How To Brew Double IPA: Doubling Down on IPA Mastery
Double IPA is a fairly strong beer with a strong hop presence, clean, dry, easy drinking beer that lacks any harshness from the hops or the alcohol content.
It is bigger than an English or American IPA considering both the alcohol strength and overall hop level.
A double IPA is less malty, lower body, less richness, and overall greater hop intensity than an American Barleywine.
The American Motto
With the American motto of “bigger is always better” and “go-big-or-go-home,” the double IPA carries the label of being a pretty big beer.
With the bitterness levels ranging from sixty-five to ninety IBUs, the bitterness factor of this beer is what has helped this beer live up to the hype over the last thirty years or so.
The Art of the IPA
The true test of a beer that contains such a high bitterness level is to have the malt backbone to carry it through and allow the beer to be enjoyable. A counter-balance of malty sweetness and hoppy bitterness must work in harmony.
Oftentimes there seems to be a discontent with one of the components of a double IPA that makes it almost undrinkable. The harsh burning sensation at the end of a sip of a double IPA must not be overlooked.
This important oversight is often a direction contribution of the hops or malt.
Vinnie Cilurzo
When one talks about double IPAs, one is usually talking about one brewer in particular. While starting his brewing career at Blind Pig Brewery in Temecula, California and then starting Russian River Brewing Company with his wife, Natalie.
Vinnie Cilurzo is the brewer that made the double IPA a staple in so many menu boards across American breweries and taprooms. Pliny the Elder has become the standard when discussing double IPAs.
Style Profile for Double IPA
Appearance
Double IPAs range from being straw gold to bronze orange. Clarity will depend on whether or not the beer is dry hopped. A white to off-white head will foam with good retention.
Aroma
The hop aroma derives from American or New World hops and consists of such atoms as: floral, citrus, stone fruit, pine/resin, tropical fruit, berry, and melon.
Hop aroma can be quite intense, especially if the beer is dry hopped. Malt can carry over with a slight sweet character. A slight alcohol aroma can be noticed, but should be low.
Flavor
Hop flavor will come out immediately with a double IPA. The hop flavor will be American or New World hops and consists of such atoms as: floral, citrus, stone fruit, pine/resin, tropical fruit, berry, and melon.
Hop bitterness can be high. Malt will be clean and have a grainy character with notes of caramel or toasty flavors possible.
Some fruitiness is acceptable. Dry to medium dry finish with bitterness lasting to the finish of the beer. Some light and clean alcohol flavors are acceptable, but it should not be hot.
Mouthfeel
Medium to mid-high carbonation is acceptable. The beer’s texture should be smooth without harsh astringency from the hops. Some alcohol warming is acceptable.
Food Pairing
Double IPAs pair well with spicy dishes such as Indian, Mexican, and Cajun food. Roasted and grilled meats, fish are also good accompaniments.
A burger or beef sandwich can also go well with a double IPA. Cheese such as Stilton and Linburger pair well. Desserts such as carrot cake, cheese cake, or creme brulee can be a nice pairing.
Tips for Brewing your own Double IPA
Grain
85 to 90 percent of the grain bill will be made up by a base grain of 2-Row or Maris Otter. Play around with other base grains to see what you like best. Avoid roasted or highly kilned malts.
A small amount of caramel malt will give the beer that kiss of caramel flavor that it is looking for. Vienna, Munich, Wheat can be added as well for a little complexity.
The addition of dextrose sugar can allow for the gravity to rise and thus giving the beer more alcohol. It will also dry the beer out a bit and give it a lighter body.
Hops
American hops really should be showcased in this beer. A traditional bittering charge at 60 minutes is a nice place to start with your hop schedule. Something like Chinook or Simcoe will give the beer a nice bitterness.
After bittering hops, the sky’s the limit with how much or little hops you want to add. Cascade, Citra, Columbus, Centennial, Amarillo, Simcoe, Warrior, Mosaic, or Chinook are always a good way to start when thinking about the hop schedule.
Hopping with New World hops like Galaxy, Nelson Sauvin or any of your favorite hops from New Zealand or Australia will work here too.
Dry hopping is very common with the style and encouraged to extract more hop aroma and flavor in your beer.
Yeast
The yeast for a double IPA should be well attenuating strain with a clean, neutral character.
Some options include: While Labs California Ale (WLP001), California Ale V WLP051, Wyeast American Ale 1056 or Northwest Ale 1332.
Imperial Yeast’s selection of yeasts are also a good choice.
A18 Joystick, A20 Citrus, A24 Dry Hop are only a few of the wonderful yeasts produced by Imperial Yeast. If dry yeast is your thing, then Safale US-05 is a good choice.
Considering the gravity of the beer, 2 packs of US-05 are in order.
A yeast starter is also in order when using liquid yeast.
Double IPA the By the Numbers
- Color Range: 6 – 14 SRM
- Original Gravity: 1.065 – 1.085 OG
- Final Gravity: 1.008 – 1.018 FG
- IBU Range: 60 – 120
- ABV Range: 7.5 – 10.0%
Double IPA Recipe
Grain
- 85 % 13 lbs. 2-Row
- 6 % 1 lb. Crystal 45
- 2 % 4 oz. Flaked Wheat
- 7 % 1 lb. Corn Sugar (Dextros)
Hops
- 1.00 oz Galaxy – Boil – 60 min
- 1.00 oz Motueka – Boil – 15 min
- 1.00 oz Pacifica – Boil – 5 min
- 1.00 oz Wakatu – Boil – 5 min
- 1.00 oz Nelson Sauvin – Boil – Whirlpool
- 1.00 oz Pacifica – Boil – Whirlpool
- 1.00 oz Galaxy – Boil – Dry Hop
- 1.00 oz Motueka – Boil – Dry Hop
Yeast
1.0 pkg American Ale Wyeast #1056
Directions
- Mash at 148°F (64°C) for 60 mins
- Boil for 60 mins
Black Double IPA Recipe
Recipe for 5 gals (18.9L):
- 6 gals (22.7L) Water
-1.5 gal (~6.8L) Sparging water
(adjust salt additions based on your water)
-Gypsum, Calcium Chloride, Epsom Salt, Baking Soda - 77% Maris Otter [~11 lbs]
-10% Munich [~1 lb 5 oz]
-4% Carafa III (Dehusked) [~ 10 oz]
-2% Roasted Barley [~ 5 oz]
-7% Dextrose[~1 lb] - 2oz (~57g) Magnum @45 min
-1 CO2 Cascade Hop Extract @15 min
-0.5oz (~14g) Cascade @ 10 min
Dextrose at Flameout
-0.5oz (~14g) Cyro Citra @ 170ºF whirlpool for 10 mins - -White Labs WLP090 San Diego Super Yeast
Ferment around 67ºF (~19C) for 7 Days
Dry hop at Day 4:
-0.5oz (~14g) Cascade
-0.5oz (~14g) Cyro Citra
Original Gravity: 1.074
Final Gravity: 1.009
ABV: 8.5%
IBUs: ~85
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Frequently Asked Questions
What is a Double IPA?
A Double IPA, also known as DIPA or Imperial IPA, is a style of beer that emerged from the American craft beer movement. This beer style is known for its high hop flavor and higher alcohol content compared to its traditional counterpart, the India Pale Ale (IPA).
The “double” in its name signifies an amplified or intensified version of a standard IPA.
What differentiates a Double IPA from a regular IPA?
The primary differences between a Double IPA and a regular IPA lie in the alcohol content and hop flavor. Double IPAs have a higher alcohol content, usually ranging from 7.5% to 10% ABV (Alcohol by Volume), while traditional IPAs typically fall between 5% to 7.5% ABV.
Additionally, Double IPAs have a more pronounced hop flavor and aroma due to the increased amount of hops used in the brewing process. The higher hop concentration also contributes to a bolder and often more bitter taste profile.
How can one make a Double IPA?
Creating a Double IPA involves a process similar to brewing a regular IPA, but with certain adjustments to accommodate the higher alcohol and hop content.
The recipe would require more malt and hops to achieve the desired alcohol level and hop character. Additionally, a precise balance between the malt sweetness and hop bitterness is crucial to crafting a well-rounded Double IPA.
Utilizing a reliable Double IPA recipe and ensuring accurate measurements and timing during the brewing process will contribute to the successful creation of this beer style.
What is the meaning behind DIPA in beer terminology?
DIPA stands for Double India Pale Ale, which is synonymous with Double IPA. It’s a term used to describe a more robust and hoppy version of the traditional India Pale Ale (IPA).
The DIPA designation indicates a beer with a higher alcohol content and a more pronounced hop character, aligning with the characteristics of a Double IPA.
Are there any notable variations within the Double IPA category?
Yes, within the Double IPA category, there can be variations in terms of flavor, aroma, and alcohol content. Some Double IPAs may lean towards a fruitier or citrusy profile, while others might exhibit a more piney or earthy character.
The alcohol content can also vary within the specified range, and certain brewing techniques such as double dry hopping can enhance the hop aroma and flavor, creating distinct sub-styles within the Double IPA category.
Former President of my homebrew club, Plainfield Ale and Lager Enthusiasts (PALE) in the western suburbs of Chicago, IL. I brew on my BIAB system with my incredibly patient and understanding wife, adorable 9 year old daughter, and 12 year old brew dog.
