Gordon Strong’s Cold IPA
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.062 FG = 1.009
IBU = 55 SRM = 3 ABV = 6.9%
Ingredients
9 lbs. (4 kg) North American Pilsner malt
3.5 lbs. (1.6 kg) flaked rice
12 AAU Mosaic® hops (first wort hops) (1 oz./28 g at 12% alpha acids)
1 oz. (28 g) Mosaic® hops (5 min.)
2 oz. (56 g) Mosaic® hops (whirlpool)
1 oz. (28 g) Mosaic® CryoTM hops (dry hop during fermentation)
1 oz. (28 g) Mosaic® CryoTM hops (dry hop post fermentation)
SafLager W-34/70, Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.
This recipe uses a step infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb.). Mash in the grains at 131 °F (55 °C) for 10 minutes. Raise the temperature to 145 °F (63 °C) for 45 minutes. Raise the temperature to 158 °F (70 °C) for 15 minutes. Raise the temperature to 168 °F (76 °C) and recirculate for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. The first wort hops go in the kettle prior to lautering.
Boil the wort for 75 minutes, adding hops at the times indicated. When the boil is complete, cool the wort to 160 °F (71 °C) before adding the whirlpool hops. Stir, and let rest for 20 minutes before proceeding.
Chill the wort to 59 °F (15 °C), pitch the yeast, and ferment until complete, allowing the temperature to rise to 64 °F (18 °C). The first dry hops go in the fermenter after two days of high active fermentation. Allow fermentation to completely finish and then rack to secondary and add the post-fermentation dry hops for three days.
Rack the beer, prime and bottle condition, or keg and force carbonate.
Extract-Only Recipe
(5 gallons/19 L, extract only)
OG = 1.062 FG = 1.009
IBU = 55 SRM = 3 ABV = 6.9%
Ingredients
6.5 lbs. (3 kg) extra pale liquid malt extract
2.1 lbs. (0.95 kg) corn sugar (dextrose)
12 AAU Mosaic® hops (first wort hops) (1 oz./28 g at 12% alpha acids)
1 oz. (28 g) Mosaic® hops (5 min.)
2 oz. (56 g) Mosaic® hops (whirlpool)
1 oz. (28 g) Mosaic® CryoTM hops (dry hop during fermentation)
1 oz. (28 g) Mosaic® CryoTM hops (dry hop post fermentation)
SafLager W-34/70, Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Turn off the heat.
Add the malt extract and corn sugar and stir thoroughly to dissolve completely. Add the first wort hops. Turn the heat back on and bring to a boil.
Boil the wort for 60 minutes, adding hops at the times indicated in the recipe. When the boil is complete, cool the wort to 160 °F (71 °C) before adding the whirlpool hops. Stir, and let rest for 20 minutes before proceeding.
Chill wort to 59 °F (15 °C), pitch yeast, and ferment until complete, allowing the temperature to rise to 64 °F (18 °C). The first dry hops go in the fermenter after two days of high active fermentation. Allow fermentation to completely finish and then rack to secondary and add the post-fermentation dry hops for three days.
Rack the beer, prime and bottle condition, or keg and force carbonate.
