How to Brew Cold IPA

Unlike hazy or West Coast IPAs, Cold IPAs use a simple, highly fermentable malt bill to keep the beer light, dry, and crisp, ensuring hops remain the main focus.

• Pilsen Dry Malt Extract (DME) – Provides a clean, crisp base without adding excessive sweetness. 
• Flaked Rice or Flaked Corn – Boosts fermentability while keeping the body light and enhancing the dry finish. 
• Carapils Malt (Optional) – Helps with head retention and mouthfeel without adding residual sweetness. 
• Vienna or Light Munich Malt (Used Sparingly) – Adds a touch of malt complexity without overpowering the hops.

Since Cold IPAs focus on hop aroma and flavor rather than bitterness, hop selection and dry hopping techniques are crucial to achieving the perfect profile. These hops should provide a blend of citrus, pine, and tropical fruit aromas, complementing the beer’s clean and crisp finish.

• Citra & Mosaic – Adds juicy citrus, mango, and tropical fruit aromas. 
• Simcoe & Chinook – Brings in resinous pine and grapefruit bitterness for balance. 
• Strata & Motueka (Optional) – Contributes unique passionfruit and lime zest notes. 
• Hüll Melon & Nelson Sauvin (For a Unique Twist) – Provides soft white grape and melon undertones. 
• Pro Tip: Cold IPAs benefit from a “hop burst” approach, focusing on late boil, whirlpool, and dry hop additions rather than aggressive early-boil bittering.

Unlike traditional IPAs, which use ale yeast, Cold IPAs use lager yeast fermented at slightly warmer ale temperatures to create a clean, crisp finish with minimal ester production.

• SafLager W-34/70 – A classic lager yeast that produces a clean, dry, and crisp finish. 
• SafLager S-189 – This lager yeast thrives in a temperature range of 53.6 - 64.4ºF, making it easier to ferment a cold IPA at ale temperatures per the Cold IPA style.
• White Labs WLP830 German Lager Yeast – A traditional, well-attenuating strain for a balanced, dry Cold IPA.

Your IPA ingredients become wort (unfermented beer) in a stock pot on your stove! You’ll need a 1-2 gallon pot for small batches, or a 5+ gallon pot for full-sized brews. Choose a pot with enough room to prevent boil-overs while keeping evaporation under control.

Temperature control is key to how to brew the best IPA at home. A classic glass lab thermometer is included in every Craft a Brew IPA making kit, but a digital thermometer works just as well. A thermometer helps maintain key brewing temperatures: 

• Mash temperature: 155ºF for steeping grains. 
• Yeast pitching temperature: Below 75ºF for clean fermentation.

A funnel helps you transfer wort into your fermenter efficiently, reducing risk of spills.

Fermentation is where the magic happens! A 1-gallon glass carboy or 5-gallon plastic fermenter ensures proper yeast activity while keeping the beer sealed from contaminants.

A racking cane is used to siphon beer from the fermenter into bottles, reducing oxidation and preventing unwanted hop sediment from entering your final product.

After fermentation, you’ll need bottles to carbonate and store your IPA. For a 1-gallon batch, you’ll need: 

• Ten 12oz pry-off bottles & crown caps 
• Eight 16oz pry-off bottles & caps, or
• Four 32oz pry-off bottles & caps

Since Cold IPAs often use large hop additions, a nylon hop straining bag helps keep hop particles out of the fermenter and bottles, preventing grassy flavors and excessive sediment.

Before you start brewing IPA at home, it's essential to have all your IPA ingredients measured and ready to go. The key to a great Cold IPA is a light malt base, expressive hops, and clean, lager-style fermentation. What You’ll Need: 

• Pilsen Dry Malt Extract (DME) – Provides a clean, fermentable sugar base. 
• Flaked Rice or Corn – Increases fermentability and helps achieve a dry, crisp finish. 
• Hops (Citra, Mosaic, Simcoe, or Chinook) – Adds bright citrus, pine, and tropical aromas. 
• Lager Yeast (Fermentis W-34/70 or Lutra Kveik) – Ferments at ale temperatures but delivers a clean, lager-like profile. 
• Sanitizer – To prevent contamination throughout the IPA brewing process. 

Pro Tip: Keep everything sanitized! Contamination is one of the biggest risks in home IPA brewing, so sanitize all brewing equipment, including your fermenter, airlock, and stirring utensils. 

Step 7: Setting Up the Blow-Off Tube & Monitoring Fermentation

Insert a sanitized blow-off tube into the fermenter’s rubber stopper. Place the other end in a half-full glass of water. This prevents foam overflow.

Place the fermenter in a dark, temperature-stable location (ideally 60-75°F).

Within 24-48 hours, you should see bubbling activity as fermentation begins.

Step 8: Swapping the Blow-Off Tube for an Airlock

After 4-5 days, once bubbling slows down, swap the blow-off tube for an airlock filled with water.

Fermentation will continue for about 10-14 days.

Step 9: Adding Dry Hops for Maximum Juiciness

After 10 days of fermentation, add the first packet of dry hops directly into the fermenter. No need to stir or mix - the hops will add flavor & aroma on their own.aNow it’s time to create the wort (unfermented beer) by boiling your malt extract, hops, and water. 

1. Fill your brew kettle with at least 2.5 gallons of water and heat to 150-155°F. 
2. Add your flaked rice or flaked corn (if using) and steep for 20 minutes, then remove. 
3. Bring the water to a rolling boil, then turn off the heat and stir in your Pilsen Dry Malt Extract to avoid scorching. 
4. Return to a gentle boil and begin hop additions: 

• 60 minutes left – Add bittering hops (Simcoe, Chinook). 
• 10 minutes left – Add flavor hops (Citra, Mosaic). 
• Flameout (0 minutes) – Add aroma hops (El Dorado, Motueka).
  
  

Pro Tip: A Cold IPA should be hop-forward without excessive bitterness, so limit early boil additions and focus on whirlpool and dry hopping for aroma. 

After boiling, it’s crucial to cool the wort quickly to prevent off-flavors and contamination. This step is key to how IPA is brewed successfully. 

1. Ice Bath Method – Place your brew kettle in an ice-filled sink or tub. 
2. Wort Chiller (Optional) – If you have an immersion chiller, circulate cold water through it. 
3. Cool the wort to 65°F, which is ideal for pitching lager yeast at ale temperatures. 

The faster you cool your wort, the better your hop aroma will be retained. Cold IPAs rely on fresh, bright hop character, so avoid prolonged exposure to high temperatures. 

Fermentation is where your Cold IPA develops its crisp body and clean finish. Unlike traditional IPAs, which use ale yeast, Cold IPA uses lager yeast fermented at ale temperatures (60-65°F) for a hybrid fermentation profile.

1. Transfer the cooled wort to a sanitized fermenter, leaving sediment behind.
2. Aerate the wort by sealing and gently shaking the fermenter for 30 seconds. 
3. Pitch your yeast (W-34/70 or Lutra Kveik). 
4. Seal the fermenter with an airlock and place it in a cool, dark area. 
5. Maintain a temperature of 60-65°F for a clean, lager-like fermentation. 
6. After 4-5 days, add dry hops (Citra, Mosaic) directly into the fermenter. 

Pro Tip: Cold IPAs ferment best at stable temperatures, so avoid wild temperature swings that could produce off-flavors. 

After two weeks of fermentation, your Cold IPA is ready to be bottled. This step adds natural carbonation, giving your beer its signature effervescence.

1. Sanitize all bottles, caps, and bottling equipment. 
2. Mix 2/3 cup priming sugar with 2 cups of water and boil for 5 minutes. L
3. et the priming sugar solution cool, then gently stir it into the beer. 
4. Use a racking cane to siphon the beer into bottles, leaving 1 inch of space. 
5. Cap the bottles and store them at room temperature (65-70°F) for 10-14 days to carbonate.

Pro Tip: If you want a crisper, clearer beer, store bottles in the fridge for 3-5 days before drinking. 

Your Cold IPA is now ready to enjoy! After conditioning, your beer should be bright, crisp, and full of vibrant hop aroma. 

1. Chill your bottles for at least 24 hours before opening. 
2. Pour gently into a glass, leaving sediment behind. 
3. Enjoy a refreshingly dry, hoppy beer that bridges the gap between IPAs and lagers. 

Pro Tip: Cold crash your beer at 34°F for 48 hours before bottling to further clarify and remove excess yeast or hop debris. 

Brewing a Cold IPA at home is a rewarding way to experiment with new techniques, perfect your hop profile, and enjoy a fresh, crisp beer unlike any other. If you’re wondering how to start brewing IPA without the hassle of sourcing ingredients, Craft a Brew’s IPA making kit provides everything you need to brew IPA at home with ease. Get started today and enjoy a refreshing, hop-forward Cold IPA brewed in your own kitchen! 🍻

✅ How to Avoid It: Use a highly attenuative lager yeast like Fermentis W-34/70 or Lutra Kveik to ensure a clean profile. Maintain a stable fermentation temperature between 60-65°F to promote proper yeast activity. If you’re new to home IPA brewing, start with the Craft a Brew IPA Making Kit, which includes all the necessary ingredients for a foolproof brew.

✅ How to Avoid It: Limit early boil additions and focus on late boil, whirlpool, and dry hopping to maximize hop flavor and aroma. Use American hop varieties like Citra, Mosaic, Simcoe, and Chinook for a balance of citrus, pine, and tropical notes. Refer to the Craft a Brew IPA Making Kit for a carefully crafted hop schedule designed for well-balanced bitterness.

✅ How to Avoid It: After fermentation, cold crash your beer by lowering the temperature to 34°F for 48 hours before bottling. This helps sediment settle and improves clarity and drinkability. If you're new to brewing IPA at home, using an IPA making kit ensures you follow the correct fermentation and conditioning steps.

• Fermentis W-34/70 – A classic lager yeast that ferments clean at warmer ale temperatures.
• Lutra Kveik – A fast-fermenting, clean yeast that mimics lager characteristics.
• Saflager S-23 – Provides a crisp profile with slightly more ester production.

• Limit 60-minute bittering hops to avoid harsh bitterness.
• Maximize late-boil and whirlpool additions for juicy, aromatic character.
• Dry hop at the tail end of fermentation (around Day 7-10) to avoid hop burn.

A Cold IPA is cleaner and crisper than a West Coast IPA but hoppier and drier than an India Pale Lager (IPL). The key difference lies in yeast and fermentation temperature: 

• Cold IPA – Uses lager yeast fermented at ale temperatures (60-65°F) for a dry, clean profile while maximizing hop aroma. 
• West Coast IPA – Uses a clean ale yeast (like US-05) and focuses on bold bitterness with a resinous finish.  
• IPL (India Pale Lager) – Uses lager yeast at traditional lager temperatures (50-55°F) for a smoother, maltier character.

Rapidly cooling your wort after the boil is critical to prevent off-flavors and unwanted haze. Here are some methods to chill your Cold IPA wort efficiently: 

• Ice Bath Method – Place your brew pot in an ice-filled sink and stir gently for 15-20 minutes. 
• Wort Chiller (Best Option) – A copper or stainless steel immersion chiller rapidly cools wort in minutes.  

The total brewing timeline for a Cold IPA is typically: 

• Brew Day (Day 1): 3-4 hours (boiling, hop additions, cooling, pitching yeast). 
• Fermentation: 10-14 days at 60-65°F. 
• Dry Hopping: Days 7-10 (optional, but recommended). 
• Bottling Day (Day 14-15): 1-2 hours. 
• Bottle Conditioning: 10-14 days at room temperature. 

Total time: Around 4 weeks from brew day to drinking! 

💡 Pro Tip: Want an easy, foolproof way to brew Cold IPA at home? The Craft a Brew IPA Making Kit includes pre-measured ingredients and detailed instructions, so you can brew your own IPA with minimal hassle and maximum flavor.