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Dixie Double IPA

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Dixie Double IPA

back to search Back to Search  Style Details 

Beer Style: Imperial IPA  (14C)
Recipe Type: partial mash
Yield: 5 US gallons

Imperial IPA
Beer Color


Very bold body, beautiful copper color, a warming hint of alcohol, and aroma hops unlike most West Coast IIPA's. The focus was to bring out the citrus without overwhelming grapefruit characteristics. This recipe was a big hit during the 4th of July and is fairly simple to brew.


  • Dixie Double (5 Gallon)
  • Recipe specifics:
  • Style: Imperial IPA
  • Batch size: 5.0 gal
  • Boil volume: 6.3 gal
  • OG: 1.075
  • FG: 1.019
  • Bitterness (IBU): 83.2
  • Color (SRM): 9.0
  • ABV: 7.4%
  • Grain/Sugars:
  • 5.00 lb Light LME, 40.0%
  • 3.50 lb Two-row (US), 28.0%
  • 1.50 lb Maris Otter Malt, 12.0%
  • 1.50 lb Crystal 20L, 12.0%
  • 1.00 lb CaraPils, 8.0%
  • Hops:
  • 1.50 oz Simcoe (AA 12.0%, Whole) 60 min, 51.3 IBU
  • 1.00 oz Citra (AA 12.0%, Pellet) 15 min, 18.9 IBU
  • 1.00 oz Cascade (AA 6.6%, Pellet) 5 min, 4.2 IBU
  • 1.00 oz Columbus (AA 15.4%, Whole) 5 min, 8.8 IBU
  • 1.00 oz Cascade (AA 6.6%, Pellet) dry hop
  • 1.00 oz Citra (AA 12.0%, Pellet) dry hop
  • 1.00 oz Columbus (AA 15.4%, Whole) dry hop
  • Yeast/Misc:
  • Irish Moss, 1.0 unit(s), Fining , boil 15 min
  • Northwest Ale yeast, 1.0 unit(s), Yeast

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 14
Secondary Ferment: 14

Beer Profile

Original Gravity: 1.075
Final Gravity: 1.019
Alcohol by Vol: 8%
Color SRM: 9  Color Sample 
Bitterness IBU: 83
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe


Note: Whole hops were preferred but inavailable, but the combination worked well. I'm sure either can be used and yield the same results.

Mash at 152F x 60 minus at 1.25 quarts per pound of grain. Sparge at 172F to achieve approximately 6.25 gallons of wort. Allow 2 weeks in primary and 2 weeks in secondary. Prime with 4oz of corn sugar for bottling. Dry hop for 3-5 days according to recipe. (I will add some Orange zest next time to bring out a more pronounced Orange flavor but great without).




review rating
 Reviewed by Lurch on Tue Aug 11 2015

I am my own worst critic, but I have to 5* his recipe as it a a true crowd pleaser. I would compare it to a Palate Wrecker as far as a rich body and bold flavor go, yet not quite as hoppy. I did this recipe with some Orange zest added on day 3 of fermentation and it really added to the already high citrus kick.