This innovative brewing process results in an extraordinary hazy IPA, characterized by its intense layers of hop flavors and tropical fruit aromas. The recipe combines select ingredients and meticulous brewing techniques to produce a beer that stands out even among discerning fans of the style. The malt bill includes pilsner, flaked oats, and dextrin malt, while the hops bring forth notes of stone fruit, grapefruit, and passion fruit. The brewing method involves precise temperature control and a double dry-hop process for maximum flavor extraction.

The Foundation of Flavor: Ingredients and Initial Steps

The foundation of this exceptional brew lies in its carefully selected ingredients and initial brewing steps. Starting with a malt base that consists primarily of pilsner, complemented by flaked oats and dextrin malt, the grain bill sets the stage for a smooth and full-bodied beer. The choice of yeast strain, Berkeley Tropics London, plays a crucial role in developing the unique tropical aroma that defines this IPA. The brewing begins with milling the grains and mashing at a specific temperature to ensure optimal conversion, followed by recirculation until the wort runs clear.

To achieve the desired flavor profile, the brewing process is meticulously controlled. After milling and mashing, the wort is transferred to the kettle for boiling. During this phase, sugars such as dextrose and brewer’s crystals are added according to a precise schedule. The whirlpool step introduces Riwaka hops at a specific temperature, enhancing the beer's aromatic qualities. Post-boil, the wort is chilled to the ideal fermentation temperature, aerated, and inoculated with yeast. At this stage, Tropics Boost is added to the fermentor, infusing the beer with its signature tropical essence. This careful attention to detail ensures that each element contributes harmoniously to the final product.

Brewing Techniques for Maximum Flavor Extraction

Advanced brewing techniques are employed to maximize the extraction of flavors and aromas from the hops. A whirlpool step at a controlled temperature allows for the introduction of hops without excessive bitterness. Double dry hopping is used to enhance the beer's hop character, with Citra Cryo and Nelson Sauvin T-90 hops added in two stages. This technique ensures that the beer retains a vibrant and complex hop profile. Throughout the brewing process, pH levels are closely monitored to maintain balance and prevent unwanted astringency.

The fermentation process is equally critical. After pitching the yeast, the beer undergoes primary fermentation at a controlled temperature. Once fermentation is complete, the yeast is removed, and the first round of dry hopping begins. Each subsequent day, the hops are replaced to ensure continuous flavor infusion. After passing a forced diacetyl test, the beer is cooled and carbonated to perfection. Additional steps, such as adding ALDC enzyme, can be considered to manage diacetyl production. The result is a hazy IPA that offers a rich, hop-forward experience with a distinct tropical twist, appealing to both casual drinkers and seasoned enthusiasts alike.