Why do Double IPAs tend to be sweeter than regular IPAs? (I personally have in mind Ninkasi's Tricerahops and Saint Archer's Double IPA.)
asked Jan 16 '16 at 5:10
-
I don't consider them sweeter– paparazzoJan 16 '16 at 14:18
Add a comment
|
Yeast can just process a certain amount of sugar inside the mash and therefore in double IPA there can be more sugar left in the beer, depending on the yeast that is used.
-
Do the yeast used to brew Double IPAs tend not to process as much sugar? Or are you saying that can be a choice for particular Double IPAs. Jan 20 '16 at 1:40
-
I don't know which yeast is used then, but in general you can just achieve a limited alcohol level.– T.K.Jan 20 '16 at 1:49
-
The sweetness is also controlled with the cooking time of the mash, in the temperature range around 72°C, where yeast-unpocessable dextrose is formed. This sugar will stay inside the beer and give it the sweet taste, whereas the other sugars are converted to alcohol.– T.K.Jul 6 '16 at 10:49
I would say some are sweeter, some aren't. Brewers do kick up the mount of malt in IIPA's to get the ABV up there. This could lead to a sweeter taste depending on the malt bill and fermentation.
To be classified as a double IPA it must have an ABV >= 7.5%. That requires more malt/sugar. However, the perceived sweetness can be a factor from yeast used and the Bitterness Ratio: http://www.madalchemist.com/chart_bitterness_ratio.html