Beer Snob
Well-Known Member
Well here are two recipes I found.... Either one I'll need to get another cooler......
For a 6gal batch:
19lbs Pilsner Malt
1.75lbs Crystal 40L
.25lbs Flaked Barley
1tsp Irish Moss
1tsp Yeast Nutrient (!!!!)
Mounds of Amarillo, Simco, and Warrior whole hops (4oz Amarillo, 2oz Simco, 2oz Warrior--Try www.freshhops.com)
WLP006 or Wyeast 1099 Yeast
Mash in @122degs then raise to 149degs. Hold for 90mins. Mash out @ 168degs. Collect 7.25gals KG=1.078.
Total Boil time is 105mins. Boil for 15mins then start adding hops mix (8g Amarillo, 4g Simco, 4g Warrior) every 10mins. Add last hops 1min. SG=Knockoff, cool and transfer to carboy. Aerate/O2 heavy! Start ferementation @ 70degs and let raise to 74degs. Primary for 14days, trans to secondary for 30days, prime/keg, age (90+ days) and enjoy! Dry hopping (1oz Amarillo, 1/2oz Simco, 1/2 Warrior) is optional but adds nice aromas.
If you want to try something interesting split+section 2 vanilla beans into the secondary. Taste it over the next 4-8 days till the taste is agreeable then rack it over to another carboy off the beans. Adds a very interesting taste... I held mine for 7days before transfer.
Subject: Re: Dogfish IPA
Author: dWiGhT Mulcahy
Apr 21st, 2006
5:34 pm
Dug out my BYO with the clone recipe:
OG=1.088, FG=1.021, IBU=90, SRM=13, ABV=8.7%
16.5lbs Pilsner
1.66lbs Amber
16 AAU Amarillo (90-0 mins)
8 AAU Simcoe (90-0 mins)
8 AAU Warrior (90-0 mins)
1oz Amarillo (dry hop)
1/2oz Simco (dry hop)
1/2oz Warrior (dry hop)
Wyeast 1099
0.75cup corn sugar for priming
mash 122deg then raise to 149deg till complete conversion. Mash out @ 170degs.
The hopping suggests that you add hops the hops mixture (7g) every 7.5mins.
Start fermentation at 71degs and let raise to 74degs. Dray hop in secondary @ 71degs for 3-5 days then cool to 32degs.
For a 6gal batch:
19lbs Pilsner Malt
1.75lbs Crystal 40L
.25lbs Flaked Barley
1tsp Irish Moss
1tsp Yeast Nutrient (!!!!)
Mounds of Amarillo, Simco, and Warrior whole hops (4oz Amarillo, 2oz Simco, 2oz Warrior--Try www.freshhops.com)
WLP006 or Wyeast 1099 Yeast
Mash in @122degs then raise to 149degs. Hold for 90mins. Mash out @ 168degs. Collect 7.25gals KG=1.078.
Total Boil time is 105mins. Boil for 15mins then start adding hops mix (8g Amarillo, 4g Simco, 4g Warrior) every 10mins. Add last hops 1min. SG=Knockoff, cool and transfer to carboy. Aerate/O2 heavy! Start ferementation @ 70degs and let raise to 74degs. Primary for 14days, trans to secondary for 30days, prime/keg, age (90+ days) and enjoy! Dry hopping (1oz Amarillo, 1/2oz Simco, 1/2 Warrior) is optional but adds nice aromas.
If you want to try something interesting split+section 2 vanilla beans into the secondary. Taste it over the next 4-8 days till the taste is agreeable then rack it over to another carboy off the beans. Adds a very interesting taste... I held mine for 7days before transfer.
Subject: Re: Dogfish IPA
Author: dWiGhT Mulcahy
Apr 21st, 2006
5:34 pm
Dug out my BYO with the clone recipe:
OG=1.088, FG=1.021, IBU=90, SRM=13, ABV=8.7%
16.5lbs Pilsner
1.66lbs Amber
16 AAU Amarillo (90-0 mins)
8 AAU Simcoe (90-0 mins)
8 AAU Warrior (90-0 mins)
1oz Amarillo (dry hop)
1/2oz Simco (dry hop)
1/2oz Warrior (dry hop)
Wyeast 1099
0.75cup corn sugar for priming
mash 122deg then raise to 149deg till complete conversion. Mash out @ 170degs.
The hopping suggests that you add hops the hops mixture (7g) every 7.5mins.
Start fermentation at 71degs and let raise to 74degs. Dray hop in secondary @ 71degs for 3-5 days then cool to 32degs.