Dude

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Does anyone know the guidelines of what triple IPA has to be? I know triple hops, etc, etc., but are there specific guidelines for OG as well?

Also, dumb question, but what are the 3 "C" hops? Cascade, Centennial for sure, but what is the other one? Columbus? Chinook?

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Baron von BeeGee

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Definitely Chinook, although I think Columbus makes a good case for the 4 C's. Don't know too much about triple IPA's, though.

Brewtopia

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Russian River's Pliny the Younger has an O.G. of 1.098

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Gabe

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Hey Dude, it's Chinook. Chinook would definetly be your bitter, I would mix the Cascade and Centennial for the Flavor and aroma. 50/50. I just did this but on a smaller scale APA. I used Magnum as my bitter though. I am sipping this as I write this. Killer flavors! Good luck!

the_bird

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Uh, Dude... if your Pliny the Bastid doesn't qualify as a triple IPA... what the hell does?

The challenge as it appears to me, if you want the T-IPA to somewhat hew to the history and development of IPAs, you'll want to keep the FG from getting too high (not a lot of residual sugars). I would almost think of a T-IPA as a barleywine with a very low FG. Makes me wonder, if you want to start with an OG in the 1.12 range or above, you *might* almost want to consider using some adjuncts that will ferment out a lot further that regular malt.

I don't know, just me talking out my ass..

Are there any commercial examples of triple-IPAs?

EDIT: Looks like Pliny calls their "Younger" a triple-IPA. I have not yet had the pleasure of sampling that - I've asked the brother-in-law for a bottle for X-mas...

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Bird,

I wouldn't consider a beer with a starting grav of 1.076 to be a triple IPA by any means. As I understand it, the "double" and "triple" have to do with the gravity as much as the hops. So just because Dude way overdid it with the hops doesn't make it a triple IPA. It just makes it an extremely hoppy beer.

Dogfish Head's 120 minute IPA could be considered a triple, or even a quadruple, IPA. I've never seen the OG, ABV or IBU ratings for it (partially, I believe, because they couldn't release it as a malt beverage if they did), but I believe it's at least triple the IPA-ishness of their 60-minute version. And yes, it does have plenty of residual sugar/relatively high FG.

I would have to disagree with you and say that something like a triple IPA that has such a high IBU needs both high alcohol and high fg, relatively speaking. If the 120 minute was dryer than it is, then the alcohol would completely rule the beer, and it would be much less balanced than it is...and believe me, balance is very important when dealing in such extremes. And a beer that is pretty dry, but very high in alcohol (like what you're describing) can be very, very harsh. Though, I guess, if he wanted to, he could add Amylase enzyme so that everything could be converted...and even use champagne yeast for a second fermentation. But I wouldn't recommend it.

As such, Dude, I'd have to say, treat it like a barleywine, like Bird says, but don't make the FG too low. You'll need a bit of sweetness to balance out the alcohol and bitterness. And, quite obviously, plan on aging it like a barleywine.

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trinitone

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Here's how the stats break down for the Dogfish Head IPAs:
60 Minute is 6% ABV and 60 IBU
90 Minute is 9% ABV and 90 IBU
120 Minute is 20% ABV and, you guessed it, 120 IBUs

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Dude

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Well, I think Chinook is just goign to be too harsh in this beer. IIRC, brewpastors big old IPA that he sent me was all Columbus, and it rocked. Soooooo....I'm going to do a monster Triple IPA using Columbus, Centennial, and Cascade. My plan is to use an ounce each of the three hops, at MH, FWH, 60, 30, 15, flameout, and dry hop x 2. That means 8 hop additions of 3 oz. at a time. A pound and a half of hops.

The grain bill will be simple, some base, some crystal, some cara-pils and corn sugar (to bring the alcohol up to about 1.090ish). I plan on doing this sucker on New Year's Day.

Name?

"The a-HOP-alypse".

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Dude

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So in your opinions, will a 1.090, 300 IBU (according to ProMash) brew be able to be considered a triple IPA?

I'm still planning this sucker....hoping to brew it this spring.

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Brewsmith

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I say go over 1.100. The Columbus bittering sounds great. My barleywine that I just did had Northern Brewer for bittering, but Amarillo and Cascade for flavor and aroma. That sucker is almost in your territory, and it's OG was 1.111! Give it time to mellow and it won't be.

How many ounces of hops are you looking at??? That's going to suck up a ton of wort!

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