Description

To celebrate International Women’s Day 2025, our very own Jo has taken a trip to Hand Brew Co where she, and a whole host of amazing people brewed up a full batch of an incredible Double IPA (DIPA) called Shimmy Up that takes it right back to the West Coast of the USA. This monster of a beer weighs in at around 8% and celebrates not only the classics,Chinook & Citra but also the new kid on the block which we love – Krush!

A balanced malt bill, hefty IBU’s and amazing use of hops through the entire process leads to a satisfyingly big beer thats a real treat – perfect for a Friday night!

The event held on Friday 7th March was all about celebrating women in beer, but also raising money for the amazing Women in Beer organisation, which focuses on bringing women from the beer world together to celebrate, share and mentor. Something we are incredibly proud to be part of here at The Malt Miller and an organisation that Jo has been supporting and working with over the last few years.

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Ingredients Included

Crisp Caramalt

Crisp Pale Wheat Malt
Crisp German Pilsen Malt
Crisp Extra Pale Malt
Chinook – BarthHaas® Pure Hop Pellets – 100g (1 pack)
Hallertauer Magnum – BarthHaas® Pure Hop Pellet (15 grams)
Krush™ HBC 586 – BarthHaas® Pure Hop Pellets – 100g (1 pack)
Krush™ HBC 586 – BarthHaas® Pure Hop Pellets (63 grams)
Citra T90 Pellets (12 grams)
Citra – T90 Pellets 100g (1 pack)

Please note – yeast is optional and not included in the recipe, although we recommend a classic west coast strain such as WHC LAX or LalBrew BRY-97, and to ensure a healthy fermentation we suggest using two packets.

Total Grain Bill – 6190g

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 20
Original Gravity: 1.070
Final Gravity: 1.011
ABV %: 8
IBU: 56
Mash efficiency: 80
Brewing equipment:

THE MASH
Temperature °C (Step 1): 65
Length (mins) (Step 1): 60

THE BOIL
Boil time (mins): 90

Hop / kettle additions and timing:

15G MAGNUM @ 90 MIN
27G CHINOOK @ 10MIN

Whirlpool / hop stand:

56G CITRA
53G KRUSH
18G CHINOOK

All added at 80c for a 30min whirlpool

Yeast: WHC LAX X 2 Packets or 2 x Lallemand BRY-97 (Yeast Optional)
Fermentation temperature/steps: 20c until terminal gravity and then raise for 3 days to 22 for a diac rest

Secondary additions:

Once Diac rest has been achieved, drop yeast from your FV if possible and soft crash to 14c, then add your dry hop addition of 111g of Krush, 55g Chinook and 55g Citra

Contact time for hops is 48 hours, rousing daily if possible. After this time cold crash to 4c but before doing so, check your gravity has remained stable after the dry hop – if it has moved, leave until it becomes stable again. During the cold crash period, drop yeast and hops from your your FV every day until the beer is bright. Then move on to packing as you wish, we suggest adding Brausol finings 48 hours before packing your beer for a bright finish.