Dogfish 90 minute clone

Spunkmeyer said:

Two weeks is not very long... I would suggest at least another 2 before rendering judgement. It could still be "green" or could have astringency issues depending on your brewing temps.

Please post the recipe and method you used to make it...

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hbr2547 said:

Thanks - it's a mini mash as follows:

2.75lbs pale malt
5oz 40l crystal malt

Mash in 1 gallon 151 degree water for 60 min
Spathe with 1.5 gallons at 168 degrees

Add water to 2.5 gallons total volume and bring to a boil and add dme
Add buttering hops

Add water to 4 gallons total boil for 30 hen add 1/2 oz centennial

Boil for 15 and add 1/2 oz cascade and 1 tsp Irish moss
Boil for 5 then add 1/2 centennial
Boil for 5 then add1/2 Columbus
Boil 4 then add 1/2 centennial
Boil 1 then add 1/2 cascade

Ferment in primary 68-72 for 2 weeks

Rack in secondary for 2 weeks dry hopping with
1 oz cascade
1/2 oz centennial
1/2 oz Columbus

I need to double check amount of dme

I think my fermentation may have gotten to 74 or 75 - would that ruin?

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hbr2547 said:

Thanks so much. It was a kit put together from my LBS in CT. The yeast was Wyeast 1056 american ale yeast. I've only brewed for a few months and really enjoy. Hopefully it's only green.

I really appreciate the info and response - thanks

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hbr2547 said:

Could it be possibly phenol? I looked up online and can't stop thinking that it tastes medicinal / bleach. This won't solve with time, correct? Should dump I suppose?

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Spunkmeyer said:

It's only been two weeks... give it at least another 2-4 weeks before doing something so drastic.

Many of us here leave our beers in primary for 3-4 weeks, and in bottles for 3-4 weeks, as a rule. Patience!

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