Double Dry Hopped Double IPA with Brouwerij Zoetwater

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When I moved to the city of Breda in the Netherlands, to start my bachelor’s degree, I was looking for a student job to cover my rent and other monthly expenses. I wasn’t very familiar with the city or its culture. While exploring Breda and its cafés, I stumbled upon a very cool brewpub that I had never heard of before—I wasn’t really into craft beer at the time. When I asked the bartender what I should drink, he looked at me and immediately knew what to pour: a big, bold, and juicy Double IPA. I had never drunk—nor even heard of—a New England-style IPA, so I was very intrigued. As the beer flowed from the tap, my senses were instantly hit with juicy, tropical aromas, making me even more curious. As soon as I took the first sip, I knew I had never tasted a beer that delicious before. From that exact moment, I completely fell in love with craft beer—especially New England-style IPAs.

Recipe
Batch size: 5.5 Gal / 21L
Brewhouse efficiency: 70%
Original gravity: 1.075
Final gravity: 1.014
IBU: 25
Color: 4 SRM (8 EBC)
ABV: 8.0%

Mash
Temperature — 156 °F / 69 °C — 60 min
Temperature –– 167 ºF / 75 ºC –– 10 min

Malts (15.75 lbs)
11 lbs / 5kg (70%) — Extra Pale Malt
2.50 lbs / 1.1kg (15%) — Flaked Oats
1.50 lbs / 0.7kg (10%) — Wheat Malt, Pale
0.75 lbs / 0.35kg (5%) — Carapils

Hops (11.5 oz)
3.5 oz / 100gr (17 IBU) — Ekuanot 16% — Aroma — 20 min hopstand @ 172.4 °F
1 oz / 28gr (7 IBU) — Citra Cryo 24.5% — Aroma — 20 min hopstand @ 172.4 °F
1.75 oz / 50gr — Superdelic 9.02% — Dry Hop — day 3
3.50 oz / 100gr — Cashmere 8.5% — Dry Hop — day 9
1.75 oz / 50gr — Superdelic 9.02% — Dry Hop — day 9

Yeast
2pkg — WHC Saturated

I have used WHC Lab’s Saturated yeast strain as it produces a hazy, juicy and fruity beer with a soft mouthfeel––a hallmark of New England IPA. However, basically any New England type of yeast strain that enhances biotransformation should work perfectly fine. Some good substitutes are White Labs WLP066 London Fog, Wyeast 1318 London Ale III, Imperial Yeast A38 Juice, Lallemand Verdant IPA or Omega OYL-011.

Fermentation
Primary — 70 °F / 21 ºC — 5 days
Diacetyl Rest — 72 °F / 22 ºC — 2 days
Soft Crash — 55 °F / 13 ºC — 2 days
Dry Hop — 55 °F / 13 ºC — 1 day
Cold Crash — 39 °F / 4 ºC — 2-3 days