Cold Koura is my version of a Cold IPA. It’s clean, crisp, and super hop-forward without being heavy. I layered a bunch of hops to make it interesting. I start with Magnum in the boil for a little bitter backbone, then hit it with a hopstand at 170 degrees using Nectaron, Wai-iti, Nelson Sauvin, Phantasm Powder, and Riwaka. That gives it bright tropical and stone fruit aromas with a little vinous touch from the Nelson and Riwaka.

I also split the dry hop across days three and seven so the flavors stay fresh. Nectaron and Wai-iti bring the juicy tropical fruit and citrus, and Nelson Sauvin and Riwaka give it that crisp wine-like edge. It all comes together in a beer that’s easy to drink but still packed with flavor.

Cold IPAs are cool because even though they are clean like a lager, they’re fermented a bit warmer so the hops really shine. They’re crisper than a West Coast IPA but brighter than an IPL. Cold Koura really shows off what this style is about, letting the hops do the talking and keeping everything refreshing.

One thing I really enjoyed about brewing Cold Koura was how smooth the process was, especially with the hops. I didn’t mash hop at all, even though I was using Lunar Crush, a thiolized lager yeast. Usually, with thiolized yeasts you think you need to mash hop to unlock all those fruity, tropical thiols, but this one is a PatB strain, which makes life a lot easier.

The PatB yeast does a great job bringing out the tropical fruit and stone fruit character from the hops on its own. That means all the juicy flavors from Nectaron, Wai-iti, Nelson Sauvin, and Riwaka came through without me having to get fancy in the mash. I could focus on layering the hopstand and dry hops instead, and it really paid off in the aroma and flavor. Unfortunate it is no longer available in homebrew pouches.

Lets get into the recipe!

Water
Mash Water: 4.81 gal (18.2 L)
Sparge Water: 2.22 gal (8.4 L)
Total Water: 7.03 gal (26.6 L)
Boil Volume: 5.92 gal (22.4 L)
Pre-Boil Gravity: ~1.054

Vitals
Color: 4.1 SRM
Original Gravity: ~1.059
Final Gravity: 1.010
IBU (Tinseth): ~43
BU/GU: ~0.73

Mash
Temperature — 151 °F (66 °C) — 60 min

Malts (11 lb 10 oz / 5.3 kg)

• 9 lb 9 oz (4.35 kg) — Montana Craft Malt 2 Row — 2 °L
• 1 lb 8 oz (0.68 kg) — Corn Yellow, Flaked — 1.5 °L
• 5 oz (0.14 kg) — Montana Craft Malt Vienna Malt — 3.1 °L

Hops (14.1 oz total / 399 g)

• 0.73 oz (20.7 g) — Magnum 12% — 60 min
• 2 oz (56.7 g) — Nectaron 13% — 20 min hopstand @ 160 °F/71.1 °C
• 2 oz (56.7 g) — Wai-iti 3.4% — 20 min hopstand @ 160 °F/71.1 °C
• 1 oz (28.3 g) — Nelson Sauvin 11.7% — 20 min hopstand @ 160 °F/71.1 °C
• 1 oz (28.3 g) — Phantasm Powder — 20 min hopstand @ 160 °F/71.1 °C
• 1 oz (28.3 g) — Riwaka 5.6% — 20 min hopstand @ 160 °F/71.1 °C

Dry Hop Day 3

• 0.5 oz (14.2 g) — Nectaron 9.7%
• 0.5 oz (14.2 g) — Wai-iti 3%
• 0.25 oz (7.1 g) — Nelson Sauvin 10%
• 0.25 oz (7.1 g) — Riwaka 3.2%

Dry Hop Day 7

• 1.5 oz (42.5 g) — Nectaron 9.7%
• 1.5 oz (42.5 g) — Wai-iti 3%
• 0.75 oz (21.2 g) — Nelson Sauvin 10%
• 0.75 oz (21.2 g) — Riwaka 3.2%

Hopstand @ 160 °F

Yeast
1 pkg — OYL-403 Lunar Crush 78%
(no longer available in homebrew pouches)
Try: White Labs WLP066 London Ale – Very similar tropical and berry character.

This beer turned out great! The feedback from a local beer festival was amazing!

By Jordan V, Billy’s Tavern Homebrewing

Jordan is a California native. When he is not brewing he can be found drinking beer with friends, duck hunting, and getting lost in a good book or video game. When he is not out on an adventure with his wife, he can be found at home with his two lovable dogs. Stay up to date by following him on Instagram.