Juicy West Coast IPA Recipe ft. Strata and El Dorado

Juicy West Coast IPA Recipe ft. Strata and El Dorado

12.5-gallon Juicy West Coast IPA homebrew recipe

Created by Dylan Cusack of Hop Killer Brewery

Floating the river. Mowing the yard. Fishing off the dock. All of these have some necessary equipment, and a fresh, punchy and thirst-quenching brew should be on that list of gear. We've got the perfect recipe for these summertime shenanigans, thanks to our buddy Dylan from Hop Killer Brewery. Complete with the classic CTZ on the bittering and loads of Strata and El Dorado, this Juicy West Coast IPA will be sure to make those summertime activities all the more enjoyable. 

Strata®: Bold, punchy, and awesome

Strata® was born in 2009 in Oregon State. Crafted by crossing the powerful Perle, flavorful Glacier, and spicy Zeus hops, Strata emerged as a true powerhouse of flavors and aromas.

One of the key reasons why brewers love Strata is its complexity. It has a bouquet of vibrant tropical fruit flavors with notes of passionfruit, grapefruit, and even some hints of some funky dankness. It's like a hop variety that took a detour through a botanical garden.

The best uses of Strata? Where to even start? It's a versatile hop that shines in a variety of beer styles. If you're looking to create a hop-forward IPA that punches you in the face with juicy goodness, Strata is your go-to. It adds layers of fruitiness and a resinous character that can make your taste buds dance with joy.

Strata can also lend its aromatic magic to other beer styles. Whether you're brewing a pale ale, a hoppy lager, or even experimenting with a hazy NEIPA, Strata can elevate your brew to new heights. Its tropical and dank notes can play well with the malt backbone, creating a balanced and delightful drinking experience.

Now, don't get me wrong, Strata is not for the faint-hearted. It's a hop that demands attention and wants to be front and center in your beer. But if you embrace its boldness, it can reward you with unforgettable brews that leave a lasting impression on your taste buds.

So, without further ado, let's get into this recipe. Let us know in the comments if you have any questions! Happy brewing! 

juicy west coast ipa recipe

Juicy West Coast IPA homebrew recipe

Created by Dylan Cusack of Hop Killer Brewery

Yield: 12.5 gallons

OG: 1.064

FG: 1.010

7.2% ABV

 Grain Bill
2-Row  67%
Pilsner Malt 33%
 Hop Additions
1.0 oz. CTZ  60 mins
1.0 oz. Strata 15 mins
1.0 oz. El Dorado 15 mins
1.0 oz. Strata Flameout
2.0 oz. Strata
Whirlpool at 180° F for 20 mins
2.0 oz El Dorado Whirlpool at 180° F for 20 mins
4.0 oz. Strata Dry hop at terminal gravity after yeast harvest
4.0 oz. El Dorado Dry hop at terminal gravity after yeast harvest
2.0 oz. Strata
Dry hop 3 days after 1st dry hop for 2 days
2.0 oz. El Dorado Dry hop 3 days after 1st dry hop for 2 days

Yeast: Dylan uses Imperial Yeast A07, which is a liquid yeast we unfortunately don't carry. A good dry yeast substitute would be the classic Fermentis Safale US-05.


  1. Mill the grains and mash at 152°F for 60 minutes.

  2. Recirculate until your runnings are clear, then run off into the kettle.

  3. Sparge and top up as necessary to get about 13 gallons of wort.

  4. Boil wort for 60 minutes, adding hops according to the schedule above.

  5. After the boil, add hops at flameout

  6. Get temp of wort to 180°F, then whirlpool as follows: Stir or recirculate to create a vortex, add the whirlpool hops, and allow 20 minutes to steep. 

  7. Chill the wort to about 70°F, aerate well, and pitch plenty of healthy yeast.

  8. Ferment at 70°F (21°C) for 13 days.

  9. Add dry hop additions according to schedule above.

  10. Package and carbonate.

Let us know what you think in the comments! 

Thanks again Dylan from Hop Killer Brewery for sharing this Juicy West Coast IPA homebrew recipe with us.

juicy west coast ipa recipe

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  • Jake Parrish
Comments 8
  • Nathan Rankin
    Nathan Rankin

    What conversion are you using for the grains to weight? Just based on the size of the batch?

  • Randy

    Looks delicious. So basically cut ingredients in half for a 6 gal batch?

  • Mike E.
    Mike E.

    Interesting recipe. What’s the point of the two dry hop charges? They’re both post fermentation so I don’t imagine you get a ton of bio-transformation. Also, what’s your dry hopping procedure look like? Are you leaving the first charge in the fermenter the whole time or dumping the cone in between charges?(Im assuming this recipe is for a commercial system). Any guidance on best practices here would be super helpful. Thanks!

  • Kaleb YVH
    Kaleb YVH

    Hey Mark P.,

    I’m not the author or brewer, so I’m not sure for this particular recipe, but there’s a lot of science that supports dry hopping cold.

    Here’s a link to an article from Scott Janish that examines it: http://scottjanish.com/a-case-for-short-and-cool-dry-hopping/

  • Mark Pasquinelli
    Mark Pasquinelli

    Maybe over thinking this: “Dry hop at terminal gravity after yeast harvest.” I always cold crash when yeast harvesting. Do I dry hop at those temperatures?

  • Tony

    Grain Bill?

  • Will

    Recipe sounds delicious, but a hazy west coast? What?! Blasphemy! Lol. I can’t wait to try brewing this. I love west coast styles and I love hazy styles. Sounds like the perfect marriage. Cheers.

  • Mark Sultzer
    Mark Sultzer

    Simple yet SOOO good. I am a big fan of the Verdant IPA yeast, cause that is what I have right now.

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