As Cold as My Ex's Heart IPA

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

Adjusted Recipe: 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 (estimated by Brewers Friend)
FG: 1.010
ABV: ~6.5%
IBUs: 45-50
SRM: 4-6

Ingredients

Grains:

2.1 kg Pilsner Malt (1.5-2.0 °L)
0.6 kg Flaked Rice
0.6 kg Flaked Corn
0.3 kg Vienna Malt (3.5-4.5 °L)
Hops:

Magnum:
Amount: 10 g
Time: 60 minutes
Alpha Acids: 14%
IBUs: ~28
Cascade:
Amount: 11 g
Time: 15 minutes
Alpha Acids: 8.9%
IBUs: ~7
Simcoe Cryo Hops (split between boil and dry hop):
Amount: 2 g
Time: 10 minutes
Alpha Acids: 21.8%
IBUs: ~3
Amount: 4 g
Time: Dry hop (7 days)
Citra:
Amount: 20 g
Time: 0 minutes (flameout/whirlpool)
Alpha Acids: 12.6%
IBUs: ~5
Mosaic:
Amount: 20 g
Time: Dry hop (7 days)
Alpha Acids: 12.4%
Yeast:

Mangrove Jack M54 Californian Lager Yeast (11 g packet)
Miscellaneous:

1 Whirlfloc tablet (15 minutes)
Mash Steps

Mash In:
Mash Type: Infusion
Step Temperature: 64°C
Step Time: 60 minutes
Mash Out:
Mash Type: Temperature
Step Temperature: 76°C
Step Time: 10 minutes
Boil

Start with around 16.72 liters of wort.
Boil for 60 minutes, adding hops as scheduled.
Fermentation

Primary Fermentation:
18°C for 14 days.
Diacetyl Rest:
18°C for 3 days.
Cold Crash:
2°C for 3 days.
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, flaked rice and corn to lighten the body and add fermentable sugars, and Vienna malt to provide a slight malt backbone. This combination ensures a light color (SRM 4-6) and a balanced malt profile that won't overshadow the hops.
Hop Schedule: The hop schedule is designed to provide a strong hop character typical of an IPA. Magnum is used for bitterness, while Cascade and Simcoe add flavor and aroma. Citra at flameout and Mosaic for dry hopping provide intense hop aromas and flavors, ensuring the beer is hop-forward. The remaining Simcoe Cryo Hops are used both in the boil and dry hop to fully utilize them.
Yeast: Mangrove Jack M54 Californian Lager Yeast is chosen for its clean fermentation profile at ale temperatures, which is ideal for a Cold IPA. It helps to achieve a crisp finish and allows the hop character to shine.
Mash Steps:
Infusion Mash at 64°C for 60 minutes: This step ensures good enzymatic activity for converting starches into fermentable sugars.
Mash Out at 76°C for 10 minutes: This step stops enzymatic activity and makes the wort more fluid, aiding in lautering.
Water Chemistry: Adjustments are made to enhance hop perception and provide a balanced profile. The recommended additions aim for a sulfate-to-chloride ratio that favors hop bitterness and crispness.
Fermentation Steps: The primary fermentation at 18°C ensures a clean profile, while the diacetyl rest at the same temperature helps to remove any buttery off-flavors. The cold crash at 2°C helps to clarify the beer before packaging.
This updated hop schedule should bring your IBUs closer to the target range while using up your existing hop inventory.