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1868 William Younger #3 Strong Hoppy Ale DIPA

260 calories 22.6 g 12 oz
Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 100 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 260 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)
Created Thursday October 17th 2019
Amount Fermentable Cost PPG °L Bill %
12.24 lb United Kingdom - Optic12.24 lb Optic 38 2.1 83.3%
2.45 lb American - Pale 2-Row2.45 lb Pale 2-Row 37 1.8 16.7%
14.69 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
2.60 oz Fuggles2.6 oz Fuggles Hops Pellet 4.5 Boil 100 min 44.37 22.6%
3.30 oz Saaz3.3 oz Saaz Hops Pellet 3.5 Boil 60 min 40.57 28.7%
3 oz Saaz3 oz Saaz Hops Pellet 3.5 Boil 20 min 22.34 26.1%
2.60 oz Saaz2.6 oz Saaz Hops Pellet 3.5 Dry Hop 5 days 22.6%
11.50 oz / 0.00
Wyeast - London Ale 1028
1 Each
Attenuation (custom):
Optimum Temp:
60 - 72 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 0 Volumes
Target Water Profile
Beaverton Public Water (Bull Run)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Might sub a high alpha British hop like Target for bittering. Feel free to use any British Pale Malt Golden Promise or Maris as well as any pale American malt

Here is the link to the original recipe by Ron Pattinson on the Shut up About Barclay Perkins blog:

Notes by Kristen England


Grist – I haven’t used Golden Promise in quite a long time so I decided it was about time. You can absolutely use Maris Otter or really any other wonderful Englishy malt you’d like. I have come to really like two very different types of pale malts. My very favorite is the MFB pale malt. I’ve found that if you had to have one single malt to do really absolutely anything in the realm of beer, this would be more than adequate. Bitter, IPA, Pils, etc. On the other end of the spectrum, my other favorite malt for different reasons (mostly cost and its ability to play second fiddle extremely well) is Great Western pale malt. You’ll find a massive amount of American breweries use it for everything. I think it is very nice and does a great job, just not as good at everything that the MFB pale malt.

Hops – This beer, as can be seen, is about 3:1 or 4:1 Czech: English hops. The English ones can really be anything but I’d stay with a low alpha variety for the amount of greenery you need to add in. As for the Czech, I used 100% Saaz. Czech Saaz at that. Pivní Filosof, Evan Rail, Alistair Reece and I had a great conversation just a week or so ago about the ability to make a big hoppy beer using 100% Czech Saaz. This is pretty much that beer. The thought is/was that one can’t do it. You just can’t get that bitterness. This, is entirely untrue. What you will find is that the bitterness is very different. Its much less harsh. Additionally, I find the aroma is much much higher on this beer (all low AA% hop IPAs even) simply due to the fact of the vast amount of hop that goes in. More essential oils and such. If you need another reason to make this beer, do so for that fact. A big, crisp, dry IPA thingy with a butte tonne of low alpha hops.

Yeast – I really like the dry Nottingham for this beer. It dries out extremely well. Finishes quick. Its cheap! That being said, use what you like. A yeast cake would be good for those of you that don’t do starters well. Its very important you get enough yeast into this bugger to dry it out.

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  • Public: Yup, Shared
  • Last Updated: 2019-11-13 15:05 UTC
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