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Cold IPA

189 calories 15.7 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5.04 gallons
Post Boil Size: 3.32 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 93%
Calories: 189 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Sunday May 12th 2019
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OG: 1.051 FG: 1.008 ABV: 5.6% IBU: 54

1.058
1.009
6.5%
66.5
3.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Rahr - Standard 2-Row4 lb Standard 2-Row 36.8 1.8 64%
2 lb Rice2 lb Rice 35.5 1 32%
4 oz Cane Sugar4 oz Cane Sugar - (late boil kettle addition) 46 0 4%
6.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum7 g Magnum Hops Pellet 12 Boil 60 min 19.81 3.8%
9 g Yakima Valley Hops - Centennial9 g Centennial Hops Pellet 11 Boil at 170 °F 30 min 17.94 4.8%
15 g Yakima Valley Hops - Mosaic15 g Mosaic Hops Pellet 11 Boil at 170 °F 5 min 7.76 8.1%
15 g Yakima Valley Hops - Centennial15 g Centennial Hops Pellet 11 Boil 5 min 7.76 8.1%
20 g Ariana20 g Ariana Hops Pellet 8.5 Whirlpool at 170 °F 20 min 4.34 10.8%
20 g Yakima Valley Hops - Mosaic20 g Mosaic Hops Pellet 11 Whirlpool at 170 °F 20 min 5.62 10.8%
10 g Yakima Valley Hops - Sabro10 g Sabro Hops Pellet 13 Whirlpool at 170 °F 20 min 3.32 5.4%
35 g Ariana35 g Ariana Hops Pellet 8.5 Dry Hop (High Krausen) Day 0 18.8%
35 g Yakima Valley Hops - Mosaic35 g Mosaic Hops Pellet 11 Dry Hop (High Krausen) Day 0 18.8%
20 g Yakima Valley Hops - Sabro20 g Sabro Hops Pellet 8.5 Boil 0 min 10.8%
186 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 0 min.
3.60 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
1 g Canning Salt Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
11 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.9 gal Strike 156 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.63 g | 22.5 qt) 6.04 24.2  
Mash volume with grains (equipment estimates 6.11 g | 24.5 qt) 6.52 26.1  
Grain absorption losses -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.63 g | 18.5 qt) 5.04 20.2  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume (equipment estimates 3.07 g | 12.3 qt) 3.32 13.3  
Hops absorption losses (whirlpool, hop stand) -0.07 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.25 g | 13 qt) 3 12  
Total: 6.04 24.2
Equipment Profile Used: System Default
 
Notes

Cold IPA recipe that I have brewed many times, based on the HBT thread https://homebrewtalk.com/threads/cold-ipa.698097/page-4

I mix up the hops and generally keep the grain bill consistent. I have always used 34/70 lager yeast. I shoot for 60-70 IBU and 6-7% abv. Think of it like a new West Coast IPA with lager yeast and rice. The rice, sugar and lager yeast keep it crisp, dry and crushable.

Rice is simmered covered into a porridge consistency using 4 or 5 to 1 water to rice volume measure (30-40 minutes or over night in an instant pot). Water used to cook the rice should be part of the water used in the water included in the mash guidelines. Add the cooked rice to the mash at the start of mash. You can also just add flaked rice to the mash.

Water source is soft mountain runoff, similar to RO water.

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  • Last Updated: 2026-07-20 00:53 UTC
  • Snapshot Created: 2019-05-12 04:51 UTC
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