Double Hoppy Red Ale
Location: North American
BJCP Comparable Category: 21B - Specialty IPA: Red IPA
This is the description of how the Double Hoppy Red Ale style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Double Hoppy Red Ale beer style.
- Body: Medium to full
- Malt Flavors & Aromas: Medium to medium-high caramel malt character should be present in ﬂavor and aroma. Low to medium biscuit or toasted malt character may also be present.
- Hop Flavors & Aromas: Hop aroma is high, derived from any variety of hops. Hop ﬂavor is high and balanced with other beer attributes.
- Fermentation Characteristics: Alcohol content is medium to high. Complex alcohol ﬂavors may be present. Fruity esters are medium. Diacetyl should not be present.
- Common Ingredients: Similar to an American IPA, but with medium or dark crystal malts, possibly some character malts with a light toasty aspect. May use sugar adjuncts. American or New World finishing hops with tropical, fruity, citrusy, piney, berry, or melon aspects; the choice of hops and character malts is synergistic – they very much have to complement each other and not clash.
- Commercial Examples: Green Flash Hop Head Red Double Red IPA (double), Midnight Sun Sockeye Red, Sierra Nevada Flipside Red IPA, Summit Horizon Red IPA, Odell Runoff Red IPA
Brewing Properties of Double Hoppy Red Ale
The functional properties of brewing Double Hoppy Red Ale beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|6.1 - 7.9%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|45 - 80 IBUs||SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
–10 - 17 SRM
(20 - 33 EBC)
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.058 - 1.080|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.015 - 1.024|
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.