How to Brew the PERFECT COLD IPA (Is this an IPL??)

One of the newest trends in craft beer is the Cold IPA - what even is it? I brewed one to find out what all the hype is about and if it is any different from an IPL (India Pale Lager). Well I'm glad I did because this incredible showcase of West Coast hops might be one of my new favorite summer beers!

Craft Beer and Brewing/Pints and Panels recipe for the Wayfinder Original Cold IPA: https://beerandbrewing.com/recipe-col...
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Recipe on Brewfather: https://share.brewfather.app/YxNKiwJt...

Recipe for 5 gallons (19 L) , your efficiency may vary:

"Chill Out"

7.2% ABV 71 IBU

9 lb Mecca Grade Pelton Pilsner Malt (75%)
2 lb Flaked Rice (16.7%)
1 lb Dextrose (Corn Sugar) (8.3%)

Mash: Two step mash:
-140 F (60 C) for 45 min
-158 F (70 C) for 45 min

Water (ppm): Ca: 99, Mg 10, Na 0, Cl 79, SO4 168, HCO3 0
Add to 8 gal (30 L) spring water: 7g Gypsum, 3g Epsom, 5g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

60 min - 0.75 oz (21g) Magnum (16.1% AA)
10 min - 1/3 oz (9g) each Cryo Centennial (18.5% AA) and Cryo Mosaic (21.4% AA)
Whirlpool for 20 min at 180 F (82 C) with 2/3 oz (19g) each Cryo Centennial (18.5% AA) and Cryo Mosaic (21.4% AA)

Once fermentation is almost done, dry hop for 2-4 days at 60 F (15 C) with 1.25 oz (35g) each Cryo Cascade and Cryo Amarillo, and with 2.5 oz Chinook

OG: 1.057

Yeast: Saflager W-34/70

Ferment at 65 F (18 C) for 3-7 days. Once the gravity goes below 1.012, soft crash to 60 F (15 C) and dry hop for 2-4 days. Cold crash, transfer to keg off hops and cold condition until clear.

FG: 1.003
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0:00 Intro and welcome
3:23 Recipe
10:15 Brew day
12:48 Fermentation plan
16:42 Fermentation follow-up
17:40 Pour and tasting notes
24:11 Potential Improvements
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