14D. Specialty IPA
OG: 1.050-1.090
FG: 1.010-1.025
IBUs: 40+
SRM: Varies with ingredients used
IBU: 5.5-10%
Aroma: Prominent hop presence dominates the aroma. If any aromatic other than hops is used (such as oak or spruce tips) it should contribute to the hop character rather than featuring as its own flavor. Examples with a prominent independent fruit or spice character in the aroma should be entered in the appropriate fruit or spice category. Dry hop aromas are acceptable but not required. Some alcohol is acceptable in stronger examples. Malt character should be present but secondary characteristics may vary based on specialty ingredients. Optional slight fruitiness from yeast.
Appearance: Color will vary and may be golden to black. Clear, although dry hopped examples may be slightly hazy. A firm, long-lasting head is preferred.
Flavor: Medium to very strong hop flavor is central to the beer's flavor, backed by a lower but detectable malt flavor and sweetness. Significant but smooth bitterness from hops. If any aromatic other than hops is used (such as oak or spruce tips) it should contribute to the hop character rather than featuring as its own flavor. Examples with a prominent independent fruit or spice character in the flavor should be entered in the appropriate fruit or spice category. Malt should feature some sweetness, but secondary characteristics will vary based on specialty ingredients. Optional slight fruitiness from yeast.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions.
Overall Impression: A hop-centered, malty beer that is set apart from an ordinary IPA or Imperial IPA by the use of specialty ingredients or processes that contribute to the overall hop and malt character.
Comments: This category is intended for English or American IPAs or Imperial IPAs that also include one or more specialty ingredients or processes. Because grain and hops should still dominate, only those specialty ingredients and processes that complement, rather than overwhelming, the basic qualities that make a beer an IPA are appropriate: specialty grains such as rye; certain herbs that enhance hop bitterness or flavor without dominating themselves; certain dark grains that still allow a strong sweet malt backbone; and mild oak or wood character. Beers with strong, independent fruit or spice character, or where a strong wood-aged character or strong specialty malt character (such as roasted or smoked malt flavor) dominates, should be entered in the appropriate specialty category.
History: With the popularity of the IPA and Imperial IPA styles, brewers quickly began developing slight variations that were still true to the IPA style. Rye, chocolate malt, and oak aging, among others, were all used to enhance the sweet, malty, hoppy character of the underlying beer.
Ingredients: A base of well-modified pale ale malt and any kind of hops, plus one or more specialty ingredients or processes that may include specialty grains such as rye; wood aging; additions of specialty grains; or the use of hop alternatives such as spruce or heather tips or juniper berries. Any specialty ingredient should complement, rather than overwhelm, the distinctive characteristics of the underlying style. As a result, most fruits and spices are not appropriate for this style. American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate.
Commercial Examples: Alpine Rye IPA, Founder's Red Rye, Stone 11th Anniversary Ale, Innis & Gunn Oak Aged IPA, Goose Island Oak-Aged Imperial IPA