Double IPA Recipe (All-Grain): 5 to 30 Gallons
An all-grain Double IPA recipe you can brew at 5 to 30 gallons: 8.1% ABV and 69 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Double IPA at a glance: 8.1% ABV, 69 IBU, OG 1.078. A big, dry, bitter double IPA in the West Coast style: plenty of pale malt with a pound of corn sugar to keep it dry, a firm Columbus bittering charge, and waves of Citra, Simcoe and Centennial late, in the whirlpool and in the dry hop. About 8%, and dangerously drinkable.
Bräu Supply recipe · All-grain
Double IPA
Grain · for 5 gal into the fermenter
| 14 lb (6.35 kg) | Pale 2-row malt | 97% |
| 0.5 lb (0.23 kg) | Crystal 20 | 3% |
| 1 lb (0.45 kg) | Dextrose (corn sugar), last 10 min of the boil |
Hops
| 1 oz (28 g) | Columbus (CTZ) · 15% AA | 60 min |
| 1 oz (28 g) | Simcoe · 13% AA | 10 min |
| 1 oz (28 g) | Centennial · 10% AA | 10 min |
| 2 oz (57 g) | Citra · 12.5% AA | Whirlpool at 180°F (82°C), 20 min |
| 2 oz (57 g) | Simcoe · 13% AA | Whirlpool at 180°F (82°C), 20 min |
| 2 oz (57 g) | Citra · 12.5% AA | Dry hop, 3 days |
| 2 oz (57 g) | Simcoe · 13% AA | Dry hop, 3 days |
| 1 oz (28 g) | Centennial · 10% AA | Dry hop, 3 days |
Yeast and water
| 2 pkg | American ale yeast (US-05, WLP001 or Wyeast 1056), 2 packets or a starter | |
| Water | Sulfate-forward water, about 3:1 sulfate to chloride, for a crisp bitterness. | |
Process
- Mash: 149°F (65°C) for 60 minutes
- Boil: 60 minutes
- Ferment: 64 to 66°F (18 to 19°C) for about 2 weeks
- Condition: Dry hop for 3 days as fermentation ends, then package without letting air in
- Carbonate: 2.5 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
How to brew it
- Mash at 149°F (65°C) for 60 minutes for a dry, fermentable wort.
- Boil 60 minutes with the hop schedule; add the corn sugar with the 10 minute hops.
- Cool to 180°F (82°C) and whirlpool the Citra and Simcoe for 20 minutes.
- Chill to 62°F (17°C), oxygenate well and pitch two packets of yeast. Ferment at 64 to 66°F (18 to 19°C).
- When fermentation is nearly done, dry hop for 3 days.
- Cold crash, then transfer into a CO₂-purged keg and carbonate to about 2.5 volumes.
Tips
- Corn sugar raises the alcohol without adding body, so it finishes dry.
- Pitch plenty of yeast and oxygenate well; strong beers stress the yeast. See strong beer fermentation.
- Drink it fresh. Hop aroma is at its best in the first month.
Frequently asked questions
What’s the difference between an IPA and a double IPA?
A double IPA is stronger, 7.5 to 10%, and hoppier, with more malt to carry it. For a lighter version, try our West Coast IPA.
Why add sugar?
To keep a big beer dry and drinkable. Sugar ferments completely, so it adds alcohol without sweetness or body.