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Old 05-24-2012, 01:37 PM   #1
BradleyBrew
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Default 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.

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Old 05-24-2012, 02:22 PM   #2
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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.

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Old 05-24-2012, 03:20 PM   #3
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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.

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Old 05-24-2012, 06:14 PM   #4
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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!

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Old 05-24-2012, 11:48 PM   #5
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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?

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Old 05-24-2012, 11:51 PM   #6
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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.

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Old 05-25-2012, 02:12 AM   #7
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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!
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Old 05-25-2012, 02:48 AM   #8
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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.

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Old 06-05-2012, 07:37 PM   #9
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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!

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Old 06-05-2012, 11:52 PM   #10
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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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