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Old 01-17-2009, 08:19 PM   #1
notwoohoo
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Dec 2008
Woodstock, GA
Posts: 163


I've been thinking about a Dogfish Head 120 Minute-like beer for awhile. I've finally gotten to a point that my plans have been written up. I've based some research off of the Dogfish Head website, off of the other 120 minute clone recipe .

I'd love to get feedback on this!

Two Hour IPA - A Dogfish Head 120 Minute-esque experiment

Target OG - 1.201 (after invert sugar additions)
Target FG - 1.044
Alcohol by volume - 20.93%
Approximate calories per 12oz - 665.89
Estimated IBUs (Tinseth method) - 120.44

Extract due to grain - 1.137 (78.1%)
Extract due to invert sugar - 1.065 (21.9%)

Grain Bill
Pale malt (2-row; Maris Otter) - 25lbs
Invert sugar - 7lbs

I plan on brewing five gallons of 1.137 wort on the first day. I will pitch a large amount of WY1056, a third generation cake. I plan on oxygenating for five days using my pure O2 setup. Each day, a gravity reading will be taken to ensure that active fermentation is still taking place to dimish the small chance of any oxidation. I will also be using 7 lbs of table sugar. The table sugar will be inverted by making a syrup solution, adding citric acid powder at a rate of 1 gram/2 lbs of sugar. The syrup will be heated to at least 270F on the stovetop. This will be pressure canned in pint-sized cans. A can will be added once a day until the gravity points begin to stay stagnant. Hopefully I'll get to utilize all of the cans. When the WY1056 begins to slow, I will pitch WL099 Super High Gravity Yeast. I expect that the WY1056 will ferment up to approximately 10-11%abv per Wyeast. A large starter (2+ gallons will be prepared for the WL099 strain). My goal is to keep to adjuncts (sugar) under 20% of the total extract. Who knows, maybe Beano will make an appearance.

Hop Information
Code:
Type	           %AA	Amount (ounces)	Boil Time	Derived IBUs
Columbus	     21	0.2	                           120	7.24
Amarillo	9.8	0.2	120	3.38
Columbus	21	0.2	115	7.23
Amarillo	9.8	0.2	115	3.37
Columbus	21	0.2	110	7.21
Amarillo	9.8	0.2	110	3.37
Columbus	21	0.1	105	3.60
Amarillo	9.8	0.1	105	1.68
Columbus	21	0.1	100	3.58
Amarillo	9.8	0.1	100	1.67
Columbus	21	0.1	95	3.57
Amarillo	9.8	0.1	95	1.67
Columbus	21	0.1	90	3.55
Amarillo	9.8	0.1	90	1.66
Columbus	21	0.1	85	3.53
Amarillo	9.8	0.1	85	1.65
Columbus	21	0.1	80	3.50
Amarillo	9.8	0.1	80	1.63
Columbus	21	0.1	75	3.47
Amarillo	9.8	0.1	75	1.62
Columbus	21	0.1	70	3.43
Amarillo	9.8	0.1	70	1.60
Columbus	21	0.1	65	3.38
Amarillo	9.8	0.1	65	1.58
Columbus	21	0.1	60	3.32
Amarillo	9.8	0.1	60	1.55
Columbus	21	0.1	55	3.25
Amarillo	9.8	0.1	55	1.52
Columbus	21	0.1	50	3.16
Amarillo	9.8	0.1	50	1.47
Columbus	21	0.1	45	3.05
Amarillo	9.8	0.1	45	1.42
Columbus	21	0.1	40	2.91
Amarillo	9.8	0.1	40	1.36
Columbus	21	0.1	35	2.75
Amarillo	9.8	0.1	35	1.28
Columbus	21	0.1	30	2.55
Amarillo	9.8	0.1	30	1.19
Columbus	21	0.1	25	2.31
Amarillo	9.8	0.1	25	1.08
Columbus	21	0.1	20	2.01
Amarillo	9.8	0.1	20	0.94
Columbus	21	0.1	15	1.65
Amarillo	9.8	0.1	15	0.77
Columbus	21	0.1	10	1.20
Amarillo	9.8	0.1	10	0.56
Columbus	21	0.1	5	0.66
Amarillo	9.8	0.1	5	0.31
Columbus	21	0.1	0	0.00
Amarillo	9.8	0.1	0	0.00
3oz of Columbus (14%aa) will be used for dry hopping. Equal amounts will be spread over three weeks starting when the beer is added to secondary. After a few weeks on the dry hops, the beer will be racked to tertiary for bulk aging.

I apologize in advance for the bad formatting of the hop additions.


 
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Old 01-18-2009, 01:42 PM   #2
p4ck37p1mp
 
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OK, its now official, you are completely insane. Thats one heck of a recipe, I'd be interested in trying that even though I am not a hop head.
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Old 01-18-2009, 03:05 PM   #3
Duckfoot
 
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You know I will want to be around when this thing makes it's debut...
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Old 01-18-2009, 03:44 PM   #4
Brewmasters Warehouse
 
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Everything looks solid to me. I am glad you are finding a use for those 21% AA Columbus. Put me on the list of "can't wait to try it".
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Old 01-18-2009, 07:25 PM   #5
notwoohoo
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Dec 2008
Woodstock, GA
Posts: 163

I'm looking forward to this brewday. I'll make sure to post in advance when it will be and we can grill out/brew over at my place. It will need to be at least two weeks, possibly three.

 
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Old 01-18-2009, 09:12 PM   #6
BugleBrew
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Aug 2008
SE Michigan
Posts: 155

This demands pictures. Please take pictures of your brew day.

 
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Old 01-18-2009, 10:05 PM   #7
joety
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Germantown Wisconsin
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Just when I'm starting to get some confidence I happen upon one of these threads.
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Old 01-19-2009, 01:33 PM   #8
notwoohoo
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Dec 2008
Woodstock, GA
Posts: 163

A couple of updates and clarifications:

Yeast nutrient will be added to secondary when the WLP099 is pitched.
The grain bill will be 50% MO and 50% pilsner. DFH apparently uses a lot of pilsner malt, but you can't beat the "maltyness" of MO

 
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Old 01-23-2009, 03:41 PM   #9
nealf
 
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This is ridiculous; when are you planning on beginning this project?

 
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Old 01-24-2009, 04:45 AM   #10
trip2hard
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Nov 2008
Kennesaw,GA
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I would like to see how this one turns out as well.

 
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