Here are the recipes for the two Double IPAs discussed in the Chop & Brew Lagniappe video “Tasting DIPAs/IIPAs with DonO.” Thanks to Noah Scott and Michael Burnett for permission to repost these recipes.

NOAH SCOTT’S DOUBLE IPA

14.5 lbs – 2-row
3 lbs – vienna
1 lb – C20
.5 lb – cara-pils
.5 lb – honey malt
1.5 lbs honey

1.25oz – CTZ @ FWH
1oz – Simcoe @ 60 min
1oz – Chinook @ 45 min
1oz – Centennial @ 30 min
1oz – Citra @ 15 min
1oz – Amarillo @ 10 min
2oz – Amarillo @ FO (hopstand for 30 minutes)
2oz – Simcoe @ FO (hopstand for 30 minutes)
3oz – Simcoe @ Dry hop, 7 days

2x S-05 Yeast

OG 1.090
FG …. didn’t check, but this recipe should have ended around 1.015-1.020

MICHAEL BURNETT’S DOUBLE IPA

OG – 1.086
FG – 1.010

16 lbs Pale Malt (2 Row)
8.0 oz Caramel/Crystal Malt – 10L
8.0 oz White Wheat Malt
1 lbs 8.0 oz Sugar, Table (Sucrose)
2.0 oz Chinook [13.0%] – Boil 90 min
2.0 oz Magnum [14.0%] – Boil 90 min
1.0 oz Simcoe [13.0%] – Boil 45 min
1.0 oz Columbus (Tomahawk) [14.0%] – Boil 30 min
2.0 oz Centennial [10.0%] – Boil 0 min
1.0 oz Simcoe [13.0%] – Boil 0 min
1.40 tsp Yeast Nutrient (Primary 3 days)
3.2 oz Columbus (Tomahawk) [14.0%] – Dry Hop 10 days
1.0 Simcoe [13.0%] – Dry Hop 0 days
1.0 oz Centennial [10.0%] – Dry Hop 0 days

2 x Wyeast 1056