Wondering who has made one too. I really like the few that I have tasted, and mine is really good as well.
70% pils
30% flaked rice
85 IBU
7.6% ABV
34/70 yeast
70% pils
30% flaked rice
85 IBU
7.6% ABV
34/70 yeast
Cold IPA
- Thread starter DrGMG
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
OP
OP
Zeus in the mash, ctz at 60. Citra and Galaxy spread between WP and dry hop.
Kickass
Well-Known Member
Had to look it up, that's a new term. I bet it's tasty. I'd drink one.
The branding is worth no more than an eye roll, to me. Personally, I struggle with incredibly subtle nuances that drive gimmicky labeling and marketing. But, hey...
The branding is worth no more than an eye roll, to me. Personally, I struggle with incredibly subtle nuances that drive gimmicky labeling and marketing. But, hey...
OP
OP
I hear you. I think this is much better than the brut IPA though. We'll see if this style sticks.
I tried one from Urban Roots in Sacramento that was really tasty. I can't remember the IBU, but it wasn't super bitter, pleasantly smooth and tasty with a lot of hop flavor. I hadn't heard of the style.. what's different between a regular IPA?
beerfactory
Well-Known Member
Never heard of it but this is what google says - personally, I have had a couple of IPLs as local breweries that were quite good:
Cold IPAs are a new spin on IPAs that work to give drinkers a crisper IPA without dipping too far into being a lager-style. ... Whereas IPL's depend on the lager yeast, moderate hops, and a crisp finish with straw-to-gold color, Cold IPAs aren't afraid to unleash the hops and crank up the ABV with a crystal-clear clarity.
Cold IPAs are a new spin on IPAs that work to give drinkers a crisper IPA without dipping too far into being a lager-style. ... Whereas IPL's depend on the lager yeast, moderate hops, and a crisp finish with straw-to-gold color, Cold IPAs aren't afraid to unleash the hops and crank up the ABV with a crystal-clear clarity.
Never heard of it either. This also seems to be a good explanation - worked for me anyhow:
https://newschoolbeer.com/home/2021/2/what-is-a-cold-ipa-wayfinder-kevin-davey-definition
https://newschoolbeer.com/home/2021/2/what-is-a-cold-ipa-wayfinder-kevin-davey-definition
For those unfamiliar with cold ipa, an informative listen:
Podcast Episode 175: Kevin Davey of Wayfinder Sets the Record Straight on “Cold IPA”
@DrGMG the flaked rice is still weird to me. How’d this work out for you?
Podcast Episode 175: Kevin Davey of Wayfinder Sets the Record Straight on “Cold IPA”
@DrGMG the flaked rice is still weird to me. How’d this work out for you?
Last edited:
)
Never brewed with rice, but the “Cold IPA” concept has quaff appeal. I would want it to finish clear and dry at about 1.008. Probably give it a try this summer. Thanks for sharing DrGMG.
OP
OP
I was about to post the same link.
@Group W this one finished at 1008 too.
@hopfenstopfen the flaked rice worked well I guess, with so much hops in this 12oz total) it does not affect flavor at all. I'm guessing using sugar here would thin the body way too much.
- Joined
- May 28, 2018
- Messages
- 3,032
- Reaction score
- 2,431
Grain bill and yeast look a lot like a rice based CAP or American Lager with twice the normal IBU. Of course it would also be crashed and allowed to clear.
OP
OP
American lagers are not >7% ABV though. This one has been in the keg for 2 weeks now, not sure it'll clear much more.
Didn't Sam Adam's do a cold snap beer ? Is that the same? I've never heard of cold ipa either .
OP
OP
mgr_stl
Well-Known Member
- Joined
- Jan 1, 2013
- Messages
- 464
- Reaction score
- 26
Here's another podcast episode on Cold IPAs. The description says it talks about water profiles. I'll listen on my way home today and update this thread if I find something worthwhile to share.
https://countrymaltgroup.com/s-2-e-10-cold-ipas/
https://countrymaltgroup.com/s-2-e-10-cold-ipas/
OP
OP
I used the light hoppy water profile.
mgr_stl
Well-Known Member
- Joined
- Jan 1, 2013
- Messages
- 464
- Reaction score
- 26
The podcast suggested using an American light lager water profile. It had some other good info. I’d recommend listening if you are planning on brewing a cold IPA.
GMG, did you make a five gallon batch? If so, did you only pitch one pouch of dry 34/70? Thinking it might need two with that ABV.
GMG, did you make a five gallon batch? If so, did you only pitch one pouch of dry 34/70? Thinking it might need two with that ABV.
OP
OP
6gal batch, used 2 packets.
Very little info on the Bell’s website, but they made a Two Hearted cold ipa that should be widely available in a mixed 12 pack of different versions of Two Hearted.
Cold Hearted
I’m guessing maybe rice in here. Its super smooth, not very hoppy to my lupulin-shifted palate. Highly drinkable though.
Cold Hearted
I’m guessing maybe rice in here. Its super smooth, not very hoppy to my lupulin-shifted palate. Highly drinkable though.
madscientist451
Well-Known Member
OK, I'm gonna sound like a cranky SOB that is tired of nonsense, but a "Cold IPA" doesn't have anything common with an IPA except the hops. Its marketing only.
OP
OP
Gonna have to look for it.
OP
OP
True. But it's delicious.
What fresh hell is this, and what makes this any different from what we call a steam beer? I’m just guessing, but its another new haze bomb? Yeah, Like we don’t have enough of that already.
Hard pass
I’m going to work to revive an old style of beer myself that hasn’t been around for awhile that old people used to drink called “CLEAR BEER.”
Hard pass
I’m going to work to revive an old style of beer myself that hasn’t been around for awhile that old people used to drink called “CLEAR BEER.”
Last edited:
OP
OP
Not a steam beer at all. Mine is hazy, commercial ones I've had, are crystal clear.
So beer fermented with lager yeast at ale temps is not steam beer anymore. Now we just call it something different.
OP
OP
This has 80 IBUs and it's dry hopped.
I don't think a Cold IPA would do well if it was judged under 19B California Common. BJCP actually recommends entering it under 21B Specialty IPA as long as it can be distinguished from 21A.
Garage12brewing
Well-Known Member
I brewed a few IPA using lager yeast under pressure and it is always a success. Its a kind of beer that I really enjoy. I used the Lallemand Diamond lager yeast each time with success. You should not care that its not an official style or whatever... give it a try its damn good ! If you dont use gelatin or lager for a long period it will stay hazy for a few weeks.... the one on the picture used gelatin. Citra/bru-1 hops... super tasty...
Attachments
Last edited:
OP
OP
Agreed.
I guess I'm an old fart now because I refuse to relent on the semantics. IPA = ale AKA top fermented. Fermenting it cold with lager yeast disqualifies it from being called an IPA. It's the same reason Black IPA is bull plop.
Garage12brewing
Well-Known Member
Call it the way you want... or we could say that DrGMG brewed a fantastic beer and he just want to share his recipe so his fellow brewers can try it.
I thought the change from IPL to Cold IPA seemed a little unnecessary even though I love Wayfinder, the brewery who defined the new style. But hey, the beers taste good so who really cares at the end at the day?
Total truth here.
Well, I finally made my way to Wayfinder Brewing in Portland to try their Original Cold IPA. What a treat. Other than the obvious use of Pilsner malt, it is different from an IPL or a Brut IPA. The rice adjunct and 7% ABV along with the moderate use of “C” hops makes this beer shine. I plan on making this beer in the winter, but with pale malt instead of Pilsner to get further from an IPL taste profile. Cheers!
OP
OP
Sweet! I will make mine again with different hops.
Similar threads
Latest posts
-
-
-
is there a real substitute for llalemand kolsch yeast- Latest: Draft Master Flash
-
-
-
-
