KennyS1134
Active Member
Hey everyone, I'm going to be attempting this dogfish head 90 minute clone, and had some questions before I begin. I'm pretty new to AG brewing, and have been having some slight problems.
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90-Minute IPA clone (Dogfish Head) from BYO
(5 gallons/19L, all-grain)
OG = 1.088 FG = 1.021
IBU = 90 SRM = 13 ABV - 8.7%
Ingredients
16.5 lbs. Pilsner malt
1.66 lbs. amber malt (35 *L)
16 AAU Amarillo hops (90-0 mins)
(2.0 oz. of 8% alpha acids)
8.0 AAu Simcoe hops (90-0 mins)
(0.62 oz. of 13% alpha acids)
8.0 AAU Warrior hops (90-0 mins)
(0.53 oz. of 15% alpha acids)
1 oz. Amarillo hops (dry hops)
0.5 oz. Simcoe hops (dry hops)
0.5 oz. Warrior hops (dry hops)
1 tsp. Iriish moss (15 mins)
Wyeast 1099 (Whitbread Ale) yeast
.75 cups corn sugar (for priming)
Step by Step
Mash in at 122 *F (50 *C), then raise the temp. to 149 *F (65 *C) until conversion is complete. Mash out to 170 *F (77 *C). Boil the wort for 105 minutes. Starting with 90 minutes left in the boil, begin slowly and evenly adding hops to the kettle. (This works out to a little over .25 oz. of hops every 7.5 minutes.) Start fermentation at 71 *F (22 *C) and let raise to 74 *F (23 *C). Dry hop in secondary at 71 *F for 3-5 days, then cool to 32 *F (0 *C).
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Questions:
1. I'm doing a batch sparge, so how would I perform the mash (time/temp)?
2. I combine/mix all the hops together, then slowly add as the 90 minutes progresses. That sound right?
3. If I leave the fermentation at a steady temperature, would I still yield the same results, around 65-68 degrees.
4. It says to dry hop in secondary for 3-5 days. Would it be best to wait until the final 3-5 days?
I'm still sucking pretty bad at all grain, but this site has been helping me out tremendously! Thanks guys!
----------------------------------
90-Minute IPA clone (Dogfish Head) from BYO
(5 gallons/19L, all-grain)
OG = 1.088 FG = 1.021
IBU = 90 SRM = 13 ABV - 8.7%
Ingredients
16.5 lbs. Pilsner malt
1.66 lbs. amber malt (35 *L)
16 AAU Amarillo hops (90-0 mins)
(2.0 oz. of 8% alpha acids)
8.0 AAu Simcoe hops (90-0 mins)
(0.62 oz. of 13% alpha acids)
8.0 AAU Warrior hops (90-0 mins)
(0.53 oz. of 15% alpha acids)
1 oz. Amarillo hops (dry hops)
0.5 oz. Simcoe hops (dry hops)
0.5 oz. Warrior hops (dry hops)
1 tsp. Iriish moss (15 mins)
Wyeast 1099 (Whitbread Ale) yeast
.75 cups corn sugar (for priming)
Step by Step
Mash in at 122 *F (50 *C), then raise the temp. to 149 *F (65 *C) until conversion is complete. Mash out to 170 *F (77 *C). Boil the wort for 105 minutes. Starting with 90 minutes left in the boil, begin slowly and evenly adding hops to the kettle. (This works out to a little over .25 oz. of hops every 7.5 minutes.) Start fermentation at 71 *F (22 *C) and let raise to 74 *F (23 *C). Dry hop in secondary at 71 *F for 3-5 days, then cool to 32 *F (0 *C).
-----------------------------------
Questions:
1. I'm doing a batch sparge, so how would I perform the mash (time/temp)?
2. I combine/mix all the hops together, then slowly add as the 90 minutes progresses. That sound right?
3. If I leave the fermentation at a steady temperature, would I still yield the same results, around 65-68 degrees.
4. It says to dry hop in secondary for 3-5 days. Would it be best to wait until the final 3-5 days?
I'm still sucking pretty bad at all grain, but this site has been helping me out tremendously! Thanks guys!
