Type: All Grain
Batch Size: 7.00 gal
Boil Size: 11.33 gal
Boil Time: 90 min
End of Boil Vol: 8.33 gal
Final Bottling Vol: 6.00 gal
Fermentation: Lager, Two Stage
Date: 2023-06-04
Brewer:
Asst Brewer:
Equipment: BrewEasy 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 78.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU Volume
12.22 gal 2019 SF Water Profile Water 1 - -
10.00 g Calcium Chloride (Mash) Water Agent 2 - -
10.00 g Epsom Salt (MgSO4) (Mash) Water Agent 3 - -
10.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 4 - -
0.50 Items Campden Tablets (Mash) Water Agent 5 - -
12 lbs 8.0 oz Admiral Pils (1.9 SRM) Grain 6 70.4 % 0.98 gal
3 lbs 8.0 oz Rice, Flaked (1.0 SRM) Grain 7 19.7 % 0.27 gal
1 lbs 12.0 oz Cane (Beet) Sugar [Boil] (0.0 SRM) Sugar 8 9.9 % 0.13 gal
1.50 oz Admiral [13.30 %] - Boil 60.0 min Hop 9 49.2 IBUs -
0.70 oz Centennial [9.90 %] - Boil 60.0 min Hop 10 17.1 IBUs -
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 - -
2.00 oz Citra [12.00 %] - Steep/Whirlpool 20.0 min, 170.0 F Hop 12 6.1 IBUs -
2.00 oz Mosaic (HBC 369) [12.20 %] - Steep/Whirlpool 20.0 min, 170.0 F Hop 13 6.2 IBUs -
2.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast 14 - -
1.00 oz LUPOMAX Chinook [17.00 %] - 3.0 Days Into Primary for 10.0 Days Hop 15 0.0 IBUs -
1.00 oz LUPOMAX® Sabro® HBC 438 c.v. [19.50 %] - 10.0 Days Before Bottling for 3.0 Days Hop 16 0.0 IBUs -
1.00 oz LUPOMAX Chinook [17.00 %] - 4.0 Days Before Bottling for 4.0 Days Hop 17 0.0 IBUs -
1.00 oz LUPOMAX® Sabro® HBC 438 c.v. [19.50 %] - 4.0 Days Before Bottling for 4.0 Days Hop 18 0.0 IBUs -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.069 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 8.1 %
Bitterness: 78.7 IBUs
Est Color: 3.5 SRM
Measured Original Gravity: 1.064 SG
Measured Final Gravity: 1.004 SG
Actual Alcohol by Vol: 8.0 %
Calories: 210.9 kcal/12oz

Mash Profile

Mash Name: Brew Easy Mash @ 147 (Light/Dry Body)
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.57
Measured Mash PH: 5.20
Total Grain Weight: 17 lbs 12.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
Name Description Step Temperature Step Time
Dough In Add 13.26 gal of water at 153.7 F 148.0 F 10 min
RIMS Mash Heat to 148.0 F over 4 min 148.0 F 60 min
Mash Out Heat to 172.0 F over 5 min 172.0 F 15 min

Sparge: If steeping, remove grains, and prepare to boil wort
Mash Notes:

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Lager, Two Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 35.0 F

Notes


PH Tests
* Mash Reading : 5.2

Dough In
* Strike Temp: 153*F
* Start: 09:55 @ 144*F
* End: 10:10 @ 144*F


Mash
* Temp: 147*F
* Setting: 151*F
* GPM: 1.25
* Power %: 90%
* Start: 10:20 @ 147*F
10:35 @ 148*F
10:50 @ 147*F
11:05 @ 1*47F
* End: 11:20 @ 1*47F

Mash Out
* Temp: 168*F
* Setting: 180*F
* Rise: Start: 11:20, End: 11:35
* Mash Out: Start: 11:40, End: 11:55

Sparge
* GPM: .5

Pre Boil Volumn: 12 G


Post Boil Volumn: 8.5 G

Gravity
* Pre Boil: 1.050
* Original 1.062
* Final 1.004

Fermentation
* 6.5 G into Fermenter 6/4
* Start Temp is 62*F
* Set fermenter to 62*F
* Added first dry hop on Wed 6/7 - left in fermenter for 10 days (6/17)
* Added second dry hop on 6/17 - left in fermenter for 3 days (6/20)
* xfered to keg on 6/20 - lager at 35*F








https://www.northernbrewer.com/blogs/beer-recipes-ingredients/what-is-a-cold-ipa-and-how-do-you-homebrew-one

Thawless Victory Cold IPA

Recipe provided by Dr. Kristen England, Bent Brewstillery (Roseville, MN). Kris also included his brewer’s notes and thoughts on the Cold IPA process.

OG: 16 Plato (1.064)

IBU: 30

Malt & Fermentables

70% U.S. Pils malt
20% flaked rice
10% white sugar
Mash at 151°F.

Recirculate for clarity and run off the wort into your boil kettle.

Hops

Note: this Cold IPA recipe has no boil hops.
Whirlpool hops:
Amarillo® Cryo Hops® - 0.26 oz/gallon (1.29 oz for 5 gallons)
Dry Hop at Day 3-4 (~50% attenuation):
Cryo Pop™ Cryo Hops® - 0.387 oz/gallon (1.9 oz for 5 gallons)
Ekuanot Cryo Hops® - 0.387 oz/gallon (1.9 oz for 5 gallons)
Dry hop at final gravity with temperature decreased to 55°F
Cryo Pop™ Cryo Hops® - 0.13 oz/gallon (0.64 oz for 5 gallons)
Ekuanot Cryo Hops® - 0.13 oz/gallon (0.64 oz for 5 gallons)
Yeast

SafLager W-34/70 German Lager Dry Yeast at 62°F
Brewer’s Notes:

Grist

I’ve done these with European Pils malts and American Pils malts, and find most European stuff just too flavorful for what I want here. I’m looking for a great malt backbone without it being too complex. To me, Rahr North Star Pils really fits that bill very well. I’ve also done these varying the amounts and ratios of adjuncts. Any time I’ve had corn in it, it very much has an ‘old style’ lager character which I don’t want. I found that 2:1 rice:sugar works great. You can absolutely do all rice and it works wonderfully well. Straight sugar tends to thin out too much in my opinion.

Hops

Really completely up to the brewer. For the beer above – and the whole ‘cold’ theme – I went entirely with Cryo hops, but standard T90s work great also. Cryo hops really do keep this beer pretty clear without having to filter and only gently fine. That said, personally, Cryo removes some of the ‘soul’ of an IPA in my opinion – lacks some of the greenery and texture for sure.

Yeast

This is pretty much the crux of the ‘cold’ IPA style: lager yeast, fermented cooler than most ale temps but warmer than lager temps. I really like 34/70 for this beer as it has pretty good β-lyase activity, so I prefer to put the biggest dose of these hops in while fermentation is still quite active. (Read, more tropical flavors.) 34/70 also doesn’t crap a lot of sulfur nor VDK at that temperature. It drops nice and bright too.

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