One of the newest trends in craft beer is the Cold IPA – what even is it? I brewed one to find out what all the hype is about and if it is any different from an IPL (India Pale Lager). Well I’m glad I did because this incredible showcase of West Coast hops might be one of my new favorite summer beers!
Craft Beer and Brewing/Pints and Panels recipe for the Wayfinder Original Cold IPA: https://beerandbrewing.com/recipe-cold-ipa-recipe-from-wayfind/
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Recipe on Brewfather: https://share.brewfather.app/YxNKiwJtbOJ7EP
Recipe for 5 gallons (19 L) , your efficiency may vary:
“Chill Out”
7.2% ABV 71 IBU
9 lb Mecca Grade Pelton Pilsner Malt (75%)
2 lb Flaked Rice (16.7%)
1 lb Dextrose (Corn Sugar) (8.3%)
Mash: Two step mash:
-140 F (60 C) for 45 min
-158 F (70 C) for 45 min
Water (ppm): Ca: 99, Mg 10, Na 0, Cl 79, SO4 168, HCO3 0
Add to 8 gal (30 L) spring water: 7g Gypsum, 3g Epsom, 5g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.
60 min – 0.75 oz (21g) Magnum (16.1% AA)
10 min – 1/3 oz (9g) each Cryo Centennial (18.5% AA) and Cryo Mosaic (21.4% AA)
Whirlpool for 20 min at 180 F (82 C) with 2/3 oz (19g) each Cryo Centennial (18.5% AA) and Cryo Mosaic (21.4% AA)
Once fermentation is almost done, dry hop for 2-4 days at 60 F (15 C) with 1.25 oz (35g) each Cryo Cascade and Cryo Amarillo, and with 2.5 oz Chinook
OG: 1.057
Yeast: Saflager W-34/70
Ferment at 65 F (18 C) for 3-7 days. Once the gravity goes below 1.012, soft crash to 60 F (15 C) and dry hop for 2-4 days. Cold crash, transfer to keg off hops and cold condition until clear.
FG: 1.003
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0:00 Intro and welcome
3:23 Recipe
10:15 Brew day
12:48 Fermentation plan
16:42 Fermentation follow-up
17:40 Pour and tasting notes
24:11 Potential Improvements
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#Coldipa #Cold #IPA #IPL #Westcoastipa #homebrew #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain
What time on boil do you add Dextrose/Corn sugar?
10 min
Love the look of this beer, recently had an epic Cold IPA, had put me in the mood to brew one!
Can I ask how you achieved your carbonation as it looks excellent! Did you force carb? If so at what level and for how long? What was the serving pressure?
Love the videos, I’m on your Patreon too, keep up the good work!
You mentioned in the “Possible Improvements” bit that you were looking for a stronger or different bitterness. I recommend Warrior in place of, or in combination with Magnum. In my experience it seems to have a sharper, cleaner bitterness than Magnum when used in West Coast style beers I’ve brewed. Additionally, Since I began pre-acidifying my wort for these styles, my homebrew contest results have gone through the roof. Now I routinely drop pre-fermentation acidity to around 4.2ph on West Coast IPA’s and Pilsners.
Thank you for your continued content!
Do you just add a suitable amount of lactic to get the ph?
Totally agree with the warrior…nice clean bittering hop with a touch of citrus.
@@jacobhutchison7596 – Yep, 100% I normally brew 11gal batches and, depending on post boil PH, my lactic acid addition going into the fermenter is usually 1-3ml. For reference, my West Coast IPA’s are going into packaging around 4.6-4.7ph.
I measured the PH of MANY West Coast IPA’s and the “good ones” are always in the 4.5-4.8ph range. Anything over that tends to be “flabby”.
PS – I also do this for my Pilsners…
You can tell when the smell is so good because you always want to go right into the taste as fast as possible
3-7 days too fast for fermenting a lager, isnt it? Did you ferment at 65F on purposes to speed up the yeast’s activity?
It is hardly too fast for 34/70. If I was using a czech lager strain then maybe, but not all lagers are the same and this one is well-documented to ferment cleanly at 65+. The fermentation speed is an added benefit.