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Old 04-21-2009, 12:42 AM   #1
Oct 2008
Orlando, Florida
Posts: 147
Liked 7 Times on 6 Posts

I'm looking to Clone the 90 minute IPA from DFH. I just tried it this past weekend and really liked it but locally its over 3$ a bottle.

What I'm hoping people can help me with is tweaking the recipe a bit and deciding on a yeast. A "flavorful English ale yeast" is what Andy Tveekrem(from DFH in the BYO interview) said to use.

Also, I've never dry-hopped or brewed high gravity so this will be a first for both of those. Obviously the yeast will be affected by the HG.

Finally, I was wondering if there is any really good place to buy ingredients in bulk.

My set up is: limit of 3 gal boils. 5 gallon batches. I'm still doing extract brewing.

Here's the recipe:

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%

16.5 lbs. Pilsner malt(considering using 2-row instead)
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).

Extract Option:
Replace Pilsner malt with 8.0 lbs. dried malt extract and 1.75 lbs. of Pilsner Malt. Steep crushed grains in 1.1 gallons (4 L) of water at 150 *F (66 *C) for 45 minutes. Follow the remaining instuctions in the all-grain recipe.
On Tap: HopSlam Clone

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Old 02-16-2011, 04:47 PM   #2
Mar 2010
Key West, Florida
Posts: 13

hey how did this recipe come out for you? Anything like the original? I also want to do an extract version of the 90 min, any suggestions would be great!

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Old 02-16-2011, 05:16 PM   #3
Sep 2010
Posts: 1,689
Liked 42 Times on 39 Posts

Geez man. This thread is over 2 years old.

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Old 02-16-2011, 05:25 PM   #4
Mar 2010
Key West, Florida
Posts: 13

yeah I know. Is that a problem? I can remember brews I made 2 years ago just fine. Just looking for a little help.

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Old 02-16-2011, 05:33 PM   #5
Jan 2009
Elmhurst, IL, IL
Posts: 631
Liked 13 Times on 10 Posts

I made both the 90 1x and the 120 2x using the recipes found on the brewing network. They all came out great for me and I used 1056 American Ale for the yeast in both along with the 2nd yeast for the 120. You do need to keep to the hop schedule and give the beer plenty of time to condition. It will be extremely hoppy for the first 2-3 months but mellows out nicely.
shat happens

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