Recipe: Green Cheek + Alvarado Street Smiles for Miles Hazy DIPA

Green Cheek Beer Co., Alvarado Street Brewery and Berkeley Yeast recently teamed up to brew Smiles for Miles, a DDH Hazy DIPA that was fermented with Berkeley’s ultra clean, thiol-producing Tropics Yeast and highly hopped with Citra, Krush and NZ Cascade. The tangerine, mango, Juicy Fruit gum, and blackberry character of the hops pair perfectly with the passionfruit and grapefruit elicited by the Tropics London. We pushed the flavor even further by adding Tropics Boost, which Tropics yeast biotransforms into tropical character. Drinking this beer will give any juicy DIPA fan smiles for miles!

ALL-GRAIN

OG: 1.083 (20°P)
FG: 1.020 (5°P)
IBUs: 30
ABV: 8.3%

MALT/GRAIN BILL

74% North American pilsner
14% Unmalted wheat
12% Chit malt

ADJUNCTS

1.002 (0.5°P) worth of brewers crystals at 45 minutes

HOPS & ADDITIONS SCHEDULE

0.8 oz (23 g)/bbl Simcoe T-90 at 60 minutes [4.5 IBUs]
0.8 oz (23 g)/bbl Simcoe T-90 at 30 minutes [3.3 IBUs]
0.8 oz (23 g)/bbl Simcoe T-90 at 15 minutes [2.8 IBUs]
8 oz (227 g)/bbl Krush T-90 at whirlpool [9.7 IBUs]
8 oz (227 g)/bbl Citra T-90 at whirlpool [9.7 IBUs]
0.11 g/bbl zinc at whirlpool
3 g/bbl ALDC at wort transfer
100 mL/bbl Tropics Boost at wort transfer
5 lb (2.3 kg)/bbl Citra T-90 at dry hop
1 lb (454 g)/bbl Krush Cryo at dry hop
8 oz (227 g)/bbl NZ Cascade T-90 at dry hop

YEAST

Berkeley Yeast Tropics London—If you're an operating commercial brewery in the US, you can get a free 1-5BBL trial pitch

DIRECTIONS

Mill the grains and mash at 152°F (67°C) for 60 minutes. Recirculate for 10 minutes, then run off into the kettle. Adjust the pH of your sparge water as needed (target pH of 5.5), then sparge the grains. Do not add copper to your kettle as it will limit the passion fruit and grapefruit character created by the yeast. Boil for 75 minutes, adding hops, brewers crystals, and zinc according to the schedule. After the boil, lower your whirlpool temperature to 170°F (77°C). Add the whirlpool hops and allow to settle. Chill to 65°F (18°C), aerate the wort, add the ALDC and Tropics Boost, and pitch the yeast. Ferment at 68°F (20°C). When fermentation is complete and gravity has stabilized, drop the yeast and add the dry hops. Rouse if necessary. After 2 days, smell the beer and make sure acetaldehyde is low. Perform a VDK test. Crash the tank to 32°F (0°C). Cold condition for 4 days, each day dropping the spent hops. Carbonate to 2.6 volumes of CO₂. Condition for 2 more days, then package the beer.

BREWER’S NOTES

Berkeley Yeast sells its strains to commercial breweries, but for any homebrewers who’d like to take a crack at the recipe with their own preferred yeast, here are the quantities scaled for a five-gallon (19-liter) batch:
Fermentables: 11.4 lb (5.2 kg) pils, 2.2 lb (1 kg) unmalted wheat, 1.9 lb (862 g) chit malt, and 5 oz (142 g) brewers crystals.
Hops: 0.14 oz (4 g) each Simcoe T-90s at 60, 30, and 15 minutes; 1.4 oz (40 g) each Krush and Citra T-90s at whirlpool; and 13 oz (369 g) Citra T-90s, 2.6 oz (74 g) Krush Cryo, and 1.3 oz (37 g) NZ Cascade T-90s at dry hop.
Other additions: Use a yeast nutrient that includes zinc, include ALDC, if desired, and be sure to pitch plenty of healthy yeast.

Get the latest brewing tips and techniques on the Berkeley Yeast Newsletter or follow Berkeley Yeast on Instagram. And don’t forget: If you’re an operating commercial brewery in the United States, you can get a free 1-5BBL trial pitch of our strains.