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<p>Brew a
Double
IPA!
Are You Having a
Lupulin Threshold Shift?
My first Double IPA was called Inaugural Ale; it was
the first beer I ever brewed at Blind Pig Brewery in
Temecula, Calif. on June 23, 1994. We purchased some used
equipment from the Electric Dave Brewery in Bisbee, Ariz. The
7-barrel brewhouse was sound, but what was unique was the
fact that the fermenters were plastic. This didn’t bother me
much as I came into brewing professionally via homebrewing,
where fermenting in plastic was fairly common. What made
me more nervous was the fact that I had never brewed a batch
of beer commercially on my own, and, more importantly, I had
never brewed a batch of beer this large.
With all this in mind, I took the recipe for what was to be our
Blind Pig IPA, doubled the hops (literally) and raised the malt
bill by 30 percent or so. I figured that if there were any off
flavors in the Inaugural Ale, at least there would be enough
hops to help mask them. Thankfully, Inaugural Ale turned out
great and we made it a tradition on our anniversary to brew a
Double IPA.
Eventually both Rogue Ales and Stone Brewing brewed a
Double IPA in the ‘90s, but it wasn’t until 2001 when Vic and
Cynthia Kralj from The Bistro in beautiful downtown Hayward,
Calif. started one of the hoppiest beer festivals around, The
Bistro Double IPA Festival. That first fest had only 12 entries,
including my first batch of Pliny the Elder.
Building a Double IPA
To me, this is pretty simple: a Double IPA should not have a large
amount of crystal malt. After all, you are brewing a Double IPA,
not a barleywine. In my opinion, too much crystal malt mixed
with American hops is a train wreck of hop aroma and flavor. Now
I’m not saying that you shouldn’t use some crystal malt; a little bit
will give you some color and body. A Double IPA needs to sit on
a good malt foundation, but it doesn’t need to be hampered with
too much crystal malt that will get in the way of a good, clean hop
character.
Obviously hops will be your