<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>

CC BY-SA 3.0
2016-01-20T01:40:20.833Z
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.
Andrew Cheong
CC BY-SA 3.0
2016-01-20T01:49:36.227Z
I don't know which yeast is used then, but in general you can just achieve a limited alcohol level.
T.K.
CC BY-SA 3.0
2016-07-06T10:49:51.977Z
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.
T.K.
CC BY-SA 3.0
2016-01-19T23:32:55.897Z
2016-01-19T23:32:55.897Z
T.K.
<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>

CC BY-SA 3.0
2016-01-16T19:00:24.830Z
2016-01-16T19:00:24.830Z
Wayne In Yak
<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>

CC BY-SA 3.0
2016-01-20T16:45:29.000Z
2016-01-20T16:45:29.000Z
Ben Ronan
<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>

CC BY-SA 3.0
2016-01-16T14:18:41.867Z
I don't consider them sweeter
paparazzo
<taste><ipa>
Why do Double IPAs (aka Imperial IPAs, IIPAs) tend to be sweeter than regular IPAs?
Andrew Cheong
# 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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