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Old 02-28-2010, 03:57 PM   #31
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Quote:
Originally Posted by Col224 View Post
Old thread.... but answering it anyway.

This is from BYO magazine about the 90 minute clone, was apparently done with help from DogFish

5 gal
OG 1.088 FG 1.021
IBU 90 SRM 13 ABV 8.7%

16.5 lbs Pilsner Malt
1.66 amber malt

2.00 oz Amarillo 8% AA 90 - 0 minutes
.62 oz Simcoe 10% AA 90 - 0 minutes
.53 oz Warrior 15% AA 90 - 0 minutes
1.00 oz Amarillo Dry
.50 oz Simcoe Dry
.50 oz Warrior Dry

Irish moss
Wyeast 1099 (Whitbread)

Mash @ 122F then raise to 149F until conversion is complete.
Boil wort for 105 Minutes
With 90 minutes left to the boil slowely and evenly start adding hops. (Works out to .25 oz every 7.5 minutes)
I brewed this last month using the same exact recipe and it is DEAD on. I don't think anyone could tell the difference between my batch and a purchased bottle. I batch sparged at 149F for 60 minutes. Easiest way I found to do the hop addition was to mix all the hops together (except the dry-hop hops obviously) and then divide into 9 equal parts in dixie cups, so your hop addition is every 10 minutes.


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Old 03-01-2010, 01:58 PM   #32
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Originally Posted by NotALamer View Post
What sort of off taste? I fermented this a little too warm and got some acetone flavors but they are mellowing out after 3 months, unfortunately so is the hop flavor.
The off taste came from the hops, just a weird type of bitterness on the tounge. Still cant put my finger on it though.

Quote:
Originally Posted by Jzak09 View Post
How much wort are you ending up with preboil for 5 gallons?
I did a 10 gal batch and had a preboil volume of 14 gallons.


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Old 03-04-2010, 04:24 PM   #33
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Whats your mash ratio, 1qt:1lb? Thats probably the only way I could pull this off boiling in one pot.

Mash in with 4.5 Gallon

Sparge with 4 Gallons

Should be able to squeeze it in my 30 qt pot with grain absorbtion...

Is this too little water?

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Old 03-04-2010, 11:14 PM   #34
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1. How long is everyone dry-hopping this one for? Are you tossing the hops straight into the primary fermenter, or placing them in a bag for a few days and pulling them out before fermentation is complete? Haven't seen that mentioned at all in the thread, so I figured I would ask the question. I'm assuming the answer in most cases in the former of the two...

2. Yeast Starter?

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Old 03-04-2010, 11:20 PM   #35
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hmm... are you sure that is all the hops for the 90m? That doesn't seem like enough for a IIPA. My amber ale has more than that in it.

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Old 03-09-2010, 03:13 AM   #36
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hey guys 2 questions.

1. what would be a good dry yeast? US-05 or S04? im thinking US-05

2. Quote "Mash @ 122F then raise to 149F until conversion is complete."
ive only done single temp mash. i was reading john plamer and im guessing for this is it mash at 122 for 20 min then raise to 149 for 40 min. drain to kettle and then sparge and drain to kettle. i have a 10 gal cooller conversion.

thanks

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Old 04-01-2010, 02:17 AM   #37
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I kegged this one and have had it on gas for about a week. Pulled the 1st growler of it at 5 days (still green) but this is one really nice beer. Not quite as good as the real thing but actually fairly close. For some reason my FG got stuck in the dreaded 1.020 range but the beer still turned out great. I substantially upped the hop amounts in the schedule because I am a hopeless hop head. I also had to sub Columbus for Warrior in the dry hop because I ran out of Warrior. I also chose to use PacMan instead Whitbread. The Pilsen malt distinguishes this one from other IIPA's that I have brewed using 2 Row IMHO. I really like everything that I did with this one and will brew it again. Montanaaandy

5 gal
PRE-BOIL OG = 1.050-1.052
OG 1.088
FG 1.021
IBU 90 SRM 13 ABV 8.7%

16.5 lbs Pilsner Malt
1.66 amber malt

2.00 oz Amarillo 8% AA 90 - 0 minutes - I USED 4 OZ @ 90 MIN
.62 oz Simcoe 10% AA 90 - 0 minutes - I USED 2 OZ @ 90 MIN
.53 oz Warrior 15% AA 90 - 0 minutes - I USED 2 OZ @ 90 MIN

1.00 oz Amarillo Dry
.50 oz Simcoe Dry - I ADDED 1 OZ SIMCOE
.50 oz Warrior Dry - I ADDED 1 OZ OF COLUMBUS - OUT OF WARRIOR

Irish moss
Wyeast 1099 (Whitbread) - I USED WYEAST PAC MAN

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Old 06-24-2010, 10:15 PM   #38
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just finished brewing this recipe @ about 3pm, as of right now @ 6:13pm...its bubbling away.

Cant wait to try this one out..looked so good already, even gave it a swig after chilling. So sweet yet, sooooooo bitter, cant get the taste out of my mouth.


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Old 08-23-2010, 02:46 AM   #39
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Hey guys, Sorry I am late to this thread but Can I do this recipe extract/partial mash? Here is what I came up with. basically just substituted the Pilsner malt. Have a look:

90 Minute IPA Clone
-----------------------------------

9.9 lbs. Pilsen DME (http://www.midwestsupplies.com/briess-dried-malt-extract-pilsen.html)

1.66 lbs. amber malt

2 oz. Amarillo
0.62 oz. Simcoe
0.53 oz. Warrior
1 oz. Amarillo (DRY HOP) Secondary for 7 days
0.50 oz. Simcoe (DRY HOP) Secondary for 7 days
0.50 oz. Warrior (DRY HOP) Secondary for 7 days

Irish Moss @ 15 minutes

Wyeast 1099 (whitbread)

Steep amber malt for 30-45 minutes

Boil wort for 90 minutes. Evenly start adding hops. (0.25 oz. every 7.5 minutes)

*Also, at what temperature should I steep the amber malt at?

Does this sound like it will work? I would also like to mention that I am only capable of doing 3 gallon boils with the pot that I have. Sucks I know...

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Old 09-12-2010, 12:52 AM   #40
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Default IBU's??????

Quote:
Originally Posted by humann_brewing View Post
hmm... are you sure that is all the hops for the 90m? That doesn't seem like enough for a IIPA. My amber ale has more than that in it.
I came to this board with the same problem. I ended up with 90 IBU's AFTER I moved the decimal point over in the Warrior hops from .53 to 5.3 oz.

Apparently no one else noticed this....


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