Brewery Equipment Size Decision and High Gravity Brewing for West Coast IPA

In this first of a three-episode miniseries on Las Vegas brewers, timed to give you more local knowledge as you head to the desert for this year’s Craft Brewer’s Conference, Able Baker Director of Brewing Matt Marino discusses his evolving approach to modern West coast IPA and hazy session IPA. Through the conversation, he touches on:

• brewing oversized batches at high gravity to maximize output from their 15bbl brewhouse
• pushing extreme attenuation to hit a 1.4-1.6°P finishing gravity in a 7% ABV IPA
• making the move from 2 row malt to pilsner malt
• selecting hops and hop formats for survivability and efficiency
• fermenting with non-diacetyl-producing yeast
• recirculating while dry hopping to maximize extraction in West coast IPA
• the constant evolution of recipes for the brewery’s most popular brands
• blending to create new beers
• the best beer-related (and non-beer-related) things to do while visiting Las Vegas

And more.

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