Originally Posted by Taco29wps
OK, I'm not new but I'm not old. To brewing that is...I have tried lots of different IPA's. In fact, every time I get the chance, I'll try a new one. I am drawn to Double IPA's more than not but I'm not really sure what makes a "double a double or a single a single". Also, the ones I like best have more of a sweeter, orangish color (boulavard double wide IPA, dogfish...) as apposed to the yellowish dry style (Bell's Two Hearted IPA). So my question to the IPA pro's is...what is it that makes the IPA turn out with that orangish citris flavor vs a yellowish dry flavor? Also, why is it that the IPA style can turn out so differently from one area to another?
Thanks for your help,
I believe a double IPA is higher ABV than a regular IPA. You can load up on hop additions and still have an ABV below 7%. Yeast can also play a big part in that flavor you have said to prefer.