Tattooist Craft Beer / Original Recipe Series
The Hollow Gate
WEST COAST IPA
A golden, hop-forward IPA built around grapefruit, fresh citrus and a clean, assertive bitterness. Beyond the gate lies a dry, refreshing finish and a carefully balanced malt foundation.
Beyond the gate, bitterness awakens.
The Hollow Gate is an original West Coast IPA recipe designed for brewers who enjoy firm, clean bitterness, expressive American hops, and a refreshing, dry finish.
Behind its mysterious name is a straightforward brewing philosophy: create a beer in which every ingredient has a purpose.
The recipe combines a light, supportive malt foundation with Centennial, Cascade, and Citra hops. Magnum establishes the bittering backbone, while the later additions provide grapefruit, citrus peel, and subtle tropical fruit character.
The goal is not an intensely cloudy, soft, sweet IPA. Nor is it an aggressively resinous beer that overwhelms the palate.
Instead, The Hollow Gate aims for the balance of a modern West Coast IPA: vibrant hop aroma, firm bitterness, clean fermentation, and just enough malt character to make the next sip inviting.
This is a 25-liter (6.6 US gallon) all-grain recipe designed around an estimated 75% brewhouse efficiency.
The figures are brewing targets rather than results from a completed batch. Before brewing, adjust the calculations to your malt specifications, hop alpha acids, and equipment profile.
Beer Style and Expected Flavor
The Hollow Gate is based on the American IPA family, with a modern West Coast interpretation.
Appearance: Golden to lightly amber, with a white head and good foam retention. A slight hop-derived haze is acceptable, although the beer should not resemble a Hazy IPA.
Aroma: Grapefruit zest, orange peel, fresh citrus, and subtle tropical notes.
Flavor: A clean malt foundation followed by distinct hop flavor, pronounced bitterness, and a dry finish.
Mouthfeel: Medium-light to medium body, moderate-to-high carbonation, and a refreshing overall impression.
Fermentation profile: Relatively neutral, allowing hop character to remain prominent.
The bittering additions and dry-hop quantities are deliberately different from our Cascade Pale Ale recipe. The Hollow Gate should feel stronger, leaner, and more intensely hop-forward.
1. The Grain Bill: A Clean Foundation
The malt bill uses Pale Ale Malt and Pilsner Malt, supported by a small quantity of Vienna Malt.
A restrained malt foundation is particularly important in a West Coast IPA. Excessive Crystal Malt or heavily caramelized specialty grains may increase sweetness and distract from the intended bitter, dry finish.
Our starting grain bill is:
- Pale Ale Malt: 5.15 kg (11.35 lb)
- Pilsner Malt: 1.00 kg (2.20 lb)
- Vienna Malt: 0.25 kg (0.55 lb)
Total grain bill: 6.40 kg (14.11 lb).
The target original gravity is approximately 1.063, depending on the actual malt extract potential and brewhouse efficiency.
Pale Ale Malt provides a reliable base with a gentle grainy-bread character.
Pilsner Malt lightens the overall malt impression.
Vienna Malt adds a subtle supporting note without making the beer too sweet or heavy.
For a deeper explanation of malt percentages and ingredient functions, explore our guide to building your own malt bill.
2. The Hop Schedule: Firm Bitterness, Bright Citrus
Four hops shape the personality of The Hollow Gate.
Magnum establishes a firm and relatively neutral bittering backbone.
Centennial contributes grapefruit, floral, and classic American hop character.
Cascade reinforces the citrus profile and brings a fresh, familiar West Coast identity.
Citra introduces a brighter citrus character with a restrained tropical accent.
Rather than adding every hop at every stage, each variety has a specific purpose.
The hop schedule combines a 60-minute bittering addition, late-boil additions, a controlled whirlpool, and dry hopping.
The calculated bitterness should land approximately in the 55–60 IBU range after accounting for the specific hop alpha acids and equipment profile.
Whirlpool additions can contribute additional bitterness, and dry hopping can change measured and perceived bitterness in ways that are difficult to predict precisely.
The full amounts and timings are provided in the printable recipe card below.
3. Brewing Water: Reverse Osmosis or Your Own Water
Water treatment can make a noticeable difference in a hop-forward IPA.
For this recipe, we want a sulfate-forward profile that supports a crisp finish and clearly defined bitterness, without pushing mineral concentrations unnecessarily high.
Option A: Starting With RO Water
Reverse osmosis water provides a low-mineral starting point, making it easier to create a repeatable brewing profile.
For approximately 35 liters (9.25 US gallons) of low-mineral RO water, an example mineral addition is:
- Gypsum (calcium sulfate dihydrate): 9 g
- Calcium chloride dihydrate: 5 g
Assuming negligible initial minerals and fully dissolved additions, this produces approximately:
- Calcium: 100 mg/L
- Sulfate: 140 mg/L
- Chloride: 69 mg/L
The sulfate-to-chloride balance supports the intended crisp, bitter finish without relying on extreme mineral concentrations.
These quantities assume the specified chemical forms, particularly calcium chloride dihydrate. Other commercial products, including anhydrous calcium chloride or liquid solutions, require recalculation.
The mineral profile does not establish mash pH by itself. Estimate mash pH using the actual malt data and measure a cooled mash sample with a calibrated pH meter.
A room-temperature mash pH around 5.3–5.4 is a useful initial target.
Do not add a fixed quantity of brewing acid without checking the predicted or measured pH.
Option B: Starting With Tap, Well, or Spring Water
If you use your own water, first obtain a reliable analysis of its calcium, magnesium, sodium, sulfate, chloride, and bicarbonate or alkalinity.
Then calculate additions based on the minerals already present.
Do not simply add the RO-water quantities to your tap water.
For additional background on how brewing water affects beer flavor, see our brewing water profile guide.
Always begin with potable water. Brewing salts and acid calculations do not make microbiologically or chemically unsafe water suitable for consumption.
4. Mash Schedule
The Hollow Gate is designed around a single-infusion mash.
Our target mash temperature is 64°C (147°F) for approximately 60 minutes.
This relatively low mash temperature is intended to support fermentability and the dry finish typical of a modern West Coast IPA.
However, the actual final gravity will also depend on malt composition, yeast performance, fermentation conditions, and the accuracy of the mash temperature.
If your mash system has uneven heating, measure the temperature at several points rather than relying on the kettle display alone.
After the main mash, an optional mash-out can be performed according to your brewing equipment.
The complete brewing schedule appears in the recipe card at the end of this article.
5. Boiling, Whirlpool, and Chilling
Boil the wort for 60 minutes.
Add Magnum at the beginning of the boil, followed by Centennial and Cascade toward the end.
After the boil, cool the wort to approximately 80°C (176°F).
Add the whirlpool hops and maintain contact for approximately 15 minutes.
The total bitterness contribution of this stage depends on the actual cooling profile, so the recipe calculator should account for hop stand utilization where possible.
Then chill the wort promptly to the intended pitching temperature.
Avoid unnecessary oxygen exposure once the wort has cooled and fermentation has begun.
6. Yeast Selection and Fermentation
A clean American ale yeast is well suited to this beer.
SafAle US-05 is one practical option because it allows the malt and hops to remain central to the finished flavor.
For this 25-liter batch, approximately 18–20 g of US-05 is a suitable planning quantity, subject to the manufacturer’s current dosing recommendations and yeast condition.
Start fermentation at approximately 18–19°C (64–66°F), monitoring the temperature of the beer itself.
As fermentation slows, allow the temperature to rise gently to around 20–21°C (68–70°F), provided this remains appropriate for the yeast.
Do not move the beer to cold storage simply because a fixed number of days has passed.
Confirm that fermentation has finished and gravity has stabilized.
The expected final gravity is approximately 1.013–1.014, resulting in an alcohol content near 6.5%, but the actual result may vary.
7. Dry Hopping: The Final Layer of Aroma
Dry hopping gives The Hollow Gate its final aromatic character.
We use Citra and Cascade to emphasize fresh citrus, grapefruit, and subtle tropical fruit rather than heavy, dank hop notes.
Add the dry hops once main fermentation has largely finished, using a sanitary and low-oxygen method.
A contact time of approximately 48–72 hours is a reasonable starting point.
Avoid repeatedly opening the fermenter.
After dry hopping, check that gravity remains stable before packaging, since renewed fermentation can occasionally occur after hop additions.
The beer may develop a light haze from hop-derived compounds. That is acceptable for the intended recipe.
8. Cold Crash, Packaging, and Carbonation
Once fermentation and any post-dry-hop activity have completed, cold crash the beer for approximately 2–3 days at around 2–4°C (36–39°F), if your equipment allows.
Reduce oxygen ingress and avoid drawing unfiltered outside air into the fermenter as the beer cools.
Transfer the beer gently into a purged keg if possible.
For this West Coast IPA, target approximately 2.4–2.5 volumes of CO₂.
If bottling, calculate priming sugar using the actual packaged volume, beer temperature, and desired carbonation. Stable gravity is essential before sealing bottles.
Allow the beer to carbonate and condition as needed, but do not unnecessarily age a hop-forward IPA for months.
Fresh hop aroma is one of this beer’s central characteristics.
9. What Should the Finished Beer Taste Like?
A successful first batch of The Hollow Gate should offer a clearly defined, hop-forward drinking experience.
The aroma should open with grapefruit, citrus peel, and light tropical notes.
The first sip should bring a firm bitterness, supported by a subtle malt foundation.
The middle of the palate should remain relatively light and clean.
The finish should be dry, refreshing, and pleasantly bitter, encouraging another sip without harsh astringency.
If the beer finishes too sweet, examine the measured FG, attenuation, mash conditions, and malt balance.
If bitterness is overly sharp, assess water composition, pH, boil and whirlpool utilization, and hop material rather than adjusting the bittering charge blindly.
If hop aroma is disappointing, investigate hop freshness, temperature and contact time, and possible oxygen exposure.
The next batch should be refined using actual measurements and tasting notes.
The Hollow Gate is an original, calculated recipe concept rather than a previously tested or award-winning beer. Record your brew-day results and use them to develop your own version.
The Hollow Gate is designed to reward precision, patience, and experimentation. Brew it, measure the results, and refine the recipe until it becomes your own perfect West Coast IPA.
Tattooist Craft Beer · Recipe Card
The Hollow Gate
West Coast IPA · All-Grain · 25 L
| Malt | Amount | Percent |
|---|---|---|
| Pale Ale Malt | 5.15 kg / 11.35 lb | 80.5% |
| Pilsner Malt | 1.00 kg / 2.20 lb | 15.6% |
| Vienna Malt | 0.25 kg / 0.55 lb | 3.9% |
| Total | 6.40 kg / 14.11 lb | 100% |
| Total brewing water | 35 L / 9.25 US gal |
| Mash water | 20 L |
| Sparge water | 15 L |
| Expected pre-boil volume | 29.4 L |
| Expected post-boil volume | 25.9 L |
| Into fermenter | 25 L |
| RO Water Salts | Mash | Sparge |
|---|---|---|
| Gypsum (CaSO₄·2H₂O) | 5.1 g | 3.9 g |
| Calcium Chloride (CaCl₂·2H₂O) | 2.9 g | 2.1 g |
| Step | Temperature | Time |
|---|---|---|
| Single infusion | 64°C / 147°F | 60 min |
| Optional mash-out | 76°C / 169°F | 10 min |
| Sparge | 76–77°C / 169–171°F | As required |
| Hop | Amount | Timing |
|---|---|---|
| Magnum · 12% AA | 30 g | 60 min |
| Centennial · 10% AA | 25 g | 15 min |
| Cascade · 6% AA | 20 g | 5 min |
| Citra + Centennial | 35 g + 25 g | 80°C / 176°F, 15 min whirlpool |
| Citra + Cascade | 60 g + 40 g | 48–72 h dry hop |
| Yeast | SafAle US-05 or comparable clean American ale strain |
| Pitch | Approximately 18–20 g; verify manufacturer guidance |
| Main fermentation | 18–19°C / 64–66°F |
| Finishing stage | 20–21°C / 68–70°F |
| Dry hop contact | 48–72 hours |
| Cold crash | 2–4°C / 36–39°F, 2–3 days after stable gravity |
| Carbonation | 2.4–2.5 volumes CO₂ |
- Prepare and treat brewing water.
- Mash at 64°C for 60 minutes.
- Check mash pH using a cooled sample.
- Sparge and collect approximately 29.4 L.
- Measure pre-boil gravity and volume.
- Boil 60 minutes; add hops according to schedule.
- Cool to 80°C and whirlpool for 15 minutes.
- Chill promptly to pitching temperature.
- Transfer approximately 25 L into the fermenter.
- Measure OG, pitch yeast and control temperature.
- Allow fermentation to finish; adjust temperature as appropriate.
- Dry hop with minimal oxygen exposure.
- Verify stable gravity before cold crashing.
- Package carefully and carbonate to target.