Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Hazy New England-style IPA Double dry-hopped with Citra and Mosaic hops. (7.5 ABV)

Heat approximately 4.5 - 5.0 gallons of water to a strike temperature that will yield a mash at 152°F (67°C) when mixed with your grain bill. Exact strike temp depends on your system's losses; aim for mash at 152°F.

Heat strike water

Add the crushed grains (Pale 2-row, light Munich, wheat malt, Carapils, flaked oats, flaked wheat) to your mash tun. Stir thoroughly to avoid dough balls and achieve a uniform mash. Hold at 152°F (67°C) for 60 minutes for moderate fermentability and a full mouthfeel consistent with a NEIPA.

Mash in

Raise mash to 168°F (76°C) for 10 minutes to stop enzymatic activity (optional).

Mash out

Sparge with enough water to collect about 6.0 - 6.5 gallons of wort in the kettle (adjust for your boil-off rate and trub losses). Aim for pre-boil gravity consistent with a 7.0-7.8% ABV finished beer (typically around 1.070-1.078 pre-boil depending on batch size and fermentability).

Sparge

Bring collected wort to a vigorous boil. Once boiling, add 1.0 oz Citra and 1.0 oz Mosaic for a 60-minute hop addition to provide a small amount of bitterness (this recipe is hop-forward by late additions, but a small early addition helps balance sweetness). Boil for 60 minutes total.

Boil start

With 10 minutes left in the boil, add Irish moss or whirlfloc if you choose to use it to help break and trub during chill.

Late boil / kettle finings

At flameout, turn off heat and begin a gentle whirlpool. Allow the wort to settle for 5 minutes, then add 2.0 oz Citra and 2.0 oz Mosaic directly to the whirlpool. Let this steep while the wort cools from boiling to about 180°F (82°C) for 15-20 minutes to extract volatile hop oils without extracting harsh bitterness.

End of boil - first whirlpool/steep

When wort temperature reaches ~180°F (82°C), add the second whirlpool addition of 2.0 oz Citra and 2.0 oz Mosaic. Continue to whirlpool and allow the hops to steep while chilling the wort further toward yeast pitching temp (ideally to 68-72°F/20-22°C). Total whirlpool contact time should be about 20-30 minutes combined.

Late whirlpool/steep

Rapidly chill the wort to your desired fermentation temperature of 68°F (20°C) using an immersion, counterflow, or plate chiller. Rapid cooling preserves hop aroma and limits DMS risk.

Chill wort

Transfer the chilled wort to a sanitized fermenter, leaving behind trub. Top up with water if needed to reach 5.5 gallons (or your desired batch size). Aerate vigorously by shaking, splashing, or using pure oxygen to reach at least 8-10 ppm dissolved oxygen (if available).

Transfer and aerate

Pitch a healthy yeast starter or one properly rehydrated/conditioned pack of yeast. Target fermentation temperature of 68°F (20°C). If fermenting cooler, consider a slightly warmer first 24-48 hours to help start fermentation.

Pitch yeast

Allow the beer to ferment at 68°F (20°C) until vigorous fermentation subsides, typically 3-5 days. Expect krausen and moderate activity. Monitor gravity; primary fermentation will generally complete in 5-7 days for this gravity range.

Primary fermentation

When fermentation has slowed (around day 3-5, when krausen has fallen but some activity remains), add primary dry hop charges: 3.0 oz Citra and 3.0 oz Mosaic directly to the fermenter. Leave on for 48-72 hours. Using active fermentation during early dry hop helps biotransformation for juicy hop character.

First dry hop (bulk/primary)

After 48-72 hours from the first dry hop, optionally transfer beer off the heavier trub to a secondary/bright tank (or leave in primary) and add the secondary dry hop: 2.0 oz Citra and 2.0 oz Mosaic. Leave on for an additional 3-4 days at 65-68°F (18-20°C) to maximize aroma without extracting grassy/herbal characters. Total dry hop contact time should be about 5-7 days combined.

Secondary dry hop

After dry hopping and when final gravity is stable, cold crash to 35-40°F (2-4°C) for 24-48 hours to help settle hop particulate and yeast before packaging.

Optional cold crash

If kegging, transfer cold-settled beer to a sanitized keg, avoiding trub. Carbonate to ~2.4-2.6 volumes CO2 (typical for NEIPA) by force carbonating or naturally conditioning on CO2. Purge headspace with CO2 to avoid oxidation. Serve fresh and cold.

Kegging

If bottling, dissolve priming sugar in 8 oz (approx.) of boiling water, cool, and add to bottling bucket. Transfer beer gently to avoid aeration, mix with priming solution, and bottle. Condition at room temperature until carbonated (7-14 days) and then chill before serving.

Bottling

Serve fresh, hazy, and cold in a tulip or NEIPA-style glass. Best consumed within 2-4 weeks for maximum hop aroma and juiciness.

Recommended serving

Pale Ale malt (2-row)

Light Munich malt

Flaked oats

Flaked wheat

Wheat malt (optional, for head retention)

Carapils / Dextrin malt

Liquid cane sugar (optional, to boost ABV and dry finish)

Citra (whole or pellet)

Mosaic (whole or pellet)

Citra - first whirlpool/steep

Mosaic - first whirlpool/steep

Citra - late whirlpool/steep

Mosaic - late whirlpool/steep

Citra - dry hop (primary)

Mosaic - dry hop (primary)

Citra - dry hop (secondary)

Mosaic - dry hop (secondary)

English ale yeast (neutral, high attenuation) or NEIPA strain - e.g., Wyeast 1318 or White Labs WLP066

Yeast nutrient (optional)

Irish moss or whirlfloc (optional, for clarity if desired)

Brew water (treated to ~150-180 ppm sulfate to chloride ratio favoring chloride, target chloride:sulfate 2:1)

Priming sugar (for bottling) or dry beer gas (for kegging)

Dopealicious- 3 Sons Brewing Co. Dania Beach, FL

Make Dopealicious- 3 Sons Brewing Co. Dania Beach, FL Recipe in just 24h . Hazy New England-style IPA Double dry-hopped with Citra and Mosaic hops. (7.5 ABV)

Dopealicious- 3 Sons Brewing Co. Dania Beach, FL

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