Danek
Well-Known Member
I can get hold of Simcoe and Amarillo, but not Warrior - do you think using Nugget would be an adequate substitute?
I can get hold of Simcoe and Amarillo, but not Warrior - do you think using Nugget would be an adequate substitute?
Wow, great thread! I was having a pint of DFH 60 last night, thinking 'I need to make a beer just like this!'....I saw the extract version, but is there a PM version as well? 4 lbs is my standard grain bill.
My first AG started as a clone of DFH 60 min IPA, from the recipe in Mr. Calagione's "Exteme Brewing" book that was converted from extract. OG 1.067 and transferred to secondary at 1.015, using almost the exact grain bill as stated in OP. The only major difference that I can see is the recipe called for Wyeast 1187 Ringwood.
Does anyone think there would be too many flavors going on if I used Centennial and Cascade in the boil (so I can brew tonight because I am impatient) and then use Simcoe and Amarillo in the dry-hopping, since I can order them today and they will be here in time for the secondary?
Hmmm... I hopped in my boil with 9.9 Centennial as my bitter (up the quantity to reach same IBU) as well as in place of Simcoe, and then Amarillo as normal. Have Simcoe and more Amarillo coming in mail for dry hopping.
Now it is sitting in my fermenting bucket, and I am somewhat concerned. I am fermenting in my bedroom with Ac on, and have 10 other gallons going right now. Room seems to be staying between 64 - 68 degrees. I actually had this guy in a water bath, and it had a temp of 62 when I pitched my yeast starter, 24 hours ago. Fermentation has started but it is oh so much slower than i am used to. I know I just need to wait it out, let it hang out a while, and if it really seem stuck and in a week's time or so the gravity is still somewhat obscene just kick up the temp a few degrees, (which I am planning on doing anyway once everything is transferred to secondary and the majority of opportunities for off flavors have ceased). Very worst case and I would need to throw some more yeast on, but I dont think that is going to be a necessity, we will see...
I tried this as my first all-grain, and I think I used too much sparge water. My final yield into the fermenter was almost 6 gallons. Is this going to be as watery as I think it will?
"(It wouldnt be a DFH60 clone, at that point... but the way I brew it, it isnt a DFH60 clone anyway, more like an "inspired by a DFH60 clone"...)"
thats what came to mind after page 10. So many inspirations with the clone as the starting point, why not? I guess this would be off topic though, but I think Im gonna try 1 oz. of oak chips (sans the bourbon) in my next one.
So I did the extract version of this with specialty grains. The water started at 150 and my heat was too high and got up to 160. I killed the heat and it slowly went back down. Is 160 going to alter this brew too much? I took my OG and it was 1.05 but I think there was some water on the top and I should have mixed it more. Also, I didn't spin the hydro to get it off the sides.
Does anyone on here have an extract version of this?
Hey everyone, n00b question here re: my first AG brew on Saturday. I'm going to do this recipe as a 5 gallon batch. I'm going to mash in with 1.25 qt water/lb of grain (13 lbs pale malt and 6 oz maris otter), and I'm not sure how much sparge water to use - I have a 7.5 gallon kettle. Thanks for any and all help!
Do you have Beersmith? If you do, I can send you the file.
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