I’ll preface this post by saying I’m not the biggest hophead out there, in fact I tend to migrate more towards big malty beers when I’m looking for a high alcohol punch. However, this year I was able to get my hands on several pounds of the popular citrusy/pine hops, namely Simcoe, Amarillo, and Citra, that are mainstays in many of the big commercial IPA’s and double IPA’s. Additionally, as I continue down my “beers to brew” checklist, I decided that now was as good a time as any to give a double IPA a shot.
When brewing a double IPA there are several things to consider in the recipe formulation, the first and most obvious is the hop schedule and varieties. For this recipe I went with three hops, specifically Belma, Simcoe, and Amarillo. Belma is a new hop this year offered exclusively from HopsDirect. On the site it is described as “a clean hop, imparting flavors of orange, grapefruit, tropical, pineapple, strawberry and melon.” However, after reading reviews of fellow brewers it seems like the hop falls somewhat short in the aroma intensity department, described by many as a “mild aroma” and another as a “cheaper Magnum”.
For that reason, coupled with the extremely low price of $5 a lb I decided to use the Belma for my main bittering additions. I used a First Wort Hop to produce a smoother bitterness as well as additions at 20 and 15 to hopefully catch some of the flavors described previously. I finished out the hop bill with additions of Amarillo and Simcoe at 10 and 5 minutes respectively as well as a huge 6 oz hop addition during my whirlpool. These additions should contribute the classic citrus/pine aromatics that define American double IPA’s. It is important to note that I added the hops to the wort upon chilling to 165 degrees, as at this temperature a greater percentage of the hop compounds are transfered to the wort, delivering an aromatic hop punch to the final beer.
Another important aspect of the recipe is the corn sugar addition. This will dry out the beer somewhat while contributing to the overall alcohol strength that defines the style. A double IPA shouldn’t be a malt monster, the dextrose provides the extra fuel for the yeast to get you to the sweet spot of around 1.016-1.104 FG. Lastly, one needs to consider the amount of wort that will be lost to the hops during the brewing process. I calculated a loss of roughly a tenth of a gallon per oz of hops added during the brew. In the recipe below I calculated my numbers for a 7 gallon batch with 10 oz of hops, and wound up with just over 6 gallons into my carboy on completion of the brew day.
Timber Ridge Double IPA
Batch Size: 7 Gallons
Original Gravity: 1.084
Est. Final Gravity: 1.016
Color: 8.7 SRM
Boil Time: 90 Min
84% American 2-Row
7.6% Corn Sugar (Dextrose)
3.5% Crystal 40 Malt
.9% Crystal 120 Malt
2 Oz Belma (11.3% AA) First Wort Hop
1.25 Oz Belma (11.3% AA) at 20 min
1 Oz Belma (11.3% AA) at 15 min
1 Tbsp Irish Moss at 15 min
1 Oz Amarillo (9.8% AA) at 10 min
1 Oz Simcoe (12.2% AA) at 5 min
2 Oz Amarillo (9.8% AA) at Whirlpool (165 deg)
2 Oz Simcoe (12.2% AA) at Whirlpool (165 deg)
2 Oz Belma (11.3% AA) at Whirlpool (165 deg)
2 Oz Amarillo (9.8% AA) at 7 Day Dry Hop
2 Oz Simcoe (12.2% AA) at 7 Day Dry Hop
Pitched onto a washed yeast WLP 023 Burton Ale Yeast Cake
60 minutes at 152 F (Saccharification Rest)
10 minutes at 165 F (Mash Out)
Collected 6 gallons of wort in carboy.