I made an example of a "Cold IPA" and I was very happy with the way it turned out. I did a couple of things differently, O.G. was 1.065 and I used quite a bit of rice (a little more than 20%, cereal mashed). I used the San Francisco lager yeast since I had recently done a California Common and I ran it at 60F. Anyhow, the beer was sinfully easy to drink, refreshing and frankly a bit dangerous. I always get good foam when doing highly hopped beers and running the yeast at around 60F will give you some esters. I'll try it again next time I have some German lager yeast going just to see what difference it makes (I'm betting very little). Good video by the way.
I agree that it is just a version of an IPL. I don't think anybody just brewed a Crystal heavy IPA with lager yeast and called it an IPL. I would note that the term IPL does not seem to be used much in the US (at least not on the east coast), where I am starting to see quite a few beers with the Cold IPA term and I have heard people asking for a Cold IPA. It might just be a better marketing term than IPL. I have brewed a few 100% Pils malt beers loaded with classic American hop character, and fermented warm with 34/70, but I am aiming more toward a 5% beer (where many Cold IPAs are in the 7% range). I still have not figured out what to call my beers.
Inspiring mate. I think that'll be my next endeavour. Really liked the Camden cold IPA. Did you get a chance to try that? Thank you for sharing in such a concise and articulate way.
@@DudesBrews I haven't seen it on the shelves for a bit. Might have been a seasonal thing. It was part of their priest called something like arch 25 or whatever
in short yes, this was just slurry scooped out of the previous brew. If its fresh, as here, you can pitch direct, I used about a cup full but there are calculators online to give you an estimate of actual cell count. If its been in fridge for a while then making a starter is a good idea. Its not something I would do with heavily dry hopped brews where lots of hop material is mixed in with the yeast/trub due to potential flavour carry over and vegetal notes from spent hops
I've made great ipl's. This cold ipa sounds like how kolsch style was created. If I want a crispy ipa, im brewing an ipl. However, milkshake ipa was the worst idea ever. It's a clashing idea to add lactose to an ipa.
I'm with you on milkshake IPAs for the vast majority but I will make an exception for Track Brewings Gold Top series (use lactose but not what most would call a milkshake IPA)
It's essentially just an ipl with 🌽! It doesn't make any sense to me, it's a bit of a fad which will disappear just like the brut IPA did, dry hopped pilsners are the future!! 🤣
Great looking and sounding beer . Loved hearing your views brilliant cheers 👍🍻
I made an example of a "Cold IPA" and I was very happy with the way it turned out. I did a couple of things differently, O.G. was 1.065 and I used quite a bit of rice (a little more than 20%, cereal mashed). I used the San Francisco lager yeast since I had recently done a California Common and I ran it at 60F. Anyhow, the beer was sinfully easy to drink, refreshing and frankly a bit dangerous. I always get good foam when doing highly hopped beers and running the yeast at around 60F will give you some esters. I'll try it again next time I have some German lager yeast going just to see what difference it makes (I'm betting very little). Good video by the way.
I agree that it is just a version of an IPL. I don't think anybody just brewed a Crystal heavy IPA with lager yeast and called it an IPL. I would note that the term IPL does not seem to be used much in the US (at least not on the east coast), where I am starting to see quite a few beers with the Cold IPA term and I have heard people asking for a Cold IPA. It might just be a better marketing term than IPL. I have brewed a few 100% Pils malt beers loaded with classic American hop character, and fermented warm with 34/70, but I am aiming more toward a 5% beer (where many Cold IPAs are in the 7% range). I still have not figured out what to call my beers.
I totally agree with everything you said. IMO it's a game of semantics and marketing.
Whatever one calls the brew it seems like a good one to me! 😄🍻
cheers Thomas!
Looking mighty fine there 😎🍿
awww yeah lol
Inspiring mate. I think that'll be my next endeavour. Really liked the Camden cold IPA. Did you get a chance to try that? Thank you for sharing in such a concise and articulate way.
Thanks! I haven’t seen the Camden version but will keep an eye out
@@DudesBrews I haven't seen it on the shelves for a bit. Might have been a seasonal thing. It was part of their priest called something like arch 25 or whatever
Love your videos so good 👍👍👍🍺👌
Thanks 👍
Did you ferment under pressure or just force carbed in the keg?
I did ferment under pressure, about 10psi I think 🤔
Pitching yeast from slurry - is that as simple as it sounds? Do you prepare it at all? How much do you pitch?
in short yes, this was just slurry scooped out of the previous brew. If its fresh, as here, you can pitch direct, I used about a cup full but there are calculators online to give you an estimate of actual cell count. If its been in fridge for a while then making a starter is a good idea. Its not something I would do with heavily dry hopped brews where lots of hop material is mixed in with the yeast/trub due to potential flavour carry over and vegetal notes from spent hops
I've never had any kind of IPA that wasn't cold !
Let's call it a crisp IPA 😉🍻
good point lol, i'll stick with IPL for the name ;)
Would it be a COLD IPA / IPL if using KVIEK !!!! 🤣🤣😂😂😅😅. Always a great video dude. Nice one.
NO! 🤣
@@DudesBrews
I've made great ipl's. This cold ipa sounds like how kolsch style was created. If I want a crispy ipa, im brewing an ipl. However, milkshake ipa was the worst idea ever. It's a clashing idea to add lactose to an ipa.
I'm with you on milkshake IPAs for the vast majority but I will make an exception for Track Brewings Gold Top series (use lactose but not what most would call a milkshake IPA)
It's essentially just an ipl with 🌽! It doesn't make any sense to me, it's a bit of a fad which will disappear just like the brut IPA did, dry hopped pilsners are the future!! 🤣
yep its not exactly groundbreaking right, at least Brut IPA whilst shit still had some original brewing methods