COld Standby IPA Homebrew Recipe
COld Standby
10-gallon Cold IPA homebrew recipe
Created by Ryan Holt of Old Standby Brewing
We're stoked about this one. Our long-time friend Ryan Holt over at Old Standby Brewing in Salem, OR was kind enough to share a recipe for a delicious, refreshing, and well-rounded cold IPA he calls, "COld Standby." Get it?
It features the classic Centennial on the bittering addition, and that's followed by plenty of Mosaic® and LUPOMAX® Citra® in the whirlpool and dry hop. 2-Row and flaked corn round this all out for a banger of a beer, to say the least.
Mosaic®: a truly special variety.
Developed by the Hop Breeding Company, Mosaic made its commercial debut in 2012.
The creation of Mosaic hops was a result of careful breeding and selection. It emerged from a combination of Simcoe hops, known for their unique piney and citrusy character, and a male plant from a Nugget-derived line. This meticulous crossbreeding created one of the most widely-used varieties today.
Named after the captivating array of sensory notes it exhibits, Mosaic quickly gained recognition among brewers worldwide for its mesmerizing tropical fruit profile. The hop variety showcased mango, passionfruit, and blueberry flavors, coupled with a touch of resinous pine and delicate floral undertones.
Centennial gets things started
A true classic in the world of hops, Centennial has stood the test of time with its vibrant and versatile character. Its primary allure lies in its citrusy and floral notes, with bright aromas of grapefruit and lemon zest. These citrus elements are rounded by floral nuances. The moderate bitterness of Centennial hops makes it an excellent choice for various beer styles like this cold IPA.
Plenty of Mosaic® to round it out
Mosaic®, an icon of modern hop breeding, boasts a wide array of flavors and aromas. Notes of mango, passionfruit, and blueberry may arise first, before subtle hints of resinous pine add depth and complexity. Balancing out the fruity and resinous flavors are delicate floral undertones, rounding out the overall sensory profile.
LUPOMAX® Citra® brings forth the flavor and aroma
The powerhouse variety, brought out in true-to-type fashion with LUPOMAX concentrated pellets. Citra is known for its incredible citrus-forward profile. Vibrant grapefruit, lime, and tangerine notes bring brightness and are complemented by subtle undertones of passionfruit and mango.
So, without further ado, let's get into this recipe. Let us know in the comments if you have any questions! Happy brewing!
COld Standby
10-gallon Cold IPA homebrew recipe
Created by Ryan Holt of Old Standby Brewing
Yield: 10 gallons
OG: 1.062
FG: 1.009
7.0% ABV
53.1 IBUs
Mash PH: 5.4
|
Grain / Adjunct Bill
|
| 2-Row | 15 lb |
| Flaked Corn | 5 lb |
| Corn Sugar - Dextrose | 2 lb |
| Acidulated Malt | 0.25 lb |
| Hop Additions |
| 1.25 oz. Centennial | First wort addition (see brewer's notes below) |
| 4 oz. LUPOMAX® Citra® | Whirlpool 25 mins at 190° F |
| 4 oz. Mosaic® | Whirlpool 25 mins at 190° F |
| 4 oz. LUPOMAX® Citra® | Dry hop 2 days at 65° F |
| 4 oz. Mosaic® |
Dry hop 2 days at 65° F |
| Other Ingredients |
| 8 oz. Rice Hulls | Mash at 60 minutes |
| 1 tbsp Gypsum | Mash at 45 minutes |
| 1 tsp Calcium Chloride | Mash at 45 minutes |
| 2 Whirlfloc tablets | Boil 15 minutes |
Yeast: Ryan uses Fermentis Saflager German Lager Yeast W-34/70.
Directions
-
Mill the grains and get strike water to 167°F. Mash in and hold at 149°F for 60 minutes.
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Recirculate until your runnings are clear, then run off into the kettle.
-
Add first wort hop addition.
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Sparge and top up as necessary to get 12 gallons of wort. If brewing a 5-gallon batch, start boil with 6 gallons.
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Boil for 60 minutes.
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After the boil, either add hops at flameout or do a whirlpool step as follows: Get temp of wort to 190°F. Stir or recirculate to create a vortex, add the whirlpool hops, and allow 25 minutes to steep.
-
Chill the wort to about 70°F, aerate well, and pitch yeast.
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Ferment at 65°F until primary fermentation is nearly complete at about 1.014, then dry hop. Hold until terminal gravity is reached.
-
Over the course of 1 week, drop trub and chill to 34°F until clear.
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Package and carb to 2.25-2.5v.
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Drink fresh!
Brewer's Notes
First wort addition: Also known as First Wort Hopping. This is when you add the hop addition as the wort is being transferred into the boil kettle.
Let us know what you think in the comments! If you end up brewing it, hit us up on social media to let us know.
Thanks again Ryan from Old Standby for sharing this awesome cold IPA homebrew recipe with us!
- Tags: Beer Recipe citra cold ipa lupomax mosaic
- Jake Parrish
Comments 18
Ryan Holt
Right on…Cheers Dennis!
Dennis Ln. Brewing
I used 1/3 Citra, 1/3 Mosaic and 1/3 Bru-1. It tastes like muscadines. Pineapple, Mango, sweet fruit and joy.
So good.
Dennis Ln. Brewing
It’s fermenting now but I used Lutra instead of lager yeast. Lutra is such an animal and ferments CLEAN! I did a short boil because I hit OG early. My garage smells like fruit!
Come on down when you’re done Ryan and try it if you want!
2700ØL
Wow, dangerously quenchable during warm summerdays 🤩
Art Hoffman
Thank You, for the reply. Comparing Brewers Friend and Beersmith 3.0. The 2 programs must calculate Whirlpool IBUs different. Using Beersmith i have to lower the Whirlpool hops to 2.4 oz each to get the approximate 32 IBUs from the Whirlpool hops addition.
Ryan Holt
@ Art H. It could be the difference in AA% between your hops and what I used.
Here are the AA% of the hops I used:
Centennial 10.2%AA
LupoMax Citra 18%AA
Mosaic 12.2%AA
I use Brewer’s Friend for my recipe formulations and here’s the link if you want to take a look.
https://www.brewersfriend.com/homebrew/recipe/view/1330397/cold-standby-ipa
Cheers,
Ryan
Old Standby Brewing
Art Hoffman
I am getting ready to brew your recipe. I use BeerSmith, after inputting the Centennial first Wort hops and the whirlpool hops at 190░. I am getting 88 IBU’s. Your recipe has 53.1 IBUs. just checking to see how my numbers are so much higher than yours. Cheers, Art
Ryan Holt
@ Chris B….sounds great. Yeah, I would add the bittering charge at the 60 minute mark. Be sure to top up your kettle with enough volume to account for the additional 30 minutes of boil time.
Cheers,
Ryan
Old Standby Brewing
Chris birchard
Hey Ryan I’m gonna use weyermann Pilsner malt and do a 90 minute boil when should I add the centennial hops? 60 minutes or the whole time? Thanks Cheers 🍻
Ryan Holt
As far as water goes…I use my amazing PNW soft water here in Salem, Oregon. I run it through a carbon filter to remove the chlorine and then add the gypsum/calcium chloride so the hops can really shine. I would suggest using your normal “hoppy profile” for your water or whatever you normally do when you brew IPAs.
For the dextrose addition….I do this in my IPAs to raise the ABV slightly without adding any extra body to the beer. The dextrose also helps the beer dry out (attenuate) a bit more. If you don’t have any dex on hand, you could easily raise the 2 Row amount to compensate and still end up with a really tasty IPA.
Cheers,
Ryan
Old Standby Brewing
Brian Clark
Hey Ryan, don’t be put off by people who don’t know the difference between Traditional IPAs and Cold IPAs. Your use of corn sugar adjunct, flaked corn, and 2 to 1 ratio of Gypsom to Chloride should crisp it up nicely and give it the malt complexity as well as the Fermentis 34-70. I’ll definitely try using the sugar adjunct in my next Cold IPA. Great Recipe! Thanks for sharing. I’ve been using S-23 in my CIPAs because it seems to enhance the impact that the flaked corn adds to this style. I’ve also never tried “first wort hops” for this style, I’ve just dumped huge amounts post flameout. I’ll have to try it next time.
Brian Clark
Hey Ryan, don’t be put off by people who don’t know the difference between Traditional IPAs and Cold IPAs. Your use of corn sugar adjunct, flaked corn, and 2 to 1 ratio of Gypsom to Chloride should crisp it up nicely and give it the malt complexity as well as the Fermentis 34-70. I’ll definitely try using the sugar adjunct in my next Cold IPA. Great Recipe! Thanks for sharing. I’ve been using S-23 in my CIPAs because it seems to enhance the impact that the flaked corn adds to this style. I’ve also never tried “first wort hops” for this style, I’ve just dumped huge amounts post flameout. I’ll have to try it next time.
Pho Ton
Nice recipe. I love cold IPAs and have wanted to brew one at home. I think I’ll try this one next. I hadn’t considered using W-34/70. I use RO water and use Brewfather’s Hoppy Profile for beers such as this. Would you recommend sticking with that? I see you adding Gypsum and Calcium Chloride but was curious if that is specific to your water? Thanks for posting the recipe.
Ryan Holt
Hey Peter,
You sound a bit skeptical here about the style and fermentation temp for the lager yeast. All I can say is, it just works! If you love West Coast style IPAs, then this recipe is sure to please you. At this point, after quite a few trials and home brewing for over 26 years, I don’t think I’ll brew hop-forward beers with ale yeast anymore.
If you want to learn more about the style and where the name came from, check out this article from the creator of the style, Kevin Davey formerly of Wayfinder Brewing and now of Gold Dot/Heater Allen Brewing here in my state of Oregon. https://newschoolbeer.com/home/2021/2/what-is-a-cold-ipa-wayfinder-kevin-davey-definition
Cheers,
Ryan
Old Standby Brewing
Tom Kuhn
The same question as Peter. What about this recipe makes it a cold IPA? Fermenting at 65° is a little cooler than usual (ie: 68F) and cold crashing to 34° is colder than usual (ie: 38F). The cold IPA recipes i’ve seen often ferment at like 58°. Thanks for any clarification!
Allen Hall
Are the water treatment brewing salts in the recipe based upon starting with RO/distilled water or something else?
Ryan Holt
One modification that I have done with my various Cold IPA trials has been to swap the 2 Row with American Pilsner Malt and then increase the boil time to 90 minutes to help drive off any DMS in your finished beer. Bump up the pre-boil volume a bit to account for the extra boil time. If anyone has questions, feel free to email or comment here.
Cheers,
Ryan
Old Standby Brewing
Peter Molloy
Haven’t tried the original so can’t comment there. I don’t see anything in the process that makes this a “cold” beer. Wonder what Ryan means by that. Is this just because he’s chilling to 34F at the end of the process before packaging? Using a lager yeast here not an ale (IPA) yeast, but fermenting hot for lager Maybe should consider a hybrid yeast….