The bench sheet · Tier 2 — style and ABV
Brew it: a starting point for Dripping
Big Oyster Brewery · Double / Imperial IPA · 7% ABV, from TTB filing № 19350001000784. Built for a 5-gallon batch at 72% efficiency.
What the filing discloses
StyleDouble / Imperial IPAfrom the filing
ABV7%from the filing
ReadsDDH, dry-hopped, hazy, fruitedfrom the filing
ArchetypeHazy IPA (NEIPA)style inference
The starting point
OG1.071
FG1.018
ABV7%
IBU—
SRM~5
Grain bill style inference
| 8 lb | American 2-row pale malt | 60% |
| 2.75 lb | Flaked oats | 20% |
| 2 lb | White wheat malt | 15% |
| 0.75 lb | Carapils | 5% |
Hops style inference
The filing doesn't name varieties — these are the archetype's, and the real beer may use anything.
| 4.5 oz | Citra | Whirlpool 170°F · 20 min |
| 2.5 oz | Mosaic | Dry hop · day 2 (active fermentation) |
| 3 oz | Citra | Dry hop · day 5 |
Yeast & process style inference
| Yeast | London Ale III (Wyeast 1318) — the haze workhorse | |
| Mash | Single infusion · 151°F (66°C) · 60 min | |
| Ferment | 66°F (19°C) for 10–14 days | |
- DDH on the label: the dry-hop charges above are already doubled relative to the base style.
- Fruited on the label: the filing doesn't say which fruit or how much — a common starting point is 1–2 lb/gal of purée in the fermenter after primary, but taste the real can before committing.