Some people like it Cold! Like the Ice Man Wim Hof! Here we give you a Wester than West Coast IPA or Cold IPA.  Made with 80% Australian Malteurop Pilsen Malt and 20% Crisp Flaked Maize and lashings of piney dank US Hops like Strata, Amarillo and Centennial and fermented nice and clean and dry with a Lager Yeast.

Hof | Cold IPA is Wester than West Coast, bone dry and crystal clear - the antithesis of NEIPA.  Are you keen to try it Ice Man?

Give Hof | Cold IPA a "review after you brew happy" and make sure you #brewhappy and #drinkhappier and always responsibly! cheers...now on with the show!

Brewing Software Recipe Links:

• Brewfather

Hof | Cold IPA

an American Style India Pale Ale by Dermott Dowling (Aug 2021)

Vital Stats:

• 1.066 OG
• 1.012 FG
• 72 IBU
• 7 EBC
• 7.10% ABV
• 1.09 Balance
• 23 litre brew length
• 60 minute boil
• Single Infusion Mash - 72% Efficiency

Malt:

• 5.20 Kg Malteurop Australian Pilsen Malt (80%)
• 1.30 Kg Gladfield Maize Malt (20%)
• 6.50 kg Total Grist - 100%

Hops:

Yeast:

Liquid | Bluestone Yeast

• BSY-A008 Cologne Bluestone Yeast - 1 x Pitch or

Dry| Fermentis Yeast

• Fermentis SafLager™ S-23 Yeast (Dry) 2 x 11.5g packets 

Method:

1. Mash – the brewer should do their normal infusion mash at 67° C for 45 mins to 1 hour and check with an iodine test conversion is complete.
2. Raise the temperature to 76° C and mash out for 10 minutes before volaufing Fly Sparge with hot liquor at 76° C to collect approximately 25 L of wort into the kettle for a vigorous boil 60-90 minutes, adding 1st hops addition at 60 minutes from end of boil.
3. Second hops additions at 10 minutes from end of boil along with a tablet of Deltafloc and any Yeast Nutrients (optional extras) to aid wort clarification and fermentation.
4. Whirlpool Hops: Chill to 78° C and add 40g of each hop Amarillo, Chinook and Strata and whirlpool at a constant temperature of 78° C for 20 minutes before further chilling down to fermentation temperature of 18-21° C.
   
5. Pitch Yeast & Fermentation – Aerate well and ferment at 18-21°C taking note to observe when High Krausen or vigourous primary feremtnation is complete. 
6. Yeast off and add the final dry hop additions of 40g each of Amarillo and Strata and 20g of Chinook for 3-5 days until terminal gravity is reached (2 days of consistent hydrometer readings).
7. Crash chill as close to 1°C and hold until all the hops and haze have cleared.
8. Keg and Bottle as per normal. Carbonate the beer to 2.5 volumes (5 g/L)
9. Mature for 10-14 days in bottle or Keg before consumption.

Sauces of Brewspiration and further reading and listening on Cold IPA:

• Wayfinder | Cold IPA
  
• Cold IPA - a bigger, deeper definition of this "newish style IPA"
• Podcast Episode 175: Kevin Davey of Wayfinder Sets the Record Straight on “Cold IPA”