Nectar & Knife DIPA
Triple Crossing Beer’s flagship DIPA is overwhelmingly dry hopped with Mosaic and Simcoe. It’s soft, smooth, and hugely hops-forward with notes of tropical fruit, pineapple, passion fruit, and mango balanced with hints of resin and pine.
Batch size: 5 gallons (19 liters) OG: 1.085 FG: 1.016 IBUS: 30–35 ABV: 8%
10 lb (4.5 kg) 2-row malt 4 lb (1.8 kg) malted wheat 1 lb (454 g) dextrose
4 oz (113 g) Columbus (or anything high alpha) at whirlpool 2 oz (57 g) each Simcoe and Mosaic at first dry hop (just before terminal gravity) 3oz (85 g) each Simcoe and Mosaic at second dry hop, post fermentation
Your favorite expressive English ale strain or a blend of strains (e.g., Whitbread dry ale, Vermont DIPA ale, Manchester ale)
Mash for 60 minutes; the target mash temperature should be 150°F (66°C) for lower-attenuating yeast strains and 154°F (68°C) for the more-attenuative strains. Boil for 60 minutes following the hops schedule. After the boil, chill the wort, aerate, and pitch the yeast. Ferment at 68°F (20°C). Add the first dry hops just before terminal gravity and leave for 3–4 days. For the second dry hop, first dump the hops and yeast, and then re-dry hop.
Kegging is highly recommended here for avoiding
2.4–2.5 oxidation. Carbonate to volumes of CO2.