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.

ALL GRAIN

Batch size: 5 gallons (19 liters) OG: 1.085 FG: 1.016 IBUS: 30–35 ABV: 8%

MALT/GRAIN BILL

10 lb (4.5 kg) 2-row malt 4 lb (1.8 kg) malted wheat 1 lb (454 g) dextrose

HOPS SCHEDULE

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

YEAST

Your favorite expressive English ale strain or a blend of strains (e.g., Whitbread dry ale, Vermont DIPA ale, Manchester ale)

DIRECTIONS

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.