Double IPA Dogfish Head 90 Minute Clone - Home Brew Forums
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Old 08-03-2011, 08:17 PM   #1
scottland
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May 2010
Chandler, AZ
Posts: 2,116
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Recipe Type: All Grain   
Yeast: WLP007   
Yeast Starter: Yes   
Batch Size (Gallons): 5.5   
Original Gravity: 1.085   
Final Gravity: 1.017   
IBU: 90   
Boiling Time (Minutes): 90   
Color: 9SRM   
Primary Fermentation (# of Days & Temp): 2wks @ 64   
Secondary Fermentation (# of Days & Temp): 2wks @ 70   
Tasting Notes: Dead on 90 minute clone   

This is formulated at 70% efficiency, add or subtract 2-row to adjust to your efficiency.

16lbs 2-row
1.25lbs Thomas Fawcett Amber Malt* (see note below)
3oz Amarillo
1oz Simcoe
1oz Warrior
Mix all hops together, and hop continuously for 90min** (see note below)
Mash at 149-150*
Ferment with WLP007 at 64*. Use a pitch rate calculator for your starter, you want around 300 billion cells.

Dry hop:
2oz Amarillo
2oz Simcoe
I like to split the additions in half over the 2 weeks

*Amber malt: Use Thomas Fawcett Amber Malt, don't just use any old amber malt. If you can't find Thomas Fawcett Amber, look harder. This is the exact malt DFH uses, and it's a distinctive flavor. It's available at quite a few online retailers if your LHBS doesn't carry it.

**Hopping: Mix all 5oz of hops together, how often you add them is up to you. Some people add a couple pellets every minute, others fill up 30 dixie cups, and add one cup per 3 minutes. Personally I do 10 additions, 0.5oz every 10 minutes, and it turns out excellent.

That's about it, it's actually a fairly easy beer to brew other than the continuous hoping. If you can't find WLP007, use WYeast 1098 - Dry Whitbread, or Safale S04. Definitely use WLP007 if it's available, the yeast character is dead on.

I just had a slightly tweaked version take 1st place for IIPAs in a competition.


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Old 08-03-2011, 08:20 PM   #2
MoronBrothersBrewery
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Jun 2011
Miami, Fl
Posts: 65
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Congrats, and thanks for sharing!



 
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Old 10-04-2011, 07:11 PM   #3
brew2enjoy
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Oct 2010
Delaware
Posts: 945
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Bringing this back from the dead. I am gathering my AG equipment and I think this will be my first AG attempt, since 90 minute IPA is my favorite beer!
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Old 10-05-2011, 03:23 AM   #4
scottland
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May 2010
Chandler, AZ
Posts: 2,116
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Good luck with it! Mine was dead on even as it aged. Fresh it tasted like 90 minute on tap. A couple months later it had that raisin-apricot malty character that DFH 90 takes on when it's past it's prime.

There are really only two tricks to this beer other than what I wrote above. 1. Make sure your mash is around 149-150, definitely err on the low side. 2. Pitch a ton of yeast. Make a 3QT starter or pitch 2 packs of S04; A clean ferment is a must. Let me know how it turns out.

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Old 10-05-2011, 01:30 PM   #5
brew2enjoy
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Oct 2010
Delaware
Posts: 945
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Looks like the biggest issue will be finding all the ingredients from the same store. Looks like AHS has everything except the Thomas Fawcett Amber Malt. Hopefully I will have all my equipment ready to give this a try within a month. I just moved into a new place and am still setting up my brew area.
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Old 10-05-2011, 01:38 PM   #6
donjonson
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Nov 2010
Tampa, FL
Posts: 320
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So what are the fermentation times? Primary. Secondary? How long each? Do you dry hop in the secondary or primary? How long age in bottles before its good to drink? What kind of water do you use?

Thanks

 
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Old 10-05-2011, 02:27 PM   #7
scottland
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May 2010
Chandler, AZ
Posts: 2,116
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-Primary was 13-14 days at 64* I raised the temp to 70* after day 5.
-Secondary was the length of the dry hop, so 14 days.
-I dry hopped right as I racked to secondary, just to get the beer off the yeast so the yeast wouldn't pick up the hop oils. I added half the hops right away, the other half 7 days in.

-After 14 days in the 2ndary it went straight to keg, the beer was at it's prime within about 1-2 weeks in the keg. I'd assume for bottles it would be good as soon as it's carbed(2-3weeks). Drink your hoppy beers young. The beer stayed great for about two months. Hop flavors fell off after that.

-Water is R/O with 2tsp calcium chloride and 1tsp gypsum added to every 5 gal of water. Also 4oz of Accidulated Malt is added to the grain bill for pH adjustment.

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Old 10-05-2011, 02:56 PM   #8
rhamilton
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Sep 2011
Austin, Texas
Posts: 1,249
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I have the 60 minute on deck -- might have to switch to 90 minute as I found the 60 minute a little too malty/sweet for me (still a great beer though) but the 90 minute was exceptional..... much more hoppy to go with the sweetness.
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On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH

 
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Old 10-05-2011, 03:04 PM   #9
scottland
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May 2010
Chandler, AZ
Posts: 2,116
Liked 155 Times on 113 Posts


It's really easy to make this beer a little hoppier if you prefer, just hit it with some extra simcoe or amarillo at 0min.

 
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Old 10-05-2011, 03:07 PM   #10
brew2enjoy
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Oct 2010
Delaware
Posts: 945
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Would regular spring water be ok to use? I don't want to complicate my first AG with all that water chemistry lol.


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