The Brewer

Double IPA Brewing Guide: The Hop Bomb

Double IPA: The American Giant

The Double IPA (or Imperial IPA) is the muscle car of the beer world. High alcohol (7.5%–10%), aggressive bitterness (60–100+ IBU), and an aroma that can be smelled from across the room. Pioneered by Vinnie Cilurzo (Russian River) and Ken Grossman, this style is about Saturation. It is not just about adding more hops; it is about layering them to create a sensory experience that pushes the limits of what beer can be.

1. The Challenge: Balance at High Gravity

The biggest mistake homebrewers make with DIPA is ending up with a “Barleywine.”

  • The Goal: A DIPA must be dry and drinkable. It should not be a heavy, sweet malt bomb.
  • The Secret: Sugar.

2. Ingredients

The Malt: Get Out of the Way

  • Base: American 2-Row (90%).
  • Specialty: Very little. Maybe 3-5% Crystal 40L or Carapils.
  • Dextrose (Corn Sugar): This is mandatory. Use 5-10% Dextrose.
    • Why? Dextrose ferments out 100%. It boosts the alcohol without adding body or sweetness. This ensures the beer finishes dry (FG 1.010–1.012) despite the high OG.

The Hops: Saturation

You need a lot of hops.

  • Kettle Hops: You need a firm bitterness (60-80 IBU) to stand up to the alcohol.
  • Whirlpool: Massive additions here for flavor.
  • Dry Hop: The most critical step. You are looking at 2–3 lbs per barrel equivalent (approx. 4–6 oz for a 5-gallon batch) just for dry hopping.
  • Varieties: The “Cheater Hops” work best here. Citra, Mosaic, Simcoe, Amarillo, Galaxy.

The Yeast

  • Strain: Chico (US-05/WLP001) is standard. It tolerates high alcohol and is clean.
  • Pitch Rate: You are brewing a high-gravity beer (1.070+). You must make a starter or pitch multiple packets. Under-pitching will lead to sweet, unfinished beer.

3. The Process: Avoiding Oxidation

DIPAs are incredibly sensitive to oxygen. Oxygen turns that beautiful tropical fruit aroma into wet cardboard in days.

  • Closed Transfers: If you can, push the beer from fermenter to keg using CO2.
  • Purge Everything: Purge your kegs with CO2 before filling.
  • Drink Fresh: A DIPA is best within 6 weeks of bottling/kegging. It is not a cellaring beer.

4. Recipe: “Elder Wisdom” Double IPA

  • Batch Size: 5 Gallons (19 Liters)
  • OG: 1.080
  • FG: 1.012
  • ABV: 8.9%
  • IBU: 90+
  • SRM: 6

Grain Bill

  • 6.4 kg (14 lbs) US 2-Row Malt
  • 0.23 kg (0.5 lb) Carapils (Dextrin Malt)
  • 0.23 kg (0.5 lb) Crystal 40L
  • 0.68 kg (1.5 lbs) Dextrose (Corn Sugar) - Add with 10 mins left in boil

Hops

  • Boil:
    • 60 min: 45g (1.5 oz) CTZ (Columbus/Tomahawk/Zeus) or Warrior (High AA)
    • 30 min: 30g (1 oz) Simcoe
  • Whirlpool (20 mins @ 80°C):
    • 30g (1 oz) Simcoe
    • 30g (1 oz) Centennial
    • 30g (1 oz) Amarillo
  • Dry Hop 1 (Active Fermentation - Day 3):
    • 30g (1 oz) Simcoe
    • 30g (1 oz) Centennial
  • Dry Hop 2 (Post Fermentation - Day 10):
    • 45g (1.5 oz) Simcoe
    • 45g (1.5 oz) Amarillo
    • 30g (1 oz) Centennial

Instructions

  1. Mash: Mash low! 65°C (149°F) for 75 minutes. We want maximum fermentability.
  2. Boil: 90 minutes.
  3. Sugar: Add dextrose near the end of the boil.
  4. Ferment: Pitch a massive starter of WLP001 at 18°C.
  5. Dry Hop: The “Double Dry Hop” technique layers the flavors.
  6. Package: Minimize oxygen exposure at all costs.

5. Water Profile

  • Sulfate: High (250–300 ppm). We want a laser-sharp bitterness.
  • Chloride: Low (50 ppm).

Conclusion

Brewing a Double IPA is an expensive endeavor (hops are not cheap!). But the result—a glass of liquid pine, citrus, and resin—is the pinnacle of the American brewing tradition.