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Old 06-24-2011, 04:35 PM   #1021
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Thanks for the quick reply Yooper. Think I'll just stick to the high ABV one then. If you ever get that lower one down let us know!

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Old 06-24-2011, 04:43 PM   #1022
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OK. Not as great, as it lost much of the malt backbone. But it still was really good.

I'm still working on a way to make this really hoppy but lower ABV IPA and it's not as easy as it sounds!
Thanks for the fast reply Yooper. Think I'll just stick with the higher % version then for my first go at this one, then work on lowering it. If you find one you like let me know and I'll do the same!
Thanks again
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Old 06-24-2011, 04:49 PM   #1023
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Anyone want to give me a hand with a few questions about a DFH 90 Minute clone?

The link is in my signature ↓↓↓ Thanks.

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Old 06-25-2011, 11:40 PM   #1024
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Pretty happy so far. Brewed the extract version last weekend and hit the OG dead on. Checked it today and I am at 1.016 so I am very happy. The sample tasted very good, even the wife enjoyed it. However it was very cloudy, and I used Irish moss. Right now I am planning on leaving it in the primary another week, then to the secondary to dry hop for a weekish. Do you think that will clear it up? Or is there something else I should do? I am just starting out so I am lacking on equipment to cold crash and such.

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Old 06-26-2011, 02:18 AM   #1025
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Pretty happy so far. Brewed the extract version last weekend and hit the OG dead on. Checked it today and I am at 1.016 so I am very happy. The sample tasted very good, even the wife enjoyed it. However it was very cloudy, and I used Irish moss. Right now I am planning on leaving it in the primary another week, then to the secondary to dry hop for a weekish. Do you think that will clear it up? Or is there something else I should do? I am just starting out so I am lacking on equipment to cold crash and such.
Maybe! My beers tend to be pretty clear, but you may have a "hops haze" with some IPAs and then they don't really clear very well. Maybe you just have a ton of yeast still in suspension, which will clear well with some time. Some yeast strains, like S05, don't clear all that well quickly while some clear the beer very quickly (like s04). Time does do quite a lot for clarity, so it might clear up without any problem.
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Old 07-09-2011, 01:24 PM   #1026
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I just made this on the extract recipe right before Easter. Great beer. Unfortunately, I didn't mix my priming sugar well, so some bottles were either flat, or others were too sweet. Either way, the entire batch has now been drunk, and I want to try it again with a few tweaks.
Great recipe though. Thanks much!

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Old 07-09-2011, 08:14 PM   #1027
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I just started a 10 gallon batch of this BIAB style. 26+ lbs of grain dry weighs a heck of a lot more wet. This is the most amount of grain I've used in a recipe, at least that I can recall, and it was... cumbersome. Next time I'll have my ladder out, and I'll have stitched in a rope to hold the bag closed and give me something to lift from.

Otherwise, I'm very excited for this brew.

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Old 07-12-2011, 03:43 AM   #1028
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Ladder sounds like a good idea

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Old 07-12-2011, 03:48 AM   #1029
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A ladder sounds like a good idea, I brewed extract version and turned out great.Keep us posted I'm slowly making the transition to all grain ( biab )

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Old 07-12-2011, 05:39 AM   #1030
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When I did the extract version, one thing I didn't do was hit the original gravity. I was quite a bit over (1.082). I made 2 liter yeast starter starting with a 1.040 wort and using the WYeast 1056 American Ale smackpack.

Now, I will admit that when we steeped the grains, we squeezed the hell out of the grain bag at the end to get out as much of the sugars as possible (at the time I didn't know the possible tannin problem of doing that ).

So, otherwise we followed the instructions in the extract version (substituted Columbus because that was all I could get). I then topped it off to 17 liters before adding the yeast starter (whole thing, didn't decant the yeast). Before I added the yeast starter it was around 1.090, then the yeast starter diluted it to 1.082. Do you think I went over because we squeezed the grain bag too much, or could it just be my brand of powdered malt extract, or am I missing some other calculation?

This was what we did:

Measure out:
- 28.3 g of Columbus hops
- 21.3 g of Amarillo hops
- 21.3 g of Simcoe hops
(then mix Amarillo and Simcoe together)
Steep crystal malt in 2.5 gallons (9.5 liters) of water
at 150F-155F (65C-68C - no higher than 75C) for 20 minutes.
"Sparge" with about 1 liter of hot water.
[also squeezed the hell out of the bag while "sparging"]
Bring to a boil (while bringing to a boil, measure out - 3.85 kg of DME

Remove from heat and stir in DME.
Add one more liter of hot water (use it to get all the DME out of the measuring bowl)
Return to burner and bring to a boil.
When at a boil set the timer to 60 minutes.
60min left (0 min started) Begin timer and add half the Columbus hops.
| Then add a few pellets every minute or so.
| (aim to add remaining few Columbus hop pellets at 35min left (25 min later)
35min left (25 min later) Add remaining Columbus hops
| Start adding mix of Amarillo and Simcoe a few pellets at a time
| (aim to add remaining few hops when timer hits 0 min left (60 min later)
15 min left (45 min later) add wort chiller to boil
|
0 min left (60 min later) Stop boil (add any remaining hop pellets right before flameout)
Chill wort rapidly to about 70F (20.0C).
Pour wort into fermenter through strainer.
Add bottled water to fill to 17 liters
Aerate wort with wisk for about a minute or two
Take gravity reading
Pitch yeast (starter)
Ferment for about 2 weeks at around 70F (21.1C) (ideally 15-22C) ie keep it cool!
After two weeks
Dryhop with the 1oz (28.3g) of Amarillo and 0.5oz (14.2g) of Simcoe (just throw in the hops into the primary)
Wait for about a 7-10 days
Bottle with 4 oz (113g) priming sugar.
Bottle condition for at least 3 weeks.

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