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Old 12-26-2011, 03:31 PM   #1201
Yooper
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Quote:
Originally Posted by HBrew71 View Post
Oh boy!! I had no idea what I was in for and how many things could go wrong during an AG session. All Newbie mistakes ... nothing to do with the recipe. First, I miss the strike temp by about 4 degrees. I am sure it has to do with the program I was using to calculate the water temp. So, had to add about a gallon and a half of boiling water to bring the temp up to 153. Mash temp held really nicely. So at this point I am thinking I won't have to use all the water I heat up for sparge as I added some extra for mashing. Wrong! Not enough to collect 6.2 gallons. So, sparge with 1.2 more gallons. Wort starts to flow again. But does not stop at 6.2 or 6.3 or 7 gallons. At this point I am sweating ... mind you it was 33 degrees outside yesterday.

I guess water was just stuck and me adding more water opened up something. Anyway, I ended up with around 7.6 gallons of water with 1.050 SG at 130F. Quick question here, if anybody cares to answer, should I just have stopped collecting after what I needed or collect it all for all the sugar? Started to boil. Needless to say extra 2 hours wasted to boil off the extra wort to get to 6.2 gallons. Started to throw hops at this point. When got to about 10 minutes left I realize that it is vaporizing too much and I will end up with less than 5 gallons of wort. Started to sweat again!

Finished hopping and I was just below 5 gallons. Did not bother to do anything about it. OG: 1.071. Finally things started to look positive. Aerated and pitched Wyeast 1056 starter. After about half hour in the carboy I realize that there is about 2 inches of trub at the bottom. You gotta be kidding me! Sweat!! I am sure I will lose some more to dry hops. So, hopefully I will end up with 4 gallons of excellent IPA. Note to self: Next time collect 7 gallons and don't let it boil off so much.

More water, less water, more water, less water ... that's pretty much how I would summarize my first AG session. What a learning experience!

It started to ferment in about 3 hours. I hooked up a blow off tube. Today It has about 4 inches of krausen. Looking good.

Here is a picture of the hot little thing. Well, warm. Serously, I guess from very active fermentation it is not going below 68F in my 64F basement.

Thanks a lot to Yooper for the recipe. And other posters to this thread. Looking forward to tasting this beer in about a month or so.
Sounds like a typical brewday to me!

I always just sparge to my boil volume, but it sounds like you did just right by having 7 gallons to start with! Good deal.
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Old 12-26-2011, 04:01 PM   #1202
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Thanks Yooper. Your Oatmeal Stout next.

 
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Old 12-26-2011, 05:40 PM   #1203
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I ordered all the ingredients from NB last night. I can't wait to brew this. I will be doing BIAB.

When you did the dry hopping, did you rack to secondary or leave it in primary on the yeast cake and add the hops to that?
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Old 12-26-2011, 05:41 PM   #1204
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Originally Posted by h22lude View Post
I ordered all the ingredients from NB last night. I can't wait to brew this. I will be doing BIAB.

When you did the dry hopping, did you rack to secondary or leave it in primary on the yeast cake and add the hops to that?
I've done both, and have no real preference.
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Old 12-27-2011, 08:47 PM   #1205
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Not sure if this was covered yet. But has anyone tried Yoopers recipe with Maris Otter?

 
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Old 12-27-2011, 09:10 PM   #1206
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Originally Posted by kegboy5000 View Post
Not sure if this was covered yet. But has anyone tried Yoopers recipe with Maris Otter?
Besides me, you mean?

It was good, but I really prefer the amber malt over anything else. A note- today I brewed 10 gallons of this. I thought I had amber malt, but I didn't. So I used biscuit malt instead. That's really good, too (I've done it before). In descending order, here is my order of preference: amber malt, biscuit malt, victory malt, aromatic malt, Munich malt (20L), maris otter, home toasted malt.

I've made this beer at least 20 times, probably more, and I'm a big fan of "use what you have", and it'll still be great.
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Old 12-27-2011, 10:44 PM   #1207
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Quote:
Originally Posted by Yooper View Post
Besides me, you mean?

It was good, but I really prefer the amber malt over anything else. A note- today I brewed 10 gallons of this. I thought I had amber malt, but I didn't. So I used biscuit malt instead. That's really good, too (I've done it before). In descending order, here is my order of preference: amber malt, biscuit malt, victory malt, aromatic malt, Munich malt (20L), maris otter, home toasted malt.

I've made this beer at least 20 times, probably more, and I'm a big fan of "use what you have", and it'll still be great.
What about for hops? Have you tried other hops? I have a few opened bags in my freezer that I would like to get rid of but don't want to add them to this just to get rid of them.

I have less than an ounce of each which is why I am reluctant to use them
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Old 12-27-2011, 11:12 PM   #1208
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Quote:
Originally Posted by h22lude View Post
What about for hops? Have you tried other hops? I have a few opened bags in my freezer that I would like to get rid of but don't want to add them to this just to get rid of them.

I have less than an ounce of each which is why I am reluctant to use them
Target, Willamette and Kent Golding
I am sure you could use them and make a fine beer, but it won't be a "clone" which is what this recipe is intended to be. One of the things that make's DFH beers what they are is the hops. If you want it to taste/smell like theirs, stick with the warrior/amarillo/simcoe. Trust me, it is worth it
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Old 12-28-2011, 06:00 AM   #1209
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I had my first DFH 60 last week. Great beer, so I had to try this clone. Brewed it today, substituting Columbus for Warrier. I was all set to brew the Pliny clone (tried one in Oakland last month, oh my, what a beer), but seems like most who have brewed the DFH 60 clone agree that it was close or even better than the original. Thanks to Yooper and all for keeping the interest up on this beer and thread. 10 gal mashed at 152 (AG). OG 1.064. Fermenting with US05. This is my first IPA, and first time dry hopping. Still need to figure that part out, but have 2 to 3 weeks to come up with a plan.
Thanks to all. I will send an update after sampling my first bottle.

 
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Old 12-30-2011, 03:36 PM   #1210
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Brewed 5 gal full boil on Tuesday.
9 1/2 lbs Amber Liquid Extract
1 lb Crystal 40L

Hops came from Freshops.com
Amarillo, Simcoe, used Zeus in place of Warrior. Smells SOOO good!

 
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