I've been intrigued by what I've read about this style. Wayfairer seems to have started it, and describes it as follows:
Their malt bill is something like 70% pilsner and 30% corn or rice. They use 34/70 but ferment warm to get high attenuation and reduced ester production.
I'm interested in trying something like this. I make a lot of NEIPAs and think it'd be nice to have a complementing clear, crisp, IPA. I'm thinking something in the 6% range, not the 7% range that Wayfinder does, emphasizing drinkability.
But I'm not sure I understand what they get from 34/70. If they're fermenting warm to drive off the lager character, why not just use a clean ale yeast, like chico? Any idea what the 34/70 might contribute when fermented this way?
We made the first Cold IPA called “Relapse IPA” in October 2018 in honor of Relapse Records. We were trying to make something with the elements of West-Coast IPA but taken to the extreme. We wanted something drier with excessive hoppiness but a cleaner finish. Frankly, we tried to make a style of beer that could showcase American hops in a new way. Cold IPA hits with a strong punch of aromatic hop intensity and high bitterness but finishes crisp and clean leaving the drinker craving another sip. It’s Wester than West Coast.
Their malt bill is something like 70% pilsner and 30% corn or rice. They use 34/70 but ferment warm to get high attenuation and reduced ester production.
I'm interested in trying something like this. I make a lot of NEIPAs and think it'd be nice to have a complementing clear, crisp, IPA. I'm thinking something in the 6% range, not the 7% range that Wayfinder does, emphasizing drinkability.
But I'm not sure I understand what they get from 34/70. If they're fermenting warm to drive off the lager character, why not just use a clean ale yeast, like chico? Any idea what the 34/70 might contribute when fermented this way?