Duel Master Black IPA - Beer Recipe - Brewer's Friend

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Duel Master Black IPA

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 27.01 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Tuesday September 21st 2021
1.078
1.020
7.7%
70.5
39.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Bairds - Maris Otter Pale Ale4.5 kg Maris Otter Pale Ale 37.5 2.5 64.6%
454 g Gladfield - Munich Malt454 g Munich Malt 36.8 7.87 6.5%
454 g New Zealand - Malted Rye454 g Malted Rye 40.2 3 6.5%
454 g Gladfield - Crystal Rye Malt454 g Crystal Rye Malt 37 35.53 6.5%
454 g Weyermann - Carafa Special Type III454 g Carafa Special Type III - (late mash tun addition) 29.9 525 6.5%
454 g Gladfield - Flaked Barley (harraway's)454 g Flaked Barley (harraway's) 33.1 1.68 6.5%
200 g Gladfield - Sour Grapes Malt Acid200 g Sour Grapes Malt Acid 12.4 2.03 2.9%
6,970 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
43 g Citra43 g Citra Hops Pellet 11 Boil 20 min 34.54 16.9%
43 g Amarillo43 g Amarillo Hops Pellet 8.6 Boil 20 min 27.01 16.9%
28 g Citra28 g Citra Hops Pellet 11 Whirlpool at 80 °C 20 min 5.03 11%
28 g Amarillo28 g Amarillo Hops Pellet 8.6 Whirlpool at 80 °C 20 min 3.93 11%
28 g Citra28 g Citra Hops Pellet 11 Dry Hop 3 days 11%
28 g Amarillo28 g Amarillo Hops Pellet 8.6 Dry Hop 3 days 11%
28 g Citra28 g Citra Hops Pellet 11 Dry Hop 4 days 11%
28 g Amarillo28 g Amarillo Hops Pellet 8.6 Dry Hop 4 days 11%
254 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Yeast Nutrient Other Mash 0 min.
1 each Whirlfloc Water Agt Mash 0 min.
10 g Gypsum Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
3 g Table Salt Water Agt Mash 0 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 359 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike 68 °C 67 °C 60 min
20 L Sparge 76 °C 76 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.9
Mash volume with grains 25.5
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 15.2 L) 20
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 33
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 19.3 L) 27
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.7 L) 19
Total: 40.9  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-duel-master-black-ipa/

Mill the grains and mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, stir the wort for 5 minutes to conduct a whirlpool, then add whirlpool hops and allow 20 minutes to steep and settle. Chill the wort to about 60°F (16°C), aerate well, and pitch plenty of healthy yeast. Ferment at 64°F (18°C) for 14 days, then let the temperature rise to 68°F (20°C) and add the first dry hops. After 3 more days, add the second dry hops for 4 more days. Then cold-crash, package, and carbonate to about 2.25 volumes.

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  • Last Updated: 2021-09-21 06:44 UTC