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22A2. Double/Imperial IPA #2

257 calories 23.2 g 12 oz
Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 257 calories (Per 12oz)
Carbs: 23.2 g (Per 12oz)
Created Thursday August 31st 2017
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 73.9%
1.50 lb Corn Sugar - Dextrose1.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 8.5%
2.50 oz American - Caramel / Crystal 120L2.5 oz Caramel / Crystal 120L - (late boil kettle addition) 33 120 0.9%
2.93 lb Rice Hulls2.93 lb Rice Hulls 0 0 16.7%
17.59 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Eureka0.75 oz Eureka Hops Pellet 18.5 Boil 60 min 50.1 11.9%
0.08 oz Eureka0.075 oz Eureka Hops Pellet 18.5 Boil 45 min 4.6 1.2%
1 oz Eureka1 oz Eureka Hops Pellet 18.5 Boil 30 min 51.34 15.8%
1.25 oz Eureka1.25 oz Eureka Hops Pellet 18.5 Boil 5 min 16.65 19.8%
1.25 oz Eureka1.25 oz Eureka Hops Pellet 18.5 Boil 1 min 3.6 19.8%
2 oz Eureka2 oz Eureka Hops Pellet 18.5 Dry Hop 7 days 31.6%
6.32 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.93 gal Single Infusion Infusion -- 152 °F 90 min
4.45 gal Batch Sparge Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1.34 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.90 g Gypsum Water Agt Mash 1 hr.
0.60 g Magnesium Chloride Water Agt Mash 1 hr.
42.91 ml Phosphoric acid Water Agt Mash 1 hr.
7.18 ml Phosphoric acid Water Agt Sparge 1 hr.
White Labs - California Ale Yeast WLP001
1 Each
Attenuation (avg):
Optimum Temp:
68 - 73 °F
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 491 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.5 Volumes
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Corn Sugar:
Add to boil kettle.

Crystal Malt:
Add after mash-out, during vorlauf.

122◦F for 15 minutes, then over next 15 minutes, raise temperature to 154◦F until conversion is complete (90 minutes total)

Slowly raise temp to 70◦F when fermentation begins to slow. When bulk of yeast begins to drop, transfer to secondary fermentor and add dry hops. Let beer sit on top of hops for 7 days.

Condition at least 4 weeks.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
An intensely hoppy, strong pale ale without the big, rich, complex maltiness and residual sweetness and body of an American barleywine. Strongly hopped, but clean, dry, and lacking harshness. Drinkability is an important characteristic; this should not be a heavy, sipping beer.

A prominent or intense hop aroma that typically showcases American or New World hop characteristics (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a “hot” character.

Color ranges from golden to light orange-copper; most modern versions are pale. Good clarity, although unfiltered dry-hopped versions may be a bit hazy. Moderate-sized, persistent, white to off-white head.

Hop flavor is strong and complex, and can reflect the characteristics of modern American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). High to absurdly high hop bitterness. Low to medium malt flavor, generally clean and grainy-malty although low levels of caramel or toasty flavors are acceptable. Low to medium fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Dry to medium-dry finish; should not finish sweet or heavy. A light, clean, smooth alcohol flavor is not a fault. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.

Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Restrained, smooth alcohol warming acceptable.

A showcase for hops, yet remaining quite drinkable. The adjective “double" is arbitrary and simply implies a stronger version of an IPA; “imperial,” “extra,” “extreme,” or any other variety of adjectives would be equally valid, although the modern American market seems to have now coalesced around the “double” term.

An American craft beer innovation first developed in the mid-late 1990s reflecting the trend of American craft brewers “pushing the envelope” to satisfy the need of hop aficionados for increasingly intense products. Became more mainstream and popular throughout the 2000s, and inspired additional IPA creativity.

Characteristic Ingredients:
Clean 2-row malt is typical as a base grain; an excessively complex grist can be distracting. Crystal-type malts often muddy the hop flavors, and are generally considered undesirable in significant quantities. Sugar or other highly fermentable adjuncts are often used to increase attenuation, as are lower-temperature mash rests. Can use a complex variety of hops, typically American or New World, often with cutting-edge profiles providing distinctive differences. Modern hops with unusual characteristics are not out of style. American yeast that can give a clean or slightly fruity profile.

Style Comparison:
Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Less malty, lower body, less rich and a greater overall hop intensity than an American Barleywine. Typically, not as high in gravity/alcohol as a barleywine since high alcohol and malt tend to limit drinkability.

Vital Statistics:
OG: 1.065 – 1.085
FG: 1.008 – 1.018
IBUs: 60 – 120
SRM: 6 – 14
ABV: 7.5 – 10.0%

Commercial Examples:
Avery Maharaja, Fat Heads Hop Juju, Firestone Walker Double Jack, Port Brewing Hop 15, Russian River Pliny the Elder, Stone Ruination IPA, Three Floyds Dreadnaught

very-high-strength, pale-color, top-fermented, north-America, craft-style, ipa-family, bitter, hopp

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  • Last Updated: 2019-10-29 21:34 UTC
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