American IPA Dogfish Head 60 Minute Clone (AG) & Extract

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Mashing right now....Had some aromatic so used that, and all I had was Magnum instead of warrior. Should work out fine though,magnum is pretty clean.
Been looking for a good recipe to use some of the Simcoe and Amarillo I have, and this sounds like the ticket!
 
I made the extract version and has been in the bottle for 3 weeks. Has a slight butter aroma/flavor....it seems to be going away but not sure. I used some really old pacman yeast packs from the back of the fridge at the LHBS. Had a starter and it fermented out but worried the yeast was a little too old idk. Will have to try the all grain version next.
 
OK, so I tried my hand at brewing this a long time ago, and it was watery and not that great,but then again so was my brewing back then. I may have F'd up the hop schedule, but it's time to revisit it.

That being said, Yooper, I'm taking your recipe, applying the 90min IPA treatment to it, and completely transforming it into a bitchin' IPA. Let me know your thoughts:

Extracurricular Hoptivity
American IPA
Type: All Grain Date: 2/14/2013
Batch Size (fermenter): 5.50 gal
Brewer: nickmv
Boil Size: 7.00 gal
Boil Time: 60 min
Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.00 gal
Brewhouse Efficiency: 76.00 %
Final Bottling Volume: 5.10 gal
Est Mash Efficiency 86.4 %
Fermentation: Ale, Single Stage


Ingredients
Amt Name Type # %/IBU
12 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 95.7 %
9.0 oz Amber Malt (22.0 SRM) Grain 2 4.3 %
0.10 oz Citra [12.00 %] - Boil 60.0 min Hop 3 3.4 IBUs
0.10 oz Warrior [14.90 %] - Boil 60.0 min Hop 4 4.2 IBUs
0.10 oz Citra [12.00 %] - Boil 55.0 min Hop 5 3.3 IBUs
0.10 oz Warrior [14.90 %] - Boil 55.0 min Hop 6 4.1 IBUs
0.10 oz Citra [12.00 %] - Boil 50.0 min Hop 7 3.2 IBUs
0.10 oz Warrior [14.90 %] - Boil 50.0 min Hop 8 4.0 IBUs
0.10 oz Citra [12.00 %] - Boil 45.0 min Hop 9 3.1 IBUs
0.10 oz El Dorado [14.30 %] - Boil 45.0 min Hop 10 3.7 IBUs
0.10 oz Citra [12.00 %] - Boil 40.0 min Hop 11 3.0 IBUs
0.10 oz El Dorado [14.30 %] - Boil 40.0 min Hop 12 3.5 IBUs
0.10 oz Citra [12.00 %] - Boil 35.0 min Hop 13 2.8 IBUs
0.10 oz El Dorado [14.30 %] - Boil 35.0 min Hop 14 3.3 IBUs
0.10 oz Citra [12.00 %] - Boil 30.0 min Hop 15 2.6 IBUs
0.10 oz El Dorado [14.30 %] - Boil 30.0 min Hop 16 3.1 IBUs
0.10 oz Citra [12.00 %] - Boil 25.0 min Hop 17 2.3 IBUs
0.10 oz El Dorado [14.30 %] - Boil 25.0 min Hop 18 2.8 IBUs
0.13 oz Citra [12.00 %] - Boil 20.0 min Hop 19 2.7 IBUs
0.13 oz El Dorado [14.30 %] - Boil 20.0 min Hop 20 3.2 IBUs
0.10 oz Citra [12.00 %] - Boil 15.0 min Hop 21 1.7 IBUs
0.10 oz El Dorado [14.30 %] - Boil 15.0 min Hop 22 2.0 IBUs
0.25 oz Citra [12.00 %] - Boil 10.0 min Hop 23 3.1 IBUs
0.25 oz El Dorado [14.30 %] - Boil 10.0 min Hop 24 3.6 IBUs
0.25 oz El Dorado [14.30 %] - Boil 5.0 min Hop 25 2.0 IBUs
0.10 oz Citra [12.00 %] - Boil 5.0 min Hop 26 0.7 IBUs
1.0 pkg Whitbread Ale (Wyeast Labs #1099) [124.21 ml] Yeast 27 -

Beer Profile

Est Original Gravity: 1.065 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 71.2 IBUs Calories: 151.6 kcal/12oz
Est Color: 5.1 SRM
 
nickmv said:
OK, so I tried my hand at brewing this a long time ago, and it was watery and not that great,but then again so was my brewing back then. I may have F'd up the hop schedule, but it's time to revisit it.

That being said, Yooper, I'm taking your recipe, applying the 90min IPA treatment to it, and completely transforming it into a bitchin' IPA. Let me know your thoughts:

Extracurricular Hoptivity
American IPA
Type: All Grain Date: 2/14/2013
Batch Size (fermenter): 5.50 gal
Brewer: nickmv
Boil Size: 7.00 gal
Boil Time: 60 min
Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.00 gal
Brewhouse Efficiency: 76.00 %
Final Bottling Volume: 5.10 gal
Est Mash Efficiency 86.4 %
Fermentation: Ale, Single Stage

Ingredients
Amt Name Type # %/IBU
12 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 95.7 %
9.0 oz Amber Malt (22.0 SRM) Grain 2 4.3 %
0.10 oz Citra [12.00 %] - Boil 60.0 min Hop 3 3.4 IBUs
0.10 oz Warrior [14.90 %] - Boil 60.0 min Hop 4 4.2 IBUs
0.10 oz Citra [12.00 %] - Boil 55.0 min Hop 5 3.3 IBUs
0.10 oz Warrior [14.90 %] - Boil 55.0 min Hop 6 4.1 IBUs
0.10 oz Citra [12.00 %] - Boil 50.0 min Hop 7 3.2 IBUs
0.10 oz Warrior [14.90 %] - Boil 50.0 min Hop 8 4.0 IBUs
0.10 oz Citra [12.00 %] - Boil 45.0 min Hop 9 3.1 IBUs
0.10 oz El Dorado [14.30 %] - Boil 45.0 min Hop 10 3.7 IBUs
0.10 oz Citra [12.00 %] - Boil 40.0 min Hop 11 3.0 IBUs
0.10 oz El Dorado [14.30 %] - Boil 40.0 min Hop 12 3.5 IBUs
0.10 oz Citra [12.00 %] - Boil 35.0 min Hop 13 2.8 IBUs
0.10 oz El Dorado [14.30 %] - Boil 35.0 min Hop 14 3.3 IBUs
0.10 oz Citra [12.00 %] - Boil 30.0 min Hop 15 2.6 IBUs
0.10 oz El Dorado [14.30 %] - Boil 30.0 min Hop 16 3.1 IBUs
0.10 oz Citra [12.00 %] - Boil 25.0 min Hop 17 2.3 IBUs
0.10 oz El Dorado [14.30 %] - Boil 25.0 min Hop 18 2.8 IBUs
0.13 oz Citra [12.00 %] - Boil 20.0 min Hop 19 2.7 IBUs
0.13 oz El Dorado [14.30 %] - Boil 20.0 min Hop 20 3.2 IBUs
0.10 oz Citra [12.00 %] - Boil 15.0 min Hop 21 1.7 IBUs
0.10 oz El Dorado [14.30 %] - Boil 15.0 min Hop 22 2.0 IBUs
0.25 oz Citra [12.00 %] - Boil 10.0 min Hop 23 3.1 IBUs
0.25 oz El Dorado [14.30 %] - Boil 10.0 min Hop 24 3.6 IBUs
0.25 oz El Dorado [14.30 %] - Boil 5.0 min Hop 25 2.0 IBUs
0.10 oz Citra [12.00 %] - Boil 5.0 min Hop 26 0.7 IBUs
1.0 pkg Whitbread Ale (Wyeast Labs #1099) [124.21 ml] Yeast 27 -

Beer Profile

Est Original Gravity: 1.065 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 71.2 IBUs Calories: 151.6 kcal/12oz
Est Color: 5.1 SRM
Click to expand...

Where'd ya get El Dorado?
 
sivdrinks said:
Where'd ya get El Dorado?
Click to expand...

Nikobrew.com

It wasn't cheap, like $5.50/2oz pack. I got 12oz total. Theyre 15.3%, though i'm guessing more realistically around 12-13% due to age, handling, etc.


I'm just really interested in trying them, as I hear they have a citrus candy-like flavor, from my understanding, and are quite unique. They sure are potent when I relocated them into a mason jar.

Reason I'm doing this is I just brewed up the 90min IPA recipe, and it's absolutely incredible. I figured keep the framework, drop it to ~ 6.8%ABV and drop the TF Amber malt a good bit, and replace all the hops except Warrior for first 3 additions (w/ Citra too). Keeping whitbread ale yeast.

Only concern I have at this time is fruitiness. The whitbread yeast provides a nice amount of fruitiness in the 90min IPA recipe, but the El Dorado and Citra are absolutely sure to be citrusy, so I don't wanna completely overdo it. I was thinking, if 1099 is too fruity for this, then either 1056, or a blend of 50/50 1056/1099, or even perhaps 1187 Ringwood Ale
 
My wife and I attempted this as our second ever batch. The original gravity is 1.140....did we totally balls this up?
 
drfrank1 said:
My wife and I attempted this as our second ever batch. The original gravity is 1.140....did we totally balls this up?
Click to expand...

Sounds like you either read the hydro wrong or you have your volumes jacked up. I wouldn't pitch the yeast until I knew if I needed to dilute it.

Tell us what happened and someone will likely offer an explanation.
 
Mojzis said:
Sounds like you either read the hydro wrong or you have your volumes jacked up. I wouldn't pitch the yeast until I knew if I needed to dilute it.

Tell us what happened and someone will likely offer an explanation.
Click to expand...

What this guy said. 1140 is insane-high.

Did you do extract or AG? If extract, did you dilute everything up to 5gal before taking the reading?
 
drfrank1 said:
My wife and I attempted this as our second ever batch. The original gravity is 1.140....did we totally balls this up?
Click to expand...

Yea....that's double what it should be. Only 3 possibilities

1. Read Hydro wrong
2. used double the ingredients
3. only have 2.5 gallons of wort.
 
Oh, I think this is an easy one then. We took the OG of the wort, not the mixture of 2.5 gal wort and 2.5 gal water from the carboy. Boy do we feel dumb. I took another reading this morning, about 14 hours after pitching and it's 1.07 so we're feeling much better about it. Thanks all!
 
drfrank1 said:
Oh, I think this is an easy one then. We took the OG of the wort, not the mixture of 2.5 gal wort and 2.5 gal water from the carboy. Boy do we feel dumb. I took another reading this morning, about 14 hours after pitching and it's 1.07 so we're feeling much better about it. Thanks all!
Click to expand...

:mug:
 
drfrank1 said:
Oh, I think this is an easy one then. We took the OG of the wort, not the mixture of 2.5 gal wort and 2.5 gal water from the carboy. Boy do we feel dumb. I took another reading this morning, about 14 hours after pitching and it's 1.07 so we're feeling much better about it. Thanks all!
Click to expand...

Sweet.....best case scenario:mug:
 
35179153.jpg


SO GOOD! Just tasted the leftovers from bottling - can't wait for a few weeks when the sampling/drinking begins :D
 
I apologize if its been covered before in this thread, but whats a good Co2 vol for this beer? I think beersmith defaulted to 2.3.
 
355Newell said:
I apologize if its been covered before in this thread, but whats a good Co2 vol for this beer? I think beersmith defaulted to 2.3.
Click to expand...

I like my beers pretty well carbed. My kegerator is at 12 psi- I think that's about 2.5 volumes, but I normally don't check that. For bottling, I use 1 ounce of corn sugar per finished gallon to prime.
 
Yooper said:
I like my beers pretty well carbed. My kegerator is at 12 psi- I think that's about 2.5 volumes, but I normally don't check that. For bottling, I use 1 ounce of corn sugar per finished gallon to prime.
Click to expand...

How long at 12 till you'd say it's done?
 
This beer is in my pipeline right now. I brewed it back in January, and after a 3 week primary, I cold crashed it and hit it with gelatin to clarify it. I then racked it to a secondary and added the dry hops. That was 5 days ago, and it's currently pretty cloudy, and the dry hops are floating on top (pellets, pretty dried out, probably a year and a half old). In a couple of days, I'll rack it to a keg and start carbonating (2 weeks). Once it's ready, I'll post a picture. I'm a little skeptical of the effectiveness of my (old, dried out) dry hops, but I'm still optimistic that it will have a nice, hoppy flavour.
 
Hey there Guys (and Gals). Totally n00b question/possible problem here... This is my 3rd attempt at beer not from a kit (I've been doing wine for over a year now, 2 kit beers under my belt and two "questionable" 6gal. batches of beer that I didn't mash/lauter/sparge correctly). I'm attempting the extract version of this recipe, I did my boil, continuous hops, etc. and pitched this baby on 02/17/2013. Everything seemed to be fine, very vigorous fermentation, lots of foam (first time I've had to use a blow off tube), no worries or so I thought until today. I decided to take my first Hydrometer reading since pitching, and instead of tossing the sample back in I decided to give her a taste (what a chore, right?) Anyways, I was greeted by what I perceive to be a very "plasticky" or "rubbery" flavor and odor. Or at least, I think that's what it tastes like; my palate is not terribly accurate I'm afraid. After reading post after post after post of how delicious and amazing this beer is even before bottling, I am understandably quite alarmed at this point.... Does anyone have any advice on what could be wrong? I am EXTREMELY picky and meticulous when it comes to sanitation, so I don't think that's the most likely culprit, however I *am* doing a few things on this batch that I've never done before: this is my first time using a starter- I used one package of US-05 dry yeast to make a 1L starter using DME and some spare hops, and this is the first time I've used a blow off tube- it consists of a piece of large clear plastic tubing that fits snugly in the mouth of the carboy, the other end being submerged in a mixture of OneStep and water. I made sure I sanitized the tube before I installed it, but I definitely smell the same "off" odor in the now empty tube that I smell/taste in the beer itself... I was forced to make some minor changes to the recipe since I was trying to make a 6 gallon batch instead of 5, and the LHBS was out of Amarillo, so I had to sub Cascade instead.... I know it breaks Mr. Papazian's "golden rule", but I'm getting very worried; I was REALLY looking forward to this one! :confused:

*edit: O.G. on 02/17/13 was approx. 1.064, on 02/23/13 the S.G. was approx. 1.020. I let my Mother taste some of this today (02/24/13), and she says she doesn't smell or taste "plastic" at all, just a vague citrus scent, but the taste she likens to "biting into the nasty white part of a grapefruit rind". I, however, still taste/smell "plastic". Also, I failed to mention that this was also my first batch with my immersion chiller, and "suspended hop bag" contraption with a white PVC collar and pipe clamp.
 
kombat said:
This beer is in my pipeline right now. I brewed it back in January, and after a 3 week primary, I cold crashed it and hit it with gelatin to clarify it. I then racked it to a secondary and added the dry hops. That was 5 days ago, and it's currently pretty cloudy, and the dry hops are floating on top (pellets, pretty dried out, probably a year and a half old). In a couple of days, I'll rack it to a keg and start carbonating (2 weeks). Once it's ready, I'll post a picture. I'm a little skeptical of the effectiveness of my (old, dried out) dry hops, but I'm still optimistic that it will have a nice, hoppy flavour.
Click to expand...

I just made a batch with all fresh ingredients... you're welcome to come by and swap some beers and compare :D
 
LOL... Well, more like "frozen not so long ago" :p Pellets looked and smelled great when I dumped them in.

It's still carbonating, right now (6 days in) so it'll be a couple weeks before it's ready to sample properly...
 
Hey all! I've been reading HBT for a few months and have my first batch bottled!This is also my first post. So excited to be a part of this great community of homebrewers! But forgive me if this has already been mentioned. I'm lookin at doin the AHS clone kit and It recommends s-04 or wlp002. Also it recommends a double pitch...is that really necessary? I was just planning on using the s-04 and pitching one package. Thanks for the help!
 
Justdrumin said:
Hey all! I've been reading HBT for a few months and have my first batch bottled!This is also my first post. So excited to be a part of this great community of homebrewers! But forgive me if this has already been mentioned. I'm lookin at doin the AHS clone kit and It recommends s-04 or wlp002. Also it recommends a double pitch...is that really necessary? I was just planning on using the s-04 and pitching one package. Thanks for the help!
Click to expand...

One pack of S04 should be fine, just ferment in the lower 60's if ya can. I believe Yooper can attest to this.
 
sivdrinks said:
One pack of S04 should be fine, just ferment in the lower 60's if ya can. I believe Yooper can attest to this.
Click to expand...

That shouldnt be a problem at all. My first batch held at a good 63 or 64 almost the whole time. Can't wait to order this and brew up a batch...hopefully soon...maybe the swmbo will let me get a lil more than just the kit since we got our tax return! :ban:
 
update..i subbed belgian biscuit for the thomas faucett amber. mashed at 148. og 1.056, used 2nd generation of wlp001. just dry hopped after 3.5 weeks, gravity is 1.008. overall i'm totally pleased. i dont really care about making a clone, just great beer. this was my first all grain batch. my color is golden not amber which is fine by me. i cant get beer that light using extract. the sample is tasty. i plan to dry hop 7-10 days, (as soon as its convenient to bottle after 7 days).
 
Kegged this last night (although I used Caraamber instead of the Thomas Fawcett) and did some burst carbing (set PSI to 15 and rolled keg for 15 minutes). Sample smelled and tasted amazing, I can't wait for the carbonation to finish/stabilize.
 
I just got 3 DFH 60min IPAs to compare our extract batch to.

Got another week til they're ready to drink, but then it's compare time :D
 
I just brewed this recipe. I used 1.5 oz of warrior instead of the 1.25 in the recipe. I cooled the wort and got an OG of 1.13. What did I do wrong? I pitched with wyeast 1056 liquid yeast but am worried about how high the wort finished?
 
boser37 said:
I just brewed this recipe. I used 1.5 oz of warrior instead of the 1.25 in the recipe. I cooled the wort and got an OG of 1.13. What did I do wrong? I pitched with wyeast 1056 liquid yeast but am worried about how high the wort finished?
Click to expand...

Huh? Need your recipe and process. If you did extract maybe you didn't mix the top off water well enough with the wort. Still that's an insanely high OG.
 
boser37 said:
I just brewed this recipe. I used 1.5 oz of warrior instead of the 1.25 in the recipe. I cooled the wort and got an OG of 1.13. What did I do wrong? I pitched with wyeast 1056 liquid yeast but am worried about how high the wort finished?
Click to expand...

Yea...that's not right.
Read hydrometer wrong
only had 2.5 gallons
used twice as many ingredients as you should have

Only three options
 
Ok I was in a homebrew haze by the end of my boil yesterday and measured just the straight wort without adding the 2.5 gallons of water. I measured the again today when I realized my mistake and its at 1.070.
 
boser37 said:
Ok I was in a homebrew haze by the end of my boil yesterday and measured just the straight wort without adding the 2.5 gallons of water. I measured the again today when I realized my mistake and its at 1.070.
Click to expand...

Coulda skipped the water, woulda been 120 IPA!
 

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