Double and Triple IPAs

Double and Triple IPAs are the big, bold cousins of the classic India Pale Ale. These beers take the hop intensity and alcohol content to new heights, delivering a sensory experience that is both exhilarating and complex. Originating from the creative minds of American craft brewers, Double and Triple IPAs have become symbols of innovation and boundary-pushing in the beer world. Let’s explore these potent brews, from their defining characteristics to the art of brewing and enjoying them.

Style Description

Double IPA (DIPA)

Double IPAs, also known as Imperial IPAs, are characterized by their increased hop bitterness, flavor, and higher alcohol content compared to standard IPAs. They typically pour a rich golden to deep amber color, often with a slightly hazy appearance.

• Aroma: Intense hop aromas dominate, featuring citrus, pine, resin, and tropical fruit notes, often complemented by subtle malt sweetness.
• Flavor: Bold hop flavors with a pronounced bitterness, balanced by a more substantial malt backbone. Expect notes of grapefruit, orange, pine, mango, and caramel.
• Mouthfeel: Medium to full-bodied with moderate to high carbonation, providing a smooth, yet powerful drinking experience.
• ABV: Typically ranges from 7.5% to 10.0%.

Triple IPA (TIPA)

Triple IPAs take the intensity of Double IPAs even further, with even higher hop concentrations and alcohol levels. These beers are often more challenging to balance but can be incredibly rewarding when done right.

• Aroma: Explosive hop aromas, featuring intense citrus, tropical fruit, resin, and floral notes, with noticeable alcohol warmth.
• Flavor: Aggressive hop bitterness and flavor, balanced by a strong malt presence. Expect complex layers of fruit, pine, resin, and sweet malt.
• Mouthfeel: Full-bodied with higher carbonation, resulting in a robust and warming mouthfeel.
• ABV: Typically ranges from 10.0% to 12.0% or higher.

What Judges Look For

When evaluating Double and Triple IPAs, judges seek a harmonious balance between the intense hop character and the supporting malt backbone. The beers should be well-integrated, with no single element overpowering the others.

• Appearance: Clarity can vary, but a golden to amber hue with a stable, frothy white head is desired.
• Aroma and Flavor: Pronounced hop aromas and flavors should be balanced by malt sweetness and a clean fermentation profile. Alcohol warmth is acceptable but should not be hot or harsh.
• Mouthfeel: Medium to full-bodied with appropriate carbonation to support the beer’s intensity and prevent it from feeling cloying.

History of the Style

The history of Double and Triple IPAs is a tale of American craft beer ingenuity. The Double IPA emerged in the late 1990s and early 2000s, with breweries like Russian River Brewing Company and their “Pliny the Elder” setting the benchmark for the style. These beers were a response to the growing appetite for more intense hop flavors and higher alcohol content.

Triple IPAs followed as brewers pushed the boundaries even further. These beers are often showcased at beer festivals and special releases, where brewers demonstrate their skill in balancing extreme hop additions and high alcohol levels.

Recipe Crafting

Crafting a standout Double or Triple IPA involves selecting the right combination of malts, hops, and fermentation techniques to achieve the desired intensity and balance. Here’s a basic outline:

Malt Bill

• Base Malt: American 2-row or Pale Ale malt (70-80%) for a clean, fermentable foundation.
• Specialty Malts: Light crystal malt (5-10%) for a hint of sweetness and color, with a touch of Munich or Vienna malt (up to 10%) for added complexity.
• Adjuncts: Some brewers use simple sugars (up to 5%) like dextrose or corn sugar to increase fermentability and lighten the body.

Hops

• Bittering Hops: High-alpha American hops like Columbus, Chinook, or Warrior at the beginning of the boil for a firm bitterness.
• Flavor and Aroma Hops: Late additions and whirlpool hops using varieties like Citra, Mosaic, Simcoe, and Amarillo to impart vibrant citrus, pine, and tropical fruit notes.
• Dry Hopping: Generous dry hopping with the same varieties to amplify the hop aroma and flavor. Multiple stages of dry hopping can be used to maximize aroma.

Yeast

• Ale Yeast: A clean, high-attenuating strain like Wyeast 1056, White Labs WLP001, or Safale US-05 will highlight the hop character and ferment to a high alcohol level without off-flavors.

Water

• Water Profile: Moderate to high sulfate levels to accentuate hop bitterness and crispness, with lower chloride levels to avoid excessive malt sweetness.

Brewing Techniques

Brewing Double and Triple IPAs requires precision and attention to detail:

Mash

• Mash Temperature: Aim for a range of 148-152°F (64-67°C) to maximize fermentable sugars and achieve a dry, crisp finish.

Boil

• Boil Duration: A standard 60-90 minute boil is typical. Precision in hop addition timings is crucial to balance bitterness and flavor.

Fermentation

• Fermentation Temperature: Maintain a temperature between 64-68°F (18-20°C) to promote a clean fermentation and preserve hop character.

Dry Hopping

• Timing: Add dry hops during the last few days of fermentation or after fermentation has completed. A typical range is 2-4 ounces per gallon for Double IPAs and 4-6 ounces per gallon for Triple IPAs, depending on your desired hop intensity.

Common Pitfalls

While brewing Double and Triple IPAs can be rewarding, several common pitfalls can detract from the final product:

Overwhelming Bitterness

• Solution: Ensure hop additions are balanced, particularly the early boil additions. High-alpha hops can be potent, so careful calculation of IBUs is essential.

Hot Alcohol

• Solution: Maintain controlled fermentation temperatures and avoid under-pitching yeast to prevent excessive fusel alcohols.

Hop Burn

• Solution: Avoid excessive dry hopping and consider using techniques like cold crashing or hop filtration to reduce hop particles in the finished beer.

Serving and Pairing

Double and Triple IPAs are best enjoyed fresh, served at a temperature of 45-50°F (7-10°C) to highlight their hop character and prevent overwhelming alcohol warmth. Pour into a clean glass with a slight angle to develop a thick, inviting head.

Food Pairings

Given their intense flavors and high alcohol content, these IPAs pair well with bold and rich foods:

• Grilled Meats: The bold hop flavors complement the char and richness of grilled steaks, burgers, and sausages.
• Spicy Foods: The hop bitterness and carbonation cut through the heat of spicy dishes like buffalo wings, curry, and Mexican cuisine.
• Cheese: Pair with sharp cheddar, blue cheese, or gouda. The hop bitterness balances the richness of the cheese, while the malt sweetness enhances its flavors.

Variations and Experimental Brews

The versatility of Double and Triple IPAs lends itself to numerous variations and experimental brews:

Fruited Double/Triple IPA

• Characteristics: Adding fruits like mango, pineapple, or passionfruit during fermentation or conditioning can enhance the beer’s natural hop flavors and add a unique twist.

Hazy Double/Triple IPA

• Characteristics: Emphasizing haze and juicy hop character, similar to New England IPAs but with higher alcohol content and more intense flavors.

Barrel-Aged Double/Triple IPA

• Characteristics: Aging the beer in oak barrels to impart complex flavors of vanilla, oak, and sometimes spirits like bourbon or whiskey.

Resources and References

For further exploration into the world of Double and Triple IPAs, consider these resources:

Books

• “IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale” by Mitch Steele: A comprehensive guide to brewing IPAs, with a focus on history, techniques, and recipes.
• “The New IPA: Scientific Guide to Hop Aroma and Flavor” by Scott Janish: Offers detailed insights into hop chemistry and how to maximize hop flavor and aroma in your IPAs.

Websites

• Brewers Association (brewersassociation.org): Provides comprehensive guidelines and resources for brewers of all levels.
• BeerAdvocate (beeradvocate.com): Features reviews, articles, and forums discussing Double and Triple IPAs and other styles.

Brewing Double and Triple IPAs is an exciting challenge that pushes the boundaries of hop intensity and alcohol strength. By paying attention to the details and respecting the style’s nuances, you can create a beer that is both intensely flavorful and deeply satisfying. So, gather your ingredients, fire up your kettle, and start crafting your perfect Double or Triple IPA. Cheers!

[ Contents ]