Original Gravity: 1.0732 Final Gravity: 1.0183 Alcohol by Volume: 7.195%
Double IPAs (also referred to as Imperial IPAs) are a stronger, very hoppy variant of IPAs. American hops are used in this recipe to give a very refreshing citrus aroma and flavor as well as a strong bitter component to balance the additional malt this style is known for. The rich flavor from the malt and the hops balance the high alcohol of this style making it have a robust flavor and warmth to the finish. This beer will have some sharpness to it while the ingredients come into balance. Drink it young for bold sharp flavors or let it age for a few months to let them mold into deliciously complex beer.
6.6 lbs. Gold Liquid Malt Extract
2 lbs. Extra Light Dry Malt Extract.
1 lb. British Pale Grain (cracked)
8 oz. 80 Lv Crystal
2 1/2 oz. Centennial Hops
1 oz. Mt Hood Hops
2 oz. Cascade Hops
1 oz. Citra Hops
1 pkg. White Labs WLP001 California Ale Yeast Next Generation
4 oz. Crown Caps (approx. 55 caps)
5 oz. Priming Sugar (approx. 3/4 cup)
Mash all grains in 1 gal water at 158oF for 30 min. Sparge at 170oF to make 2 gal. Add malt & 1 1/2 oz. Centennial. Boil for 60 min. adding 1 oz. each Centennial & Mt. Hood at 30 minute mark (mid-point of boil) Add 1oz of Cascade at 55 minute mark & Strain into fermenter filled with 2 1/2 gal. ice cold water. Pitch yeast when cooled to 80oF or lower. After blow-off is complete (approximately 4 days) sanitize and add 1oz each Cascade and Citra to fermenter (dry hop).
Yields 5 gal.
