Double IPA (DIPA) — Home Brew Recipe
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Style: Double IPA (DIPA) | ABV: ~8.0% | Volume: 23 litres | Difficulty: Advanced
About This Recipe
A Double IPA turns everything up to eleven — more malt, more hops, more alcohol, more aroma. This is a big, bold beer for hop lovers, with an intense tropical fruit and citrus character from a generous Citra and Summit charge. Not a session beer, but an experience.
Ingredients
- 4.5kg pale malt extract
- 300g Pale Caramalt (Thomas Fawcett)
- 200g brewing sugar (adds fermentables without body)
- 40g Summit hops (T90 Pellet) — 60 min
- 30g Centennial hops (T90 Pellet) — 15 min
- 30g Citra hops (T90 Pellet) — flameout
- 50g Citra hops (T90 Pellet) — dry hop
- 2 packets Gervin GV12 Ale Yeast
- Yeast nutrient
Method
- Steep pale caramalt in 3L at 65°C for 30 min.
- Dissolve malt extract and brewing sugar. Begin 60-min boil with hop schedule above.
- Add yeast nutrient at 10 min. Cool to 20°C and pitch double yeast.
- Ferment at 20–22°C for 10–14 days. High gravity needs extra time.
- Dry hop with 50g Citra in a straining bag for 4–5 days.
- Bottle with carbonation drops. Condition 2–3 weeks. Serve at 10°C.
Brewer's Notes
Dry hopping rates this high can cause some hop creep — a slight re-fermentation from hop enzymes. Monitor bottles carefully in the first week and refrigerate early if they feel firm. Drink within 4–6 weeks of bottling for peak hop aroma.