For the dry hops, you can remember to add these to the fermenter at the outset, attach to the roof using a magnet/stir bar or two, then release when ready.
Water Chemistry Additions (per 10 liters of water)
Calcium Chloride (CaCl2): 2 grams
Gypsum (Calcium Sulfate, CaSO4): 4 grams
Epsom Salt (Magnesium Sulfate, MgSO4): 1 gram
Updated Homebrew Recipe Steps: As Cold as My Ex's Heart IPA
Batch Size: 11.4 liters (Fermenter)
Pre-Boil Volume: 16.72 liters
Boil Time: 60 minutes
Efficiency: 70%
OG: 1.064
FG: 1.010
ABV: ~6.5%
IBUs: 57
SRM: 4-6
Ingredients
Grains:
2.0 kg Pilsner Malt (1.5-2.0 °L)
0.6 kg Cornmeal (pre-cooked)
0.3 kg Vienna Malt (3.5-4.5 °L)
Hops:
Magnum: 10 g (60 minutes, 14% AA)
Cascade: 11 g (15 minutes, 8.9% AA)
Simcoe Cryo Hops: 2 g (10 minutes, 21.8% AA)
Citra: 20 g (0 minutes, 12.6% AA)
Mosaic: 20 g (dry hop, 7 days, 12.4% AA)
Simcoe Cryo Hops: 4 g (dry hop, 7 days, 21.8% AA)
Yeast:
Mangrove Jack M54 Californian Lager Yeast (11 g packet)
Miscellaneous:
1 Whirlfloc tablet (15 minutes)
Mash Details
Mash Thickness: 3 liters of water per kilogram of grain
Total Grain Bill: 2.9 kg
Total Mash Water: 8.7 liters
Equipment Losses
Deadspace in Mash Tun: 1 liter
Boil-off Rate: 2.5 liters/hour
Post-Boil Volume: 16.72 liters (pre-boil volume)
Steps
Pre-Cooking Cornmeal:
Bring 2.4 liters of water to a boil in a large pot.
Slowly add 0.6 kg of cornmeal to the boiling water, stirring continuously to prevent lumps.
Simmer for 30 minutes, stirring occasionally.
Let cool slightly before adding to the mash.
Mash-In:
Heat 8.7 liters of water to 73°C.
Add 2.0 kg Pilsner Malt, 0.6 kg pre-cooked cornmeal, and 0.3 kg Vienna Malt to the mash tun.
Stir the mixture thoroughly to ensure even wetting and avoid clumps.
Mash at 64°C for 60 minutes, maintaining a mash thickness of 3 L/kg.
Mash-Out:
Heat to 76°C and hold for 10 minutes to stop enzymatic activity and aid in lautering.
Sparging:
Sparge with 8 liters of water at 76°C to collect a total pre-boil volume of 16.72 liters.
Boil:
Bring to a rolling boil for 60 minutes.
Add hops as scheduled:
10 g Magnum at 60 minutes
11 g Cascade at 15 minutes
2 g Simcoe Cryo Hops at 10 minutes
20 g Citra at flameout (0 minutes)
Add 1 Whirlfloc tablet at 15 minutes
Post-Boil:
Chill wort quickly to 18°C.
Transfer to fermenter and aerate well.
Fermentation:
Pitch Mangrove Jack M54 Californian Lager Yeast.
Ferment at 18°C for 14 days.
Perform a diacetyl rest at 18°C for 3 days.
Cold crash at 2°C for 3 days.
Dry Hopping (Using Magnets):
Place 20 g Mosaic and 4 g Simcoe Cryo Hops in a sanitized hop bag.
Attach the hop bag to the inside of the fermenter lid using sanitized magnets.
At day 7 of fermentation, release the hops into the fermenter by detaching the magnets.
Packaging:
Bottle or keg the beer, aiming for a carbonation level of 2.4-2.6 volumes of CO2.
Water Chemistry Additions (per 10 liters of water)
Calcium Chloride (CaCl2): 2 grams
Gypsum (Calcium Sulfate, CaSO4): 4 grams
Epsom Salt (Magnesium Sulfate, MgSO4): 1 gram
Notes
Grain Bill: The grain bill includes Pilsner malt for a light, clean base, pre-cooked cornmeal to lighten the body and add fermentable sugars, and Vienna malt to provide a slight malt backbone.
Hop Schedule: Designed to provide a strong hop character typical of an IPA, with Magnum for bitterness, Cascade and Simcoe for flavor, and Citra and Mosaic for aroma and dry hopping.
Yeast: Chosen for its clean fermentation profile at ale temperatures, ideal for a Cold IPA.
Mash Steps: Infusion mash at 64°C for 60 minutes to ensure good enzymatic activity, followed by a mash-out at 76°C for 10 minutes.
Water Chemistry: Adjustments aim for a sulfate-to-chloride ratio that favors hop bitterness and crispness.
Fermentation Steps: Ensure a clean profile with a diacetyl rest and cold crash before packaging.
