Homebrewing Recipe: Double IPA (extract)

I’ve been brewing for over 10 years, a couple months ago I realized I’m never brewed a double IPA, so here is my first shot at a double IPA extract.  It’s not a mind numbing dipa, this one only clocks in shy of 7 %abv and 51 IBU’s, but has a ton of aroma hops.

Dry hopping DIPA

Grains/Extracts:

• 9.30 lb Amber Liquid Extract (12.5 SRM) Extract
• 0.75 lb Caramel/Crystal Malt – 60L (60.0 SRM)
• 0.50 lb Victory Malt (25.0 SRM) Grain
• 0.25 lb Aromatic Malt (26.0 SRM)

Hops:

• 1.00 oz Chinook [13.60 %] (60 min) Hops 28.6 IBU
• 0.50 oz Cascade [6.30 %] (45 min) Hops 6.1 IBU
• 0.50 oz Centennial [9.10 %] (30 min) Hops 7.3 IBU
• 0.50 oz Cascade [6.30 %] (20 min) Hops 4.0 IBU
• 0.50 oz Centennial [9.10 %] (10 min) Hops 3.5 IBU
• 1.00 oz Crystal [4.00 %] (5 min) Hops 1.7 IBU

Yeast:

• 1 Pkgs American Ale (Wyeast Labs #1056) (Smack Pack, no additional starter)

Dry Hop:

• 2.00 oz Cascade leaf Hops [7.40 %] (Dry Hop 14 days)

Original Gravity: 1.068 SG
Final Gravity: 1.016
Estimated Alcohol by Vol: 6.80 %
Bitterness: 51.1 IBU
Est Color: 17.4 SRM
Calories: 272 cal/pint

DIPA kegged

Schedule:

• Steep Grains 45 min @152
• Boil 60 minutes (add extract & follow hop schedule above)
• cool to 60 add yeast
• Primary 7-10 days
• Secondary (dry Hop) 14 days
• Tertiary  14 days
• Bottle or Keg

With the large amount of hops in the wort, I’d recommend straining them out when going to the primary so they don’t clog your spigot.  I Used a nylon bag for the dry hopping.   The added benefit from using a tertiary vessel is the is amazing well filtered.