sivdrinks

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KozHops

Recipes 

I knew we weren't that crazy...I went on DFH's brewpub site and they are making the 60 with Palisades and Simcoe. Here it is:

"60 Minute IPA, 6% abv

Our flagship beer is continuously & intensely hopped. A session I.P.A. brewed with Palisade & Simcoe hops. A powerful East Coast I.P.A. with a lot of citrusy hop character. The session beer for hardcore beer enthusiasts!"

Still a great beer but I'm certainly happy we have Yooper's recipe to brew up.

sivdrinks

Recipes 

I thought it was mentioned that Sam's recipe in his book didn't mention Palisade's?

brew2enjoy

Recipes 

It does not mention Palisade, they were probably forced to use a different hop due to the Amarillo shortage.

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Cranny04

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My clone vs the real thing. Mine is lighter in color and clearer. The hop character is there but mine is softer (I think its the water). All in all very close and darn tasty.


The only other difference is that the clone is in my chest freezer with an Oktoberfest I'm lagering. The carbonation is different but I think it's because mine has been "lagered" for three weeks.

Check out my blog about this beer.
http://brosbeerhomebrew.blogspot.com/2012/08/dog-fish-head-60-minute-ipa-clone.html

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OzarkPA

Recipes 

I didn't see it in the thread... but I was wondering in anyone uses the 'American Pale Ale' base malt for the 2-row? My LHBS has both and wondered if it might be a good match. The description of it here says you can use it when you want a solid malt backbone. However... older I get, the less malty beers sit a little better

Floydsview

Recipes 

I am going to brew my second batch tomorrow. The first batch I used S-05 and was very happy with the results. This time I have a 2 liter pacman starter ready. Should I cold crash overnight and decant or just pitch entire amount.

zeekage

Recipes 

That's personal preference. If the starter is finished fermenting now I'd crash and decant. If its still active then pitch the whole thing

Jcoz

Recipes 

So I've brewed this and am enjoying some of the first brews out of the keg. It's tasty, but it's VERY, and I mean VERY grapefruity....I had some variances to the recipe, like using WLP 007 for yeast @65-66ish..So I know there are some fruity esters in there that were my fault for not leaving it at 63 for long enough...and using chinook in there in lieu of simcoe.

I'm wondering that if my preferences are more towards an earthy/piney IPA (part of my move to the chinook hops), what adjustments should I make? This was also not bitter enough, but I think that's partially because of how I added the hops, I think I may need a more structured process to have an idea of what I need to correct my process on this. I guess I'll be looking at changing up the hops schedule more and going with WLP 001 or with Pacman here as well.

That being said this is maybe the best beer I have made overall. I modified my water for it and I wonder if turning the knob a bit on the the sulfate/chloride ratio might do some good as well.

Yooper

Recipes 

Chinook is pretty citrusy- maybe the combo is overwhelmingly grapefruit?

I'd go with all of the warrior (or magnum or whatever you have for bittering) at the 60 minute mark, since you want more bittering, and use the flavor/aroma additions at 15/10/5/0 instead of continuous. That might make it easier for you, and still give you the feel of continous hopping.

If you want less grapefruit, instead of a clone of DFH, how about using magnum or warrior for bittering, and then using centennial and simcoe for the flavor and aroma? Or willamette with chinook?

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