A big honker of a DIPA with strong orange/grapefruit, character of Centennial hops coming out in this classic West-Coast style DIPA.
West-coast IPAs are known for two things, huge hop character and a dry finish. Here is an extract-based recipe for those looking to create a big west-coast IPA without the hassle of an all-grain brewday. Pacific Brewing Co. may no longer be brewing beer, but the legacy of Megalodon lives on.
Simcoe®/Amarillo® is one of the great hop combos in modern craft brewing. Homebrewer Matt Guazza supplies BYO with an imperial IPA recipe with a nice malt backbone to compliment this hop pairing.
According to Lompoc Brewing Co.’s website, C-Sons Greetings Ale features “A deep copper colored ale brewed and dry-hopped with all seven “C” hops for a piney, citrusy, floral and resinous aroma. Offers a full hop flavor with a rich caramel malt finish and an endless developing hop presence.”
Dean Mochizuki, Assistant Head Brewer at Pike Brewing Co. in Seattle, Washington, provides BYO magazine with a recipe for his Double Trouble Double IPA, a favorite recipe of his. Columbus and Amarillo® hops are featured in this brew.
Since this is a big beer, Dick’s takes it’s time producing Bottleworks IPA. It takes a total of 6 weeks to ferment, clear in the bright tank, mellow, and then Dick’s bottle conditions the beer for another 2 week.
The Scottish brewery continues their unabashed style of brewing with this beer teeming with American hops and UK malts.
John Kimmich says that this beer was “dry hopped extensively with Cascade and Amarillo® hops,” which makes me believe he either used a lot of dry hops in one stage or dry hopped this beer in two stages.”
This is my attempt to clone one of my favorite double IPAs coming out my home state of Vermont, Heady Topper from The Alchemist Brewery.
The Alchemist specializes in fresh, unfiltered IPAs, and Heady Topper is the brewery’s crown jewel. Featuring a proprietary blend of six hops, this beer boasts a complex and unique bouquet of hop flavor without any astringent bitterness.
Rock Art uses a cleaner American/California Ale strain in this beer compared to some of the other New England IPAs, the unfiltered product still has a glowing haze thanks to the huge late bursting of hops and a high dry hopping rate.