DFH 120 minute clone
Well, my attempt at the Dogfish 120 IPA starts tonight with a starter. I'm making a few changes from the recipe that Sean Paxton put out based on what I think will be better/more accurate. I talked about most of this in smuth10's thread (http://www.homebrewtalk.com/f12/dogf...-clone-224348/). To quickly recap: Paxton used 9oz of hops in the boil for a 10gal batch. That's 4.5oz hops for a 5 gallon batch. I have that much hop in my 1.055 pale ale. This being a 1.170 beer or so, I feel like it needs WAYYYY more hops than that. So I'm using 2-3 times as much as Paxton did. I'm also not going to dry hop during active fermentation; just seems like a waste of hops to me. I'm going to dry hop once this beer is in the secondary. Final change is WLP007 instead of US-05 for the initial ferment. DFH uses something EXTREMELY similar, if not WLP007, for their 60min and 90min. I figure why not use it for this beer. WLP007 attenuates very well, and is known form attenuating big beers well.
My recipe is:
1lb Victory (1.25lbs of Amber would be closer)
4oz Crystal 60 (get rid of this if you use amber malt)
3oz Warrior All hops added continuously throughout the boil.
I might also throw in 4oz Cascade at 0min just for the hell of it(haven't decided yet).
Target OG (pre-sugar): 1.100 or so
WLP007 until the gravity drops under 1.020, then WLP099 Super High Gravity
10lbs dextrose added slowly once the WLP099 is added (6oz doses).
Dry hopped with 3oz each Simcoe and Amarillo in a secondary. (1oz Simcoe & 1oz Amarillo added once a week for 3 weeks)
There are a couple big 'hurdles' on this batch for me.
A. I don't have an oxygen setup. My last couple batches i've been adding a tiny, tiny drop of olive oil to my starters, and it's seemed to work great. New Belguim did some great research with some University in Belguim, and it seems like olive oil can replace the role of oxygen pretty well. Obviously 120min is on the ragged edge of yeast performance, so we'll see. There's a good thread about this here if anyone is interested (http://www.homebrewtalk.com/f13/usin...-oxygen-47872/). I'll be using yeast nutrient and energizer as well.
B. My yeast vials of WLP007 and WLP099 are old. My LHBS hasn't had a new shipment from White Labs in awhile, so my 'use by date' is Aug 06, which puts the production date at Apr 06, which means I'm around 17% viability right now. So i'm going to get a small 500ml starter of the WLP007 going tonight on the stir plate, then step it up to 6 liters tomorrow. Hopefully I should have around 500-600 billion cells by Saturday when I brew.
C. I built a new RIMS system about 2-3 weeks ago, and it has only brewed two batches so far. Those batches went well and the PID held mash temps to the degree, but I'm hesistent to use anything 'new' on a batch this expensive. I haven't made anything high-gravity with the RIMS yet, and fermentability of the wort is the primary concern with this beer(fingers crossed).
D. I don't have a conical, so I'll be fermenting this in a plastic bucket, like others have. I'm sure i'll get very tired of snapping the lid on and off by the time this batch is done.
I'll document this batch heavily with pictures. I figure it will be fun, and help anyone else that wants to tackle an IPA of this magnatude. Smuth10's thread was extremely helpful to go along with brewing network podcast, so I thought i'd contribute what I can from my batch. Smuth10 got his gravity down to 1.028 which is VERY encouraging. Obviously the biggest fear with this batch is what we all saw on brewmasters, it might finish high and taste like cough syrup. That's about it, pictures to follow tonight =)
I made an 800ml starter tonight, and it's spinning away nicely on the stir plate. This will get pitched into a 6liter starter tomorrow.
Today I made a 6 liter starter, and pitched the decanted 800ml starter into it. I didn't have anything bigger than a 1 gallon growler, but it turns out a fermenter bucket sits just fine on my stir plate. Who would have thought my little 1.5" stir bar would work just fine in a 6.5 gallon bucket.
If you look closely in the last picture you can see the fluid line just below the 2gal marking. Definitely the biggest starter i've ever made. Hopefully it's fermented out by tomorrow so I can crash it in time for brew day on Saturday.
Wow, what a brew day. One of those days where everything that could go wrong did.
Everything started off fine, I mashed in for a protein rest at 122*, then started to slowly ramp up to 148*. I was mashing at 1.25 qt/lb in the hopes of having more water to sparge with(1.5 normally)......big mistake.
Sparge stuck, and in a matter of 5 seconds, scorched the wort. 20lbs of grain down the drain. So i ran to the LHBS, and bought a new batch of grain. Took the heater element out of the tube, scrubbed the hell out of it to get the burnt sugars off. Cycled super hot oxyclean, and then water through the system and started over.
Thankfully the second mash and sparge went smooth. I sparged very, very slowly and collected about 7 gallons at 1.070.
Word to the wise, don't brew a beer this labor intensive when it's 105* and humid outside. It was a hot, sweaty day.
So I started the boil which went smooth up to the 1hr mark when a thunderstorm moved in. Tons of wind and a little rain, but it thankfully passed. I finally got down to the end of the boil and kicked on the chiller. I've started using my pump to re-circulate ice water once I get the wort down to 100*. That is definitely the way to go here in AZ where the ground water is like 95*.
The last challenge was separating 16oz of hops from the wort. You can tell from the picture below the shear about of vegetable mater in this beer. A sanitized paint strainer bag did a decent job, and I ended up with ~5 gallons at 1.098-1.099.
I then decanted my giant 6liter starter of WLP007 and pitched that(approx 1/2gallon of slurry). It took off within a couple hours, and is bubbling away nicely.
Next up is getting a 800ml starter of WLP099 going, and then stepping that up to 6liters. I'll pitch that around day 4, and start the dextrose additions. I've got 9lbs of dextrose, so assuming the yeast are willing to eat all the sugar, my potential OG is 1.170. And assuming my FG can get between 1.025-1.040 that puts the ABV in the 17.6-19.2% range. Perfect!!
More to follow....
friggin wicked! looks like you had fun though :)
the picture with the chiller kinda grosses me out, but at the ssame time makes me smile... i still NEED to try this beer
Nice bro! Make sure you keep the thread updated! I'm sure a lot of dudes in here will be salivating for information for the next little bit.:mug:
Wow! It's only been 18 hours since I pitched the yeast, and there's already serious blow off. There was lots of head space in the fermenter and it's fermenting at 64*, so i'm very surprised to see this active of a ferment.
Now I'm getting the starter prepared for the WLP099. I didn't think I would have to add it in the next couple days, but at this rate, the WLP007 will be fermented out soon.
Super High Gravity yeast just sounds cool, doesn't it? lol
You are such the Mad Scientist...LOL. Great pictures every step of the way. I wish you the best of luck in your endeavors.
Had to switch to a blow off valve, this ferment is going nuts. I usually don't have issues with blow off at the temps I ferment at, but wow, this one is going crazy
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