Cold IPA: The Technical Logic of the “Lean”

In the ever-evolving world of IPAs, the Cold IPA is one of the most logically sound and technically precise innovations of the 21st century. Born in the Pacific Northwest (specifically at Wayfinder Beer), it was created as a direct rebuttal to the “flabby” and sweet nature of the Hazy IPA and the “heavy” caramel of the traditional West Coast IPA.

The Cold IPA is not a “IPL” (India Pale Lager). While it uses lager yeast, it is fundamentally an IPA design. It is built on a “lean” malt bill of rice and pilsner malt, fermented warm with lager yeast, and dry-hopped at levels that would dwarf a standard pilsner. It is the tactical pursuit of a “Crisp, Clear, and Explosive” beer.

1. The Design Philosophy: Defining the Cold IPA

To understand a Cold IPA, you must understand what it is not.

Not a West Coast IPA: It has zero caramel or crystal malt. It is much paler and finishes drier.
Not a Hazy IPA: It is crystal clear and has a sharp, assertive bitterness.
Not a standard IPL: An IPL is a “hoppy pilsner.” A Cold IPA is an “IPA built with lager tools.” It uses a higher ABV (7%) and a much more aggressive dry-hop schedule.

2. Technical Profile: The Science of the “Lean” Bill

The objective of a Cold IPA is to provide zero “distraction” from the hops.

2.1 The Rice/Corn Adjunct (20-40%)

Most Cold IPAs use up to 40% Rice or Corn.

The Science: These adjuncts provide pure fermentable sugars with almost zero protein or flavor. This results in a “thin” and “crisp” pallet that acts as a blank canvas for the hop oils.
The Physics: By diluting the barley protein, you also make the beer easier to clarify, resulting in a brilliant, “cold-steel” appearance.

2.2 The “Neutral” Base

Use only the palest Pilsner Malt available. We want the beer to look like a light lager but hit like a heavyweight IPA.

3. The Fermentation: Warm Lager Logic

The “Cold” in Cold IPA is actually a bit of a misnomer. Traditionally, lager yeast is fermented at 9°C to 12°C. A Cold IPA is fermented at 15°C to 18°C (59°F - 65°F).

3.1 The Pressure/Temp Tradeoff

We use a lager strain (like W-34/70) because it is genetically designed to be clean. When we “push” it to ale temperatures, it produces an explosion of clean, fruity esters that harmonize with modern hops.

The Technicality: If you ferment this warm, you should do it under Pressure (12-15 PSI). As discussed in our Pressure Fermentation Guide, pressure suppresses the “heavy” esters and sulfur while allowing the yeast to move fast.

3.2 The Sulfur Scrub

Warm lager fermentations can produce localized sulfur spikes.

The Fix: A vigorous “Diacetyl Rest” at the end (raising to 20°C) and a CO2 “scrub” (bubbling gas through the bottom of the tank) ensure the final product is as clean as a fresh mountain spring.

4. Hopping: The “New-School” Arsenal

Because the malt bill is so lean, any “harsh” hop character will be magnified.

4.1 Thiol and Terpene Selection

Use “Modern” hops with high oil content but low co-humulone.

The Trio: Citra, Mosaic, and Simcoe are the standard.
The New Guard: Nelson Sauvin or Motueka add a “white wine” elegance that matches the crisp rice profile perfectly.

4.2 Dry Hopping

Dry-hop at a rate of 8-10g per Liter. To avoid “Hop Burn” (which is very noticeable in a lean beer), use Cryo Hops or Liquid Extracts (Spectrum) for at least 50% of your dry-hop additions.

5. Recipe: “The Zero-Distraction IPA” (5 Gallon / 19 Liter)

OG: 1.064
FG: 1.008
ABV: 7.2%
IBU: 60
Color: 3 SRM (Straw Yellow)

5.1 The Process

Mash: 64°C (147°F) for 75 minutes. We want high fermentability.
The Boil: 90 minutes (to ensure no DMS from the Pilsner malt).
Yeast: SafAle W-34/70 (2 packets).
Fermentation: Start at 15°C. Let it rise to 18°C.
Conditioning: Cold crash to 0°C for 10 days. Brilliance is mandatory.

6. Troubleshooting: Navigating the Cold Frontier

”It tastes like a plain pilsner.”

Your ABV or your IBU count is too low. A Cold IPA must feel “Aggressive.” If it’s 5% ABV, it’s a Pilsner. It must be 7% or higher to provide the “Body” of alcohol that balances the high bitterness.

”The beer is ‘harsh’ and scratchy.”

This is “Hop Burn.” In a 1.008 FG beer, there is no sugar to hide hop particles. You must ensure your beer is perfectly fined (use Biofine) and that you aren’t dry-hopping for more than 3 days.

”Metallic/Corn off-flavors.”

This is DMS. If you used 40% Rice but didn’t boil the Pilsner malt vigorously enough, the rice can “trap” the DMS precursors. Always boil with the lid off and use a high-powered burner.

7. Service: The Modern Standard

Glassware

The IPA Glass or a Teku. You want to focus the volatile hop oils at the nose.

Serving Temp: 4-6°C (39-43°F). Much colder than a Hazy IPA to emphasize the crisp “snap” of the finish.

Food Pairing: The Spicy Partner

Korean Fried Chicken: The “lean” malt cuts the grease, while the high hops match the “Gochujang” spice.
Sushi/Sashimi: The rice in the beer mirrors the rice in the sushi, while the hops act like a squirt of citrus.
Spicy Tacos: The crispness of a Cold IPA is the ultimate counterpoint to rich, fatty pork carnitas.

8. Conclusion: The Master of the Modern Palate

The Cold IPA is a triumph of design. It identifies exactly what modern drinkers want—hops and crispness—and uses the most technical tools in the brewery to deliver them with zero interference.

By mastering the Rice-to-Barley ratio and the Warm-Lager fermentation, you can produce a beer that is more refreshing than a pilsner but more explosive than a West Coast IPA. It is the tactical future of the IPA.

Curious about the opposite style? Visit our Hazy IPA Brewing Guide.