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-   -   DIPA Dreadnaught... question (http://www.homebrewtalk.com/f36/dipa-dreadnaught-question-330844/)

BradleyBrew 05-24-2012 01:37 PM

DIPA Dreadnaught... question
 
Hey everyone, gonna do a Three Floyd's DIPA dreadnaught next week. The instructions say to mash @ 159 for 60 minutes. Anybody have any experience with the BYO recipe or mashing at that temperature. Its only 2-row and 1.25lbs of Melodianin malt. :mug:

GLWIII 05-24-2012 02:22 PM

I can't offer any assistance, but would you mind posting your recipe and keep us posted on the results? I have been wanting to do this brew myself.

Strongbad52 05-24-2012 03:20 PM

I have never tried Three Floyd's Dreadnaught, but it seems to me that a high mash temp like that would give you a sweet beer. When I did a DFH 120 minute clone it was 33 lbs of pilsner and 1 lb of amber malt. I think i mashed that at 151-152 to try to get more of the short chain sugars that are easily digested by the yeast.

Piratwolf 05-24-2012 06:14 PM

I'm wondering, OP, if 159 is a typo? 149 seems more likely. 159 is way high regardless of the beer, and with enough grain for a DIPA that sounds like one worty, chewy, malty beer. I guess you could use 379IBUs of hops to balance it out, though :)

Obviously, I've not had Dreadnought either... and I'm certainly mistaken here as often as not... but I"m hoping that's a typo!

BradleyBrew 05-24-2012 11:48 PM

I've actually never had it but people say it drinks more like a barleywine. Its in the BYO clone magazine @ 159. Its 17lbs of 2 row and 1.25lbs of the Melo. Malt. Also, it says to use Wyeast ESB strain which is low attenuating and malty. So in everyones opinion I should not mash at 159?

BradleyBrew 05-24-2012 11:51 PM

From a BYO mag-
Dreadnaught clone (Three Floyds Brewing Co.)

OG 1.084
FG 1.021
IBU 100
SRM 11
ABV 8.1

Apparent Attenuation 75%
Brewhouse Efficency 65%

Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
92.9 % 16.25 American Two-row Pale 78.2 5.9
7.1 % 1.25 Melanoidin Malt 5.4 10.0

Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
11.3 % 0.53 Warrior Whole/Plug 15.0 8.0 60 0.202 24.1
13.0 % 0.61 Simcoe Whole/Plug 13.0 7.9 60 0.202 24.0
15.5 % 0.73 Centennial Whole/Plug 11.0 8.0 45 0.186 22.3
15.5 % 0.73 Centennial Whole/Plug 11.0 8.0 30 0.155 18.7
34.0 % 1.60 Cascade Whole/Plug 5.0 8.0 15 0.100 12.0
10.6 % 0.50 Cascade Whole/Plug 5.0 2.5 DH 0.000 0.0

1 tsp Irish moss
Wyeast 1968 or WLP002
Single infusion at 159 deg F for 60 min.
Boil 90 min.
Ferment at 68 deg F.

Piratwolf 05-25-2012 02:12 AM

Quote:

Originally Posted by BradleyBrew
I've actually never had it but people say it drinks more like a barleywine. Its in the BYO clone magazine @ 159. Its 17lbs of 2 row and 1.25lbs of the Melo. Malt. Also, it says to use Wyeast ESB strain which is low attenuating and malty. So in everyones opinion I should not mash at 159?

I would certainly take BYO's opinion over mine. I just hope you'll report back w/ your experience!

BradleyBrew 05-25-2012 02:48 AM

Ok, I will... its a ton of IBU's to counter the sweetness and body of a high temp mash. Will report back in about 2 months when its been bottled for about 3 weeks.

huhwha 06-05-2012 07:37 PM

I'm doing this one soon. Have the ingredients, just need the time!
I have had Dreadnaught. It's certainly in my top 10 beers, possibly even top 5.
I wondered about the mash temp too. I'll go with it. In any case I'll have beer!

BradleyBrew 06-05-2012 11:52 PM

I wimped out and mashed at 156. I just think 159 in conjunction with the ESB yeast strain could easily lead to a overly sweet beer if the yeast doesn't attentuate to its fullest potential.


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