Sip of Sol.

This is my attempt at an East coast ‘juicy’ double IPA, loosely based on Sip of Sunshine IPA from Lawson’s Finest Liquids. The mash temperature of 152/153 is higher than I usually use for a double IPA (145°F).  It also uses many more speciality grains like flaked oats, caramunich, carared, carapils and vienna.  

Here is the water profile I adjusted my carbon-filtered tap water to:

I add the flame-out hops in two equal stages during the whirlpool.  The first is at flame out when I start the whirlpool. The other half is added when the temperature is around 175°F and then I continue to whirlpool for 20 minutes, then chill to 62 degrees while adding 1 liter of O2 for 3 minutes while filling up the fermenter.  Ferment around 64 degrees.  Add the first half of the dry hops when fermentation begins to slow down.  Let rise to 68°F to finish fermentation. 

When fermentation is finished, chill to 60°F and add the rest of the dry hops for 3-4 days. Then purge with CO2 and cold-crash to 32°F.

This recipe won 1st place in the 2016 Beehive Brewoff in the Double IPA category.