How to Brew a Cold IPA: Homebrew Beer Recipe

While we've explored the spectrum of IPAs, from bold Imperials to light and refreshing Session IPAs, we're excited to brew a new twist: the Cold IPA. This style offers a unique contrast to traditional IPAs, with its clean, crisp finish and subtle hop aroma.

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COLD IPA RECIPE

Benchmarks

  • Starting gravity 1.053
  • Final Gravity 1.008
  • ABV  6.30% 

Ingredients

  • 9.5 pounds 2-Row
  • 3.5 pounds flaked rice
  • 1 pound Great Chit

    All of the grains in the recipe kit come double crushed

    HOW TO MAKE COLD IPA BEER

    • Make sure the ball valve on the kettle is closed before adding water
    • Add 8 gallons of water to the brewing kettle if brewing on the 120v system OR Add 8.5 gallons of water to the brewing kettle if brewing on the 240v system
    • Add the grain basket to the kettle
    • Put the lid on the kettle (this helps speed up the heating process)
    • Set the controller to 1445 (this is a step mash. 145 followed by 156 followed by mashout at 170F)
    • Once the water is at 145F remove the lid
    • Slowly add the grains to the grain basket in the kettle.
    stirring mash
    It's important to stir your mash to break up any clumps (doughballs)

     Attach the Hoses

    • Attach a hose from the output of the kettle to the input of the pump
    • Attach a 2nd hose from the output of the pump to the spray valve on the lid of the kettle. The output of the pump has the ball valve attached to it.
    • In order to purge the air out of the lines simply disconnect the hose from the spray valve and hold the hose so it is pointing at the grains in the basket. Then open the ball valve on the kettle and press the pump button on the controller to turn on the pump. Once the air is out of the lines and wort is flowing freely turn off the pump,  reattach the hose to the spray valve and turn the pump back on. This sounds like a lot of steps but it only takes a few seconds.

    Mash

    • Set a 45 minute timer on the phone. Let the wort recirculate for 45 minutes and the controller will maintain the mash temperature of 145F. 
    • After the 45 minute Mash increase the temperate to 156F and set an alarm for 15 minutes once at temp.
    • After the 15 minute mash at 156F increase the temperature to 170F for a 10 minute mashout.
    • Once the step minute mash is complete remove the grain basket. Lift the grain basket and set it on the 3 hooks. A pully or a friend makes lifting the grain basket easier.
    • Let the sweet wort from the grain basket drip into the kettle for about 5-10 minutes. Use a plate or lid to a sauce pan to press down on the grains to extract more liquid from the grains. This also speeds up the draining process.
    • At this time either remove the hoses or leave them connected.  If removing the hoses use a clean brewing bucket to keep from making a mess when disconnecting the hoses. The wort can be saved and added back the kettle or poured  down a drain. Heat tolerant gloves are highly recommended as the hoses and fittings will be hot. The hoses can also be left attached - just move onto the next step.
    Boil
    • Switch the controller to manual mode and set it to 100% of power. For detailed directions on switching the controller to manual mode click here
    • Add the hop basket to the kettle. Make sure the hops basket is not sitting on the heating element.
    • If brewing with the 120v system place the lid on the kettle. The hop basket creates a gap which allows the steam to escape. The lid is necessary on the 120v system to create a vigorous boil. Keep the controller at 100% of power for the entire boil.
    • If brewing on the 240v system leave the lid off during the boil. Set the controller to 100% of power and once it is at a boil drop the percent down to around 55%. Adjust the % of power for boil preference. 
    • Once the kettle is up to a boil start a 70 minute timer (the boil is 70 minutes)

    Hop Additions

    • With 70 minutes left in the boil 
      • Add 1 ounce Hallertau Magnum the hop basket

      Hoses and Chilling (chill wort to 170F for whirlpool)

      • When the 70 minute boil is finished press the heat button on the controller to turn off the heat.
      • Attach one end of the garden hose to the water source and attach the other end to water IN on the plate chiller.
      • Attach a 2nd hose to the water OUT on the plate chiller and run it down the drain or to a garden. (this is clean waste water)
      • First Brewing Hose: Attach one end of this hose to the ball valve on the kettle and the other end to the pump IN on the pump.
      • 2nd Brewing Hose: Attach one end of this hose to the pump OUT on the pump and attach the other end to wort IN on the plate chiller.  (The pump out has the ball valve attached to it)
      •  3rd Brewing Hose: Attach one end of the hose to wort OUT on the plate chiller and insert the other end of the hose into the kettle. Use the clamp to hold the hose in the kettle. 
      • Turn on the cooling water and check for leaks. If any water is leaking tighten up the garden hose connections on the plate chiller.
      • Turn on the pump. This will recirculate the hot wort through the plate chiller 
      • Once the entire brewing kettle is chilled down to around 170F turn off the cooling water.
      • Press the pump button on the controller to turn off the pump.
      • You can set the controller to 170F to maintain the tempeatuer during the whirlpool.
      • Add 4 ounces of Centennial Hops and whirlpool (hopstand) for 30 minutes. If you are using a counterflow chiller and whirlpool arm you can hope directly into the kettle. If you are using a plate chiller use a hop bag to keep the hops from clogging your chiller.
      • After the 30 minute hopstand at 170F turn the cooling water back on and chill to yeast pitching temperature.
      • Once at pitching temp move the hose so it is securely inside the fermenter press the pump button to turn the pump back on. This will transfer the cooled wort from the kettle into the fermenter. 
      • Once the kettle is almost empty keep an eye on the pickup tube so you don't transfer a ton of trub ino the fermenter. 

      Yeast and Fermentation

      pitched yeast on top of wort
      • Sprinkle 1 packet of NovaLager yeast on top of wort in the fermenter. Ferment  at room temperature (68-72) for 6 days.
      • On the 6th day add the dry hops.

      Dry Hopping

      • Add 2 ounces Chinook
      • Add 2 ounces Talus
      • Add 1 ounce Cascade Cryo 
      Dry hop for 3 days and then transfer to a keg or bottles.

        Tasting

        It's a great beer. Crisp and clean.

        Brew Day Video

        Here's a video of the brew day. Note the recipe kit is slightly different than the video. We adjusted a few things from the original video recipe to make the recipe kit even better.

        Portrait of Emmet Leahy

        Emmet Leahy is the Chief Operating Officer and lead product developer at Clawhammer Supply, a small scale distillation and brewing equipment company. He loves the process of developing new equipment for making beer at home just as much as he does using it to brew his own beer. He's also passionate about teaching people how to use distillation equipment to produce distilled water, essential oils, and with the proper permits, fuel alcohol and distilled spirits.

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