All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.062  FG = 1.008 
IBU = 35  SRM = 3  ABV = 7%

This particular cold IPA recipe is the only one Arbeiter dip hopped and the only one of around 6 or 7 variations on cold IPA they’ve brewed twice.

Ingredients

8.75 lbs. (4 kg) North American Pilsner malt 
3.75 lbs. (1.7 kg) flaked rice
2.8 AAU Mandarina Bavaria hops (first wort hop) (0.33 oz./9 g at 8.5% alpha acids)
2.8 AAU Amarillo® hops (first wort hop) (0.33 oz./9 g at 8.5% alpha acids)
1 oz. (28 g) Amarillo® hops (0 min.)
1 oz. (28 g) El Dorado® hops (0 min.)
0.5 oz. (14 g) Amarillo® hops (dip hop)
0.5 oz. (14 g) El Dorado® hops (dip hop)
0.5 oz. (14 g) Mandarina Bavaria hops (dip hop)
1 oz. (28 g) Amarillo® hops (dry hop)
1 oz. (28 g) El Dorado® hops (dry hop)
0.5 oz. (14 g) Mandarina Bavaria hops (dry hop)
1⁄2 tsp. isinglass, or similar post-fermentation fining agent
SafLager W-34/70, White Labs WLP830 (German Lager), Imperial Yeast L13 (Global), or similar lager yeast

Step by Step

Mash in with 1.33 qts./lb. of grain (2.8 L/kg) at 144 °F (62 °C). Hold at 144 °F (62 °C) for 45 minutes. Raise mash temperature to 154 °F (68 °C) then rest there for 45 minutes. Raise mash temperature to 162 °F (72 °C) then rest there for 15 minutes. Raise to 172 °F (78 °C) then begin mash out procedures starting with a vorlauf. Add the first wort hop additions to the boil kettle. Collect enough wort pre-boil to allow for 5.25 gallons (20 L) in your fermenter.

Boil for a total of 90 minutes. After 30 minutes, remove 1 qt. (1 L) of wort and cool to 160–170 °F (71–77 °C). Add this wort to your fermenter and add your dip hops directly to the quart/liter of wort. Close the fermentation vessel until your boil is completed and you’re ready to transfer from your kettle. After 90 minutes of boiling, remove from heat, add your whirlpool hops, stir the wort to create a whirlpool, and let stand for 10 minutes.

Cool wort to 55 °F (13 °C) and pitch two sachets of Fermentis SafLager W-34/70 or similar lager yeast. Top up to 5.25 gallons (20 L), if needed. Let the temperature rise to and ferment at 65 °F (18 °C). Check fermentation after around seven days. You may want to check your gravity earlier as you’ll want to transfer at 1.009 or 1.010, with a couple of points left.

At around seven days, when fermentation is nearly finished, transfer to a pressure-regulated vessel like a keg or pressure fermenter. Leaving the yeast behind, transfer the beer on top of your dry hops. Set the tank to pressurize to 15 psi with a spunding valve. Continue to ferment on the dry hops at 65 °F (18 °C) for four days or until it has finished fermenting and the gravity is stable. Cool the tank to 32 °F (0 °C)  and add finings. Continue to keep 15 psi on the vessel. Once clear and carbonated (5–7 days), rack off the hops and trub to a serving keg and enjoy!

Extract-Only Recipe

Swap out the Pilsner malt and flaked rice for 5.2 lbs. (2.4 kg) Pilsen dried malt extract and 2.2 lbs. (1 kg) of rice syrup. Start with 5.5 gallons (21 L) of water in the brew kettle and heat to 180 °F (82 °C). Stir in the extract, syrup, and first wort hops. Bring to a boil. After 15 minutes, remove 1 qt. (1 L) of wort and cool to 160–170 °F (71–77 °C). Add this wort to your fermenter and add your dip hops directly to the quart/liter of wort. Close the fermentation vessel until your boil is completed and you’re ready to transfer from your kettle. After 90 minutes of boiling remove heat, add your whirlpool hops, stir the wort to create a whirlpool, and let stand for 10 minutes. 

Follow the all-grain recipe for fermentation and packaging instructions.