Imperial IPA is one of the most popular styles among craft beer enthusiasts today. An unapologetic celebration of hop bitterness, flavor, and aroma, Imperial IPA showcases all that Humulus lupulus has to offer and induces what Russian River Brewmaster Vinnie Cilurzo terms a “Lupulin Threshold Shift.” But brewing such a big, bold beer at home can challenge even the most dedicated homebrewer. Imperial IPA is bitter, but your brew day shouldn’t be. By attending to a few key matters, the glorious elixir of the hops plant can be yours.
Don’t complicate matters
Many of the highest-rated Imperial IPAs are light in body and easy to drink, with a crisp, clean finish. To achieve this effect with your homebrew, design your recipe with the bulk of the grist either basic pale malt or 2-row malt and use specialty malts sparingly. It’s probably best to avoid dark crystal, Munich, and other highly kilned or roasted malts that can detract from the hops and make your beer taste flabby and overly sweet. If you’re looking for a little more roast flavor, either stick with a small quantity of light crystal malt (less than 5 percent of the malt bill), or choose a flavorful base malt such as Maris Otter. Extract brewers should use an extra light extract and add flavor with a small amount of crystal malt steeped in the brewing liquor.
One of the pitfalls that many homebrewers encounter when brewing their first Imperial IPAs is actually making them too alcoholic. Ethanol accentuates body and sweetness, which can distract from the hops you’ve so lovingly packed into your masterpiece. To let the hops really shine, consider keeping it under 10 percent ABV.