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Old 03-30-2010, 11:03 AM   #1
borodave
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Mar 2010
Middlesbrough, England
Posts: 10


Hey all, first post here.

I'm looking for a recipe for Founders Double Trouble DIPA, I had a couple of bottles of it last year sometime and it was the best DIPA I've had. I dont get many US imports where I live, and chances are i'll never see it again on sale here again. Does anybody have a recipe, or a good starting point for a recipe for this beer so I can have a bash at a clone!



 
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Old 03-30-2010, 08:24 PM   #2
borodave
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Mar 2010
Middlesbrough, England
Posts: 10

..anybody



 
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Old 03-31-2010, 11:32 AM   #3
-TH-
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Oct 2008
Zeeland, Michigan
Posts: 902
Liked 90 Times on 53 Posts


Hello borodave, welcome to HBT! I love Founders Double Trouble as well. I also happen to live about 15 minutes from Founders which is a plus. I've had it on tap and it is awesome. Unfortunately I don't have a recipe for it but I can tell you that I have had great success emailing Founders for recipe information for some of their other beers. I suggest you go to their website and find the generic email address, tell them how much you like that beer and that you can't get it where you live. Then ask for suggestions on a recipe. It might take a few days but they will respond to you. Post your findings here too if you don't mind. Hope that helps!
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Old 03-31-2010, 11:35 AM   #4
borodave
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Mar 2010
Middlesbrough, England
Posts: 10

I emailed them about a week ago but they havent replied yet, hoping they are going to at some point though, this is one beer I definitely want to have a go at cloning, as like I said, chances are i'm never going to drink the commercial version again.

 
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Old 03-31-2010, 04:40 PM   #5
hukdizzle
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Aug 2007
Kirkland, Washington
Posts: 402
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All i got for you is the dry hopping/late hopping and what I get from it and if you ask me it smells like a lot of Simcoe and Amarillo with maybe a touch of centennial in there.

 
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Old 03-31-2010, 09:24 PM   #6
borodave
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Mar 2010
Middlesbrough, England
Posts: 10

Right so I got some feedback from the headbrewer. Basically 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 dont really have much experience with US style hopping, I normally do a bittering addition, a 15, then a 0 steep, am I looking at that for here? Or could there be a 30 minute addition? can anybody sort this out into a recipe for me?

 
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Old 04-01-2010, 06:43 PM   #7
borodave
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Mar 2010
Middlesbrough, England
Posts: 10

....anybody?



 
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