1. Recipes

Double IPA

OG: 1.075

FG: 1.008

Link to article
gold medal indiapaleale

The following beer recipe is featured in the September/October 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Randy Sauter of Rapid City, SD, member of the Ale Riders Homebrew Club, won a gold medal in Category #17: Double IPA during the 2017 National Homebrew Competition Final Round in Minneapolis, MN. Sauter’s Double IPA was chosen as the best among 173 final in the category.

Imperial / Double IPA

Brewed 23 times

The following beer recipe is featured in the September/October 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Randy Sauter of Rapid City, SD, member of the Ale Riders Homebrew Club, won a gold medal in Category #17: Double IPA during the 2017 National Homebrew Competition Final Round in Minneapolis, MN. Sauter’s Double IPA was chosen as the best among 173 final in the category.

Ingredients:

  • 14.19 lb (6.44 kg) Briess brewers malt
  • 0.75 lb (340 g) dextrose
  • 0.64 lb (290 g) Briess 40° L crystal malt
  • 0.64 lb (290 g) Briess dextrin malt
  • 3.7 oz (105 g) Columbus hops, 13.1% a.a. (90 min.)
  • 0.8 oz (23 g) Columbus hops, 13.1% a.a. (45 min.)
  • 1 oz (28 g) Simcoe hops, 13.5% a.a. (30 min.)
  • 2.5 oz (71 g) Simcoe hops, 13.5% a.a. (0 min.)
  • 1 oz (28 g) Centennial hops, 8.8% a.a. (0 min.)
  • 1 oz (28 g) Centennial hops, 8.8% a.a. (dry hop 14 days)
  • 1 oz (28 g) Columbus hops, 13.1% a.a. (dry hop 14 days)
  • 1 oz (28 g) Simcoe hops, 13.5% a.a. (dry hop 14 days)
  • 0.25 oz (7 g) Centennial hops, 8.8% a.a. (dry hop 5 days)
  • 0.25 oz (7 g) Columbus hops, 13.1% a.a. (dry hop 5 days)
  • 0.25 oz (7 g) Simcoe hops, 13.5% a.a. (dry hop 5 days)
  • 1.5 L starter White Labs WLP001 California ale yeast
  • 0.5 tsp yeast energizer (in starter)
  • 2 tsp calcium chloride
  • 4 oz (113 g) corn sugar to prime

Specifications:

Yield: 5 gallons (18.9 L)

Original Gravity: 1.075

Final Gravity: 1.008

Directions:

Mash at 150°F (65°C) for 90 minutes. Mash out at 168°F (76°C) for 10 minutes. Primary Fermentation: 8 days at 72°F (22°C). Secondary Fermentation: 14 dayts at 65°F (18°C). Tertiary Fermentation: 5 days at 65°F (18°C).

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