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Home Brew Forums > Home Brewing Beer > General Beer Discussion > What really constitutes a DIPA?
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Old 01-23-2012, 07:35 PM   #11
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There has been a big shift in what constitutes IPA and IIPA over the years. I think many people have had their sensory systems impacted by a massive overload of hops and it takes quite a lot to impress them, which is what a lot of people brewing IIPA's are striving for, a sensory overload!

I would have no problem naming that beer a IIPA. And I can't say that IIPA should be less malty, however. I think that there can still be a balance as long as there is LOT of hop flavor to go with it, and a gravity to support them.

If you taste it and say, "Man, that is a hoppy beer!" then there ya go!

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Old 01-23-2012, 07:47 PM   #12
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Originally Posted by ajbram View Post
What is trump here? ABV or IBU?

If you're slightly below the ABV range for IIPA (depending on the calculator), but well above the IBU range for IPA, which way do you go, or are you outside of style on both (not that it really matters)?
Well, I would argue that 7.47 is not really outside the range. Given the approximations and assumptions that go into the % alcohol calc, saying 7.47 really isn't meaningful, because you do not have that level of accuracy. 7.5 is as accurate as you could really claim, i would think.

But anyways, lets say it was 7.4%, and the question becomes "I have a beer which doesn't fit exactly into either style, which is it." I don't see how you don't go with IIPA (if your decision is based on style guidelines), because you're very very close on alcohol for IIPA, and way off for IBU from a IPA.

EDIT: I do want to clarify that I'm not saying that decisions for what you call a beer should be based solely on BJCP guidelines. BJCP guidelines could reasonably be considered irrelevant unless you are entering a competition. My argument above is just for *IF* you view the guidelines as significant for this decision.
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Old 01-23-2012, 07:48 PM   #13
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Quote:
Originally Posted by discnjh View Post
Well, I would argue that 7.47 is not really outside the range. Given the approximations and assumptions that go into the % alcohol calc, saying 7.47 really isn't meaningful, because you do not have that level of accuracy. 7.5 is as accurate as you could really claim, i would think.

But anyways, lets say it was 7.4%, and the question becomes "I have a beer which doesn't fit exactly into either style, which is it." I don't see how you don't go with IIPA (if your decision is based on style guidelines), because you're very very close on alcohol for IIPA, and way off for IBU from a IPA.
I agree.... and depending on the calculator you use, ABV can be over 7.5 anyways.
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Old 01-23-2012, 08:26 PM   #14
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Quote:
Originally Posted by discnjh View Post
Well, I would argue that 7.47 is not really outside the range. Given the approximations and assumptions that go into the % alcohol calc, saying 7.47 really isn't meaningful, because you do not have that level of accuracy. 7.5 is as accurate as you could really claim, i would think.

But anyways, lets say it was 7.4%, and the question becomes "I have a beer which doesn't fit exactly into either style, which is it." I don't see how you don't go with IIPA (if your decision is based on style guidelines), because you're very very close on alcohol for IIPA, and way off for IBU from a IPA.

EDIT: I do want to clarify that I'm not saying that decisions for what you call a beer should be based solely on BJCP guidelines. BJCP guidelines could reasonably be considered irrelevant unless you are entering a competition. My argument above is just for *IF* you view the guidelines as significant for this decision.
I was just pointing out that there is some overlap between OG, FG, IBU, SRM, but no overlap in ABV, so if you want a bright-line there is it. Of course, you can always call your beer whatever you want, BJCP style guidelines are just guidelines. I'm sure measurement error makes it unlikely that we can measure to the 0.01% ABV, probably more like +/- 0.5%. There are probably lots of examples of beers that don't fit exactly into BJCP style guidelines, but it's still beer. Black IPA would fit the IPA category except for SRM, but most people would still call it an IPA.
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Old 01-23-2012, 08:35 PM   #15
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There's also a difference in regions. West Coast IPAs are huge, extremely hoppy beers. Most of the West Coast IPAs are 7%+. Everywhere else they tend to be smaller, and a little less hoppy. Keep that in mind. My opinions are firmly based on west coast beers.

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Old 01-28-2012, 01:38 PM   #16
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I'm curious what most people think is a good FG for a DIPA. I brewed a batch last weekend that started at 1.074 and pitched two pkgs of US-05. It's been fermenting well at 63 degrees. Down to 1.028 after 5 days (sugar addition at two days) and still has a thick krausen on top. I was shooting for a FG of 1.012.

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Old 01-28-2012, 07:08 PM   #17
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My beer of choice are IPA's.

Out west, the DIPAs are defiantly higher in alcohol, but I often find them to be smoother/more balanced than an IPA. THe malt backbone and hops are both very in your face, but they balance each other out more than the regular IPA which I often find to be more hoppy than malty.

Just my experience/taste. Obviously there are exceptions.

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Old 01-28-2012, 11:37 PM   #18
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Quote:
Originally Posted by buffaloipa View Post
I'm curious what most people think is a good FG for a DIPA. I brewed a batch last weekend that started at 1.074 and pitched two pkgs of US-05. It's been fermenting well at 63 degrees. Down to 1.028 after 5 days (sugar addition at two days) and still has a thick krausen on top. I was shooting for a FG of 1.012.
1.008-1.014 depending on the OG and dry hopping rates. Believe it or not more dry hopping can support a lower FG in my experience. Higher OG needs a higher FG though. I like all my doubles/imperials under 1.014-1.015 though. Any higher than that, and you'll masking the hops.
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