Juicy or Hazy Imperial or Double India Pale Ale
| Location: | North American |
|---|---|
| Category: | Ale |
| BJCP Comparable Category: | 22A - Double IPA |
Beer Style Description
This is the description of how the Juicy or Hazy Imperial or Double India Pale 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 Juicy or Hazy Imperial or Double India Pale Ale beer style.
Grist may include oats, wheat or other adjuncts to promote haziness. The term “juicy” is frequently used to describe taste and aroma hop-derived attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Versions of this style brewed with darker malts, non-traditional ale yeasts, fruits, spices or other flavorings are categorized as Experimental India Pale Ales. IBUs may differ significantly from perceived bitterness.
- Color: Straw to light amber
- Body: Medium to high. A silky or full mouthfeel may contribute to overall flavor profile.
- Malt Flavors & Aromas: Low to high malt aroma and flavor may be present
- Hop Flavors & Aromas: High to very high hop aroma and flavor are present, with attributes typical of hops from any origin.
- IBUs/Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance, and may differ significantly from measured or calculated IBU levels.
- Fermentation Characteristics: Medium-high to high fruity esters are present, and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
- Common Ingredients: Clean 2-row malt is typical as a base grain; an excessively complex grist can be distracting. Crystal-type malts often muddy the hop flavors, and are generally considered undesirable in significant quantities. Sugar or other highly fermentable adjuncts are often used to increase attenuation, as are lower-temperature mash rests. Can use a complex variety of hops, typically American or New World, often with cutting-edge profiles providing distinctive differences. Modern hops with unusual characteristics are not out of style. American yeast that can give a clean or slightly fruity profile. Flaked adjuncts such as oats or wheat add to a hazy look. Increased dry hopping of intense flavor hops adds to the juicy flavor and haze.
- Commercial Examples: Other Half Double Chrome
Brewing Properties of Juicy or Hazy Imperial or Double India Pale Ale
These are the functional brewing properties of Juicy or Hazy Imperial or Double India Pale Ale beers, as descided by the Brewers Association. These guidelines reflect, as accurately as possible, the historical significance, authenticity or a common profile in the current commercial beer market.
| ABV The alcohol by volume is shows the amount of alcohol this style of beer should have. |
7.6 - 10.6% |
|---|---|
| Bitterness 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 » |
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3 - 7 SRM(6 - 14 EBC) |
| Original Gravity Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer. |
1.070 - 1.100 |
| Final Gravity The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete. |
1.012 - 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 Brewer's Association.