Salamander Citrus DDH DIPA Double Dry Hopped DIPA is one of the hippest styles. It’s quite an innovative approach to the DIPA style – so a bit sweeter, not so strong, with a very intense focus on hop aroma, but not necessarily for bitterness.

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. In addition, the beer is to be hazy to emphasize its similarity to fresh citrus juices, and to remind you that this type of beer should be drunk super fresh – then the most delightful. Aged with dried citruses – lemons, oranges and grapefruit.

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.  Water is also very important in brewing this style – it should be enriched with chloride anions, which provide a soft bitterness and mineral aftertaste.

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 our favourite hops, “the foundations of the revolution,” the aromatic Simcoe and 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, and for the second time – at the aging stage. We used for this purpose very aromatic, citrus-tropical varieties: Centennial, Galaxy and Eureka!

• Style: Double India Pale Ale
• Parameters:
  • Extract: 17,5 %
  • Alcohol: 7,5 %
  • IBU: 60
• Ingredients:
  • Malts: barley (pilsner), wheat malt, oat and wheat flakes
  • Hops:
  • Aromatic: Mosaic, Simco (US)
  • Dry hopped: 2x Centennial, Eureka (US), Galaxy (AU)
  • Yeast strain: US-05 New England
• Appearance: golden, cloudy
• Aromas: grapefruits, tangerines, pineapple, papaya, pears
• Mouthfeel:
  • full, smooth
  • citrus, sweet bitter
  • bitter with albedo (peel) of grapefruit and mandarin aftertaste and increased minerality

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

  Dishes: Shrimps with mango chutney, Crab balls with shrimps

  Cheeses: Cheddar, Manchego

  Desserts: grapefruit sour sorbet