I've been looking at recipes on here and comparing them to what I just made, and I can't figure out at what point an IPA becomes a DIPA or an IIPA. Is it gravity? Is it grain bill? Is it IBUs?
I'm wondering partly because I think what I just bottled sits within this grey area, and if it's a DIPA that might influence the name I bestow upon it.
What is the general consensus on what makes an IIPA or a DIPA?
More particularly, my recent batch had an OG of 1.071 and an FG of 1.014. Calculated IBUs came in at 109. SRM ~ 7.2
I'd like to think that makes it a DIPA?
I'm wondering partly because I think what I just bottled sits within this grey area, and if it's a DIPA that might influence the name I bestow upon it.
What is the general consensus on what makes an IIPA or a DIPA?
More particularly, my recent batch had an OG of 1.071 and an FG of 1.014. Calculated IBUs came in at 109. SRM ~ 7.2
I'd like to think that makes it a DIPA?