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Recipe: Vitamin Sea Double Summer
One of Vitamin Sea’s mainstays is Double Summer, a hazy-juicy double IPA powered by Cascade and Citra. It began as one of their first homebrew recipes; here’s a more recent iteration that you can use as your own launch point.
Photo: Courtesy Vitamin Sea Brewing
“This recipe was our first recipe that we ever produced at the homebrew scale,” says Dino Funari, cofounder of Vitamin Sea Brewing in Weymouth, Massachusetts. “It’s gone through many revisions through the years, but this will give you a good starting point.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 70%
OG: 1.083
FG: 1.018
IBUs: 44
ABV: 8.7%
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“This recipe was our first recipe that we ever produced at the homebrew scale,” says Dino Funari, cofounder of Vitamin Sea Brewing in Weymouth, Massachusetts. “It’s gone through many revisions through the years, but this will give you a good starting point.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 70%
OG: 1.083
FG: 1.018
IBUs: 44
ABV: 8.7%
[PAYWALL]
MALT/GRAIN BILL
7 lb (3.2 kg) pale two-row
5 lb (2.3 kg) flaked oats
2 lb (907 g) Golden Promise
1 lb (454 g) Carapils or other dextrin malt
8 oz (227 g) dextrose
HOPS SCHEDULE
1 oz (28 g) Citra [12% AA] at 20 minutes
1 oz (28 g) Cascade [5.5% AA] at 15 minutes
1 oz (28 g) Cascade [5.5% AA] at 10 minutes
3 oz (85 g) Citra [12% AA] at whirlpool, 15 minutes
3 oz (85 g) Cascade [5.5% AA] at whirlpool, 15 minutes
3 oz (85 g) Citra [12% AA] at dry hop for 4 days
3 oz (85 g) Cascade [5.5% AA] at dry hop for 4 days
YEAST
Wyeast 1318 London Ale III
DIRECTIONS
Mill the grains and mash at 152°F (67°C) for 1 hour. Sparge and top up as necessary to obtain about 6.6 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. Cool the wort to 170°F (77°C) for whirlpool 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) for about 4 days, allowing the temperature to rise to 70°F (21°C) until the gravity stabilizes. Dry hop for 4 days, blanketing the fermentor with CO2 to minimize oxygen exposure. Then crash, package, and carbonate.
