Double IPA

Discussion in 'General Brewing Discussions' started by UB2, Jan 7, 2014.

  1. UB2

    UB2 New Member

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    What makes a Double IPA double? Double the fermentambles, double the hops?
     
  2. Ozarks Mountain Brew

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    its the hops mostly, apa is milder than ipa and double ipa is the most hoppy beer
     
  3. bilhelm96

    bilhelm96 Member

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    There are additional fermentables too for a higher alcohol level to balance against the hops. A double IPA should still be relatively dry (FG < 1.020), so brewers tend to use some percentage of corn or cane sugar in addition to increasing the malt. All-grain brewers can also mash at a lower temp to increase fermentability
     
  4. Steve da Sleeve

    Steve da Sleeve New Member

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    IPAs are pretty open to interpretation, with the focus on hops. I generally distinguish the three, IPA, IIPA, and imperial IPA like this:

    IPAs -> 1.055-1.070, 55-80 calculated IBUs, 4-8 oz crystal in a 5 gallon batch the rest base malt
    IIPA -> 1.075-1.085, 150+ calculated IBUs, 4-8 oz crystal in a 5 gallon batch the rest base malt
    Imperial IPA -> 1.080-1.090, 150+ calculated IBUs, 6-10 oz crystal in a 5 gallon batch + a touch of smething special (!) the rest base malt

    I distinguish IIPAs from imperials by pushing the malt balance slightly forward in imperials, making these closer to a barlywine. I mash IPAs 150-156, doubles and imperials 148-152. All my IPAs these days are high alpha hops added late in the boil.

    Fwiw and ymmv and wtf!

    Steve da sleeve
     

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