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Old 02-28-2010, 09:15 PM   #1
bytemyfoot
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Aug 2009
South Jersey, NJ
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Anyone have a clone recipe for Founder's Double Trouble? It's pretty high on my list of favorite beers and I'd love to try my hand at making it myself. I only have the capability to brew extract for now, but I've read that it's fairly easy to convert numbers between AG an extract recipes.
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Old 03-09-2010, 02:22 AM   #2
zrule
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I guess no one has this excellent beer. I too am looking for a recipe for Founders Double Trouble DIPA

 
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Old 07-29-2010, 02:25 PM   #3
ArtVandele77
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Jul 2010
Algonquin, IL
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Looks like BYO Magazine has a clone recipe in their Dec ‘09 issue.

 
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Old 07-29-2010, 02:35 PM   #4
borodave
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Mar 2010
Middlesbrough, England
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I emailed them and got this reply

20plato OG and the hopping is use Summit for bittering and a blend of Simcoe and Amarillo for flavor, finish and dry-hop. On my Pro-Mash recipe software I target 180 IBUs, but in reality I only extract probably half of that. Ferment it with an American yeast and dry hop it with at least a half ounce per gallon towards the end of primary fermentation.

I havent got round to brewing it yet though

 
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Old 07-29-2010, 06:12 PM   #5
zrule
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Where can I get a copy of the BYO magazine for dec of 09?

 
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Old 01-25-2011, 02:18 AM   #6
bsdx
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I asked Soper to look it up in BYO dec 09 but its not Founders. That recipe was different and had chinook, columbus, centennial etc.

 
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Old 03-06-2011, 02:21 PM   #7
esarkipato
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Nov 2008
Grand Rapids, MI
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I'm determined to try this. But my calculations show an OG of 20, or about 1.083 converted, and an ABV of 9.3% which is what my bottle says, to be pretty damn near impossible. Well not impossible but 84% attenuation.

Here's an admittedly noobish shot in the dark at a recipe:

12 lbs 2-row
2 lbs Munich
1 lbs Crystal 10L

60m - 3 oz Summit
30m - 1 oz amarillo/simco each
15m - 1 oz amarillo/simco each
5m - 1 oz amarillo/simco each
dry hop: 1.5 oz amarillo/simco each

any suggestions? I think the color needs to be really light and a pretty low fg. What's the best attenuation yeast out there? I've got a Bell's clone that hit 1.008 on a pale ale, might be a good candidate!
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Old 03-06-2011, 03:55 PM   #8
TheSeether
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Jan 2011
Fargo, AK
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If someone can clone the flavor AND the color AND the clarity they should consider starting a professional brewery, IMHO. It appears impossible to me. That beer is still good the next morning when it is warm and flat. That is certainly not the case for many a DIPA leftover on my nightstand.
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Old 03-22-2011, 09:37 PM   #9
songstre
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Oct 2008
Bridgewater, NJ
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I never had DIPA left over on my nightstand.

 
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Old 03-22-2011, 10:05 PM   #10
mb2696
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Quote:
Originally Posted by esarkipato
I'm determined to try this. But my calculations show an OG of 20, or about 1.083 converted, and an ABV of 9.3% which is what my bottle says, to be pretty damn near impossible. Well not impossible but 84% attenuation.

Here's an admittedly noobish shot in the dark at a recipe:

12 lbs 2-row
2 lbs Munich
1 lbs Crystal 10L

60m - 3 oz Summit
30m - 1 oz amarillo/simco each
15m - 1 oz amarillo/simco each
5m - 1 oz amarillo/simco each
dry hop: 1.5 oz amarillo/simco each

any suggestions? I think the color needs to be really light and a pretty low fg. What's the best attenuation yeast out there? I've got a Bell's clone that hit 1.008 on a pale ale, might be a good candidate!
Did you ever try this? I would go with straight 2-row and double the dry hop

 
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