Double IPA is a bit of a misnomer since it isn’t really twice as much as a standard American IPA in terms of style parameters like starting gravity, alcohol level, or bitterness level, but it drinks differently enough that it deserves its own space in the style universe. From the brewer’s perspective, it is made a bit differently too since just making an IPA bigger often simply results in an American barleywine. The more modern West Coast IPA is probably closer to a double IPA than other styles since it tends to come in at the upper limit of American IPA.

If you think of the difference between a Belgian blond and a Belgian tripel, you are probably more in the right ballpark of the difference between an American IPA and a double IPA. There is more alcohol and bitterness, but the finishing gravity and dryness remain fairly consistent. That is the one area that I point to when people suggest double IPA is just another name for a barleywine – the final gravity and dryness (thus drinkability) are different.

Double IPA is in Category 22 Strong American Ale in the Beer Judge Certification Program (BJCP) Style Guidelines, along with American Strong Ale and American Barleywine. Standard-strength American IPAs and its variants are grouped together in Category 21 IPA. Double IPA is separated from the standard-strength IPAs for competition purposes, primarily because these styles each tend to draw a significant number of entries. The original English IPA is style 12C within the Pale Commonwealth Beer category. Hazy double IPAs (as well as hazy pale ales) are entered as Style 21C Hazy IPA specifying the session, standard, or double strength indicator as in Specialty IPA.

History

To talk about double IPA, we first have to summarize the foundational IPAs: English IPA and American IPA. Entire books have been written about IPA (not all accurate . . .), but suffice it to say that they originated in England for export to India. Originally created in London, they were later recreated (and perfected, some might say) in Burton-on-Trent where the sulfate-rich water profile was more suited to the pale, bitter style. It was very popular for well over 100 years, but wars and taxes drove the gravity lower until it became indistinguishable from pale ale and bitter.

The United States had some IPAs before the craft beer era, but none survive. Anchor Liberty Ale is considered the first modern American IPA when it was made in 1975. Early craft beer pioneers began producing IPAs in the 1980s and 1990s, before the style exploded in popularity in the 2000s and sparked many variations. Vinnie Cilurzo at Russian River made what is considered by most to be the prototypical example of double IPA, Pliny the Elder, in the late 1990s. This inspired other brewers to produce similar products in the 2000s, and the style continued to grow in popularity for at least the next decade and a half. 

In the late 1990s and early 2000s, there really wasn’t a good style description for double IPA (or even agreement that it should be called this name, as Rogue had their I2PA (or Imperial India Pale Ale). Style guidelines of the era had a single IPA description that basically described the historical English IPA, with an implied, “wink wink, nudge nudge, you know there are differences” but that didn’t really help judges or people learning about the style. It certainly led to extended debates about which beers should win, but it seemed like it was a matter of personal preference.

When the BJCP introduced the 2004 edition of its style guidelines, the IPA style became a category with three new styles: English IPA, American IPA, and Imperial IPA. Imperial IPA was renamed Double IPA in a later edition as it became apparent the market had chosen that as the preferred name. 

I recall having a conversation with Vinnie Cilurzo in 2004 at the Las Vegas homebrewers conference where I was trying to tell people how double IPAs were different than barleywines. He agreed that they were different, and pinpointed the greater body, more malt-forward profile and balance, and fuller, often sweeter finish as being the primary differences with barleywine. He thought double IPAs had greater drinkability and were his preferred beer to make. Honestly, his early sharing of the recipe and techniques for Pliny the Elder helped popularize the style with brewers more than anything, in my estimation.

Double IPAs are still being made in quantity, but they don’t seem as buzz-worthy as they once were. Perhaps they are being crowded out on the low end with West Coast IPAs and West Coast Pilsners, as there is a seeming generational shift in preference for lower-alcohol products. The advent of other IPA types, most notably the hazy IPAs, has also had an influence. Barleywines are somewhat difficult to find, although in many places on the West Coast, triple IPA has taken over that place in the market. 

Sensory Profile

A double IPA is best thought of as a stronger and (perhaps) more bitter American IPA, while retaining a lean body and a dry finish. I think of IPA as being around 6.5–7% ABV while a double IPA is 8–8.5%. The style guidelines have broader ranges, but those are where many examples fall. For strict style purposes, the double IPA is 7.5–10% in strength. West Coast IPAs can nudge up against that bottom end of the alcohol range, so they are often fairly similar.

The color of a double IPA is typically pale, with a gold to light copper-orange color, but most recent examples are fairly pale as crystal malt usage has become increasingly rare in this style. The beers are generally clear, although heavily hopped versions can carry some haze. The beer should have a well-formed, persistent head of white to off-white color that is produced by the medium to medium-high carbonation level.

The emphasis of the beer is hops, so the malt profile is fairly neutral and unobtrusive. Clean, grainy, neutral flavors are common, while caramel or toast accents are rare. The malt creates a medium-light to medium body and a dry-to-medium-dry finish. The malt provides a canvas for the hop expression and generally stays in the background. Likewise, the yeast profile is clean and neutral to lightly fruity, again staying out of the way of the hops.

The hop expression can be fairly strong, prominent-to-intense, in both the aroma and flavor dimensions. Modern American or New World hop characteristics are featured, with descriptors continuing to grow as new hop varieties are introduced. Citrus, pine, tropical fruit, stone fruit, resin, spice, berry, or melon are some descriptors. Generally anything that doesn’t seem too European (English or German, mostly) is fair game. Hopping techniques vary, but having a strong fresh hop character from heavy dry hopping is common.

The stronger character of the beer should be evident in the taste and warmth of alcohol, but as with most beers, anything that is hot, harsh, solventy, or astringent is undesirable. Modern problems to look for are hop burn, where the quantity of hops creates its own scratchy, harsh feeling, and hop creep, where the hops create an overly attenuated and carbonated beer due to their added enzymatic activity. Neither of these is desirable, but both can be seen in many competitions.

Brewing Ingredients and Methods

The selection of ingredients is very similar to what would be followed for an American IPA or a West Coast IPA — a large percentage of pale malts with a fairly neutral flavor profile, little to no crystal malt, American or New World hops, neutral-to-slightly fruity yeast. What often separates a double IPA from the other beers is the use of adjuncts. Simple sugar is most common, often around 10% of the grist, but I have used honey and I know others who have used rice or corn (rice has a more neutral profile).

Common base malts to use are a neutral 2-row North American pale malt, but Pilsner malt could also be used. I would steer clear of anything with too much flavor. I would skip crystal malt, but I don’t mind adding a little Munich or Vienna malt as a way to add a little more maltiness with less sugary sweetness.

The mash program can be a simple single-infusion mash, but mashed for attenuation at the lower end of the conversion range (149–151 °F/65–66 °C). Step mashing can also be used to increase attenuation. Note that mash control and adjunct use are both working to reduce body and increase fermentability, so consider these two factors together when making decisions.

Hops are a personal choice for the brewer, and it seems like new versions are being released every season. Double IPA is a good style for hop experimentation, and can be made as a single-hop style. Many brewers choose the opposite approach, with multiple hop varieties selected. My only advice is to consider the interaction between the hop aromatics and avoid clashing choices.

Hops are often added in multiple additions to layer the impact. Additions can be added as traditional boil hops, first wort hops, late hops, hop bursting, whirlpool hopping, dry hopping, and other methods. Many commercial examples are double dry-hopped (DDH), which is an undefined marketing term that can mean two stages of dry hopping, double the dry hops, or both. My personal usage is to use it in the first meaning, since there isn’t a standard amount of dry hops used in beer.

Neutral yeast is common in this beer, so the Chico/California Ale strain is perfect. I often switch it up and use the Anchor strain, Wyeast 1272 (American Ale II), in my American IPAs for its light fruitiness. Either is a solid choice, but the Chico yeast is probably most authentic for this style. 

Homebrew Example

My example is a simplified version of a collaboration beer I did in Brazil when I was first trying to demonstrate to them what modern IPAs taste like, as they often only had oxidized imported examples. My original version was a little more complex in the grist and included honey, while this version uses pale, Pilsner, and Munich malts along with white sugar. I think trying rice syrup solids instead of sugar would be an interesting take, more like a cold IPA.

I use a step mash in this recipe for attenuation, but if you prefer to make it as a single infusion, I would target 149 °F (65 °C) as the conversion temperature. Note that I’m not going too high on the starting gravity since I want the finishing gravity to stay on the low side, which is similar to how I make Belgian tripel. The ABV for the beer is around 8.3%, which is good since I try to keep it below 8.5%. Pliny the Elder is around 8%, so I don’t think it’s necessary to go overboard. 

I’m using all Mosaic® hops, but if you have a personal favorite or a new hop you want to try, go for it. I am using multiple additions including first wort hopping for the bulk of the bitterness, as well as late additions and a sizable amount in the whirlpool. I do let the wort cool in the whirlpool before adding some of the hop additions to limit the isomerization of alpha acids, which has the effect of limiting IBUs while increasing the hop oil content. I’m dry hopping my beer in one addition, but you can split it in two additions or double it up if you want to call it double dry hopped.

The water profile is a balanced sulfate-to-chloride addition with enough calcium to support good mash conversion. I’m not looking for any water-specific effects, but I do worry about sulfates making the hops seem too sharp and flinty. At this level, the effect should be minimal. It’s basically the same water profile I’d use when making a Kölsch. 

IPAs are a very personal choice for people since they have different flavor preferences, bitterness tolerances, and personal biases. My version captures the drinkability of the style while showcasing the hops. I try to avoid extreme experiences but still deliver the bitterness and alcohol that the style demands. Hopefully, you will agree.