DDH IPA recipe :
- Color : Pale and cloudy
- Alcohol : 6.9% proof
- Quantity : 20L
- Bitterness : Medium to strong
- Brewing time : 5h
- Difficulty : Medium
Ingredients
Malted base :
- 3kg Pilsner malt
- 1.3kg Maris Otter malt
- 900g Light Wheat malt
- 900g Wheat Flakes
- 500g Oat flakes
Hopping (off-flame) :
- 50g Magnum
- 15g Idaho 7
- 15g Sabro
Dry Hop :
1st DH (2 days after seeding) :
- 35g Idaho 7
- 35g Sabro
2nd DH (3 days before bottling) :
- 30g Idaho 7
- 30g Sabro
Yeast and brewing water :
- 2 yeast packets of Verdant
- Total water volume : 35L (21 wheelbases-14 rinsing). Chloride sulfate ratio: 3/1. Ideal potting pH: 5.2.
Brew the recipe for DDH IPA by Yannick Moroy
Step 1
Heat 21 liters of water to 74°C and pour in the crushed grains.
Stir well, and don’t hesitate to crush any lumps against the sides of the tank. Continue until you reach a temperature of 68°C. Maintain this temperature for 75 minutes.
At the same time, heat 14 liters of water to 77°C.
Once the hour of saccharification is over, raise the temperature to 75°C. This is called the Mash-Out. See our article on Mash-Out to learn more about this step.
Step 2
Once the Mash-Out is complete, move on to filtration and rinsing.
Step 3
Heat your tank for a one-hour boil.
There will be no hops to put in during this stage, as we want to emphasize the aromatics.
Step 4
Once boiling is complete, add 50g Magnum, 15g Idaho 7 and 15g Sabro for 30 minutes.
Step 5
After 30 minutes, cool your wort to 20°C, transfer to a fermenter and don’t forget the yeast!
Initial density should be around 1.069.
Maintain 20°C throughout fermentation.
Step 6
2 days after the start of fermentation, proceed with the first Dry Hop. Add 35 g of Idaho and the same quantity of Sabro as quickly as possible, without stirring.
16 days later, make your second dry hop with the remaining hops. As with the first dry hop, add them as quickly as possible to avoid contact with oxygen.
To make sure fermentation is complete, you can raise the temperature to 22°C for 3 days. Final density should be around 1.016.
Step 7
If you’re equipped, do a 3-day cold crash. As close to 0°C as possible, this will allow the hop particles to settle properly.
Step 8
Add 5g/l of sugar at bottling. To minimize the risk of oxidation, fill your bottles to the brim. Don’t be afraid 😉
Yannick Moroy’s advice
Given the high proportion of husk-free 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 magnum, 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 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.
A word about Yannick and his DDH IPA recipe
This beer was brewed especially for our 10th anniversary home-brewing competition. Yannick managed to stand out from over 300 competing beers. The recipe was selected to be the official beer of the 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 !