Crystal Cold IPA - 10 gal (1 ratings)

All Grain Recipe

Submitted By: rcbrownia (Shared)
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Brewer: RC Brown
Batch Size: 10.00 galStyle: American IPA (21A)
Boil Size: 10.92 galStyle Guide: BJCP 2015
Color: 6.7 SRMEquipment: 1 Gal System
Bitterness: 57.8 IBUsBoil Time: 60 min
Est OG: 1.060 (14.8° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Amount Name Type #
11.67 gal Ames, IA 01-22-2019 Water 1
6.67 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
18 lbs 5.33 oz Franco-Belges Pilsen (1.7 SRM) Grain 3
2 lbs 13.69 oz Corn, Flaked (1.3 SRM) Grain 4
1 lbs 4.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5
3.53 oz Galaxy [9.0%] - Boil 60 min Hops 6
1.00 tsp Irish Moss (Boil 10 min) Misc 7
1 lbs 10.67 oz Red Grapes [Whirlpool] (3.0 SRM) Fruit 8
10.00 oz Crystal [6.6%] - Steep 0 min Hops 9
1.3 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 10
10.00 oz Crystal [6.6%] - Dry Hop 3 days Hops 11


Recipe inspired by Aug-Sep issue of Craft Beer & Brewing featuring cold IPAs. Concept is to produce highly attenuated and floculated IPA using lager yeast at around 65 F (hardly a cold fermentation). In some resepects it is a rift on "hoppy lagers" and Bruit IPAs although with substantial late hopping for flavor and aroma. On page 65 teh talk about the virtues of the 34/70 lager yeastthat is my go-to strain for lagers. It is popular for cold IPAs for its abilty to ferment cleanly (no esters or diacetyl) up to 68 F and "letting the hops shine". I suspect Kviek yeast would work well in this respect, too. Around 20% flaked (or torrefied) corn or rice is recommended to boost the percentage of fermentable sugar and achieve a dry beer ("light, brisk mouthfeel"). Having none on hand, I substitued 20% sucrose, with which I experimented years ago on a summer version of a mild. I have been reading about the interaction of hop thiols with yeast to produce intense fruity flavors in beer. They are prominent in certain wines, arising from interaction of yeast with precursors in grape must ( I added 3 oz of red grapes, cut in half and frozen (to kill bacteria), to the cooled wort to see if I could get a similiar effect in beer. It seems like the amount of hops used in late additions is going up. One article (p. 71) in the issue indicated brewers are using the equivalent of 10-20 oz of whirlpool and dry hops per five gallon batch and some of the recipes in this issue were in this range. I added for a 15 minute whirlpool at less than 170 F the equivalent of 4/1.25 x 5 = 16 oz per 5 gallon batch in this 1.25 gallon batch - lots of hop matter to separate (starting with 1.75 gal of hot liquor). I would have preferred Simcoe or Citra hops, but I discovered too late that I was out, so I substitued Crystal. It is a late addition flavor and aroma hop with prominent herbal and resin/pine. Bulosophy brewed a single hop pale ale using Crystal hops and tasters described it as floral and citrusy: Sierra Nevada makes a Hop Solo IPA with Crystal. Thus, it appears that this might be a good hop for a Cold IPA using lager yeast. I added 1 g of Epsom salts to get the water profile "bitter".


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