The Duke English IPA - Beer Recipe - Brewer's Friend

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The Duke English IPA

200 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.112 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Mike Treadway and Sean Vreeland of Keller, TX
Hop Utilization: 99%
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Friday October 27th 2023
1.061
1.012
6.4%
49.2
13.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 82.5%
10 oz Bestmalz - BEST Biscuit10 oz BEST Biscuit 35 20 5.2%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 4.1%
8 oz United Kingdom - Extra Dark Crystal 120L8 oz Extra Dark Crystal 120L 33 120 4.1%
8 oz American - Wheat8 oz Wheat 38 1.8 4.1%
194 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 15 Boil 60 min 44.06 22.7%
1.60 oz Fuggles1.6 oz Fuggles Hops Pellet 4.5 Boil 10 min 5.11 24.2%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 0 min 30.3%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Dry Hop 5 days 22.7%
6.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Mash 0 min.
1 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.55 18.2  
Mash volume with grains 5.52 22.1  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 5.16 g | 20.6 qt) 0.22 0.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.94 g | 31.8 qt) 3 12  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.77 19.1
Equipment Profile Used: System Default
 
Notes

Mash at 152° F (67° C) for 1 hour, mash out at 170° F (77° C). 90 minute boil

Ferment at 66° F (19° C) for the first 2 days and slowly ramp to 72° F (22° C) as signs of fermentation slow down. Hold at 72° F (22° C) until terminal gravity is reached.

Dry hop with 1.5 oz (43 g) of East Kent Goldings for 5 days, cold crash, and package. Force carbonate to 2.5 volumes of CO2.

First made 11/5/23. Mashed in at 152. Added 1 tsp gypsum to filtered water. Increased mash temp to 170 and then lifted grain basket and sparged with 1 gallon.

Pre boil gravity 1056, post boil 1061 confirmed with Tilt. Used 1 pint of A09 yeast from a dark mild that I’d bottled the same day. 12 hours later gravity had already fallen to 1046!

FG was 1012, so 79% attenuation which is very high for a British ale. There was an alcohol taste, likely from the hot fermentation. Put into cask on 11/19 with 3.5 oz corn sugar.

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  • Last Updated: 2023-11-20 03:01 UTC