Sharky Waters India Pale Lager All Grain Recipe
India Pale Lager
Yeast strains appear in order of our personal preference. We highly reccomend adding a gel ice pack to shipped orders containing liquid yeast.
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Light and crisp lager body with an extremely light colour. Bright aroma and hop flavour of fresh pine needles, citrus and fresh fruit.
An India Pale Lager (IPL) takes the bold hop character of an IPA and layers it over the crisp, clean backbone of a lager. Expect the bright citrus, tropical fruit, or piney notes you’d find in a hop-forward ale, but delivered with a snappier finish and smoother drinkability thanks to bottom-fermenting lager yeast and cooler fermentation. The result is a beer that’s hop-saturated yet refreshing, with bitterness and aroma leading the charge over a light, neutral malt base.
The style emerged in the early 2000s as craft brewers began experimenting with the boundaries between ales and lagers. By applying modern hopping techniques to a lager base, they created a hybrid that showcased hops in a new way. IPLs gained traction among drinkers who loved the bold flavours of American IPAs but wanted the crisp finish of a lager, making the style a perfect middle ground between sessionability and hop intensity. You may also see this beer style referred to as cold IPA, although some will debate whether the styles are distinct.
Vitals
Original Gravity: 1.053
Final Gravity: 1.009
IBU (Tinseth): 24
BU/GU: 0.45
Colour: 5.9 EBC
ABV: 5.8%
73% efficiency
Batch Volume: 22 L
Boil Time: 60 min
Mash Water: 19.4 L
Sparge Water: 10.72 L
Total Water: 30.12 L
Boil Volume: 26.96 L
Pre-Boil Gravity: 1.047
Mash
Sacc Rest — 67 °C — 60 min
Mash Out — 75 °C — 15 min
Malts (5.3 kg)
4.1 kg (77.4%) — Joe White Maltings Pilsner, Malt Craft Export — Grain — 3.2 EBC
1.2 kg (22.6%) — Rice, Flaked — Grain — 2 EBC
Hops (150 g)
10 g (17 IBU) — Mosaic 14.6% — Boil — 60 min
40 g (7 IBU) — Mosaic 12.25% — Aroma — 20 min hopstand
100 g — Mosaic 12.25% — Dry Hop — day 10
Hopstand at 80 °C
Miscs
2.2 g — Calcium Chloride (CaCl2) — Mash
1.8 g — Epsom Salt (MgSO4) — Mash
2.5 g — Gypsum (CaSO4) — Mash
3 ml — Lactic Acid 85% — Mash
1.2 g — Calcium Chloride (CaCl2) — Sparge
0.98 g — Epsom Salt (MgSO4) — Sparge
1.36 g — Gypsum (CaSO4) — Sparge
1 ml — Lactic Acid 85% — Sparge
1 items — Whirlfloc — Boil — 15 min
Yeast
2 pkg — Lallemand (LalBrew) NovaLager 84% (recommended)
2 pkg - Cellar Science German Lager Yeast
2pkg - SafLager W-34/70
1 pkg - Bluestone Freiburg Lager Yeast
Fermentation
Main Ferment — 12 °C — 7 days
Diacetyl Rest — 20 °C — 2 days
Cold Crash — 2 °C — 2 days
Carbonation: 2.7 CO2-vol
Water Profile
Ca2+: 62
Mg2+: 9
Na+: 8
Cl-: 59
SO42-: 109
HCO3-: 16