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Recipe: Vitamin Sea & Civil Society Tropical Envy
This juicy double IPA collaboration between Vitamin Sea and Civil Society became one of our Best 20 Beers in 2021.
We’re grateful to Vitamin Sea founder Dino Funari for sharing this homebrew-scale recipe.
“Tropical Envy is a big double IPA that’s double dry-hopped with Citra, Galaxy, Mosaic, BRU-1 Lupomax, and Citra Lupomax,” he says. “We brewed it with our good friends at Civil Society in Jupiter, Florida. The name speaks for itself: We’re always looking for a reason to escape the Massachusetts winters, so a quick collab down to Florida is the perfect excuse!”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.098
FG: 1.021
IBUs: N/A
ABV: 10%
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We’re grateful to Vitamin Sea founder Dino Funari for sharing this homebrew-scale recipe.
“Tropical Envy is a big double IPA that’s double dry-hopped with Citra, Galaxy, Mosaic, BRU-1 Lupomax, and Citra Lupomax,” he says. “We brewed it with our good friends at Civil Society in Jupiter, Florida. The name speaks for itself: We’re always looking for a reason to escape the Massachusetts winters, so a quick collab down to Florida is the perfect excuse!”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.098
FG: 1.021
IBUs: N/A
ABV: 10%
[PAYWALL]
MALT/GRAIN BILL
9 lb (4.1 kg) two-row
1.9 lb (862 g) flaked oats
1.6 lb (726 g) Weyermann Carafoam
1.6 lb (726 g) Simpsons Malted Oats
1.4 lb (635 g) white wheat malt
11 oz (312 g) acidulated malt
HOPS & ADDITIONS SCHEDULE
1.75 lb (794 g) dextrose at 60 minutes
2.3 oz (65 g) Citra at whirlpool
2.3 oz (65 g) Galaxy at whirlpool
2.3 oz (65 g) Mosaic at first dry hop
1.15 oz (33 g) BRU-1 Lupomax at first dry hop
1.15 oz (33 g) Citra Lupomax at first dry hop
2.3 oz (65 g) Citra at second dry hop
2.3 oz (65 g) Galaxy at second dry hop
2.3 oz (65 g) Mosaic at second dry hop
YEAST
White Labs WLP066 London Fog
DIRECTIONS
Mill the grains and mash at 152°F (67°C) for 1 hour. Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort, depending on your evaporation rate. Boil for 60 minutes and conduct a whirlpool step: Stir to create a vortex, cool the wort to 170°F (77°C), and add the whirlpool hops. After 15 minutes, chill the wort to 66°F (19°C), aerate well, and pitch the yeast. Ferment at 66°F (19°C), add the first dry hops at high kräusen, and allow the temperature to rise to 70°F (21°C). After 3 days, remove the first dry hops. Once the gravity has stabilized, add the second dry hops, blanketing the fermentor with CO2 to minimize oxygen exposure. After 4 days, remove the second dry hops, then crash, package, and carbonate to 2.5 volumes.
BREWER’S NOTES
Treat your water as you normally would to create hoppy beers.
