Cold IPA
Profile
Characteristics
Color: Straw to pale
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt sweetness is very low to low. Alcohol sweetness is medium. These beers finish extremely dry. Increased perceived sweetness may be due to increased alcohol.
Perceived Hop Aroma & Flavor: High, exhibiting floral, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, citrusy, piney or resinous character that was originally associated with American-variety hops. Hops with these attributes now also originate from countries other than the USA.
Perceived Bitterness: Medium to high, but not harsh
Fermentation Characteristics: Fruity esters and complex alcohol aromas and flavors are acceptable at low levels. Alcohol should not be solvent-like. Diacetyl should not be present.
Body: Low to medium-low
Additional notes: Finish should exhibit low to medium-low body with a clean, crisp malt character evident at low levels. Up to 40% corn and/or rice in the grist should be used. These crisp and refreshing beers are fermented warm with lager yeast or cold with ale yeast.
specs:
- Original Gravity (°Plato) 1.055-1.065 (13.5-16.0 °Plato)
- Apparent Extract/Final Gravity (°Plato) 1.006-1.009 (1.6-2.4 °Plato)
- Alcohol by Weight (Volume) 5.1%-6.3% (6.4%-7.9%)
- Hop Bitterness (IBU) 50-70
- Color SRM 2.5-5
Water Profiles
- Firestone Walker Cold IPA: 90 ppm of calcium, with a 2:1 ratio of gypsum to calcium chloride.
- Green Cheek It Just Works Cold IPA: chloride and/or sulfate hit a 1:1 ratio, 150 ppm of each.
- 21st Amendment Woolen Socks Cold IPA: 1:1.5 ratio of calcium chloride to calcium sulfate in the mash.
Malts
Wayfinder - American malts were built to mix with sugars, that’s why they use American malts for cold IPAs. German malts weren’t built to convert that much rice or corn.
CBB 334 - hot takes on cold ipa
Firestone (Sam), Kevin (heater Allen), Jude (hop butcher)
Sam- fermenting at 55-59 letting it go up to 65 and dry hopping there
Kevin- dry hop warm, cold had no character
Turn off cone chiller during fermentation so it helps convection. Cold beer comes down, warm fermenting beer goes up. During lagering they would turn off the top jacket and turn the bottom on so cold beer comes down
Need to get rid of sulphur, that’s what hurt IPLs was the cold dry hop with sulphur
Don’t over pitch if fermenting warm, you need cell duplication to scrub sulfur, if you over pitch they don’t duplicate enough. If warm pitch like Chico. If you pitch colder pitch it and let free it rise.
Too much oxygen can get lager fermentations out of whack. 15-16ppm oxygen for this style is good