pH)
  • 4 oz (113 g) Sugar (added to boil for 15 minutes)



  • 0.67 oz (19 g) Warrior – First Wort Hop
  • 1.75 oz (50 g) Cascade Cryo – Whirlpool (170 °F | 77 °C) – 30 minutes
  • 2.0 oz (57 g g) Citra Cryo – Dip Hopped
  • 1.75 oz (50 g) Cascade Cryo – Dry Hop 1 (2 days)
  • 1.75 oz (50 g) each – Mosaic, Mosaic Cryo, Citra, Citra Cryo, Simcoe, Simcoe Cryo – Dry Hop 2 (3 days)



If 1217-PC isn’t available, 1056 American Ale® is a suitable substitution


MASH REST: 152 °F (67 °C) for 60 minutes. Single infusion – pH 5.35

MASH OUT: 167 °F (75 °C)

WATER: Ca 50 / SO4 100 / Cl 50 / Mg 10 / Na 10



  • Fermentation Temperature Schedule:
    • Aerate wort and pitch at 62 °F (17 °C) with setpoint at 64 °F (18 °C).
    • When gravity drops to 1.023, change setpoint to 70 °F (21 °C).
    • When gravity drops to 1.014, remove yeast and add first dry hops and 13 mL ALDC.
    • When gravity drops to 1.010, add second dry hops.
    • 48 hours after second dry hops, resuspend hops via rouse with CO₂ (or recirculate if possible without introducing oxygen).
    • Add pressure to headspace and crash fermentation vessel to 32 °F (0 °C) after verifying that VDK (precursor for diacetyl) has been substantially removed by performing a forced diacetyl test. Once fully crashed, add Biofine and carbonate to 2.6 volumes via carb stone in fermentation vessel.

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