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 Double IPA in which we went all out with our hop dosing. Insane amounts of Citra and a few other select varieties bring forth aromas of white peach, sauv blanc grapes, citrus juice and dank undertones.

Heat 4.5 gallons of brewing water to approximately 168°F (to hit a mash temperature of 152°F with the grain bill).

Heat Strike Water

Stir in milled Pale 2-row, flaked oats, wheat malt, light crystal, and acidulated malt into the strike water to reach a stable mash temperature of 152°F (67°C). Hold for 60 minutes, stirring gently occasionally to maintain even temperature.

Mash In

Rise mash temperature to 168°F (76°C) for 10 minutes to improve wort runoff and enzyme denaturation.

Mash Out

Recirculate wort until it runs clear, then sparge with enough 170°F (77°C) water to collect about 6.5–7.0 gallons of wort into the kettle (adjust to your system loss to reach ~6.0 gallons pre-boil).

Vorlauf and Sparge

Add gypsum and calcium chloride to your mash or strike water before mashing to help accentuate hop bitterness and fullness. Dissolve salts in the strike water and stir well. Check mash pH—target 5.2–5.4; if pH is above target, add lactic or phosphoric acid dropwise to reach the range.

Bring collected wort to a vigorous boil. Total boil time: 60 minutes.

Bring to Boil

At 60 minutes remaining (boil start), add 0.5 oz of Citra (for slight bittering backbone). This recipe emphasizes late additions and dry hopping; keep early bitterness modest to preserve hop-forward aroma.

Bittering Addition (small)

With 15 minutes left in the boil, add Irish Moss or Whirlfloc to help flocculation if you choose to use it.

Irish Moss

At flameout, after ending the boil, cool the wort slightly to about 180°F (82°C). Perform a heavy whirlpool/hop stand: add 2.0 oz Citra, 1.0 oz Mosaic, 0.5 oz Nelson Sauvin, and 0.5 oz Amarillo into the whirlpool. Hold the whirlpool for 20–30 minutes with the wort between 170–180°F to extract maximum oils without harsh bitterness. If using hop extract, add it at this stage (5 ml).

Late Whirlpool / Flavor Additions

After the whirlpool, chill wort quickly to yeast-pitching temperature (68–70°F / 20–21°C). Transfer to fermenter, leaving as much hop/trub behind as practical.

Chill Wort

Aerate or oxygenate the cooled wort thoroughly (target ~8–10 ppm O2 for a high-gravity DIPA) and pitch the yeast. If using dry yeast, rehydrate per manufacturer instructions or pitch directly after adequate aeration. Add yeast nutrient if using.

Aeration and Pitching

Ferment at 68–70°F (20–21°C) for 3–5 days until vigorous fermentation slows; you should see active krausen. Aim for an original gravity around 1.070–1.078 and final gravity around 1.012–1.016 (juicy, slightly sweet DIPA).

Primary Fermentation

Perform a multi-stage dry hop to preserve fresh hop aromatics and reduce grassy character. Suggested schedule: Day 3–5 (end of primary): add 2.0 oz Citra, 0.5 oz Mosaic. Day 5–7: add 2.0 oz Citra, 0.5 oz Nelson Sauvin, 0.5 oz Amarillo. Let hops remain for 3–4 days total; avoid extended contact beyond 7 days to prevent vegetal flavors.

Hop Bursts / Dry Hop Schedule

After dry hopping period, cold crash to ~34–40°F (1–4°C) for 48 hours to help drop yeast and hop particulates. Rack to keg or prepare for packaging once clear enough. If bottling, prime with priming sugar (4 oz) to reach desired carbonation.

Secondary / Cold Crash

If you used Irish Moss or Whirlfloc, they will have helped hot-side and early cold-side clarification. Consider finings or gelatin after fermentation and prior to cold crash if you want additional clarity—note that this recipe is intended hazy, so minimize clarifying if you want haze retained.

Pale Ale Malt (2-row)

Flaked Oats

Wheat Malt

Light Crystal (10L)

Acidulated Malt (optional, for pH adjust)

Brewing Water (chlorine-free)

Gypsum (calcium sulfate)

Calcium Chloride

Food-grade Lactic Acid (or phosphoric)

Citra - Pellet

Mosaic - Pellet

Nelson Sauvin - Pellet

Amarillo - Pellet

Hop Extract (Citra or generic citrus oil) - optional for aroma boost

Dry English Ale Yeast (or a hazy/juicy English strain; e.g., Conan-like) or liquid of similar profile

Yeast Nutrient (optional)

Priming Sugar (if bottling)

Irish Moss (or Whirlfloc)

Cold Crash (ice)

Shallow Be Thy Name

Make Shallow Be Thy Name Recipe in just 72h . Hazy Double IPA in which we went all out with our hop dosing. Insane amounts of Citra and a few other select varieties bring forth aromas of white peach, sauv blanc grapes, citrus juice and dank undertones.

Shallow Be Thy Name

Descriptors

Tasting Notes

Food Pairings

You might also like