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Old 01-21-2010, 07:25 PM   #21
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Originally Posted by carnevoodoo View Post
Is it really that hard? Low mash temp, yeast with a decent attenuation (S-05, WLP001 are perfectly fine for this), and sugar. Doesn't even need to be corn sugar. Just plain table sugar is fine.

Also, to Harpo, a starter with three vials of yeast is super overkill, but that's ok.
For a DFH IPA clone, how much sugar would you add if there's 13lbs of 2-row and 0.5 lb of amber?
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Old 01-21-2010, 07:43 PM   #22
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The keys are a low mash, the simple sugar added and a healthy starter.

I went from 1.075 to 1.010 with my clone. I mashed at 149 and had a 3000ml starter.

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Old 01-21-2010, 07:45 PM   #23
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I am going to brew a Pliny clone soon. Best IIPA I have ever had.

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Old 01-21-2010, 07:59 PM   #24
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Quote:
Originally Posted by brelic View Post
For a DFH IPA clone, how much sugar would you add if there's 13lbs of 2-row and 0.5 lb of amber?
None in Yooper's recipe. I get good attenuation with Pacman, and finish around 1.010. Made a split batch last time with Wyeast 1968 in one bucket, and it finished out about 2 points higher. Both taste awesome!

Just got my AHS Pliny clone last night...
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Old 01-21-2010, 08:08 PM   #25
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None in Yooper's recipe. I get good attenuation with Pacman, and finish around 1.010. Made a split batch last time with Wyeast 1968 in one bucket, and it finished out about 2 points higher. Both taste awesome!

Just got my AHS Pliny clone last night...
Yeah, I wasn't going to put any either, but got confused by the posts in this thread talking about adding dextrose at the end of the boil.

I'm trying Yooper's DFH clone next weekend. I will definitely make a starter this time to see if it makes any difference. Can't wait!

How big of a starter do you recommend? And, I'll be using Wyeast 1056. If I make a starter, do I need to smack the pack a few days early, then add to starter? Or just smack and add right away?
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Old 01-21-2010, 08:12 PM   #26
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You don't have to wait for the smack pack to swell if you are making a starter. Just smack it and pitch. And Mr Malty says about 1 L on a stir plate. That's about what I do. I've made 3 10 gallon batches of Yoops DFH. A great recipe

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Old 01-21-2010, 08:17 PM   #27
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Quote:
Originally Posted by BioBeing View Post
You don't have to wait for the smack pack to swell if you are making a starter. Just smack it and pitch. And Mr Malty says about 1 L on a stir plate. That's about what I do. I've made 3 10 gallon batches of Yoops DFH. A great recipe
I don't have a stir plate, so it recommends 2.5 l starter. Guess I'll go with that.

Thanks.
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Old 01-22-2010, 02:22 PM   #28
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It has been said surely, but I will reinforce the fact that WLP 001 can and will do the job very well! Mashing at 150 or slightly lower and re-pitching from a previous lower gravity batch, I've taken 1.070 to 1.010 no problem. I'm pretty sure 1056 could do the same, and I know Notty will too, but Notty gave me slight or major off-flavors .. I won't use it anymore.

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Old 01-22-2010, 03:14 PM   #29
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I'd have to say it's more of the corn sugar with the mash temp (which is 151-152). Mostly due to the corn sugar though.

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Old 01-25-2010, 02:37 AM   #30
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Default low fg

Low mash temp and sugar added

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