This DDH IPA has a lovely pale yellow haze, topped with a beautiful off-white foam. On the palate, you'll find superb, expressive aromas of pineapple and coconut. They linger on the palate, thanks to a pleasantly round texture. This roundness is then balanced by a surprising bitterness that adds character and a taste of immediate return.

A word about Yannick Moroy and his IPA

This beer was brewed especially for our 10th anniversary home-brewing competition. Yannick's IPA stood out from over 300 competing beers. The recipe was selected to be the official beer of Beer Love Fest 2023, and 50 hectoliters were brewed for the occasion!

Yannick's brewing credo is "sharing and fun". The passion came to him after a brewing workshop with our friends at Boite à houblon (St Jean de Vedas). He equipped himself and started brewing at home the following week. Yannick leaves nothing to chance in his processes, and after many trials with a multitude of styles, he finds a superb balance in his recipes. Like many of us, he brews mainly for family and friends!

Recipe:

• Color: pale and cloudy
• Alcohol: 6.9% proof
• Quantity: 20L
• Bitterness: Medium to strong
• Brewing time: 5h
• Difficulty: Medium

Ingredients :

• 3kg Pilsner malt
• 1.3kg Maris Otter malt
• 900g Light Wheat malt
• 900g Wheat Flakes
• 500g Oat flakes
• 50g Pacific Jade
• 15g Idaho 7
• 15g Sabro
• 35g Idaho 7
• 35g Sabro
• 30g Idaho 7
• 30g Sabro
• 2 sachets of Lallemand Verdant

Please note: to preserve its freshness, the malt is not crushed. If you wish to crush the grain, choose the "malt kit crushing" option.

Yannick's advice:

Given the high proportion of hull-less grain used in the recipe, Yannick recommends using around 200-250g of rice husk (not supplied in the pack).

No bittering hops are used, as this beer focuses on aromatics. It's the pacific jade, used in large quantities, that gives the bitter kick on the finish.

The first dry hop is added 2 days after fermenting. If you're not equipped with CO2, Yannick advises you to leave this DH on throughout fermentation.

Keep movements and transfers to a minimum, and fill your bottles to the brim. Don't be afraid of the risk of gush, to accentuate the beer's roundness, as carbonation is quite low anyway.

Read the recipe step by step
(recipe in French only)