Double IPA Recipe

Here’s my Double IPA recipe, based on the concept that adding dextrose to bulk the body will add a clean body that will place the flavour emphasis on the hops, rather than the malt. I also wanted to explore the idea of using hops with a flowery flavour and smell solely for flavour, then use hops with a fruity flavour and smell purely for the smell. This resulted in an IPA with a perculiar (but welcome) taste; the hops used to produce a flowery taste, but citrus smell have combined to make a new flavour that’s hard to put your finger on. But it’s very Nice!

Malts:

5.5kg of Weyermanns Pale malt

300g of Weyermanns Carahell

Adjuncts:

200g of dextrose

Hops:

Zythos

Simcoe

Citra

Nelson Sauvin

60 minutes:

100g of Dextrose

30 minutes:

  • 0.3oz of Zythos(10% alpha)
  • 0.3oz of Simcoe
  • 0.3oz of Nelson Sauvin

25 minutes:

  • 0.3oz of Zythos(10% alpha)
  • 0.3oz of Simcoe

20 minutes:

  • 0.3oz of Zythos (10% alpha)
  • 0.3oz of Simcoe
  • 0.3oz of Citra
  • 100g Dextrose

15 minutes:

  • 0.3oz of Zythos (10% alpha)
  • 0.3oz of Simcoe

10 minutes:

  • 0.3oz of Zythos (10% alpha)
  • 0.3oz of Simcoe
  • 0.3oz of Nelson Sauvin

5 minutes:

  • 0.5oz of Zythos (10% alpha)
  • 0.5oz of Simcoe
  • 0.3oz of Nelson
  • 1oz of Citra

Dry hops

  • 1oz of Zythos
  • 1oz of Simcoe
  • 1oz Citra

Total IBUs: 55

Yeast: S-05 (Nothing fancy)

Mash temp (60-64)

Brewers notes:

Try to add some extra dry hop additions 2 weeks before you bottle the beer for an extra punch. If I was going to change this recipe at all, I’d put less Zythos in and more Simcoe and Citra.

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