Nec­tar & Knife DIPA

Craft Beer & Brewing Magazine - - Breakout Brewer: Triple Crossing Brewing Co. -

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.

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