Cold mash extraction is a method of brewing beer that involves mashing the grains at a lower temperature than is typical. This method is often used to brew India Pale Ales (IPAs) and other hoppy beers, as it can help to preserve the hop character and aroma of the beer.
To cold mash extract an IPA, you will need a grain bill that is suitable for an IPA, as well as the necessary brewing equipment. This will include a mash tun, a brewing kettle, a wort chiller, and fermentation equipment.
To begin the brewing process, you will need to crush the grains and add them to the mash tun. Next, you will add water to the mash tun and heat it to a temperature of around 122-131°F (50-55°C). This lower temperature helps to preserve the hops and prevent them from becoming too bitter.
Once the mash has been heated to the proper temperature, you will need to hold it at that temperature for around 60-90 minutes. During this time, the enzymes in the grains will convert the starches into sugars, which will be used to ferment the beer.
After the mash has completed, you will need to lauter the wort (separate the liquid from the grains) and bring it to a boil. Once the wort is boiling, you can add the hops according to your desired recipe. After the boil is complete, you will need to chill the wort and transfer it to a fermentation vessel. Add the yeast and allow the beer to ferment for the appropriate amount of time, depending on the specific recipe you are using.
Cold mash extraction is a slightly more involved process than some other methods of brewing beer, but it can result in a delicious and flavorful IPA. It is important to follow the instructions carefully and pay attention to temperature and timing to ensure that your beer turns out well.