Brewing a Cold IPA at Home
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- In this video I show you how to brew a Cold IPA-a crisp and dry, double dry-hopped hop bomb! This is a style often confused with India Pale Lager (IPL). Although Cold IPAs and IPLs have some similarities, there are some distinct differences that have proven to be incredibly popular amongst hoppy beer fans.
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VOLUME: 6.5 gallons (24.6L)
GRAIN BILL
73% Two-Row
27% Flaked Rice
HOPS
Chinook (7g), Warrior (21g), Cascade (28g) for 60 mins
Centennial (14g), Simcoe (14g), Citra (14g) for 5 mins
YEAST
34/70 (23 grams dry yeast or 2 packs of liquid yeast)
DRY HOP
Day 2-3 & Day 6-7
28g each of: Cascade Lupomax, Citra Lupomax, Simcoe
Mash at 148F for 45 mins. Boil for 1 hour. Ferment at 60F until gravity reaches 1.020, then let the tank rise to 68F until complete.
EQUIPMENT:
YETI Loadout Bucket: www.yeti.com/c...
YETI Loadout Bucket Lid: www.yeti.com/c...
Spike Brewhouse (15-gallon Tank Trio): spikebrewing.c...
pH Meter: amzn.to/3RqrQXI
Oxygen Meter: amzn.to/3PGzjAo
EasyDens Digital Hydrometer: www.easydens.com/
Oxygen flow meter (rotameter): amzn.to/47Nug8D
Oxygen regulator for disposable oxygen cylinder: amzn.to/3E2ikC9
OXYGENATION:
Adding pure oxygen at a flow rate of 1 liter per minute for about 90 seconds will provide an adequate supply of oxygen (10-15 ppm). A rotameter (link above) will allow you to measure the flow rate of the oxygen.
DIACETYL:
Learn about it here: www.whitelabs....
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Awesome production quality and a great grain-to-glass video!
Thank you my friend! 🍻🍻🍻
Goodness your equipment is awesome
I love it! It’s been a fun brewhouse 🙌
Holy wowzers, the equipment is at next-gen level!
It’s a fun system! I’ve been really happy with it so far 🍻
I like to see the final product. Even you opening the bottle and drinking it, thats the best part. So, when will you open your own brewery? Ill be a customer
Thank you! I appreciate the feedback 🙏 I don’t have any plans to open one just yet, but I hope to someday 🍻🍻🍻
YES, YES, YES.
Cheers!
@@ryanmichaelcarter TY, U2! This is the best content on home brewing on TH-cam. It's world class, seamless and beautiful production.
@@shawnewaltonify thanks so much my friend! I really appreciate that 🙏🍻
Loved it! Excellent job! 👏👏
Thank you! Next brew-day video will be up in a few more weeks 🙌🙌
Great vid like always!!👊🍻
Thanks so much 🙏🍻
Awesome setup!
Thanks! 🍻
great video, I always enjoy your presentations. I've always wondered, how long does it take you to clean up? Dang son, that's a lot of gear for a 6 gallon batch.
Thank you! Usually about 45 minutes. I’ll do a CIP for 20-30 minutes, then hot water rinse, then disconnect the main sections of my tubing so they can dry
@@ryanmichaelcarter can you make a cleaning breakdown vid? always keen to learn from the pros! 🙌
@@dapotatoboy4066 yea I have a video of my process on my channel. I replaced my silicone tubing with stainless steel and also replaced my plate chiller with a counterflow, but the general CIP process is the same. Video: th-cam.com/video/oPrNauaPKQE/w-d-xo.htmlsi=OWIZy4n-0g2RApEB
some water is leaking but that is a part of homebrewing
🙌🙌🙌
FYI, your music volume is a tad high, especially when wearing headphones. Something I've noticed on some other videos (music when you'r not talking volume)
Thanks for the feedback! 🍻🍻
How much square footage wold you say is needed for a rig like yours? Operating costs?
Great video! Love your content. I am just getting into using a harvesting/reusing yeast. There’s a ton of content out there and a lot of it is contradictory. I’d love to know how you harvested and repitched your 34/70 for this batch. Thanks for the time and effort you put into posting your videos!
Thank you! I have a short little video of it on my Instagram and the process is in the description instagram.com/reel/CsTq0PBsAoA/?igshid=MzRlODBiNWFlZA==
@@ryanmichaelcarterthanks bro!
@@blakewarniment3296 anytime!
Great!!! that recipe for how many liters is it
6.5 gallons is about 25 L
I have two questions for you that I have after watching a bunch of your videos.
As far as oxygenation, how long will it stay in solution before adding yeast? Say I can only get mine down to 80-85° due to ground water temps. I’ll have to finish cooling in the fermenter. So if I oxygenate as I’m adding to the fermenter, I’m curious if it will stay in solution while the wort cools to pitching temp? Or will I have to reoxygenate?
2- how do you go about fermenting in your Unitanks? Everytime I’ve tried I end up overcarbonated.
Thanks for the awesome vids. 🍻
That’s a great question. The short answer is that O2 (like all gasses) will eventually leave the wort if it’s not utilized. So the faster you get yeast in the wort, the more O2 will be available for the yeast. I don’t think 20-30 minutes makes much of a difference if you need to cool for a bit in the tank... this is exactly what I do most of the time. I usually do 90 sec at 1L/min then do additional cooking (maybe 30 minutes tops). Right before pitching, my O2 is usually in the 10-15ppm range.
To carbonate in the tank, the safest route is a spunding valve. This is an adjustable pressure relief valve that will allow excess pressure to escape. Most of the time tho, I’ll carbonate in the keg.
** additional cooling **
Thank you for the quick reply!
So one last question for you. I see in your videos that you have the SS grain mill and what looked like new the Spike mill in another. Would you mind giving an unbiased opinion on the two?
I have the SS and have some gripes and problems with it, so I bought the Blichmann. Same issues with uneven rollers. I see Blichmann rereleased an updated version that allows adjustment to the other side of the roller. I’m really contemplating ordering the Spike one but don’t want to experience the growing pains with a new product like I did with the other two mills. What are you thoughts?
Thanks for all the help!
@@armyguy209 yea the Ss mill was a total let down. Way over priced and poor design. I’ve heard so many different complaints about it. I’m still waiting on the Spike mill (I’ve only used their prototype), but I think it’s going to be awesome. Their gear is typically far superior to Ss. It’s expected to officially release early next year.
Love the details on the recipe! Most of these steps are not in most recipe books. Did you learn all these steps (e.g., 10 mins circulation) by experience or did you learn them from course/book?
Thank you! It’s a mix of both. I’ve been brewing for about 11 years but definitely have learned a ton from books. I have some of my favorite brewing books here www.amazon.com/shop/ryanmichaelcarter/list/1HQNLDUAM19GO?ref_=aipsflist_aipsfryanmichaelcarter
@@ryanmichaelcarter super I check them out. I would love to see more recipe videos! Looking forward to see a Kolsch, this one in particular has been really hard to make for me. I am just starting, I have a brewzilla and has worked really well so far and I am already looking for an improvement, what are your thoughts on brewing with gas instead of electric?
@@carlosgmeyerq I love Kolsch! I’ll put that on my list 🍻 Electric is the best way to go. It’s very efficient and easy to control temperatures, plus you don’t have to worry about ventilating (although you will still need to handle boil steam)
This looks like a brilliant setup, bjt with that heating element is it possible to do step mashes?
nice one keep those video's coming :). Is one pass through the cfc enough to reach pitching temp?
Thank you! Usually I’ll have to finish chilling when I connect to the glycol chiller. Our ground water here in Southern California is typically pretty warm
Hey, do you recirculate through RIMS the entire time of the mash? Or do you recirculate for beginning and end of it but let it sit im the middle of the mash
Hey 🍻 I try to only run the RIMS when stepping the temp or just to maintain temp.. and then again before lautering
Beautiful video! How did the beer turn out?
It’s an awesome beer! One of my favorite recipes. Very crisp and dry with big citrus and pine
What's the difference between IPL and cold IPA?
Cold IPAs are often higher ABV, AGGRESSIVELY hopped, with a crisp and clean profile. IPLs are fermented at lager temps (about 50F) so they have a lager profile which is usually sulfur dominant and often not nearly as hoppy as Cold IPA
Big fans from India 🍻🍻
@@isaaccrosanga5984 thanks so much for being here! Cheers 🍻
Do you turn of element when your whirlpooling?
For this recipe yes. Sometimes I’ll do whirlpool hop additions and I’ll keep the kettle at a certain temp with the element on for 15-20 mins. For this beer, I turn the element off right after the boil
How did you do those custom conical jackets?
I got the graphics printed by Supacolor and then heat pressed them 🙌
How did you get rid of the original SS graphics?
Music sucks
Noted ✍️
Way to not explain "why" much or show the finished product. Truly an accomplishment, fitting the most shots of appliances and ingredients, with minimal amounts of information.
Let me know what questions you have and I’ll do my best to answer. Cheers 🍻
There’s plenty of other TH-camrs who go way more into detail about how and why. For us that already understand these videos are far more entertaining as we already know what we’re watching and just enjoy the content
Hey, do you recirculate through RIMS the entire time of the mash? Or do you recirculate for beginning and end of it but let it sit im the middle of the mash