“The Duke” English IPA

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Mike Treadway and Sean Vreeland of Keller, TX and members of Cap and Hare Homebrew Club won a gold medal in Category #17: India Pale Ale (IPA)during the 2016 National Homebrew Competition Final Round in Baltimore, MD. Treadway and Vreeland’s English IPA was chosen as the best among 456 entries in the category.

To see other winning homebrew recipes from the 2016 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

“The Duke” English IPA | English IPA

Ingredients

  • For 11 gallons (41.64 L)
    • 12.75 lb (5.8 kg) Maris Otter pale malt
    • 1.125 lb (0.5 kg) biscuit malt
    • 0.875 (0.4 kg) crystal 40 malt
    • 0.875 lb (0.4 kg) crystal 120 malt
    • 0.875 lb (0.4 kg) wheat malt
    • 2 oz (57  g) Magnum, 14% a.a. (60 min)
    • 2.25 oz (64 g) Fuggles, 4.5% a.a. (10 min)
    • 3 oz (85 g) East Kent Goldings, 7.2% a.a.  (0 min)
    • 1.5 oz (43 g) East Kent Goldings (dry hop)
    • 2 tsp (10 g) yeast nutrient
    • 2 tablets Whirlfloc
    • White Labs WLP005 English Ale yeast

    Specifications

    • Original Gravity: 1.063
    • Final Gravity: 1.014
    • ABV: 6.3%
    • IBU: 50
    • SRM: 12
    • Boil Time: 90 minutes

    Directions

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

    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.