How do I achieve a fruity and juicy DIPA?

[Silver_Is_Money]

What are some of the secrets for making a DIPA that would fall into the category of being both juicy and fruity?

What are some popular commercial examples of this style?

 

[zgja2]

London ale III is essential IMO. Flaked grains (i like barley) around 15%, and dry hoping the first round during active fermentation will all get you close.

 

[zgja2]

and of course fruity hops like Mosaic, Citra, Galaxy, etc

 

[plazola86]

https://www.homebrewtalk.com/showthread.php?t=568046

Thank me later.

 

[Sbe2]

https://www.homebrewtalk.com/showthread.php?t=568046

Thank me later.

^^^yupp
+1

 

[mmahu]

Wyeast 1318 London Ale III for the yeast. A simple Pale malt for the grainbill or Maris Otter.

Lots of flaked oats, barley and wheat. A bit of dextrose or crystal, but I for one would simply stick to the flaked adjuncts.

The water needs to be adjusted as well. Increased levels of CaCl2 for softness.

As for the hops, my favourites for the style are Comet, Amarillo, Mosaic, Citra, Azzaca, Motueka, El Dorado and NZ Riwaka. There are still plenty of new hops, which should be OK for the style, but have yet to try them all.

 

[bigplunkett]

50% 2row 30% marris otter 10% flacked barley 10% flacked wheat. Whirlpool hops lots and a **** ton of dry hops conan yeast. As others have said dry hop during and after ferm