[golfgod04]

So, I have had 2 amazing mimosa inspired ipas. The first was by Black Market Brewing out of CA. There description "We just tapped, “Champers ‘85.” This is a Mimosa inspired DIPA (8.5% abv), brewed & dry hopped w/ Idaho 7 & Mandarina Bavaria hops. It was also dry zested with valencia orange zest. Fermented with a blend of one of our house yeast strains and sacch trois. "

And the 2nd one was Mast Landing out of Maine Power Brunch IPA description "Inspired by our love of brunch and bottomless mimosas, POWER BRUNCH is a 4.4% session IPA brewed with orange juice! Our collaboration beer with our friends at Dancing Gnome is light and refreshing, with a burst of orange and citrus."

I was wondering if anyone can help me figure out the best yeast and dry hopping for this. I'm mostly curious about yeast choice (dont think me blending my own yeast would go well) and how to do orange zest or juice. Thanks in advance for any help

[gordonmonaghan]

Sacch Trois, as mentioned in the first description, is a great choice. You could also go with WY1318 or similar. I’d go with an English strain, if your looking for fruit & citrus.


Sent from my iPhone using Tapatalk

[Iliff Ave]

I would recommend Imperial A24 Dry Hop which is a blend of sacch trois and conan. It's hard as hell to get clear so will give you that orange juice look as well.

[golfgod04]

thanks for the info.  Ill go with imperial yeast since that is a blend.    what should I do for oranges? orange juice or orange zest ? Would I do that in the boil or "dry hop" ?   What kind of orange zest? Fresh zest or dried sweet peel?

[jeaneallenn]

I prefer the orange juice.

thanks for the info.  Ill go with imperial yeast since that is a blend.    what should I do for oranges? orange juice or orange zest ? Would I do that in the boil or "dry hop" ?   What kind of orange zest? Fresh zest or dried sweet peel?