Double Dry Hopped Pale Ale is a hazy ipa that homebrewers reach for when they want a project worth the extra attention. This version keeps the grain bill built around Pale malt, and leans on Simcoe 13.8% to shape the finish.
Recipe at a Glance
Recipe at a Glance
| Style | Double Dry Hopped Pale Ale |
| Batch Size | 5 gallons (19L) |
| Boil Time | 60-90 minutes |
| Original Gravity | 1.060-1.070 |
| Final Gravity | 1.012-1.016 |
| ABV | 6.0-7.5% |
| IBU | 30-50 |
| SRM | 4-8 (pale gold, hazy) |
| Difficulty | Intermediate to Advanced |
Brew Day, Step by Step
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1
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Mash · ~60 min Mash the grain bill, led by Pale malt, at a steady temperature to build the fermentable sugars this style needs. Sparge slowly so you do not lose efficiency. |
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2
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Boil · ~60-90 min Bring the wort to a boil and work through the hop schedule, starting with Simcoe 13.8%. This is also where you will add any fining agent for a clearer finished beer. |
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3
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Ferment · 18C (64F) Pitch Wyeast 1318 London Ale III once the wort has cooled to fermentation temperature and hold it steady. Primary fermentation is the most active week, do not rush it. |
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4
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Condition · 4 weeks at 4C (39F) Rack to secondary (or leave in primary if your recipe calls for it) and let the beer round out at a cool, steady temperature. This step does more for the final flavor than people expect. |
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5
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Package · 1 day, then wait Bottle or keg once gravity has held steady for a few days in a row. Give it time to carbonate and, for bigger styles, additional time to mellow before your first taste. |
That’s the shape of brew day and the weeks after it. For the exact grain bill, hop schedule, and full step-by-step instructions with amounts, use the recipe card below.
What You Will Need
Sourcing your own ingredients locally is always fine, but if you want to skip a homebrew store trip, here is what’s in stock in our shop right now:
- Base and specialty grain: Grains & Adjuncts (e.g. Briess 2-Row Brewers Malt – 10 LB, Crushed)
- Bittering and aroma hops: Brewing Hops (e.g. HopUnion 6I-E91H-F8YE RiteBrew – Cascade Pellet Hops – 1 oz)
- Yeast: Brewing Yeast (e.g. LalBrew Verdant IPA Brewing Yeast (2 Pack) – Make Beer at Home)
- Secondary fermenter for conditioning: Fermenters & Carboys (e.g. FastRack 5 Gallon Hedpak with Cap (Pack of 2) | BPA-free)
- Priming sugar for bottling: Priming Sugar (e.g. Brewer’s Best Carbonation Drops 9 oz)
- General kit and tools: Homebrew Equipment (e.g. PERA 4 Pack Bottling Bucket Plastic Spigot)
- Pour it right when it’s ready: a tulip glass shows off the color and holds the aroma better than a straight pint glass
Serve It Right
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A Double Dry Hopped Pale Ale is best served in a tulip or shaker pint, it fits the body and carbonation of this style better than a straight pint glass. Here is one from our shop: |
Ingredients & Gear for This Batch
Grain / Adjuncts |
Hops |
Yeast |
Fermenter |
Priming Sugar |
Equipment |
Full Recipe: Grain Bill, Hops, and Instructions
DOUBLE DRY HOPPED PALE ALE
Equipment
- 1 Large pot for mashing and boiling
- 1 Mash tun or large mixing bowl
- 1 Measuring cup and spoons
- 1 Thermometer
- 1 Spoon or paddle for stirring
- 1 Fine mesh strainer or colander
- 1 Fermenting vessel (e.g. carboy or fermenting bucket)
- 1 Airlock and stopper for fermenting vessel
- 1 Hydrometer
- 1 Auto-siphon or racking cane
- 1 Tubing for siphoning
- 1 Bottling bucket (if bottling)
- 1 Bottles or kegging equipment (if kegging)
- 1 Bottle capper and caps (if bottling)
- 1 Sanitizer (e.g. Star San or iodophor)
Ingredients
For the Mash – Liquor 13 Litres (23 Pints) – Mash Time 1 hr – Temperature 65°C (149°F)
- 7 lb Pale malt Quantity 3.5 kg
- 3 lb Wheat malt Quantity 1.5 kg
- 10 oz Carapils malt Quantity 300 g
For the Boil – Liquor 13 Litres (23Pints) – Mash Time 1 hr 15 min
- 1 3/4 oz (Hops) Simcoe 13.8% When to add – At turn off (IBU 17
- 1 3/4 oz (Hops) Amarillo 10% When to add – At turn off (IBU 12.6)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 18°C (64°F) – Conditioning 4 weeks at 4°C (39°F)
- 1 Wyeast 1318 London Ale III Yeast
- 5 1/2 oz (Hops )Citra 13.8% When to add – For last 3 days
- 5 1/2 oz (Hops )Galaxy 14.5% When to add – For last 3 days
Instructions
Mash:
- Heat 13 liters (23 pints) of water to 65°C (149°F) in a large pot.
- Add the pale malt, wheat malt, and carapils malt to the pot, stirring well to ensure all grains are submerged.
- Mash for 1 hour, maintaining a consistent temperature of 65°C (149°F).
- Drain the wort from the grains into a separate pot, leaving the grains behind.
Boil:
- Heat 13 liters (23 pints) of water to a rolling boil in a large pot.
- Add the Simcoe and Amarillo hops to the pot and stir.
- Boil for 1 hour 15 minutes, adding Protofloc for the last 15 minutes of the boil.
- After the boil, cool the wort to 18°C (64°F).
Fermentation:
- Transfer the cooled wort to a fermenting vessel and pitch the Wyeast 1318 London Ale III yeast.
- Ferment at 18°C (64°F) for 25 days.
- After 25 days, add the Citra and Galaxy hops to the fermenting vessel.
- Continue to ferment for an additional 3 days at the same temperature.
- After the dry-hopping period, cold crash the beer for 4 weeks at 4°C (39°F).
- Bottle or keg the beer and let it condition for an additional 5 weeks before drinking.
Get the fermentation temperature right on Double Dry Hopped Pale Ale and most of the rest of the process takes care of itself.
What Makes Double Dry Hopped Pale Ale the Style It Is
Like most classic beer styles, Double Dry Hopped Pale Ale has a long, slightly tangled history behind it, shaped as much by regional brewing traditions as by any single inventor.
The character of this beer comes down to a beer that leans on pale malt and simcoe 13.8%, and Wyeast 1318 London Ale III is doing more of that work than the grain bill gets credit for.
Style Characteristics at a Glance
- ABV: 6.0-7.5%
- Bitterness: 30-50 IBU
- Color: 4-8 (pale gold, hazy)
- Serving temp: 45-50F (7-10C)
- Glassware: a tulip or shaker pint
- Food pairings: tacos, curry, soft cheeses
Common Questions
Can I scale this recipe up or down?
Yes, the grain bill and hop schedule scale linearly with batch size. Just make sure your equipment, mash tun and boil kettle both, can actually handle the volume you are scaling to.
What is the biggest mistake homebrewers make with this style?
Rushing the schedule. Pulling a beer off yeast too early or skipping conditioning time is the most common way to shortchange a recipe like this one.
Can I substitute a different yeast strain?
You can, but expect the flavor profile to shift. Stick close to the same yeast family (English ale, American ale, Belgian, lager, etc.) if you want a result close to what this recipe is aiming for.
Keep Exploring
Once you have this one down, here are a few more homebrew recipes worth trying next:
Browse the full homebrew recipe collection for more styles, or if you are just getting into the hobby, start with one of our homebrewing starter kits for new brewers.
This recipe is for adults of legal drinking age. Please brew and drink responsibly, and always sanitize your equipment thoroughly to avoid infection.
