KennyR

Recipes 

This is a DogFish Head 60 min IPA clone put together from 3 different sources. I’m planning on brewing this up Saturday, any comments would be appreciated. I’ve done 2 kits with success. A porter and a ESB. This is my first non-kit brew.

Is the 7 lbs of LME and 2 lbs of DME overkill? A newb question, why would you add both LME and DME?

7 pounds pale LME at boil
2 pounds extra light DME
2 pounds Crystal 20L
1 pound light munich malt

3/4 oz. - Warrior - 60 to 35 min. continuous*
1/3 oz. - Simcoe - 35 to 35 min. continuous*
3/4 oz. - Palisade - 25 to 0 min. continuous*


1/2 oz. - Amarillo - dry hop
1/2 oz. - Simcoe - dry hop
1/2 oz. - Glacier - dry hop

Yeast
Wyeast 1187 Ringwood Ale Yeast

Primary Fermentation: 10 at 63 degrees
Secondary Fermentation: 10 at 63 degrees

NOTES ON HOPPING
Hops are added continuously - first warrior only for the first 25 minutes just a few pellets at a time, then remainder all mixed together and continuously added, starting at 35 minutes

TheJadedDog

Recipes 

Your OG will be a little high for the style, I would eliminate some of the extract to bring it into the right range. Also, I would reduce the crystal addition to a pound, 2 pounds is going to be a bit heavy handed.

You'll want to reduce your hop additions accordingly so your IBUs match your OG and I would drop the palisade addition altogether. The Warrior and Simcoe look good as do the dry hop additions. I cannot comment on the yeast as it is a strain I am not familiar with.

Personally I only use Extra Light DME as I find it easier to work with and have not had any problems with the dreaded twang since I switched to all DME.

__________________
And now we go AG!

On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter

jeff

Recipes 

I have an aversion to more than 1lb of crystal malt in any beer, so if it were me I would use less of a higher lovibond crystal malt (maybe 40L) and make up the difference with extract. But then again, to me Dogfishhead beers are on the sweeter side, so the extra crystal might be acceptable for this style. Let us know how it turns out.

KennyR

Recipes 

Thanks for the input, I've modified a few things and ran the recipe against the recipe calculator at tastybrew.com. Here's hoping it works!
RDWHAHB

7 pounds pale LME at boil
1/2 pounds extra light DME
1 pounds Crystal 20L
1 pound light Munich malt

.75 oz. - Warrior - 60 to 35 min. continuous*
.25 oz. - Simcoe - 35 to 35 min. continuous*

Yeast
Wyeast 1187 Ringwood Ale Yeast - 1800 ml. starter

Primary Fermentation: 63 degrees 4-6 days

1/2 oz. - Amarillo - dry hop
1/2 oz. - Simcoe - dry hop
1/2 oz. - Glacier - dry hop

Secondary Fermentation: 63 degrees 7 Days

NOTES ON HOPPING
Hops are added continuously - first warrior only for the first 25
Minutes just a few pellets at a time, then remainder all mixed together And continuously added, starting at 35 minutes



OG 1.060
FG 1.015
IBU 56
SRM 7
ABV 5.8%
*Before DryHop additions.