Salamander DDH DIPA Mosaic & Simcoe We present the Salamander DDH DIPA in a juicy Mosaic and Simcoe version! It’s aromatic, strong and cloudy double dry-hopped Double IPA. The mix of Mosaic and Simcoe hops used this time resulted in an intense aroma of white fruit: lychee, grapes, grapefruit and mango topped with pine and resin notes.

Style

While brewing Double Dry Hopped DIPA, we have taken a fresh look on DIPA. Our version is slightly sweeter, not as strong, with an intense focus on the hop aroma but not necessarily on the bitterness level. What’s more, the beer needs to be cloudy to bring to mind fruit pulp. This beer is to be drunk when really fresh. That’s when it’s most impressive.

Malts/extract:

Although this is one of the strongest styles from the IPA family, the alcohol content is not high. The point is for the beer to have strong malty, even sweet, foundations, smooth texture and slight cloudiness produced by wheat and oak flakes.

Hops:

There is a lot of going on! Loads of hops have been added at all brewing stages. What’s untypical for this style is the fact that we have omitted the addition of hops in the early stages of the process. In turn, the entire amount of hops is shifted to produce aroma. So, all we did was to pack as much hops as possible into Whirlpool, whose low temperatures preserve aromas and flavours of this wonderful plant. At this stage we have used one of our favourite hop, “the foundations of the revolution,” extremely aromatic  Mosaic. We have doubled hopped the beer, once with the use of HopGun, equipment to extract ether oils in the cold area, already during the fermentation process, and second during the aging process.  It is this stage that creates a stunning hop aroma – Mosaic and Simcoe varieties give a combination of white fruit notes – mainly lychees and grapes but you will find here a lot of grapefruit, mango, resin notes and pine.

Yeast:

Now our DDH DIPA has an even more complex profile due to fermentation with liquid yeast strain WLP095 Burlington. They are perfect for modern IPA beers like New England or DDH DIPA. These yeasts bring in a considerable amount of fruity esters, while leaving a lot of fullness. They do not fall so willingly, creating a pleasing haziness.

• Style: Double India Pale Ale
• Parameters:
  • Extract: 19,0 %
  • Alcohol: 7,7 %
  • IBU: 60
• Ingredients:
  • Malts: barley malts (Pilsner); wheat malt; oat flakes;
  • Hops:Bitter: Columbus (US)Aromatic: Mosaic (US)First dry-hopping: Mosaic (US)

    Second dry-hopping: Simcoe, Mosaic (US)

  • Yeast strain: WLP095 Burlington Ale Yeas
• Look: golden, cloudy
• Aromas: white fruit – lychee, grapes, grapefruit, mango, resin notes and pine
• Flavour:
  • full, smooth
  • grapefruit, sweet, resinous and fruity
  • slightly bitter

• Serving temperature: 12-15 ⁰C
• Glass: IPA glass, sensoric, sniffter
• Foodpairing:
  

  Dishes: Sandwich with grilled shrimps, avocado and chipotle mayonnaise, Grilled halumi burger with chmimiczuri and mango

  Cheeses: Cheddar, Manchego

  Desserts: sour sorbet with lemon and basil