We’ve got a real treat for beer lovers with our Double IPA recipe—it’s a hop-forward brew that’s perfect for those who crave bold flavors and a bit of adventure in their glass. As craft beer enthusiasts, we love how this style amps up the traditional IPA with double the hops and a higher ABV, making it a standout choice for homebrewing fun.
Ingredients
As beer enthusiasts, we love crafting a Double IPA that packs a punch with double the hops and a robust ABV, and it all starts with selecting the right ingredients. Below, we’ve listed them in the order they’re typically used during the brewing process, complete with precise measurements and preparation notes to ensure homebrewing success.
- Grains (for mashing): 10 pounds of pale malt, crushed to promote even extraction and create a solid base for the beer’s malty backbone.
- Adjunct Grains: 2 pounds of crystal malt (60L), lightly crushed and added to enhance caramel notes and boost the beer’s body without overpowering the hops.
- Hops (for bittering): 2 ounces of Citra hops (in pellet form), added at the start of the boil to deliver intense bitterness and form the foundation of the Double IPA’s bold profile.
- Hops (for flavor): 4 ounces of Simcoe hops, used as whole cones for mid-boil addition to infuse tropical and piney flavors that define this style.
- Hops (for aroma): 3 ounces of Mosaic hops in pellet form, reserved for the last 5 minutes of the boil and dry-hopping to maximize fruity, dank aromas.
- Yeast: 1 packet of American ale yeast (such as Wyeast 1056), rehydrated according to the manufacturer’s instructions for reliable fermentation and higher ABV potential.
- Water: 5 gallons of filtered water, treated with brewing salts (e.g., 1 teaspoon of gypsum) to achieve the ideal mineral profile for hop-forward beers.
- Priming Sugar: 5 ounces of corn sugar, dissolved in boiled water for bottling to ensure natural carbonation without altering the beer’s flavor.
This selection highlights the key elements that make our Double IPA stand out, focusing on high-quality hops for that signature intensity.
Equipment Needed
To brew our bold Double IPA successfully, we rely on a set of essential tools that ensure precision and hygiene throughout the process. Building on our ingredient selection, these items help us achieve the perfect hoppy profile and high ABV.
We organize the key equipment into categories for clarity:
- Brewing and Boiling Essentials:
- Brewing Kettle: A 5-gallon or larger stainless steel pot for boiling the wort—essential for extracting flavors from our pale and crystal malts.
- Thermometer: A digital probe thermometer to monitor temperatures accurately, preventing scorching during the boil and ensuring optimal hop utilization.
- Stirring Spoon: A long-handled stainless steel spoon for mixing ingredients, promoting even distribution of hops like Citra and Simcoe.
- Fermentation Gear:
- Fermenter: A 6.5-gallon glass carboy or food-grade plastic bucket where our American ale yeast works its magic, allowing for controlled fermentation.
- Airlock and Stopper: A simple S-shaped airlock to let CO2 escape while keeping contaminants out, crucial for a clean secondary fermentation.
- Hydrometer: A tool to measure specific gravity, helping us track the beer’s progress and confirm the higher ABV typical of a Double IPA.
- Transfer and Bottling Tools:
- Siphon or Auto-Siphon: For transferring the fermented beer without introducing oxygen, preserving the Mosaic hop aromas.
- Bottling Bucket: A 5-gallon bucket with a spigot for easy priming and filling bottles, ensuring consistent carbonation with our priming sugar.
- Bottles and Caps: At least 48 standard 12-ounce glass bottles, sanitized and ready for long-term storage of our finished brew.
For quick reference, here’s a breakdown of recommended equipment quantities and purposes in the table below:
| Equipment Item | Recommended Quantity | Primary Purpose |
|---|---|---|
| Brewing Kettle | 1 (5+ gallons) | Boiling wort for hop extraction |
| Thermometer | 1 | Monitoring boil and fermentation temperatures |
| Fermenter | 1 (6.5+ gallons) | Housing yeast during fermentation |
| Airlock and Stopper | 1 set | Maintaining anaerobic conditions |
| Hydrometer | 1 | Measuring gravity for ABV calculation |
| Siphon or Auto-Siphon | 1 | Safe beer transfer |
| Bottling Bucket | 1 (5 gallons) | Priming and bottling preparation |
| Bottles | 48 (12-ounce) | Final packaging and carbonation |
Each piece of equipment must be thoroughly sanitized before use to avoid off-flavors, underscoring our commitment to crafting a standout homebrew.
Instructions
We walk you through the step-by-step process for brewing our bold Double IPA, leveraging the ingredients and equipment we’ve outlined to craft a hop-forward beer with intense flavors and aromas. Follow these precise instructions to achieve a high-ABV brew that tantalizes the palate with citrusy, piney notes.
Prepare Ingredients
Before we begin brewing, let’s organize and prepare our ingredients to ensure everything is ready for a seamless process. Start by milling the grains: Grind 10 pounds of pale malt and 2 pounds of crystal malt to a coarse consistency, which helps extract sugars efficiently during mashing.
Measure out the hops accurately—we’ll use Citra hops for bitterness, Simcoe hops for flavor, and Mosaic hops for aroma; prepare 2 ounces of Citra for the boil, 1 ounce of Simcoe for mid-boil addition, and 1 ounce of Mosaic for the final minutes. Dissolve brewing salts in 5 gallons of filtered water to adjust the water profile, aiming for a balanced pH around 5.2–5.5 for optimal extraction.
Finally, rehydrate the American ale yeast according to the package instructions and have your priming sugar (about 5 ounces) measured out for later. This preparation sets the stage for a clean fermentation and vibrant hop character in our Double IPA.
Brewing Process
Now that our ingredients are prepped, we dive into the core brewing steps to create a robust wort full of hop intensity. Begin with mashing: Heat 3 gallons of treated water to 152°F in your 5-gallon stainless steel brewing kettle, then add the milled pale and crystal malts. Stir thoroughly and maintain this temperature for 60 minutes to convert starches into fermentable sugars, resulting in a sweet, malty base that forms the backbone of our beer.
After mashing, lautering and boiling follow—drain the wort into a separate vessel, sparge with 2 more gallons of hot water at 170°F to rinse the grains, and transfer back to the kettle. Bring the wort to a rolling boil and add 2 ounces of Citra hops at the start for bitterness. After 45 minutes, introduce 1 ounce of Simcoe hops to layer in fruity flavors, and in the last 5 minutes, add 1 ounce of Mosaic hops for a burst of aromatic tropical notes that will make your kitchen smell like a hop paradise. Boil for a total of 60 minutes, then cool the wort rapidly to 65–70°F using a digital thermometer to prevent off-flavors.
Fermentation
With the wort ready, we transition to fermentation, where the magic happens to develop the high ABV and complex flavors of our Double IPA. Transfer the cooled wort to your 6.5-gallon fermenter, ensuring it’s filled to about 5 gallons, then pitch the rehydrated American ale yeast. Seal the fermenter with the airlock and stopper, and place it in a stable environment maintained at 68°F for primary fermentation—this typically takes 7–10 days, during which you’ll see vigorous bubbling and the yeast transforming sugars into alcohol.
Monitor progress using your hydrometer: Take daily gravity readings starting from day 3, aiming for a final gravity of 1.010–1.015 to indicate fermentation is complete. If needed, here’s a quick reference table for key fermentation metrics:
| Stage | Expected Gravity Range | Duration (Days) | Temperature (°F) |
|---|---|---|---|
| Primary Fermentation | 1.065–1.070 (initial) | 7–10 | 68 |
| Secondary Fermentation (if used) | 1.015–1.010 | 5–7 | 68 |
This step ensures our beer reaches an ABV of around 8–10%, delivering that bold, adventurous profile beer lovers crave.
Bottling and Conditioning
Once fermentation is complete, we move to bottling to package our Double IPA for carbonation and aging. Start by sanitizing all equipment—including the siphon, bottling bucket, and at least 48 glass bottles—to avoid any contamination that could ruin the beer’s fresh, hoppy taste.
Siphon the beer into the bottling bucket, then dissolve 5 ounces of priming sugar in 1 cup of boiling water and mix it in gently to carbonate naturally. Fill each bottle, leaving about 1 inch of headspace, and cap them securely. Store the bottles at 70°F for 2 weeks for conditioning, during which the beer will develop a creamy foam and enhance its citrusy, resinous aromas—resulting in a smooth, drinkable brew that’s perfect for sharing.
Conclusion
We’ve loved diving into this Double IPA recipe with you
It’s a rewarding way to craft bold flavors that impress
Now it’s your turn to brew and savor the results
Let’s keep exploring homebrewing’s endless joys
Frequently Asked Questions
What is a Double IPA?
A Double IPA, or Double India Pale Ale, is a bold beer style with double the hops and higher alcohol content, typically 8-10% ABV. It offers intense flavors like citrus, pine, and resin, making it perfect for adventurous beer lovers. This style originated from traditional IPAs but amps up the hops for a more robust taste.
What are the key ingredients for brewing a Double IPA?
To brew a Double IPA, you’ll need base grains like 10 pounds of pale malt and 2 pounds of crystal malt for body, plus hops such as Citra for bitterness, Simcoe for flavor, and Mosaic for aroma. Use American ale yeast for fermentation, filtered water with brewing salts, and priming sugar for carbonation. These create a hop-forward, high-ABV beer.
What equipment is required for brewing a Double IPA at home?
Essential equipment includes a 5-gallon brewing kettle, digital thermometer, and stirring spoon for boiling; a 6.5-gallon fermenter, airlock, and hydrometer for fermentation; and a siphon, bottling bucket, and sanitized bottles for transferring. Always sanitize everything to prevent off-flavors and ensure a successful brew.
How do I brew a Double IPA step by step?
Start by mashing grains at 152°F, then boil the wort while adding hops at intervals for bitterness and aroma. Cool the mixture, transfer to a fermenter with yeast, and let it ferment for 7-10 days. Monitor with a hydrometer to reach 8-10% ABV. This process creates a flavorful, hoppy beer ready for bottling.
How long does fermentation take for a Double IPA?
Fermentation for a Double IPA typically lasts 7-10 days in a fermenter at room temperature. Use a hydrometer to track progress and ensure you hit the target 8-10% ABV. Once fermentation slows, your beer is ready for bottling and conditioning.
How do I bottle and condition my Double IPA?
Sanitize all bottles and equipment, then add priming sugar to the beer for carbonation. Fill at least 48 bottles, seal them, and store at around 70°F for two weeks. This allows the beer to carbonate and develop creamy foam, enhancing its citrusy and resinous flavors for a smooth finish.