I brewed this last month using the same exact recipe and it is DEAD on. I don't think anyone could tell the difference between my batch and a purchased bottle. I batch sparged at 149F for 60 minutes. Easiest way I found to do the hop addition was to mix all the hops together (except the dry-hop hops obviously) and then divide into 9 equal parts in dixie cups, so your hop addition is every 10 minutes.
Brewing the Dogfish Head 90 Minute IPA clone today
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I brewed this last month using the same exact recipe and it is DEAD on. I don't think anyone could tell the difference between my batch and a purchased bottle. I batch sparged at 149F for 60 minutes. Easiest way I found to do the hop addition was to mix all the hops together (except the dry-hop hops obviously) and then divide into 9 equal parts in dixie cups, so your hop addition is every 10 minutes.
Displaced MassHole
Well-Known Member
The off taste came from the hops, just a weird type of bitterness on the tounge. Still cant put my finger on it though.
I did a 10 gal batch and had a preboil volume of 14 gallons.
Jzak09
Well-Known Member
Whats your mash ratio, 1qt:1lb? Thats probably the only way I could pull this off boiling in one pot.
Mash in with 4.5 Gallon
Sparge with 4 Gallons
Should be able to squeeze it in my 30 qt pot with grain absorbtion...
Is this too little water?
Mash in with 4.5 Gallon
Sparge with 4 Gallons
Should be able to squeeze it in my 30 qt pot with grain absorbtion...
Is this too little water?
derekbooth
Well-Known Member
1. How long is everyone dry-hopping this one for? Are you tossing the hops straight into the primary fermenter, or placing them in a bag for a few days and pulling them out before fermentation is complete? Haven't seen that mentioned at all in the thread, so I figured I would ask the question. I'm assuming the answer in most cases in the former of the two...
2. Yeast Starter?
2. Yeast Starter?
hmm... are you sure that is all the hops for the 90m? That doesn't seem like enough for a IIPA. My amber ale has more than that in it.
BeantownR6
Well-Known Member
hey guys 2 questions.
1. what would be a good dry yeast? US-05 or S04? im thinking US-05
2. Quote "Mash @ 122F then raise to 149F until conversion is complete."
ive only done single temp mash. i was reading john plamer and im guessing for this is it mash at 122 for 20 min then raise to 149 for 40 min. drain to kettle and then sparge and drain to kettle. i have a 10 gal cooller conversion.
thanks
1. what would be a good dry yeast? US-05 or S04? im thinking US-05
2. Quote "Mash @ 122F then raise to 149F until conversion is complete."
ive only done single temp mash. i was reading john plamer and im guessing for this is it mash at 122 for 20 min then raise to 149 for 40 min. drain to kettle and then sparge and drain to kettle. i have a 10 gal cooller conversion.
thanks
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Montanaandy
Well-Known Member
I kegged this one and have had it on gas for about a week. Pulled the 1st growler of it at 5 days (still green) but this is one really nice beer. Not quite as good as the real thing but actually fairly close. For some reason my FG got stuck in the dreaded 1.020 range but the beer still turned out great. I substantially upped the hop amounts in the schedule because I am a hopeless hop head. I also had to sub Columbus for Warrior in the dry hop because I ran out of Warrior. I also chose to use PacMan instead Whitbread. The Pilsen malt distinguishes this one from other IIPA's that I have brewed using 2 Row IMHO. I really like everything that I did with this one and will brew it again. Montanaaandy
5 gal
PRE-BOIL OG = 1.050-1.052
OG 1.088
FG 1.021
IBU 90 SRM 13 ABV 8.7%
16.5 lbs Pilsner Malt
1.66 amber malt
2.00 oz Amarillo 8% AA 90 - 0 minutes - I USED 4 OZ @ 90 MIN
.62 oz Simcoe 10% AA 90 - 0 minutes - I USED 2 OZ @ 90 MIN
.53 oz Warrior 15% AA 90 - 0 minutes - I USED 2 OZ @ 90 MIN
1.00 oz Amarillo Dry
.50 oz Simcoe Dry - I ADDED 1 OZ SIMCOE
.50 oz Warrior Dry - I ADDED 1 OZ OF COLUMBUS - OUT OF WARRIOR
Irish moss
Wyeast 1099 (Whitbread) - I USED WYEAST PAC MAN
5 gal
PRE-BOIL OG = 1.050-1.052
OG 1.088
FG 1.021
IBU 90 SRM 13 ABV 8.7%
16.5 lbs Pilsner Malt
1.66 amber malt
2.00 oz Amarillo 8% AA 90 - 0 minutes - I USED 4 OZ @ 90 MIN
.62 oz Simcoe 10% AA 90 - 0 minutes - I USED 2 OZ @ 90 MIN
.53 oz Warrior 15% AA 90 - 0 minutes - I USED 2 OZ @ 90 MIN
1.00 oz Amarillo Dry
.50 oz Simcoe Dry - I ADDED 1 OZ SIMCOE
.50 oz Warrior Dry - I ADDED 1 OZ OF COLUMBUS - OUT OF WARRIOR
Irish moss
Wyeast 1099 (Whitbread) - I USED WYEAST PAC MAN
WIPbrewery
Member
just finished brewing this recipe @ about 3pm, as of right now @ 6:13pm...its bubbling away.
Cant wait to try this one out..looked so good already, even gave it a swig after chilling. So sweet yet, sooooooo bitter, cant get the taste out of my mouth.
Cant wait to try this one out..looked so good already, even gave it a swig after chilling. So sweet yet, sooooooo bitter, cant get the taste out of my mouth.
eon
Well-Known Member
Hey guys, Sorry I am late to this thread but Can I do this recipe extract/partial mash? Here is what I came up with. basically just substituted the Pilsner malt. Have a look:
90 Minute IPA Clone
-----------------------------------
9.9 lbs. Pilsen DME (http://www.midwestsupplies.com/briess-dried-malt-extract-pilsen.html)
1.66 lbs. amber malt
2 oz. Amarillo
0.62 oz. Simcoe
0.53 oz. Warrior
1 oz. Amarillo (DRY HOP) Secondary for 7 days
0.50 oz. Simcoe (DRY HOP) Secondary for 7 days
0.50 oz. Warrior (DRY HOP) Secondary for 7 days
Irish Moss @ 15 minutes
Wyeast 1099 (whitbread)
Steep amber malt for 30-45 minutes
Boil wort for 90 minutes. Evenly start adding hops. (0.25 oz. every 7.5 minutes)
*Also, at what temperature should I steep the amber malt at?
Does this sound like it will work? I would also like to mention that I am only capable of doing 3 gallon boils with the pot that I have. Sucks I know...
90 Minute IPA Clone
-----------------------------------
9.9 lbs. Pilsen DME (http://www.midwestsupplies.com/briess-dried-malt-extract-pilsen.html)
1.66 lbs. amber malt
2 oz. Amarillo
0.62 oz. Simcoe
0.53 oz. Warrior
1 oz. Amarillo (DRY HOP) Secondary for 7 days
0.50 oz. Simcoe (DRY HOP) Secondary for 7 days
0.50 oz. Warrior (DRY HOP) Secondary for 7 days
Irish Moss @ 15 minutes
Wyeast 1099 (whitbread)
Steep amber malt for 30-45 minutes
Boil wort for 90 minutes. Evenly start adding hops. (0.25 oz. every 7.5 minutes)
*Also, at what temperature should I steep the amber malt at?
Does this sound like it will work? I would also like to mention that I am only capable of doing 3 gallon boils with the pot that I have. Sucks I know...
babybrewing
New Member
I came to this board with the same problem. I ended up with 90 IBU's AFTER I moved the decimal point over in the Warrior hops from .53 to 5.3 oz.
Apparently no one else noticed this....
bwomp313
Well-Known Member
Did they change the recipe? According to the bottle I'm drinking right now, "What you have here is an Imperial India Pale Ale featuring a single, constant 90 minute hop addition. It's balanced by a ridiculous amount of English Two-Row Barley. Then we dry hop it in every tank". The recipe you guys are posting from BYO has pilsner malt and more than 1 type of hop. I'm very confused.
doctorRobert
Well-Known Member
I dont think they mean a "single" hop, but a continuous hopping. It's misleading, at least thats my interpretation.
I had the same thing happen to me. It was bubbling like crazy for about three days and now the top of the bucket isn't even swelling. Is this a sign that I needed more yeast? Because I definitely didn't use a starter like I should have.
Something that I should add.. the temperature climbed to almost 76 so I strapped an ice pack to the side of the bucket and cooled it down to 72. This wouldn't have caused the yeast to stop fermenting, would it?
Resurrecting this thread...
Going to try brewing this one on MLK day, and I also noticed that the IBUs don't add up right.
Even when making a substitution of Nugget hops for Warrior, I needed to up that and the Simcoe hops to 1oz each to get this up over 90 IBUs. Thinking I'll do that and see what happens.
In addition, I see a lot of variations on what people did for their mash schedule. Looking at the instructions for the BYO article, it appears to need the protein rest at 122 for 20 minutes. To hit a total mash volume of 1.25qt/lb, I'm thinking I will do 3.6 gallons there, then add 2.3 gallons at 200 to bring the grain bed up to 149 for 60 minutes. Then, batch sparge with 3 gallons of boiling water to hit 168. That should give me right around 7 gallons of wort pre-boil, hoping to avoid one of those "epic" brew days mentioned
Those of you who have made it, does that sound similar to your experience?
Going to try brewing this one on MLK day, and I also noticed that the IBUs don't add up right.
Even when making a substitution of Nugget hops for Warrior, I needed to up that and the Simcoe hops to 1oz each to get this up over 90 IBUs. Thinking I'll do that and see what happens.
In addition, I see a lot of variations on what people did for their mash schedule. Looking at the instructions for the BYO article, it appears to need the protein rest at 122 for 20 minutes. To hit a total mash volume of 1.25qt/lb, I'm thinking I will do 3.6 gallons there, then add 2.3 gallons at 200 to bring the grain bed up to 149 for 60 minutes. Then, batch sparge with 3 gallons of boiling water to hit 168. That should give me right around 7 gallons of wort pre-boil, hoping to avoid one of those "epic" brew days mentioned
Those of you who have made it, does that sound similar to your experience?
salbast
Well-Known Member
Hoping someone can help me with a few questions. Below is a recipe I found online, using extract.
(5 gallons/19L, all-grain) OG = 1.088 FG = 1.021 IBU = 90 SRM = 13 ABV - 8.7%
Ingredients
16.5 lbs. Pilsner malt
1.66 lbs. amber malt (35 *L)
16 AAU Amarillo hops (90-0 mins) (2.0 oz. of 8% alpha acids)
8.0 AAu Simcoe hops (90-0 mins) (0.62 oz. of 13% alpha acids)
8.0 AAU Warrior hops (90-0 mins) (0.53 oz. of 15% alpha acids)
1 oz. Amarillo hops (dry hops)
0.5 oz. Simcoe hops (dry hops)
0.5 oz. Warrior hops (dry hops)
1 tsp. Irish moss (15 mins)
Wyeast 1099 (Whitbread Ale) yeast
.75 cups corn sugar (for priming)
Step by Step Mash in at 122 F (50 C), then raise the temp. to 149 F (65 C) until conversion is complete. Mash out to 170 F (77 C). Boil the wort for 105 minutes. Starting with 90 minutes left in the boil, begin slowly and evenly adding hops to the kettle. (This works out to a little over .25 oz. of hops every 7.5 minutes.) Start fermentation at 71 F (22 C) and let raise to 74 F (23 C). Dry hop in secondary at 71 F for 3-5 days, then cool to 32 F (0 *C).
Extract Option: Replace Pilsner malt with 8.0 lbs. dried malt extract and 1.75 lbs. of Pilsner Malt. Steep crushed grains in 1.1 gallons (4 L) of water at 150 F (66 C) for 45 minutes. Follow the remaining instuctions in the all-grain recipe.
Thanks to Sam Calagione and Andy Tveekrem of Dogfish Head for their help in constructing this clone.
Brew Your Own Magazine - September 2004, Vol. 10, No. 5 "Attack of the Hop Clones", p. 39
These directions confuse the hell out of me being that I'm still a bit of a noob. So I'm hoping one if you folks can help me.
About the continuous hops addition, do I mix all the hops together and add .25 oz every 7.5 minutes? Or do I go down the list, first .25 amarillo every 7.5 minutes to the last .25 or the warrior?
Assuming I switch to the secondary after I get my FG reading (thanks to gspleen of reddit/r/homebrewing), do I dry hop right then and there? Also, what's the point of dropping the temp down to 32'F?
(5 gallons/19L, all-grain) OG = 1.088 FG = 1.021 IBU = 90 SRM = 13 ABV - 8.7%
Ingredients
16.5 lbs. Pilsner malt
1.66 lbs. amber malt (35 *L)
16 AAU Amarillo hops (90-0 mins) (2.0 oz. of 8% alpha acids)
8.0 AAu Simcoe hops (90-0 mins) (0.62 oz. of 13% alpha acids)
8.0 AAU Warrior hops (90-0 mins) (0.53 oz. of 15% alpha acids)
1 oz. Amarillo hops (dry hops)
0.5 oz. Simcoe hops (dry hops)
0.5 oz. Warrior hops (dry hops)
1 tsp. Irish moss (15 mins)
Wyeast 1099 (Whitbread Ale) yeast
.75 cups corn sugar (for priming)
Step by Step Mash in at 122 F (50 C), then raise the temp. to 149 F (65 C) until conversion is complete. Mash out to 170 F (77 C). Boil the wort for 105 minutes. Starting with 90 minutes left in the boil, begin slowly and evenly adding hops to the kettle. (This works out to a little over .25 oz. of hops every 7.5 minutes.) Start fermentation at 71 F (22 C) and let raise to 74 F (23 C). Dry hop in secondary at 71 F for 3-5 days, then cool to 32 F (0 *C).
Extract Option: Replace Pilsner malt with 8.0 lbs. dried malt extract and 1.75 lbs. of Pilsner Malt. Steep crushed grains in 1.1 gallons (4 L) of water at 150 F (66 C) for 45 minutes. Follow the remaining instuctions in the all-grain recipe.
Thanks to Sam Calagione and Andy Tveekrem of Dogfish Head for their help in constructing this clone.
Brew Your Own Magazine - September 2004, Vol. 10, No. 5 "Attack of the Hop Clones", p. 39
These directions confuse the hell out of me being that I'm still a bit of a noob. So I'm hoping one if you folks can help me.
About the continuous hops addition, do I mix all the hops together and add .25 oz every 7.5 minutes? Or do I go down the list, first .25 amarillo every 7.5 minutes to the last .25 or the warrior?
Assuming I switch to the secondary after I get my FG reading (thanks to gspleen of reddit/r/homebrewing), do I dry hop right then and there? Also, what's the point of dropping the temp down to 32'F?
MachineShopBrewing
Well-Known Member
I was thinking the same thing reading through this thread. How can BYO say to use Pilsner when right on the front of the bottle it says they use English 2-row(most likely Marris Otter)?
I bought the BYO clone book a while back and I think I wasted my money on it. Most of the recipes in it are garbage like this. I'm sure they all make a great beer, but having Pilsner malt instead of English 2-row is a huge difference. They also list Cal ale yeast for the Lagunitas and Stone clones and they obviously use some kind of English strain.
Umm I made the above recipe buy upping the hops to what looked right, like the others have/did. I used the pilsner malt Mashed at 153 and did the protein rest at 124. I subbed in Scottish ale yeast. The other thing I did was added in extra cascade hops with about 30 min left (I added hops every 7.5 minutes over 90 min) and dry hopped the same way.
It turned out FANTASTIC! It kinda taste like the 90min DFH but was not dead on. I would recommend the higher mash temp and scottish yeast.
The reason that the recipe is "off" in the BYO mag is because DFH uses a priprotory in house yeast. So they sat down with someone from DFH and they helped design the clone and it is close...
GL
MachineShopBrewing
Well-Known Member
You would think that they would have at least used the English 2-row that is listed right on the bottle...
Not if the commercial yeast, that is available to the public, could not possibly ferment the 2-row and achieve the same flavor...this was what they talked about in the article. There is also color and other factors that weigh in as well.
I know how mine came out and I can say this; Take out the cascade that I added and I bet the recipe with changes I suggest gets you REALLY close (I have not bought a DFH90 min in months thanks to that recipe...)I will be brewing my version of this again.
MachineShopBrewing
Well-Known Member
I just have a really hard time believing that an all pilsner malt beer could taste anything like an all Marris Otter beer regardless of yeast.
FireRescueFL
Well-Known Member
Subscribing for future brewing.
---Chris
---Chris
Oregonducks10
Well-Known Member
has anyone tried replacing amarillo with citra or anything, just curious how that might turn out if anyone did this. Would love some feedback.
Oldshovelhead
Member
I got the recipe off of Austin Homebrew supply last year and brewed three batches using the same ingredients. All of them came out great! I'm putting my shopping list right now for another batch which should be ready about clam time
UncleJohnnys
Well-Known Member
Paid $12 for 4 of these 90 minutes today....hell my first recipe was this good?? No...better
Hey guys, this is my first post here. Just brewed the partial mash version of this recipe on Sunday and it is currently bubbling away in the primary. The smell in my closet is amazing! Anyway, I will be sure to let you know how it all turned out and list my recipe when it's done.
scottland
Well-Known Member
Recipe issues are addressed here:
https://www.homebrewtalk.com/f12/dogfish-head-90-minute-clone-discrepencies-223704/
Which leads to my clone here:
https://www.homebrewtalk.com/f69/dogfish-head-90-minute-clone-260675/
It's pretty damn dead on.
Normally, when brewing a beer you will add hops to the boil at the beginning, middle and end. With the DFH 90 minute, you are adding hops every few minutes.
Hops added at the beginning of the boil will add to the bitterness of the beer. Hops in the middle work toward the flavor and hops added at the very end are for aromas. When you are constantly adding hops throughout the duration of the entire boil, one sensation kind of blends with the next during the tasting process, I guess.
In any case, DFH 90 minute continues to be my favorite beer with Great Divide Fresh Hop Pale Ale and Pliny the Elder in a VERY close second and third.
Hops added at the beginning of the boil will add to the bitterness of the beer. Hops in the middle work toward the flavor and hops added at the very end are for aromas. When you are constantly adding hops throughout the duration of the entire boil, one sensation kind of blends with the next during the tasting process, I guess.
In any case, DFH 90 minute continues to be my favorite beer with Great Divide Fresh Hop Pale Ale and Pliny the Elder in a VERY close second and third.
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