Cold IPA

[day_trippr]

It has long been evident to me at least that if one wants a fruit flavor to persist in beer it has to come from the hops. Nearly everything else inevitably attenuates to the point of almost homeopathic content

Fortunately, we have hops that can convey characters associated with a whole lot of fruits, even mango...

Cheers!

 

[RCope]

@day_trippr I will have to respectively disagree. I have made a multitude of fruit beers, and at 1lb per gallon of puree, the fruit usually comes through. You should taste my Prickly Pear Wheat (although that was a Coloma fruit juice concentrate). Nothing subtle about the flavor. And at 9 mango beers and counting (just added the puree to a Mango Wheat yesterday) I have a lot of experience. I have two mango trees in my backyard. Name the fruit, I've probably tried it...but you are right about the hops helping a whole lot. Cheers!

 

[day_trippr]

Well...I will say I brew a raspberry hibiscus wheat beer that requires a solid pound of fruit per gallon to make me happy. That's a heck of a lot of fruit, and frankly if there was a hop with a raging raspberry character it'd save me a crapton of $$$ per batch

Cheers!

 

[RCope]

@day_trippr I have brewed that beer, in three iterations; wheat, sour, and IPA. It is an excellent beer and beautiful in the glass. And I used that (6lbs/6gallons) "fruiting" rate to achieve the raspberry flavor. The Hibiscus is just for color...

 

[day_trippr]

The Hibiscus is just for color...

Not in my recipe! Gotta have that hibiscus pucker! I use 6 ounces of flowers...

Cheers!

 

[Shenanigans]

Well...I will say I brew a raspberry hibiscus wheat beer that requires a solid pound of fruit per gallon to make me happy. That's a heck of a lot of fruit, and frankly if there was a hop with a raging raspberry character it'd save me a crapton of $$$ per batch

Cheers!

Sorry for taking the thread even further off topic but I just had to mention a hop I used a few years back in a hoppy season that gave off loads of raspberry flavour.
This was Monroe and I did use quite a lot as I got a discounted 250 grams pack and wanted to use them up.
It was quite intense; more like a raspberry syrup flavour than the natural fruit; if that makes sense, with a bit of an orange twang.

 

[day_trippr]

Well that's just a tease right there!
Would love to give them a try but Monroe hops appear to be "Unobtainium"

Cheers!

 

[Shenanigans]

Sorry about that, didn't relaise they are so rare in your part of the world.
All the online shops here in Germany have them for a decent price.

 

[day_trippr]

Yeah, I can find them in a few GRE and even UK shops, but some are selling 2018 stock (?) and none ship to the USA.
Ironically, the strain was developed from American parents, seems to have appeared in 2014, but really hasn't caught on
https://www.beer-analytics.com/hops/aroma/monroe/
Cheers!

 

[AlexKay]

Northwest has them, and ships (sometimes a little slow, generally not too pricey) to the US. 2018 still. I got some 2018 Vojvodina from them at one point, and it was just fine.

 

[day_trippr]

Ugh. At $14 for their cheapest shipping mode that'd be $25 for a pound of 5 year old hops that could take over a week on the road to get here.
My trigger finger isn't that itchy

Cheers!

 

[AlexKay]

Shipping isn’t so bad, relatively, if you order pounds at a time. Hey, I can stop whenever I want to …

 

[Group W]

Happy Thanksgiving. This Cold IPA recipe is locked in now.
79% Pilsner
17% Flaked Rice
4% Corn Sugar
Hops are Chinook, Centennial & Citra. Warrior for bittering.
Chico Yeast @ 60 degrees.

 

[DrGMG]

That looks like a solid recipe.

 

[day_trippr]

Indeed, I may..."borrow" it ...with minor modification to the hop schedule - it's hard to find good Centennial these days so I'd change that to Amarillo...

Cheers!

 

[Group W]

Indeed, I may..."borrow" it ...with minor modification to the hop schedule - it's hard to find good Centennial these days so I'd change that to Amarillo...

Cheers!

Amarillo would be nice. One of my favorites.

 

[Yesfan]

Happy Thanksgiving. This Cold IPA recipe is locked in now.
79% Pilsner
17% Flaked Rice
4% Corn Sugar
Hops are Chinook, Centennial & Citra. Warrior for bittering.
Chico Yeast @ 60 degrees.
View attachment 834607

What's the hop amounts and boil times? Looks like a good recipe!

 

[Group W]

What's the hop amounts and boil times? Looks like a good recipe!

I used the same process as my wcipas. 5 gallon batch. Amounts here were:
1 oz warrior @ 60 min.

2 oz each Cent/Chin/Cit in WP at 170*

1.25 oz each Cent/Chin/Cit DH in primary on Day 6.

IBU target was 58 in BS3. ABV target was 7% with FG of 1.009. Boil was 60 min.

 

[Shenanigans]

Indeed, I may..."borrow" it ...with minor modification to the hop schedule - it's hard to find good Centennial these days so I'd change that to Amarillo...

Cheers!

I thought I just had bad luck with 500g I bought of the 2020 crop, very lemony.
Two Hearted ale and Janet´s Brown ale I brewed earler this year were so poor compared to when I previously brewed them.
I just orderd a kilo of the 2022 crop from a different supplier, hopfully they are better

@Group W that beer looks great, will try one of these myself but might have to sub the flaked rice with something else.
Minute rice or just pre-cook some normal rice.
Should it also not be fermented with a lager yeast to be called a cold IPA?

 

[Group W]

I thought I just had bad luck with 500g I bought of the 2020 crop, very lemony.
Two Hearted ale and Janet´s Brown ale I brewed earler this year were so poor compared to when I previously brewed them.
I just orderd a kilo of the 2022 crop from a different supplier, hopfully they are better

@Group W that beer looks great, will try one of these myself but might have to sub the flaked rice with something else.
Minute rice or just pre-cook some normal rice.
Should it also not be fermented with a lager yeast to be called a cold IPA?

Lager yeast is not required per Kevin Davey per below. He suggested Chico yeast as a substitute. The primary criteria are 20-40% rice or corn, Pilsner malt, IPA ABV, DH in primary and crisp and clear. It’s not an IPL. Lager yeast is okay if fermented at ale temps. But I chose Chico yeast @ 60*. It’s not an official style so we can play with the interpretation. I went to Wayfinder last year and tried the flagship brew. They seemed to lean toward being a lager house and the cold IPA I tried was a little to the IPL side to me. Brewing this beer was a fun adventure for me, but it won’t be replacing my regular WCIPAs.

https://beerandbrewing.com/brewer-s-perspective-the-thinking-behind-cold-ipa/

 

[Shenanigans]

Lager yeast is not required per Kevin Davey per below. He suggested Chico yeast as a substitute. The primary criteria are 20-40% rice or corn, Pilsner malt, IPA ABV, DH in primary and crisp and clear. It’s not an IPL. Lager yeast is okay if fermented at ale temps. But I chose Chico yeast @ 60*. It’s not an official style so we can play with the interpretation. I went to Wayfinder last year and tried the flagship brew. They seemed to lean toward being a lager house and the cold IPA I tried was a little to the IPL side to me. Brewing this beer was a fun adventure for me, but it won’t be replacing my regular WCIPAs.

https://beerandbrewing.com/brewer-s-perspective-the-thinking-behind-cold-ipa/

Ok, thanks for the clarification.

 

[InspectorJon]

Happy Thanksgiving. This Cold IPA recipe is locked in now.
79% Pilsner
17% Flaked Rice
4% Corn Sugar
Hops are Chinook, Centennial & Citra. Warrior for bittering.
Chico Yeast @ 60 degrees.

Brewed this Jan. 11, Bottled February 17. I like it as well as any beer I have ever made. Better than many I have purchased. Sort of like a lighter bodied NEIPA.
76.8% Viking 2 row extra pale (6 lb)
19.2 % Rice (1.5 lb)
4% Cane sugar (5 oz)
34/70 yeast @ 63 degrees.

3.5 gallon recipe.
CTZ 60 minutes to bitter, 32 IBU ( I used a small amount of Centennial to make up the IBUs as I was short on CTZ)
2023 Galaxy, 2022 Mosaic and Centenial (20/35/35 grams) whirlpool @170* 15 min
Galaxy/Mosaic/Sabro (22/22/10 grams) dryhop 24 hours at 60* after 3 days cold crash to 50*

For the rice I put 1.5 lb of jasmine rice in a 6 quart instant pot. Filled with water to the maximum line and used the 30 minute porridge setting. I put it on in the evening and left it until the next morning. After 30 minutes the instant pot kicks into the keep warm setting. The porridge was 150* and pretty thick in the morning. I added a teaspoon of amylase enzyme (not gluco) to the rice and withing a few minutes it had turned into a thin gruel. I mashed that like normal with the extra pale malt.

Sorry about those of you with new snow.

 

[day_trippr]

Looks lovely!
What were the OG/FG on that?

Cheers!

 

[InspectorJon]

OG 1.060, FG 1.008. My OG was .003 lower than anticipated, I attribute that to the rice but I am not sure. Ended up around 7% ABV according the Brewers Friend alternative calculator.

 

[day_trippr]

Thanks! I've been tempted to give the style a try as a modest change of pace from my usual brewing and will keep this one in mind.
Cheers!

 

[tracer bullet]

Interesting idea on the Chico yeast. I've tried a few cold IPA's with lager yeasts and... They end up having flavors I don't care for (which is a separate subject not for here, that I am searching for a lager yeast I actually like). I had been sort of thinking this recipe had to have a lager yeast otherwise it was just an American Pale Ale that used pilsner malt.

In the end I guess if it's got the super crisp / clean thing going on...

 

[InspectorJon]

4th time making this. It's always good.
Mosaic, Vic Secret and a little Sabro for dryhop this time