Here's what I posted elsewhere:
An Ankoù wrote:
We're thinking alike here. I'll post the recipe for my interpretation later on. It's a bit more sane. (I hope).
I wasn't aware of that website, though, and there;s some cracking stuff on it.
Well here are my thoughts and my first attempt.
Cold IPA.
I think I’ve finally got to grips with what this style is supposed to be after reading Palmer’s article. All sources agree that it’s a bright IPA to be served cold; the antithesis of NEIPA, but not a lager. It doesn’t have to use either lager malt or lager yeast, but it must contain 20-40% adjuncts and it shouldn’t contain any crystal/caramel malts. Clarity is important, hop dominance is essential, the malt should provide a just adequate support for the hops and the yeast should be completely transparent. Normal abv is 6-7% and IBUs go into the 60s or higher. The natural adjunct would appear to be flaked maize.
Wild About Hops offer no less than 16 recipes, nearly all use flaked rice, all bar one use lager malt and all use W-34/70. The recipes are mainly clones of commercial US brands: Wayfarer and Firestone Walker, for example, Gladfield has a recipe and John Palmer has his own. They have this in common: bittering is established with a decent charge of kettle hops; a whirlpool or steep is done with a mixture of hops often including Centennial; a massive charge of dry hops is added before fermentation is finished, presumably to make the hops amenable to a degree of biotransformation. Note that all recommend W-34/70. The style requires a clean or lager yeast fermented at ale temperature, but W-34/70 will enhance terpenes and liberate thiols. Palmer says a Kolsch yeast would also be suitable. I don’t think biotransformation is a prerequisite of the style. There is no agreement on what dry hops to use and many of the mixtures use around 5 to 7 different US, Au or NZ hops. All of WAH’s recipes call for a clearing agent and Gladfield suggests filtering.
So here’s my recipe for 12 litres
OG 1060; Target FG 1008, IBUs from kettle hops assuming 20% Util’n 40.
Pale Ale Malt 80%
Flaked Rice 20%
Mash 90’ at 66C
Kettle hops (FWH) Magnum to 40 IBUs
60’+10’ boil Protofloc last 10’
30’ steep <80C Centennial 20g
Pitch with Høg Norsk (a Kolsch yeast? Clean nevertheless) add 3ml Clarity (enzyme)
When head has collapsed, dry hop with 30g each of Citra, Strata and Mosaic for three days. Add ½ tsp pectolase as hops contain up to 2% pectin. Then withdraw the hop bag and allow to drop clear.
Bottle and condition.
I anticipate that oxidation issues will still be present, but much less than NEIPA since there is little residual protein in the beer and, perhaps, some of the hop polyphenols will have been dragged out of suspension in the clearing process. The FG is a bit nebulous, too, as I expect a degree of “hop creep”.
Well I’ve done it now so let’s see what happens. I would have preferred to have used flaked maize, in retospect.
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"apathetic bloody planet, I've no sympathy at all."
It cut off. There was a terrible ghastly silence.
There was a terrible ghastly noise.
There was a terrible ghastly silence.
The Vogon Constructor fleet coasted away into the inky starry void.
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