Aromipesä DIPA

Source: https://byo.com/mead/item/2808-hop-stands
->Over the Topper DIPA

"Mash at 155 °F (68 °C) for 40 minutes. Sparge enough to collect roughly 7.5 gallons (28 L) in your kettle to achieve 6.5 gallons (25 L) at knockout.

Boil for a grand total of 75 minutes.

Just after knockout toss in the first set of knockout hops and begin the whirlpool process. You can either run your pump for 10 minutes or you can stir for a minute and then let spin down and settle. After 30 minutes have gone past after knockout, reduce wort temperature to 170 °F (77 °C) and then add the second set of hops to the hop stand and once again whirlpool. After 15 more minutes have passed, begin final cooling process.

The goal is to get at least 5.5 gallons (21 L) into your fermenter to compensate for the loss of wort which will occur during dry hopping. Make sure your primary fermenter has enough headspace to accommodate that much wort plus a large kräusen.

Pitch a healthy dose of yeast when wort hits 65 °F (18 °C).

After final gravity has been achieved, add a clarifying agent such as polyclar. Allow three days for clarifying agent to work, then add first set of dry hops to primary fermenter. After 7 days, rack beer off dry hops & yeast cake either into a keg or secondary fermenter. Try to purge with carbon dioxide if available to you. Add second round of dry hops and wait 5 days. Bottle or begin carbonation process."