I've only brewed a few batches, a porter, an IPA, and a California common. I want to venture into the world of double IPA's, high %, high IBU. I want something easy enough for a new brewer, but it doesn't have to be a kit. Anyone have a good double IPA recipe?


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Tags: homebrew double imperial, ipa homebrew instructions, beer recipe double ipa, amarillo partial mash, dipa recipe kit, simcoe centennial blend

what the hell just happened it erased everything, I will repost.

I have never brewed this one but my friend has. I love it but watch out if your going to drink more than a few you may want to put on a helmet. You will propbably need substituations because of hop shortage but your local brew shop should be able to help.

6.6 lbs. pale malt syrup
2 light DME
Specialty GRAINS:
2 lbs pale malt
1 lb 6 row
3/4 lb malted whit wheat
1.5 lbs Belgian carapils
.5 lb cyrstal 40L
1oz Columbus (90 minutes)
1oz Chinook (90 minutes)
.5oz Centenial (45 minutes)
.5oz Cascade (30 minutes)
1.5oz Cascade (dry hop)
1oz Columbus (dry hop)
1tsp. Gypsum
1tsp. Iris Moss

Instructions:
This Ale requires a little preperation the night before. Smack the Activator according to instructions on back of the yeast package.You will need to prepare a yeast starter by heating 1 quart of R/O water to boil. Turn off heat and add 1 cup of the DME to the water, Stir until desolved. Heat back to boil. Turn off heat and cool to 80 degrees. Put into growler or gallon jug and shake vigorously. Pour yeast package into wert, shake one more time, and bung off with airlock.

Heat 2.5 gallons of R/O water along with gypsum in brew pot to 162*F. Turn off heat and add grain bag. You may use a grain bag or throw directly into pot and strain after mash. (Do not add grains to water above 165*F) Hold temperature at 152*F. for 1 hour. Leave pot uncovered during this time. After 60 minutes, raise temperture 165*F> and turn off heat. Remove grain bag or strain and let drain. Do Not Squeeze grain Bag or Grains! Rinse grains by slowly pouring 1 quart of HOT tap water over top of grain bag or grains. Discard grains. Doing a 90 minute boil, follow the above Hop Schedule. Add Irish Moss after last hop addition. Remeber to add remainder of water when putting in fermenter, you want 5.5 gallons of total wort in your fermenter. Cool wort to 80*F. or colder and pitch yeast. Ferment 7 days at 68 - 72*F. Transfer from primary to secondary after the 7 days and add dry hops. Leave in secondary 7 days or until FG is 1.022 - 1.024. Feel free to call if you have any questions on this recipe. O.G 1.092 --- F.G. 1.024-1.022

I just found one a bit ago online, it looks a little too advanced for me, but I thought I'd share it anyway. I'm going to try jdnelson's brew as soon as I move my current primary to my secondary! Thanks!

Damn Devil Double IPA
---------------------
Brewer: DT
Style: Imperial IPA
Batch: 5.00 gal

Characteristics
---------------
Recipe Gravity: 1.128 OG
Recipe Bitterness: 152 IBU
Recipe Color: 14° SRM
Estimated FG: 1.032
Alcohol by Volume: 13.2%
Alcohol by Weight: 10.1%

Ingredients
-----------
Light malt extract 8.00 lb, extract
Extra Light D.M.E. 6.00 lb, extract
Wheat D.M.E. 1.00 lb, extract
Crystal 20L 1.00 lb, steeped
Gambrinus honey malt 1.00 lb, steeped
Briess victory 0.50 lb, steeped

Warrior 2.00 oz, whole, 60 minutes
Amarillo 0.33 oz, pellet, 45 minutes
Amarillo 0.33 oz, pellet, 30 minutes
Amarillo 0.33 oz, pellet, 15 minutes
Amarillo 0.33 oz, pellet, 10 minutes
Amarillo 0.33 oz, pellet, 5 minutes
Amarillo 0.33 oz, pellet, 0 minutes
Simcoe 0.33 oz, pellet, 45 minutes
Simcoe 0.33 oz, pellet, 30 minutes
Simcoe 0.33 oz, pellet, 15 minutes
Simcoe 0.33 oz, pellet, 10 minutes
Simcoe 0.33 oz, pellet, 5 minutes
Simcoe 0.33 oz, pellet, 0 minutes
Centennial 0.33 oz, pellet, 45 minutes
Centennial 0.33 oz, pellet, 30 minutes
Centennial 0.33 oz, pellet, 15 minutes
Centennial 0.33 oz, pellet, 10 minutes
Centennial 0.33 oz, pellet, 5 minutes
Centennial 0.33 oz, pellet, 0 minutes
Crystal 1.00 oz, whole, Dry Hop

American Ale yeast 1.00 unit, 2 packets of US-56 dry yeast

Notes
-----
Recipe Notes:
Hops - after the Warrior - 14.5%AA for bittering, use 1 oz. of SAC blend (0.33 oz. Simcoe - 12%AA, 0.33 oz. Amarillo - 8.3%AA, 0.33 oz. Centennial - 9.9%AA) for each hop addition. The Crystal - 3.5%AA is a dry hop. Dry hop for 1 week.

Recipe was originally designed to hit 10% and 100 IBUs for a friend doing a partial boil. Doing close to the same recipe, except doing a full boil and changing the types of hops a bit results in a much bigger beer. After having tried my friends partial boil and my full boil, it's definitely a full boil beer. Without doing a full boil your hops won't be able to balance out the malt since you can only really get about 50 IBUs in a partial boil. If making this an all grain recipe make sure to use a regular pale malt and not a malty base grain (Marris Otter).

Batch Notes:
Primary 2 weeks, secondary 1 week. Brew turned out good! There's a slight alcohol warmth, but for a 13% beer, it's amazingly smooth. If I did this recipe again I'd probably replace some of the extract with sugar (up to 10%), but it's definitely not overly sweet.

here is a recipe that i will be helping a friend brew on the 13th.

i haven't done this one but friend says they have and it was great!

Here is the recipe for the Double IPA (makes 10 gallons:)

30 pounds 2 row barley
2 pounds brown sugar

At the beginning of the boil add 2 oz Chinook hops after 30 minutes add 2 oz Amarillo hops
after 45 minutes add 1 oz Amarillo hops
after 60 minutes add 1 oz Amarillo hops
after 75 minutes add 1 oz Amarillo hops
after 90 minutes add 2 oz Crystal hops

Use Cal Ale yeast
Add 1 oz per 5 gallons dry hop cascade


when we make this it will be with extract instead of grain, so its like 21 lbs pale LME instead of the 2-row. everything else is staying the same.