Frozen Ale : Cold IPA - 20L

Brew the Cold IPA Frozen Ale by VOLQ

Born from the talent of Matthieu Filippini, founder of the VOLQ microbrewery in the Gard and a brilliant multi‑medalist in homebrewing competitions, this Cold IPA recipe reached 3rd place at the Rolling Beers 2025 homebrew contest. Designed for extreme drinkability, it embodies the perfect balance between the dryness of a lager and the aromatic generosity of a modern IPA.

Its crystal‑clear blonde colour (5.5 EBC) is built on a blend of Extra Pale Premium Pilsner Malt and corn flakes. This ultra‑dry base gives full freedom to the hops to express their complexity. Columbus provides a clean, firm bitterness during the boil, while the massive additions of Mosaic and Idaho 7 (in whirlpool and double dry hop) unleash an explosive aromatic profile of tropical fruits, apricot and resinous notes.

The secret of the style lies in fermentation: using the hybrid yeast Lallemand Novalager at 17 °C produces an exceptionally neutral, fast and diacetyl‑free profile. Whether you use a pressure‑capable fermenter or bottle traditionally, this recipe guarantees unmatched freshness.

Why choose this product?

• A Cold IPA with firm bitterness (47 IBU) and exceptional drinkability.
• An award‑winning recipe from the Rolling Beers 2025 competition, crafted by a passionate brewer.
• Fast, neutral fermentation thanks to the innovative Lallemand Novalager yeast at 17 °C.
• An intense aromatic profile combining tropical fruits, apricot and resinous notes.

Technical specifications

• Final volume: 20 L
• Style: Cold IPA
• Alcohol (ABV): 5.4%
• Bitterness: 47 IBU (Firm)
• Colour: 5.5 EBC (Clear blonde)
• Brew time: 5 h (60‑min boil | 20‑min whirlpool at 80 °C)
• Water volume needed: 32 L (15.35 L mash + 16.65 L sparge)
• Water profile: Ideal Sulfate/Chloride ratio = 2/1 | Mash pH: 5.2 | Ideal sparge water pH: 6
• Original gravity (OG): 1.046 | Final gravity (FG): 1.006
• Difficulty: High (pressure equipment recommended, but doable traditionally)
• The pack includes only the malts, flakes, hops and yeasts required.

Rolling Beers Tips

• Precise hop weighing: We supply sealed hop bags (100 g Columbus, 2×100 g Mosaic, 2×100 g Idaho 7). As we cannot pre‑portion hops for each step, you must weigh the exact amounts (10 g Columbus at 60 min; 100 g Mosaic + 50 g Idaho 7 in whirlpool; 80 g Mosaic + 50 g Idaho 7 in 1st dry hop; 20 g Mosaic + 100 g Idaho 7 in 2nd dry hop). Store the surplus in the freezer.
• Whirlpool at 80 °C: Cut the heat at the end of the boil and wait for the wort to cool to 80 °C before adding 100 g Mosaic and 50 g Idaho 7. Steep for 20–30 minutes to extract maximum oils without harsh bitterness.
• Double Dry Hop (DDH) & Cold Crash: Perform the first dry hop 24 h after pitching at 17 °C. For the second addition (5 days before cold crash), lower the temperature to 12 °C first. Finish with a strict cold crash at 2–3 °C for 3–5 days for perfect clarity.
• Oxidation prevention: Cold IPA is very sensitive to oxygen. Without pressure equipment, perform dry hops quickly and bottle carefully to avoid splashing.

Product FAQ

• Why is more hop supplied than needed? To guarantee ultra‑fresh ingredients, we supply original sealed formats. Simply weigh each portion and store the excess under vacuum or in the freezer.
• Can I brew this without pressure equipment? Yes — but be careful. Pressure equipment helps preserve clarity and prevent oxidation, but the recipe works in a classic fermenter: perform a cold crash and bottle with 7 g/L sugar.
• Why use Lallemand Novalager at 17 °C? It’s a hybrid yeast that produces a clean, neutral lager‑like profile at a higher temperature, speeding up fermentation and eliminating the need for a diacetyl rest.

The kit includes

• 3.50 kg Extra Pale Premium Pilsner malt
• 0.90 kg corn flakes
• 100 g Columbus Yakima hops (10 g used in the recipe)
• 2 × 100 g Mosaic hops (200 g used in the recipe)
• 2 × 100 g Idaho 7 hops (200 g used in the recipe)
• 2 sachets Lallemand Novalager yeast