Answers.Body: <p>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.</p>
  
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2016-01-20T01:40:20.833Z
Answers.Text: 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.
Answers.UserDisplayName: Andrew Cheong
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2016-01-20T01:49:36.227Z
Answers.Text: I don't know which yeast is used then, but in general you can just achieve a limited alcohol level.
Answers.UserDisplayName: T.K.
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2016-07-06T10:49:51.977Z
Answers.Text: 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.
Answers.UserDisplayName: T.K.
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2016-01-19T23:32:55.897Z
Answers.LastActivityDate: 2016-01-19T23:32:55.897Z
Answers.UserDisplayName: T.K.
Answers.Body: <p>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.</p>
  
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2016-01-16T19:00:24.830Z
Answers.LastActivityDate: 2016-01-16T19:00:24.830Z
Answers.UserDisplayName: Wayne In Yak
Answers.Body: <p>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: <a href="http://www.madalchemist.com/chart_bitterness_ratio.html" rel="nofollow">http://www.madalchemist.com/chart_bitterness_ratio.html</a> </p>
  
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2016-01-20T16:45:29.000Z
Answers.LastActivityDate: 2016-01-20T16:45:29.000Z
Answers.UserDisplayName: Ben Ronan
Body: <p>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.)</p>
  
Comments.ContentLicense: CC BY-SA 3.0
Comments.CreationDate: 2016-01-16T14:18:41.867Z
Comments.Text: I don't consider them sweeter
Comments.UserDisplayName: paparazzo
Tags: <taste><ipa>
Title: Why do Double IPAs (aka Imperial IPAs, IIPAs) tend to be sweeter than regular IPAs?
UserDisplayName: Andrew Cheong
ThreadText: # Why do Double IPAs (aka Imperial IPAs, IIPAs) tend to be sweeter than regular IPAs?
  
  (Asked by: username_0 on 2016-01-16)
  
  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.)
  
  **Tags:** taste, ipa
  
  > **Comments:**
  > **username_1**: I don't consider them sweeter  
  
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  ## 3 answers
  
  ### Answer by username_2 on 2016-01-19. Score: 2 | Accepted answer
  
  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.
  
  > **Comments:**
  > **username_0**: 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.  
  > **username_2**: I don't know which yeast is used then, but in general you can just achieve a limited alcohol level.  
  > **username_2**: 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.  
  
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  ### Answer by username_3 on 2016-01-16. Score: 7
  
  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.
  
  
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  ### Answer by username_4 on 2016-01-20. Score: 4
  
  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>
  
  
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