Iterating on my dry-hopped cream ale, I evolved the style into its more alcoholic and hoppy successor, the Cold IPA. The malt bill was recycled, increasing total grain 2 kg and upping the alcohol a percentage point. For a clean fruity and citrusy west coast ipa I went with Mosaic, Citra, and Nelson hops. 1 oz each of Mosaic and Nelson were added to a 20 minute 80C whirlpool. At the very end of fermentation, 1 oz each of mosaic, citra, and nelson were added to the fermentor for 5 days. Water was left largely untouched which was a mistake for an IPA. (see notes) The end beer was mostly what I was shooting for: a juicy, clear, and fruity IPA that showcases some interesting hops but isn’t so big or hoppy that I can’t drink more than one.
Notes
Nice straw color.
All passionfruit on the nose.
Pineapple predominately on the tongue. Hop flavor is oily which is kind of nice.
A bitterness that doesn’t show up until after swallowed.
Persistent white head that sticks around for a long time.
Dry finish.
Hop flavors are muted/dull, I think due to not adjusting water.
Style:
Cold IPA
Batch Size:
6.0 gal
Boil Time:
60 min
Mash Efficiency:
65%
OG
FG
ABV
IBU
SRM
1.058
1.006
6.11
33.1
4.2
Yeast
Lalbrew Novalager
1.0 pkg
Fermentables
Canadian Pilsner
2.5 kg
(35.0%)
Canadian 2-row
2.5 kg
(35.0%)
Flaked Corn
2.0 kg
(27.0%)
Carapils
0.25 kg
(3.0%)
Rice hulls
Hops
Northern Brewer
28 g
60 min
Mosaic
28 g
20 min whirlpool
Citra
28 g
20 min whirlpool
Mosaic
28 g
5 days
Citra
28 g
5 days
Nelson Sauvin
28 g
5 days
Extras
Whirlfloc
0.5 each
Mash at 62C for 30 minutes. Raise to 68C for 20 minutes. Mash out at 76C for 10 minutes. 60 minute boil. Ferment at 60F for 2 weeks. Cold condition in keg at 36F for a week.
Changes
More dry hops. Either switch to cryo-hops or add another oz of each hop.
Use west coast ipa water profile.
Thoughts on the Style
Cold IPA, both homebrewed and commercial, is quickly becoming my favorite expression of the style. The high percentage of adjuncts and low mash temperatures leading to low finishing gravities make this style super drinkable and the simple malt bill together with a lager yeast provide an excellent canvas to showcase hops. This was my first time using the Novalager yeast and I loved it. Despite fermentation temperatures between 66F - 68F, it fermented clean and quick with no traces of diacetyl or hydrogen sulfide smells or off-flavors.
It took a few months for this particular keg to kick and the beer itself went through two different stages during that time. Initially, the beer had a bit of haze and took on juicy passion fruit tastes. After a few weeks the beer cleared and took on a more generic floral taste and lost some of the juiciness. From there the beer stayed consistent through to the end. I will definitely be iterating on this beer soon.
Iterating on my dry-hopped cream ale, I evolved the style into its more alcoholic and hoppy successor, the Cold IPA. The malt bill was recycled, increasing total grain 2 kg and upping the alcohol a percentage point. For a clean fruity and citrusy west coast ipa I went with Mosaic, Citra, and Nelson hops. 1 oz each of Mosaic and Nelson were added to a 20 minute 80C whirlpool. At the very end of fermentation, 1 oz each of mosaic, citra, and nelson were added to the fermentor for 5 days. Water was left largely untouched which was a mistake for an IPA. (see notes) The end beer was mostly what I was shooting for: a juicy, clear, and fruity IPA that showcases some interesting hops but isn’t so big or hoppy that I can’t drink more than one.