Easily one of my favorite twists to the IPA style, Cold IPAs are crisp and crushable hop-explosive beers. The uniqueness of Cold IPAs revolves around the massively hop-centric focus but with a crisp and dry profile.
I’ve only been brewing these for a few years, but the style was invented back in 2018 by an Oregon brewery, Wayfinder.
To get the dry and crispness, use about 20-40% of highly fermentable adjuncts like flaked rice or flaked corn. I typically use about 25% flaked rice in my Cold IPAs.
The clean, low ester profile, is due to the lager yeast that works at a slightly warmer-than-normal temperature: about 60F. I’ll usually keep the tank at this temperature until fermentation reaches about 1.030, double dry hop it, then I’ll let the tank free rise to 68F to finish up.