Following on from our recently published Cold IPA Recipe Creation Guide - here's our Cold IPA recipe.
Notes
As outlined in our Recipe Creation Guide, the grain bill is very simple, with around 74% being pilsner malt, and 23% being malted maize (you can use flaked maize instead). We've also added in a little bit of dextrose to help boost the OG and to promote the low attenuation and dry finish that is required for this style.
Our OG of 1.060 is right in the middle of the recommended range of 1.055 to 1.065 for Cold IPA's.
The hop combination features a new hop we haven't tried before (Mandarina Bavaria), as well as Mosaic and El Dorado. A decent charge of Mosaic at 30 minutes and another dose of El Dorado and Mandarina Bavaria at 10 minutes left in the boil provide the majority of the bitterness. There's a fairly hefty whirlpool hop addition of all 3 hop varieties to make up the remaining IBU requirements and will no doubt impart loads of other fruity, citrus and piney flavours.
Hop added during the boil and whirlpool have been specified by their IBU contribution instead of weight since the AA% of hops will vary between suppliers so this is a more reliable way to get consistent results.
Finally the dry hop comes in at around 10g/L, with an equal mix of the 3 hop varieties.
IBU's are at 55 which is slightly above the minimum 50 IBU's required for the style.
Fermentis W34/70 is the most recommended yeast for Cold IPA, and isn't one we've used before so we're looking forward to trying it - will ferment it at 18°C, slightly above the recommended range of 11-15°C. W34/70 is known to still produce clean results at these slightly higher temperatures, but also helps to reduce diacetyl and promote good attenuation to ensure we get that dry finish.
Some sort of fining agent like Whirlfloc or Irish Moss is recommended to achieve the crystal clear clarity required for the style but I haven't specified it here.
This beer is currently featured on our To Brew List and we'll be sure to update this article with a link to our brew day and tasting results once ready.
Vitals
Batch Volume: 23L
Boil Time: 30 minutes
Brewhouse Efficiency: 75%
Original Gravity: 1.060
Final Gravity: 1.009
IBU (Tinseth): 55
BU/GU: 0.91
Colour: 7.9 EBC
Expected ABV: 6.7%
Mash
Temperature: 65c - 60 minutes
Mash Out: 75c - 10 minutes
Malts
4.8kg - Gladfield Pilsner Malt
1.5kg - Gladfield Malted Maize
0.2kg - Dextrose
Hops
30 mins - Mosaic - 20 IBU
10 mins - El Dorado - 10 IBU
10 mins - Mandarina Bavaria - 10 IBU
Hopstand 15 mins @ 80°C - Mosaic - 5 IBU
Hopstand 15 mins @ 80°C - El Dorado - 5 IBU
Hopstand 15 mins @ 80°C - Mandarina Bavaria - 5 IBU
Dry Hop - Mosaic - 80g - 3 days
Dry Hop - El Dorado - 80g - 3 days
Dry Hop - Mandarina Bavaria - 80g - 3 days
Yeast
Fermentis Saflager W34/70 (2 packets - dry)
Fermentation
18c for 14 days
Carbonation
2.4 CO2-vol
Water Profile
Ca2+ (Calcium): 110
Mg2+ (Magnesium): 18
Na+ (Sodium): 17
Cl- (Chloride): 51
SO42- (Sulfate): 266
HCO3- (Bicarbonate): 48
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