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What makes an IPA a double IPA?

A Double IPA, also known as an Imperial IPA, is a hop-forward beer style that is characterized by its intense hop bitterness, flavor, and aroma. Compared to a standard Indian Pale Ale (IPA), a Double IPA will typically have more intense hop character, higher alcohol content, and a fuller body due to the increased amount of malt used.

Many commercial examples of the style can range from 6. 6-12% ABV with IBU’s (International Bittering Units) that range from the mid-60’s up to the triple digits.

When it comes to the hop character in a Double IPA, the higher bitterness and presence of aromatics can be attributed to the use of more hops per barrel and a greater variety of these hop additions. Also, due to the higher ABV (alcohol by volume), the hop contributions are further enhanced and can result in a more intense flavor and aroma experience.

To help balance out the intense hop character, many Double IPA’s incorporate a variety of specialty grains into the recipe that are designed to give the beer a fuller body and slightly sweeter character.

In general, the addition of Munich and Caramel malts help to round out the overall profile and provide a pleasing malt backbone that is balanced against the hop character.

In any case, the defining characteristic of a Double IPA is the intense hop character that is featured prominently on the nose and palate. For this reason, many consider the Double IPA to be the “hoppiest” of all beer styles.

How is a double IPA different from an IPA?

A double IPA (or Imperial IPA) is a more intense version of an IPA. It is typically stronger in alcohol content, as it often has an ABV (alcohol by volume) of 8-10%. It also has a more intense hop bitterness, flavor and aroma than a typical IPA.

Double IPAs are commonly brewed with more malt than traditional IPA, to provide a backbone to the hop character, imparting a sweeter flavor and full body. The intense hop flavor may also include more citrus, pine, tropical and other hop-derived elements.

Finally, due to the higher ABV, double IPAs often have a much more intense flavor and aroma than traditional IPAs.

Why is it called double IPA?

The Double India Pale Ale, or Double IPA, is named as such because its alcohol content is much higher than other IPA styles, typically between 7% and 10% alcohol by volume. Double IPAs are intended to be a hop-forward, more intense version of the classic India Pale Ale.

The style was invented as a way to create an even more intense hop flavor and aroma, as well as a higher alcohol content. Since the 1950s and 60s, the IPA has been undergoing continual evolution, and during this time the Double IPA was born.

The combination of the additional ‘double’ hop character, the higher alcohol content, and the increased bitterness resulted in the brew being christened a Double India Pale Ale.

Is there a Triple IPA?

Yes, a Triple IPA (also known as Imperial IPA) is a style of IPA that features a high alcohol content of 8. 5% ABV or higher. Triple IPAs are usually intensely hopped, so you can expect to taste a strong hop bitterness, as well as a strong hop aroma.

The flavors and aromas of a Triple IPA can include intense tropical fruit and citrus notes. There’s also a sweetness from the malt bill that can come across as caramel, toffee, or even a little bit of honey in some beers.

The body of a Triple IPA is usually medium-to-full bodied, making it quite a bit stronger than other IPA styles. Triple IPA’s can be an acquired taste, but if you’re a fan of strong hoppy beers, it’s worth trying one.

What does double IPA stand for in beer?

Double IPA stands for Double India Pale Ale. This type of beer has a higher alcohol content and more intense hop bitterness than standard India Pale Ale. They are sometimes also referred to as Imperial IPAs.

The use of extra hops and a higher alcohol content make the beer quite intense, resulting in a higher IBU (International Bitterness Units) rating than traditional IPAs. The intense hop flavors and higher alcohol content can be balanced out with other malts, resulting in a full-bodied beer that is considerably stronger in both taste and alcohol content.

Double IPAs are amongst the most popular craft beers and are usually enjoyed best when they are fairly fresh.

Who invented the double IPA?

No-one knows who exactly invented the double India Pale Ale (IPA) style of beer, but the style is widely credited to Vinnie Cilurzo, owner of Russian River Brewing Company in California. This style of beer, known for its intense hop character and higher than average alcohol content, is generally accepted to have first appeared in 1994.

Cilurzo’s beer, called “Pliny the Elder” after an Ancient Roman naturalist, was originally brewed all-grain with absolutely no extracts included. This resulted in a much higher original gravity, more malt complexity, more ingredient depth and a higher final alcohol level than most beers of the time.

The high bitterness from the large amount of hops used also contributed to the beer’s elevated alcohol.

Remarkably, the double IPA style was embraced by craft beer drinkers and quickly became a staple in many craft beer kits as well as a popular style to brew at home. Cilurzo and his beer, Pliny the Elder, have been widely credited and celebrated for their role in the rise of the double IPA.

What is the difference between an IPA and an IPA?

An IPA (India Pale Ale) is a type of beer made with a higher hop content than other styles of beer, resulting in a higher bitterness, citrus or floral aroma, and a more intense hop flavor. IPAs are generally light in color and range from golden to copper, with some having darker colors.

The flavor is highly dependent on the types and amounts of hops used, as well as the type of malt used.

A Double IPA (also known as an Imperial IPA) is a stronger, hoppier version of an IPA. It is higher in alcohol, with the most common version being an 8-10% ABV beer compared to the standard 5-8% of a regular IPA.

These higher alcohol levels are obtained by adding more malt and hops during the brewing process, resulting in an intense hop flavor, floral aroma, and bitterness. Additionally, these beers have a more full mouthfeel and sometimes have a more intense malt flavor and a noticeable sweetness.

Is Blue Moon an IPA?

No, Blue Moon is not an IPA (India Pale Ale). Blue Moon is a Belgian-style wheat beer that has been brewed since 1995 in Golden, Colorado. It is brewed with malted barley, white wheat, orange peels and oats.

It is also flavored with coriander and a touch of citrus. Blue Moon is usually served with an orange slice as a garnish. While it does not have the hop-forward flavor of an IPA, Blue Moon does have a hint of citrus and is light and refreshing.

Are double IPAs less bitter?

The short answer is no, double IPAs (India Pale Ales) are not typically less bitter than regular IPAs. Double IPAs have more intense hop characters, which typically make them much more bitter than standard IPAs.

The bitterness of an IPA is usually due to the amount and type of hops used in the brewing process, so brewing a double IPA with more hops will cause the beer to be more bitter. The alcohol level of a double IPA is also typically higher than a standard IPA, meaning that its flavor can be overpowering even when bitterness isn’t a factor.

Double IPAs also have a longer shelf-life compared to other styles of beer, so their hoppy characteristics remain strong over time.

How do you make a double IPA?

Making a double IPA is fairly straightforward and involves using more hops and more malt than you would use for a standard IPA. To begin, you’ll need to source the right ingredients. You’ll need a higher-alcohol-content malt, such as Maris Otter, Vienna or Extra Special Malts, as a base malt; Cascade, Columbus, and Simcoe are popular hops for double IPAs.

You’ll also need a yeast strain that can withstand higher alcohol levels.

Once you have all the ingredients, it’s time to brew the beer. Begin by mashing at a slightly higher temperature than usual – around 162°F – to create a sweeter wort. You could bump up the amount of malt in the mash for an even higher gravity, as desired.

Take note of the specific instructions for your malt and hops as well. After mashing, proceed through the usual process of boiling and cooling the wort, then pitching the yeast and fermenting.

When you’ve reached the end of fermentation, it’s time to dry hop. This is where you’ll add the hops that make the double IPA so strong on the nose and pallet. Add the hops into the fermenter, let them sit for a few days, then filter and package your beer as you would with any other brew.

Done correctly, you’ll have a delicious double IPA – hoppy, full-bodied, and packed with flavor. Cheers!