You can check my recipe pulldown for my "Hop Beatdown" Double IPA. It rocks faces, quite frankly. I seriously recommend steeping oak chips in the secondary along with dry hops for 2 weeks. It adds an amazing layer of complexity, like caramel, etc., without adding that "oaky" taste. Also, since it's a Double IPA, you want it to finish a little sweeter than a regular IPA (if you just make a high-alc/high-IBU IPA, then it's an imperial; in my experience, the "double" refers to a heavier beer all around). So I'd add some kind of dextrine malt. I used carapils.
Anyway, I'm very proud of my recipe. Not gloating, just proud of it.
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)