Recipe: Annie’s Sandy Beaches Cold IPA Despite it’s lean malt frame and body-lightening adjuncts, cold IPA is well within the reach of homebrewers who like to employ partial-mashes and extracts.
ANNIE JOHNSON Sep 26, 2023 – 3 min read
This cold IPA recipe relies on some lighter extracts, flaked rice, and a shot of hop extract to minimize the hop mass in the kettle. For much more about brewing this style with a partial mash, see Cold IPA, Extracted: It’s a Cold Snap.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
6.4 lb (2.9 kg) pilsner liquid malt extract (LME)
2.2 lb (1.5 kg) clarified brown rice syrup
3 ml HopShot at 60 minutes [30 IBUs]
0.5 oz (14 g) Citra at 10 minutes [9 IBUs]
0.5 oz (14 g) Centennial at 10 minutes [7 IBUs]
0.5 oz (14 g) Citra at flameout/whirlpool [3 IBUs]
0.5 oz (14 g) Amarillo at flameout/whirlpool [2 IBUs]
2 oz (57 g) Nelson Sauvin at dry hop 1 oz (28 g) each Citra and Mosaic at dry hop
Fermentis SafLager W-34/70 or similar
Bring 5.25 gallons (20 liters) of water to a boil, then turn off the heat source. Add the LME and rice syrup, stirring often to dissolve and avoid scorching. Boil for 60 minutes, adding hop extract and hops according to the schedule. After the boil, add flameout hops and stir to create a vortex, allowing 5 minutes to steep. Chill to about 55°F (13°C), aerate, and pitch the yeast (2–3 packets of dried yeast or a healthy starter). Ferment at 55°F (13°C) the first day, then allow free rise to 65°F (18°C). When the gravity has dropped to about 1.013—about 7 days in—rack off the trub into a sanitized keg or other pressure-safe vessel, add dry hops, and attach a spunding valve or set the tank to pressurize to 14 psi. Remove dry hops after 4 days. When fermentation is complete and gravity has stabilized, crash to near-freezing and add gelatin finings, keeping the pressure at 14 psi. Once clear and carbonated, in 5–7 days, transfer to a serving keg or bottle, and enjoy!
Cold side: If you don’t have a spunding valve, keg, or pressurized fermentor, you can use buckets or carboys. Just rack to secondary before dry-hopping. Clarity is a virtue here. Be careful to minimize any splashing to avoid oxygen pick-up, purging your vessel with CO2 if possible.
This recipe is based on Burley Oak’s series of dessert-like beers that combine lactic acidification, milk sugar, and copious fruit—or, if you prefer, a certain orange vegetable.
- Batch size: 5 gallons (19 liters)
- Brewhouse efficiency: 72%
- OG: 1.083
- FG: 1.034
- IBUs: 5
- ABV: 6.4% (pre-fruit)
- 9.2 lb (4.2 kg) pilsner
- 1.6 lb (726 g) white wheat malt
- 1.4 lb (635 g) flaked oats
- 12 oz (340 g) acidulated malt
HOPS & ADDITIONS SCHEDULE
- 2 lb (907 g) lactose at 60 minutes
- 0.25 oz (7 g) Sterling at 45 minutes [5 IBUs]
- 5–10 lb (2.3–4.5 kg) fruit (see below)
Omega OYL-605 Lacto or preferred Lactobacillus strain or blend Fermentis SafAle US-05 or similar
Mill the grains and mash at 148°F (64°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 15 minutes, then cover the kettle and allow the wort to cool to 100–110°F (38–43°C). Pitch Lactobacillus and hold the temperature between 90–120°F (32–49°C) for 18–24 hours, until pH has dropped to between 3.1 and 3.4. Then boil for 60 minutes, adding lactose and hops according to the schedule. Chill to 68°F (20°C), aerate well, and pitch the ale yeast. Ferment at 72°F (22°C) until the beer is 75 percent attenuated—i.e., at about 1.046—then add the fruit. Once fermentation is complete, crash to 34°F (1°C), condition 3 days, then rack to secondary. Condition until ready to package and carbonate.
Plug your desired fruit into this recipe or go with 1 gallon (3.8 liters) of fresh carrot juice. To evoke carrot cake, consider adding 1 lb (454 g) of dark brown sugar to the boil plus about 0.25 oz (7 g) vanilla beans and 2 cinnamon sticks to secondary for 5 days.