IPA vs IPL- Can I split a batch?

[Bobcatbrewing42]

I was going to try an India Pale Lager. If I take a successful citrusy IPA recipe and split the batch before putting it in the fermenter, can I make 1/2 IPA and one of IPL? I get perfect temps for both during winter in different parts of my house. Of course the pitch rates would be different and the lager would take longer. Any reason why this idea wouldn't work?

 

[schematix]

It'll work.

Then you'll get to understand first hand why so few people make an IPL commercially.

 

[Upthewazzu]

For my IPL's I use some variation of 34/70 and pitch @ 58°, then ramp (or free rise) to 62° after 4 days. It tends to work quite well there. I don't think the style would work well at traditional temps (48°-51°) due to the longer fermentation and lagering phases.

Also, you may want to "crash" to 50° for a few days to drop the yeast before dry-hopping. I've found that if you leave yeast in suspension, it will pull the dry hop aroma with it if you crash at the very end.

 

[Bobcatbrewing42]

For my IPL's I use some variation of 34/70 and pitch @ 58°, then ramp (or free rise) to 62° after 4 days. It tends to work quite well there. I don't think the style would work well at traditional temps (48°-51°) due to the longer fermentation and lagering phases.

Also, you may want to "crash" to 50° for a few days to drop the yeast before dry-hopping. I've found that if you leave yeast in suspension, it will pull the dry hop aroma with it if you crash at the very end.

OK. I was going to use Diamond Lager dry yeast. I works great at 53deg. If I am not in a hurry. What I really wondered about- Is a traditional IPA recipe suitable for a lager. 65IBU or so and minimal crystal malt. Maybe a little cara pils.

 

[Bobcatbrewing42]

It'll work.

Then you'll get to understand first hand why so few people make an IPL commercially.

Do you mean, that it is a hassle so not used commercially much? I had an IPL at a pub last night that looked great but was only fair.

 

[schematix]

Do you mean, that it is a hassle so not used commercially much? I had an IPL at a pub last night that looked great but was only fair.

No I meant that to my tastes an IPL doesn't have the right balance. I think the ale esters help round out the hop flavors better. My opinion. I suggest you try and see for yourself. They aren't hard to make, they just aren't that good. Most lagers are meant to be clean, smooth and drinkable, while an IPA is supposed to punch you in the face with bitterness, aroma and flavor.

For my IPL's I use some variation of 34/70 and pitch @ 58°, then ramp (or free rise) to 62° after 4 days. It tends to work quite well there. I don't think the style would work well at traditional temps (48°-51°) due to the longer fermentation and lagering phases.

If you're gonna ferment at ale temps just use ale yeast.

Lager fermentation isn't really that long. Seems to be a lot of misconception that lagers need to take months. In reality you can have a moderate strength lager from grain to glass in 3-4 weeks if you have good brewing practices.

 

[Upthewazzu]

What I really wondered about- Is a traditional IPA recipe suitable for a lager. 65IBU or so and minimal crystal malt. Maybe a little cara pils.

Yep, traditional grain bill + boil hop schedule is fine.

 

[Upthewazzu]

If you're gonna ferment at ale temps just use ale yeast.

I do those too, thank you very much

Lager fermentation isn't really that long. Seems to be a lot of misconception that lagers need to take months. In reality you can have a moderate strength lager from grain to glass in 3-4 weeks if you have good brewing practices.

Correct. I'm drinking my IPL's in roughly 1-2 weeks after I keg them. Clear as a whistle, too!

 

[ong]

What I’ve found I really liked is the (hybrid) California commons/Anchor Steam yeast in an IPA, fermented around 54-58°.

 

[Bobcatbrewing42]

No I meant that to my tastes an IPL doesn't have the right balance. I think the ale esters help round out the hop flavors better. My opinion. I suggest you try and see for yourself. They aren't hard to make, they just aren't that good. Most lagers are meant to be clean, smooth and drinkable, while an IPA is supposed to punch you in the face with bitterness, aroma and flavor.



If you're gonna ferment at ale temps just use ale yeast.

Lager fermentation isn't really that long. Seems to be a lot of misconception that lagers need to take months. In reality you can have a moderate strength lager from grain to glass in 3-4 weeks if you have good brewing practices.

Thanks. I've only had a few and they weren't that great. I had some from my brew club in Bend Or. that were really good but not like an ale. Maybe I'll try it as an experiment. Steve