What is a Double IPA?
A Double IPA, also known as an Imperial IPA, is a type of beer that is characterized by its high alcohol content and hoppy flavour. Double IPAs typically have an ABV of 7-10% and an IBU (International Bitterness Units) of 60-100. They are made with a large amount of hops, which gives them their signature bitterness and aroma. Double IPAs are often described as being “hoppy bombs” and can be quite intense in flavour. However, they can also be very refreshing and enjoyable to drink.
How Double IPAs are Made
The brewing process for a Double IPA is similar to that of a regular IPA but with a few key differences. First, more hops are added to the boil. This increases the bitterness and aroma of the beer. Second, more malt is added to the mash. This provides the beer with a fuller body and helps to balance out the bitterness of the hops. Finally, Double IPAs are often dry-hopped, which means that hops are added to the beer after it has finished fermenting. This further enhances the hop flavour and aroma.
The brewing process for a Double IPA can be broken down into the following steps:
Malt Selection
The first step in brewing a Double IPA is to select the malts. The malts will provide the beer with its base flavour and body. For a Double IPA, a combination of pale malts and crystal malts is often used. The pale malts will provide the beer with a light, bready flavour, while the crystal malts will add a touch of sweetness and colour.
Mashing
The next step is to mash the malts. Mashing is the process of converting the starches in the malts into sugars. This is done by heating the malts in water and then holding them at a specific temperature for a specific amount of time. The temperature and time will vary depending on the type of malts being used.
Lautering
After the mashing is complete, the wort (the liquid that has been extracted from the malts) is separated from the spent grains. The wort is then boiled.
Boiling
The boiling process is where the hops are added to the wort. The hops will add bitterness and aroma to the beer. The amount of hops added will vary depending on the desired bitterness and aroma.
Cooling
After the boiling is complete, the wort is cooled. The cooling process is important because it helps to preserve the hop flavour and aroma.
Fermenting
The wort is then fermented with yeast. The yeast will convert the sugars in the wort into alcohol and carbon dioxide. The fermentation process can take anywhere from 2 to 4 weeks.
Conditioning
After the fermentation is complete, the beer is conditioned. Conditioning is the process of allowing the beer to mature and develop its flavour. The conditioning process can take anywhere from 2 to 4 weeks.
Dry Hopping
Dry hopping is an optional step in the brewing process. Dry hopping is the process of adding hops to the beer after it has finished fermenting. The hops will add additional flavour and aroma to the beer.
Packaging
After the dry hopping is complete, the beer is packaged. The beer can be packaged in bottles, cans, or kegs.
History of Double IPAs
The Double IPA style originated in the United States in the early 1990s. It was developed by brewers who wanted to create a beer that was even more hoppy and flavorful than the traditional IPA. The first Double IPAs were brewed by small, independent craft breweries. However, the style quickly gained popularity and is now widely available from both craft and commercial breweries.
One of the first Double IPAs was brewed by Russian River Brewing Company in 1994. The beer was called Pliny the Elder and it quickly became a cult classic. Other breweries soon followed suit and began brewing their own Double IPAs. Today, there are hundreds of Double IPAs available on the market.
Double IPAs have become one of the most popular styles of craft beer. They are enjoyed by people all over the world for their hoppy flavour and aroma. If you are looking for a beer that is full of flavour and aroma, then a Double IPA is a perfect choice.
