Author: Steve Thanos
A few kegs in the keezer, fermentation chamber full, and a Pilsner lagering away— if others are like me, the plethora of beers homebrewers have on-hand at any given time can seem overwhelming. One of the ways I manage this is by giving some away to friends and family. That communal sense of sharing the beer I’ve made is one of things I love most about homebrewing, whether it’s during a weekend BBQ, an organized bottle share, or hanging in the garage, sharing my beer with others is always something I look forward to.
Double Speed Bump DIPA is a beer I created for sharing, originally brewed in 2018 as a birthday gift for a friend who has a penchant for strong and hoppy ale. Inspired by some of the first versions of Double IPA I tried, Double Speed Bump was specifically designed to feature classic citrus and piney hop character with an assertive bitterness that harkens back to 1990s, while also displaying some modern traits. With its balanced malt character and unique fermentation profile, Double Speed Bump packs a solid punch while remaining highly drinkable.
| Making Double Speed Bump DIPA |
Sticking to my Midwestern roots, I designed this recipe with various Sugar Creek Malts to create a malt profile I feel works beautifully with higher hopping rates.
Double Speed Bump DIPA
I started my brew day by collecting the full volume of water, adjusting it to my desired profile, then getting it heating up before weighing out and milling the grain.
Once the water was adequately heated, I incorporated the grains then checked to make sure it was at my target mash temperature.
Over the 60 minute mash rest, I gently stirred intermittently.
While the mash was resting, I prepared the kettle hop additions.
Once the mash was complete, I removed the grains and proceeded to boil the wort for 60 minutes, after which it was quickly chilled.
A hydrometer measurement showed the wort was right at my target OG.
After racking the wort to a sanitized fermenter, I placed it in my chamber and pitched a single pouch of Imperial Yeast A20 Citrus.
After 3 weeks, all signs of activity had dwindled, so I took a hydrometer measurement confirming FG was reached.
At this point, I racked the beer to a sanitized keg and placed it in my keezer where it was burst carbonated overnight before the gas was reduced to serving pressure. After another week of conditioning, the beer was ready to serve.
| IMPRESSIONS |
Double IPA is a popular style these days that’s fairly easy to find on tap, all sharing the traits of being strong and hoppy. After trying a number of commercial examples years ago that didn’t entirely please my palate, I was eager to create my own Midwestern version that possessed a more noticeable malt character to balance the hop pungency. And so was born Double Speed Bump DIPA.
Originally brewed as a birthday gift for a friend who enjoys strong and hoppy beer, I was happy to learn it went over well with him, and I personally feel it achieves all of my intended goals. The toast and biscuit malt flavors beautifully compliment citrus and pine hop character, which is all held together by the unique fruitiness from the yeast.
Over the years, I’ve brewed quite a few strong beers, and Double Speed Bump DIPA is one of my favorites. While sipping on a pint from this latest batch, I remarked to my wife that I need to be careful when it’s on tap because of how smooth and easy-drinking it is. This is not your standard modern Double IPA, as it possesses noticeably more malt flavor and a unique fermentation profile, which is what I love so much about. For anyone interested in trying something new, I can’t recommend Double Speed Bump enough!
If you have thoughts about this recipe or experience making something similar, please feel free to share in the comments section below!
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14 thoughts on “Brü It Yourself | Double Speed Bump DIPA”
You mention a few times that there is a unique fermentation profile. The recipe here (and with beer xml) shows just a standard 68° fermentation. What makes it unique?
You mention a unique fermentation profile but there are no details. I assume that the temperature rango of 32° – 32° F for the yeast is an error.
Curious as to how you chose that water profile?
Well, this should be completely undrinkable…
Well, this should be completely undrinkable
In my DIPA I use TWENTY times the amount of Sulfate and Chloride, and swap the ratio so it’s Sulfate to Chloride 2:1, as well as ferment at room temp, not 32F, with Chico yeast (Cali or Safale US-05). Your ferm temp must have been a typo, as well as your water profile.
Are you dropping all those hops straight into the boil kettle?
I use muslin bags for hop additions.
I don’t doubt this beer tastes good. However, it would be interesting to know how much each glass of beer costs to make on Brülosophy. With 16lb of malt and 448g of pellet hops per 5 gallons, plus the cost of yeast and heat for boiling, it must be quite a lot for this brew. My aim is to make a decent beer considerably cheaper than can be found in a bar.
It’s probably around $6 to $8 per gallon, and the price at the bar is $6 to $8 per 16oz glass. Do the math.
Rough estimate:
-16 lb malt x $1.50/lb = $24 (1)
-1 lb hops x $25/lb = $25 (2)
-1 pouch imperial yeast = $11
-Electricity (very rough): 2000 watts x 4 hr x $0.18/kWh = ~1.50 (let’s round up to $2)
Total direct cost: $62
Yield is 5.2 gal = 41.6 pints. Assume ~10% waste = 37 drinkable pints
$62 / 37 pints = $1.68/pint.
(1) approximate price of Sugar Creek Ye Olde Pale Ale malt by the sack
(2) based on current price of Citra
I’m super interested in this particular yeast as I’m planning an IPA that will go in a refreshing, crisp citrus direction and I’m wondering if I should go with a clean yeast for that or maybe this one. The name promises citrus, of course – but I’d be interested in what direction the flavor and aroma goes – can you maybe describe that a bit more? Sweet tangerine? Crisp lemon? Dank bitter orange? Fresh Lime? Is it phenolic/estery/yeasty?
I perceive this yeast to give off orange, lemon, and lime esters.
nice recipe. I would suggest you could take it to another level hops character depth by doing a whirlpool at 180F for 15 minutes with the hops you added at 5 minutes. as others have mentioned, play more with your so4/cl ratio to really make the hops pop.