Monkish-style Hazy DIPA (Foundational) clone recipe
Monkish in Torrance, CA doesn't share recipes, so this is a template based on sensory analysis of multiple Monkish DIPAs. Henry Nguyen's hazy double IPAs share a recognizable foundation: opaque, soft, layered tropical with very little perceived bitterness despite massive hop loads. Every release riffs on this template with different hop combinations.
About this beer
Monkish DIPAs are masterclasses in restraint despite extravagance. They're hop-saturated but the bitterness feels rounded; alcoholic but never hot; intensely aromatic but somehow drinkable at 8%+. The foundation is a dialed-in grist (wheat-heavy, oat-significant), a soft water profile, and a hop schedule that emphasizes whirlpool and dry hop over boil bitterness.
Grain bill (5-gallon batch)
| Grain | Weight | % | Role |
|---|---|---|---|
| 2-row pale malt | 10 lb | 60% | Clean base, less of it because supporting grains take over. |
| Flaked oats | 2.5 lb | 15% | Standard NEIPA mouthfeel addition. |
| Wheat malt | 2.5 lb | 15% | Heavier wheat than Tree House — adds a slight bread-crust character. |
| Flaked wheat | 1.5 lb | 10% | More haze and softer mouthfeel. |
Hop schedule
| Hop | Amount | When | Purpose |
|---|---|---|---|
| Magnum | 0.5 oz | 60 min boil | Clean bittering only |
| Citra (or Citra Cryo) | 2.0 oz | Whirlpool 30 min @ 165°F | Aroma |
| Galaxy | 1.5 oz | Whirlpool 30 min @ 165°F | Aroma |
| Mosaic | 1.5 oz | Whirlpool 30 min @ 165°F | Aroma |
| Citra Cryo | 3.0 oz | Dry hop · day 3 (active) | Biotransformation — main charge |
| Galaxy | 2.0 oz | Dry hop · day 3 | Biotransformation |
| Mosaic Cryo | 2.0 oz | Dry hop · day 3 | Biotransformation |
| Citra Cryo | 2.0 oz | Dry hop · day 7 | Final aroma layer |
Yeast
London Ale III / Wyeast 1318 / Omega DIPA Ale
Standard NEIPA yeast. Ferment at 66°F, ramp to 70°F to finish.
Water profile
Chloride-forward, soft. ~75 ppm sulfate, ~160 ppm chloride.
Process notes
- Mash at 156°F — full body for the ABV
- Whirlpool at 165–170°F (Monkish runs at the lower end)
- Use Cryo Hops (LupuLN2) for at least the dry hop if budget allows — Monkish uses substantial cryogenic lupulin in production
- Biotransformation dry hop on day 3 is the highest-impact addition
- Phantasm thiol powder (4-6 g/L) added in whirlpool can push the tropical character — Monkish reportedly uses this in some releases
- Tight oxygen control during packaging is non-negotiable
Why it tastes like that
The interesting part of a clone recipe is understanding why each ingredient choice matters. Here's what each element of the recipe contributes:
- Heavier wheat (25% combined wheat malt + flaked wheat) vs Tree House's 18% creates a slightly more bread-forward background — subtle, but noticeable side-by-side.
- Cryo Hops dominance — Monkish leans heavily on cryogenic lupulin pellets, which deliver more concentrated flavor with less grassy/vegetal contribution per gram.
- Three-stage hop schedule (whirlpool + biotransformation dry hop + finishing dry hop) is Monkish standard.
- Optional Phantasm Powder added in whirlpool amplifies tropical thiol expression — Phantasm contains thiol precursors from Sauvignon Blanc grape skins.
- Lower whirlpool temp (165°F) vs Tree House (170°F) preserves more aroma.
Sources & references
- Monkish Brewing (official) monkishbrewing.com
- Phantasm Thiol Powder — Freshie freshiebeer.com