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Dubbel Down I.P.A.

Dubbel Down I.P.A.

Imperial IPA • Partial Mash • 5 gal


The Imperial IPA of the Imperial IPA's. This beer has won me several awards in various homebrew comps. Just keep adding the hops through the whole boil strating a 60 mins. Dont forget the pound of organic brown sugar and DME!

June 9, 2006  11:17am

0.0/5.0 0 ratings

Ingredients (Partial Mash5 gal)

  • 8 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 3 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 1 lbs American Caramel 20°L

    American Caramel 20°L

    Provides color, body, and contributes to foam retention and beer stability.

  • 1 lbs German Vienna

    German Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • .5 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 3 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 1 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 2 oz Columbus - 15.0 AA% whole; boiled 60 min


    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 2 oz Simcoe® - 13.0 AA% whole; boiled 30 min


    Used for aromatic, and especially bittering properties.

  • 2 oz Centennial - 10.0 AA% whole; boiled 20 min


    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 2 oz home grown hops @ knockout - (omitted from calculations)

    home grown hops @ knockout

  • 2 oz Simcoe dry hops in secondary. - (omitted from calculations)

    Simcoe dry hops in secondary.

  • White Labs WLP001 California Ale

    White Labs WLP001 California Ale

    This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.


1.5 quart starter made 2 days before..Mash grains @ 149 F. for 90 mins w/ 1.33 quarts per pound. Sparge as usual.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: C - Imperial IPA

Range for this Style
Original Gravity: 1.103 1.075 - 1.090
Terminal Gravity: 1.019 1.010 - 1.020
Color: 14.9 SRM 8 - 15
Alcohol: 11.3% ABV 7.5% - 10%
Bitterness: 195.3 IBU 60 - 120


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