Double Digit Homebrew Recipe

Fresh. Potent. Punch.

Double Digit is a juicy and hazy Imperial IPA with big fruity hop aromas and low bitterness. This giant hazy IPA is first warm dry-hopped with Simcoe and Amarillo hops, then traditionally dry-hopped with all Mosaic hops to put it over the top.

Love Double Digit as much as we do? Our brewers created a 5-gallon homebrew recipe so you can make this juicy deliciousness at home. Cheers!

Double Digit Homebrew Recipe

(Hopping Scaled for 5-Gallon Recipe)

OG: 22.0 P/1.092 SG

AE: 4.0 P/1.016 SG

ABV: 10.0%

Grist: 64.0% 2-Row Pale Barley, 20.0% Malted White Wheat, 6.0% Spelt Malt, 10.0% Rolled Oats. SRM target: 13

1 Mash Rest: 35 minutes at 72°C/161.6°F

Brewing Salts/Water Chemistry: CaSO4 and CaCl2 to hit a 0.90/1 Sulfate to Chloride Ratio with overall ion targets of Total Calcium @ 160ppm, Chloride @ 160ppm, and Sulfate @ 140ppm. These numbers help with yeast health during a difficult fermentation as well as adding a round mouthfeel to the beer. Note: Check your local water report for base numbers. If in doubt add a small amount of CaCL2 (0.3 oz per 5-gallon recipe) to the Mash or leave it out entirely.

Hops: 50 IBU Target (Note: most of these BUs will come from Dry Hop)

Boil 60-minute total boil time:

- Amarillo @ 8.3 AA: 0.5 oz. Boil for 0 minutes (flame out)

- Simcoe @ 11.9 AA: 0.5 oz. Boil for 0 minutes (flame out)

Dry Hop:

24–48 hours post fermentation start 8.0°P (warm DH)

Simcoe @ 11.9 AA: 3.0 oz

Amarillo @ 8.3 AA: 3.0 oz

Post fermentation (cold DH after crashing temp if possible)

Mosaic @ 12.5 AA: 2.5 oz

Fermentation:

- Yeast: Wyeast 1056 American Ale (We’d suggest at least doubling your normal pitch volume. Yeast is going to have a hard time with high gravity wort and very large Dry Hop.)

- Fermentation: cool wort to 18°C/64.5°F into fermentation vessel before adding yeast. Hold temp at 20.0°C/68.0°F until gravity drops to 8.5°P/1.034 SG then turn up to 22.0°C/71.6°F (this should be around the same time as the warm Dry Hop). At 4.0 P/1.016 SG or after fermentation halts, drop the temperature to 0°C/32°F. If possible, burp yeast after cooling then add cold Dry Hops. Allow at least 24 hours on cold Dry Hop or 8 hours with circulation.

Package: Carb target @3 2.6 volumes