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Cold IPA is here to stay. With its bright, lean, and bitter profile, the style continues to appeal to those who seek a counterpoint to softer hazy IPAs. From the start, the brewer who came up with the style while brewmaster at Wayfinder in Portland, Oregon—Kevin Davey, now co-owner of Heater Allen and Gold Dot Beer—has been vocal about what the style should and should not be.
In this 54-minute video course, Davey lays out everything you need to know to brew a great example of this “Wester than West Coast” style, including:
- cold IPA explained, and why it is closer to malt liquor than IPL or brut IPA
- embracing American two-row malt
- choosing and working with adjuncts
- cereal mashing on infusion systems
- hop character and selecting your varieties
- locking in bitterness with early hop additions
- dry hopping “warm” for better aroma
- fermenting warm with lager yeast
- yeast choice and hop creep
- repitching yeast from a lager brew
- crashing and fining for brilliant clarity
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