Back to SearchDouble IPA
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Beer Style: American Pale Ale, Classic English Pale Ale, India Pale Ale
Recipe Type: extract
Yield: 5 gallons
Description:
This gluten-free Double IPA is a bold, high-gravity showcase designed to push the limits of hop intensity while maintaining balance and drinkability. Built on a fermentable base of sorghum and brown rice syrup, the recipe delivers a clean, highly fermentable wort that allows massive hop additions to shine. A layered hopping schedule featuring Warrior, Chinook, Simcoe, Columbus, and Centennial creates explosive aromas of citrus, pine, resin, and tropical fruit, while an aggressive multi-stage dry hop program builds depth, saturation, and lingering hop complexity. Despite its towering bitterness and elevated alcohol content, careful fermentation and nutrient management help ensure a clean finish, proving that gluten-free brewing can fully capture the bold character, structure, and intensity expected from a world-class Double IPA.
Ingredients:
- Fermentable Bill ---------------------------------------
- 9 lbs Sorghum Syrup
- 2 lbs Brown Rice Syrup
- 12 oz corn sugar
- Hop Bill Summary ---------------------------------------
- 2.5 oz Warrior Hops
- 0.5 oz Chinook Hops
- 4.75 oz Simcoe Hops
- 4.75 oz Columbus Hops
- 6 oz Centennial Hops
- Other Ingredients ---------------------------------------
- 1 pkg Nottingham Yeast
- Yeast Nutrients
Additional Instructions
Primary Ferment: 14 days at 70 degreesSecondary Ferment: 21 days at 60 degrees
Beer Profile
Original Gravity: 1.074Final Gravity: 1.010
Alcohol by Vol: 8.5%
Color SRM: 5.9
Bitterness IBU: 120.0
Recipe Type: extract
Yield: 5.0 Gallons
Procedure:
Bring to boil. Remove from heat and add corn sugar (this prevents scorching the syrup), return to boil allow to achieve hot break. Add hops and other ingredients according to schedule.
2.5 oz Warrior Hops (90 min)
0.5 oz Chinook Hops (90 min)
1 oz Simcoe Hops (45 min)
1 oz Columbus Hops (30 min)
9 lbs Sorghum Syrup (15 min; careful not to scorch)
2 lbs Brown Rice Syrup (15 min; careful not to scorch)
1 tsp Irish Moss (10 min)
2.25 oz Centennial Hops (flameout)
1 oz Simcoe Hops (flameout)
1 pkg Nottingham yeast
Yeast nutrients per dosing and time addition recommendations
Dry hopping:
1.25 oz Columbus Hops, 1.25 oz Simcoe Hops and 1.25 oz Centennial Hops once a week for three weeks
Brewing Notes: Author calculated 289 IBUs
Recipe Note: This recipe was most likely developed between 2010-2014 before buckwheat, millet and rice malt was widely available. Therefore, it utilizes many gluten-free ingredients readily found at a LHBS or grocery store.