Hey all-
Just finished up brewing a Dogfish Head 90 minute IPA clone. I only wanted to do a half batch (2.5 gals) for various reasons. I used DME and the OG was lower than expected. The recipe I dug up gave an OG of 1.088 and mine was 1.060. I think I added a little too much water during the sparge of the filtered wort/hops. My question is would an extra half gallon of water account for this kind of decrease in OG? I assume it would. Is there a way of back calculating how water would affect an OG? Seems like I may have inadvertenly made a 60 minute clone instead, not that I am complaining.
Also, the recipe I found said to dry hop during the secondary fermenter stage for about 3-5 days and then cool the secondary fermenter down to 32F. I am a little confused on this. Won't this kill the yeast and prevent priming in the bottles? I am not sure if the recipe was designed for kegging or artificial carbonation.
Just finished up brewing a Dogfish Head 90 minute IPA clone. I only wanted to do a half batch (2.5 gals) for various reasons. I used DME and the OG was lower than expected. The recipe I dug up gave an OG of 1.088 and mine was 1.060. I think I added a little too much water during the sparge of the filtered wort/hops. My question is would an extra half gallon of water account for this kind of decrease in OG? I assume it would. Is there a way of back calculating how water would affect an OG? Seems like I may have inadvertenly made a 60 minute clone instead, not that I am complaining.
Also, the recipe I found said to dry hop during the secondary fermenter stage for about 3-5 days and then cool the secondary fermenter down to 32F. I am a little confused on this. Won't this kill the yeast and prevent priming in the bottles? I am not sure if the recipe was designed for kegging or artificial carbonation.