Juicy West Coast IPA
- AZ Brews
- Jun 9
- 3 min read
I am working on brewing a west coast IPA using a fairly new yeast from Lallemond called Pomona Hybrid IPA yeast. This is usually used when making a hazy IPA due to the stone fruit flavors and biotransformation properties it has, like nectarine and peach.
I was hoping to use it for a newer style juicy IPA that still finishes bitter and mostly clear. I will update this post when I finalize my recipe and see what happens but here's what ChatGPT had to say about this idea. I must admit this is a really well thought out response:
Can you give me some tips on using Pomona yeast for making a west coast ipa rather than a hazy ipa?
Absolutely. Pomona has become popular because it's often associated with hazy IPAs, but it can make an excellent modern West Coast IPA if you adjust your process. The key is steering the yeast toward crispness and hop expression rather than biotransformation and fruit-forward softness.
What Makes Pomona Different?
Pomona Yeast was developed to emphasize hop aroma and produce moderate fruity esters (peach, apricot, citrus), while still attenuating well. It doesn't have to create a juicy New England-style IPA.
For a West Coast IPA, think of Pomona as sitting somewhere between:
Chico Yeast (clean and neutral)
London Ale III (fruity and soft)
You can use process controls to push it closer to Chico.
1. Ferment Cooler
One of the biggest changes:
West Coast IPA
Start at 63-65°F
Hold for 3-4 days
Allow to rise to 67-68°F to finish
Hazy IPA
Typically fermented 68-72°F
The cooler fermentation suppresses excessive peach and stone fruit esters and allows hops to be the star.
2. Skip Early Dry Hopping
Many hazy brewers add hops during active fermentation for biotransformation.
For a West Coast IPA:
Avoid
Dry hop at high kräusen
Instead
Add most or all dry hops after fermentation is complete
Dry hop 2-4 days at 60-68°F
This preserves cleaner hop character and reduces "juice bomb" flavors.
3. Increase Sulfate
Water chemistry may be more important than yeast selection.
Typical Hazy Profile
Chloride: 150-200 ppm
Sulfate: 50-100 ppm
Typical West Coast Profile
Sulfate: 200-300 ppm
Chloride: 50-80 ppm
A sulfate-forward profile sharpens bitterness and helps offset Pomona's natural fruitiness.
A good starting point:
Ion | Target |
Sulfate | 225 ppm |
Chloride | 65 ppm |
Calcium | 75-100 ppm |
4. Mash Lower
To get that crisp West Coast finish:
Mash at 148-150°F
Aim for FG around 1.008-1.012
Pomona attenuates well, so it can produce a surprisingly dry beer if given a highly fermentable wort.
5. Choose Classic West Coast Hops
Instead of leaning into tropical varieties, use combinations like:
Traditional
Cascade
Centennial
Chinook
Columbus
Modern West Coast
Simcoe
Mosaic
Amarillo
Idaho 7
Arizona-Friendly Combination
Simcoe
Centennial
Mosaic
This gives pine, citrus, grapefruit, and resin with enough modern character.
6. Consider a Small Bittering Charge
Many hazies rely heavily on whirlpool hops.
For West Coast IPA:
40-60 IBU total
Add a firm bittering charge at 60 minutes
Examples:
Columbus
Magnum
Chinook
This creates the classic snappy finish.
7. Clarify the Beer
Pomona can remain somewhat hazy if treated like a hazy IPA.
For a brighter West Coast IPA:
Use Whirlfloc or Irish Moss
Cold crash aggressively
Fine with gelatin if desired
Give the beer an extra week cold before packaging
You'll be surprised how clear it can become.
Example Pomona West Coast IPA Recipe Concept
OG: 1.064FG: 1.010ABV: ~7.1%
Grain Bill
92% 2-row
5% Vienna
3% Carafoam
Water
Sulfate: 225 ppm
Chloride: 65 ppm
Hops
Magnum @ 60 min
Centennial + Simcoe @ whirlpool
Simcoe + Mosaic dry hop
Yeast
Pomona at 64°F
Result:
Bright citrus
Pine and grapefruit
Moderate peach ester background
Dry finish
Modern West Coast character rather than hazy IPA
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