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-   -   Dogfish Head 60 Minute Clone (AG) & Extract (http://www.homebrewtalk.com/f69/dogfish-head-60-minute-clone-ag-extract-25709/)

Yooper 03-27-2007 12:40 AM

Dogfish Head 60 Minute Clone (AG) & Extract
 
2 Attachment(s)

13 Pounds 2-row (US)
6 ounces Thomas Fawcett amber malt.

.75 Warrior hops 16.4% AA (60 minutes) SEE NOTES ON HOPPING!
.50 Amarillo Gold 8.5% (35 minutes)
.50 Simcoe 12% (30 minutes)
.50 Simcoe 12% Dry hop
1.00 Amarillo Gold Dry hop
Irish Moss ( 1 tsp with 15 minutes left in the boil)

Continuous hopping! Add 1/2 the warrior at 60 minutes and then add a little at a time until 35 minutes. AT 35 minutes, mix the amarillo and simcoe together and add a little at a time until you are at 0. Try to time the additions so that you end up with a few hops still at 0 minutes.

Pacman yeast used- took the f.g. to 1.010!

Hops were added as continous- first warrior only for the first 25 minutes just a few pellets at a time, then remainder all mixed together and continuosly added, starting at 35 minutes.
Beer turned out fantastic!
Attachment 8548

Attachment 15608

__________________________________________________ ________________________________________'
Extract recipe:

DFH clone

Batch Size: 5.00 gal
Boil Size: 2.5 gal
Estimated OG: 1.072 SG
Estimated Color: 13.1 SRM
Estimated IBU: 49.8 IBU

Boil Time: 60 Minutes

Ingredients:

Amount Item Type % or IBU
9.5 lbs Pale Liquid Extract (8.0 SRM) Extract 90.83 %
1 lbs Caramel/Crystal Malt 40L (40.0 SRM) Grain 9.17 %

1.25 oz Warrior [15.00 %] (60 min) Hops 26.7 IBU
(Read notes!)

1.00 oz Amarillo Gold [8.50 %] (35 min) Hops 10.0 IBU
1.00 oz Simcoe [12.00 %] (30 min) Hops 13.1 IBU
(Read notes!

1.00 oz Amarillo Gold [8.50 %] (Dry Hop 7 days) Hops
0.50 oz Simcoe [12.00 %] (Dry Hop 7 days) Hops

Notes:

Pacman yeast used, but any clean well attenuating yeast can be used. Try WLP001, Nottingham, or 1056 if pacman is not available.

Hops were added as continuous first warrior for the first 25 minutes ( approximately half at 60 minutes, then a little bit at a time until 35 minutes was left in the boil). Then the rest of the hops were mixed together, and added continuously at 35 minutes.

You can use dry malt extract instead of the liquid if you=d like- use 8 pounds of DME instead.

Directions:


Steep the crystal in a grain bag in 2.5 gallons of water at 150-155 degrees for 20 minutes. Remove the grains, and discard them. Bring that Atea@ to a boil. When it is boiling, remove it from the heat (take it OFF the burner!) And stir in the LME. Put it back on the burner, and bring it to a boil. When it is boiling, add approximately half of the warrior hops you have. Set the timer for 60 minutes. After that, continue adding a pellet or two or five, every minute or so, until there is 35 minutes left on your timer. Try to time it so you are out of warrior pellets at 35 minutes left. Mix the rest of the hops together in a bowl. When you have 35 minutes left, start adding those hops just a few at a time, trying to end with the last of them when your timer hits 0 and you turn the flame off. Chill the wort rapidly, add to your fermenter, and top up to 5 gallons with cool water. Check the temperature to ensure it is around 70 degrees, and pitch a neutral yeast like American ale yeast (1056), or dry yeast like nottingham or safale s05. Ferment until completely done, and then allow to rest. Two weeks is pretty good. Then, rack to a clean 5 gallon carboy and dry hop with the dryhopping hops. You can either just put them into the fermenter and rack onto them, or use a hops bag if you=d like. Just don=t pack them tightly, you want the beer to be in contact with the hops. Use two or three bags if you need them. After about a week, you can rack to a bottling bucket avoiding the hops chunks, and bottle. Prime as usual, with approx. 3.5- 4 ounces priming sugar for 5 gallons of beer. You may have less than 5 gallons, due to the hops sucking up some of the beer, that=s why 3.5-4 ounces is a good bet.


Yooper 03-27-2007 12:40 AM

Dogfish Head 60 Minute Clone (AG) & Extract
 
2 Attachment(s)

13 Pounds 2-row (US)
6 ounces Thomas Fawcett amber malt.

.75 Warrior hops 16.4% AA (60 minutes) SEE NOTES ON HOPPING!
.50 Amarillo Gold 8.5% (35 minutes)
.50 Simcoe 12% (30 minutes)
.50 Simcoe 12% Dry hop
1.00 Amarillo Gold Dry hop
Irish Moss ( 1 tsp with 15 minutes left in the boil)

Continuous hopping! Add 1/2 the warrior at 60 minutes and then add a little at a time until 35 minutes. AT 35 minutes, mix the amarillo and simcoe together and add a little at a time until you are at 0. Try to time the additions so that you end up with a few hops still at 0 minutes.

Pacman yeast used- took the f.g. to 1.010!

Hops were added as continous- first warrior only for the first 25 minutes just a few pellets at a time, then remainder all mixed together and continuosly added, starting at 35 minutes.
Beer turned out fantastic!
Attachment 8548

Attachment 15608

__________________________________________________ ________________________________________'
Extract recipe:

DFH clone

Batch Size: 5.00 gal
Boil Size: 2.5 gal
Estimated OG: 1.072 SG
Estimated Color: 13.1 SRM
Estimated IBU: 49.8 IBU

Boil Time: 60 Minutes

Ingredients:

Amount Item Type % or IBU
9.5 lbs Pale Liquid Extract (8.0 SRM) Extract 90.83 %
1 lbs Caramel/Crystal Malt 40L (40.0 SRM) Grain 9.17 %

1.25 oz Warrior [15.00 %] (60 min) Hops 26.7 IBU
(Read notes!)

1.00 oz Amarillo Gold [8.50 %] (35 min) Hops 10.0 IBU
1.00 oz Simcoe [12.00 %] (30 min) Hops 13.1 IBU
(Read notes!

1.00 oz Amarillo Gold [8.50 %] (Dry Hop 7 days) Hops
0.50 oz Simcoe [12.00 %] (Dry Hop 7 days) Hops

Notes:

Pacman yeast used, but any clean well attenuating yeast can be used. Try WLP001, Nottingham, or 1056 if pacman is not available.

Hops were added as continuous first warrior for the first 25 minutes ( approximately half at 60 minutes, then a little bit at a time until 35 minutes was left in the boil). Then the rest of the hops were mixed together, and added continuously at 35 minutes.

You can use dry malt extract instead of the liquid if you=d like- use 8 pounds of DME instead.

Directions:


Steep the crystal in a grain bag in 2.5 gallons of water at 150-155 degrees for 20 minutes. Remove the grains, and discard them. Bring that Atea@ to a boil. When it is boiling, remove it from the heat (take it OFF the burner!) And stir in the LME. Put it back on the burner, and bring it to a boil. When it is boiling, add approximately half of the warrior hops you have. Set the timer for 60 minutes. After that, continue adding a pellet or two or five, every minute or so, until there is 35 minutes left on your timer. Try to time it so you are out of warrior pellets at 35 minutes left. Mix the rest of the hops together in a bowl. When you have 35 minutes left, start adding those hops just a few at a time, trying to end with the last of them when your timer hits 0 and you turn the flame off. Chill the wort rapidly, add to your fermenter, and top up to 5 gallons with cool water. Check the temperature to ensure it is around 70 degrees, and pitch a neutral yeast like American ale yeast (1056), or dry yeast like nottingham or safale s05. Ferment until completely done, and then allow to rest. Two weeks is pretty good. Then, rack to a clean 5 gallon carboy and dry hop with the dryhopping hops. You can either just put them into the fermenter and rack onto them, or use a hops bag if you=d like. Just don=t pack them tightly, you want the beer to be in contact with the hops. Use two or three bags if you need them. After about a week, you can rack to a bottling bucket avoiding the hops chunks, and bottle. Prime as usual, with approx. 3.5- 4 ounces priming sugar for 5 gallons of beer. You may have less than 5 gallons, due to the hops sucking up some of the beer, that=s why 3.5-4 ounces is a good bet.


Beerrific 11-06-2007 02:15 AM

1 Attachment(s)

I finally got around to buying a 6 pack of this and doing a side by side. Mine has much better aroma, I think the hop flavor stands out a little more. The DFH has more malt flavor than mine and a thicker mouth feel, I think a higher mash temp would fix that but I am not complaining. I think I like mine better and it is a hell of a lot cheaper.

Here is a picture:
Attachment 3240

When I was looking at this thread before and saw Yuri's picture I thought mine was way off. Turns out his just looks dark compared to mine.

Quote:
Originally Posted by Yuri_Rage

Gnome 12-30-2007 12:46 PM

1 Attachment(s)

Ok it's been a week in the primary and the activity has stowed to 1 bubble/ 21 seconds. What is the consensus time to rack to secondary and Dry Hop or wait 3 more days? SG was 1.021 on 12/27 PM(OG1.071-12/23 PM)


Yooper 02-08-2008 07:33 PM

2 Attachment(s)

Sure, here they are:

Extract: Attachment 4386

All-grain: Attachment 4388


Yooper 02-08-2008 07:33 PM

2 Attachment(s)

Sure, here they are:

Extract: Attachment 4386

All-grain: Attachment 4388


deepsouth 05-16-2009 07:24 PM

1 Attachment(s)

i'm doing this tomorrow, with a some variation, but the numbers are fairly close to the actual beer. it's about 10 ibu's more and 1/2% stronger.

using whole leaf hops except for the warrior, which are pellets.

Type: Extract
Date: 5/17/2009
Batch Size: 5.00 gal
Brewer: jason c
Boil Size: 2.50 gal Asst Brewer: wyatt h
Boil Time: 75 min Equipment: Brew Pot (4 Gallon)

Ingredients

Amount Item Type % or IBU
5.00 lb Light Dry Extract (8.0 SRM) Dry Extract 59.52 % (at 75 minutes)
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 35.71 % (at flameout)
0.40 lb British Amber Malt (22.0 SRM) Grain 4.76 % (steeping grains)
0.50 oz Simcoe [12.90 %] (Dry Hop 12 days)
1.00 oz Amarillo Gold [9.30 %] (Dry Hop 12 days)
0.25 oz Simcoe [12.90 %] (60 min) Hops 4.9 IBU
0.25 oz Warrior [16.10 %] (60 min) Hops 6.1 IBU
0.25 oz Amarillo Gold [9.30 %] (60 min) Hops 3.2 IBU
0.25 oz Simcoe [12.90 %] (45 min) Hops 4.5 IBU
0.25 oz Warrior [16.10 %] (45 min) Hops 5.6 IBU
0.25 oz Amarillo Gold [9.30 %] (45 min) Hops 2.9 IBU
0.25 oz Amarillo Gold [9.30 %] (30 min) Hops 2.5 IBU
0.25 oz Simcoe [12.90 %] (30 min) Hops 3.8 IBU
0.25 oz Warrior [16.10 %] (30 min) Hops 4.7 IBU
0.25 oz Warrior [16.10 %] (15 min) Hops 3.0 IBU
0.25 oz Amarillo Gold [9.30 %] (15 min) Hops 1.6 IBU
0.25 oz Simcoe [12.90 %] (15 min) Hops 2.4 IBU
0.50 oz Amarillo Gold [9.30 %] (0 min) (Aroma Hop-Steep)
1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale



Beer Profile

Est Original Gravity: 1.070 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.56 %
Bitterness: 72.2 IBU
Est Color: 9.4 SRM


TheWeeb 09-21-2010 01:33 PM

1 Attachment(s)

Okay, from the first page, dry hop using hop bags to keep the gunk down, but also "rack to a clean 5 gallon carboy." I know I am still a bit new here (this is batch number 6) but how do you fit a hop bag with hops thru the carboy opening? Even if you can, when the swell, how would you get the bag out? I ended up adding the hops directly to the carboy and then racking the brew on top.

Questions:

When it comes time to bottling, cold crash for a few days to get this all to the bottom?

Tie a hop bag to the end of the racking cane in the bottling bucket to collect the gunk that makes it thru?

Is there something I can add - I remember something about gelatin - to help clear it?

I want it as clear as possible, given my limited knowledge and equipment!

That said, the sample I took was absolutely delicious!


TheWeeb 10-25-2010 11:06 PM

1 Attachment(s)

the biggest problem with this brew is that it is just so damned good. I swore off weeknight drinking on doctor's orders, but tried just one, and just like the old Frito Lay potato chip ads, "you can't eat (drink) just one." I just poured number 3 after three weeks in the bottle and the aroma, taste, creamy head, color; well, as perfect an IPA as I have ever had. Thanks, Yooper!


robeer 04-02-2011 04:42 AM

1 Attachment(s)

I think I am having a problem with this. I transferred this one tonight to the secondary after letting it sit in the primary for two weeks. It has come out with a really strange color and is very milky. The color looks way off and the smell is very yeasty. This has not happened to me before and I am worried that this might be a bad batch. Any ideas about what happened? A homebrewing buddy suggested I let it sit in the secondary for several weeks.



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