With the American motto of “bigger is always better” and “go-big-or-go-home,” the double IPA carries the label of being a pretty big beer. With the bitterness levels ranging from sixty-five to ninety IBUs, the bitterness factor of this beer is what has helped this beer live up to the hype over the last thirty years or so.
For a Cold IPA this typically consists of pilsner malt or American 2 Row and 20 per cent of the grist as flaked maize. That’s it. The hop schedule includes a 60 minute boil addition to provide a solid base bitterness, followed by whirlpool (hot steeping) additions after the boil before chilling, and dry hopping.
Then you need to squeeze out the whiskey using a cheesecloth or even a pair of nylons. You might end up with about 350 ml of hops-soaked whiskey. Irish whiskey is made from barley, which is one of the ingredients in an IPA, as is hops.
Unlike most commercially available low-carb beers, these recipes are full of flavor but still short on unwanted carbohydrates. All of this is made possible by our little drug store enzyme hero, “Beano”. With low-carb diets, all the rage right now, isn’t great to know you could still work your homebrew into them?