Daily Double IPA

This is a 1999 BJCP style 7 beer adjusted to imperial strength, similar to Dogfish Head 90 Minute IPA. The recipe was derived from a recipe called Big Dipper Double IPA found in Zymurgy magazine. In the 2004 BJCP guidelines it is style 14c.

Recipe: Imperial IPA
Volume: 5 gallons

Activity Log

Yeast Starter:

I did this twice. The first time I used yeast that was marked "Best by June, 2004". I didn't think it started properly because I never saw any foam and only a few bubbles. But, it did have a layer of sediment in the bottom which, in retrospect, I think was new yeast. I got a new vial of yeast and it did the same thing so I think it probably worked the first time as well.

About 36 hours before brew, boiled 2 oz of pale malt extract in 20 oz of water in flask for 10 minutes. Left doubled foil on flask and let cool. Pitched vial of yeast and fitted stopper and airlock.


Added gypsum to 5 gallons of water, heated to 170 f and added grain. Added small amount of cool water to mash at 150 f for 10 minutes. Temperature dropped so heated while stirring to bring temperature up to 152 f and mashed for 10 more minutes. Took 1/3 of mash and heated to a boil while the rest mashed for another 10 minutes and tested positive for conversion. Added back together to mash out at 170 f. Mixed in rice hulls and scooped into lauter tun, recirculating until relatively clear. Poured first gallon back through, then sparged with 170 f water until 7 gallons of runoff was obtained. Captured remainder of runoff from lauter tun (~2 quarts @ ~1.020) into pyrex pitcher.


Boiled through first break then added first hops. Boiled for 10 minutes then added second hops. Boiled for 5 minutes then added third hops. Boiled for 15 minutes then added fourth hops. Boiled for 50 minutes then added flavor hops. Boiled for 5 more minutes then added aroma hops. Boiled for 5 more minutes then turned off heat. Added Irish moss and pitcher of extra runoff 20 minutes before end and yeast nutrient 2 minutes before end. Placed pot on basement floor. Sanitized cooling coil in iodophor solution. Cooled to ~75 f with coil and siphoned to fermenter taking a reading of 1.088. Aerated by rocking carboy on folded towel and pitched yeast starter. Fitted with stopper and airlock and put on fermenting bench with temperature controller set to 73 f.


Observations of primary stage (5 PM start): Put 1.5 ounces of whole Nugget hops in bottom of 5 gallon carboy. Siphoned from primary and fitted with stopper and airlock. Specific gravity measured 1.038. Set temperature to 68 f. Rocked carboy at each point below to keep hops wet.
Observations of secondary stage: Siphoned from secondary into another 5 gallon carboy. Specific gravity measured 1.037. Filled 2 liter bottle 4/5 full, squeezed the air out and put it in the fridge for force carbonating. Pitched second yeast and fitted with stopper and airlock.
Observations of tertiary stage: Siphoned from tertiary into another 5 gallon carboy and fitted with stopper and airlock. Specific gravity measured 1.030.
Observations of quadriary stage: Bottling:

Force carbonated 2 liter bottle taken before second yeast.

Siphoned from quadriary into bottling bucket. Filled 2 liter bottle 4/5 full, squeezed air out and force carbonated. Took specific gravity reading of 1.030 which puts ABV at 7.5%. Boiled 3 3/4 ounces of corn sugar in 3 cups of water, cooled in ice bath and stirred into bottling bucket, with bottling bucket filled to the 4 gallon mark. Filled and capped 36 bottles as well as 1 liter and 1/2 liter swingtop bottles.

See Daily Double IPA labels here.