American IPA Dogfish Head 60 Minute Clone (AG) & Extract

How do we know if this is any good?

 

Thanks for posting this... I'll give it a try soon.

 

Can you still get Pacman yeast..??

I know rogue uses it exclusively but I thought for public it was limited time only.

 

not sure if wyeast is still selling this (I think it was only til new years.) but I have had good luck with either Wyeast 1172 or White Labs 041 for any recipe that calls for pacman.

 

I'm ordering the ingredients for a 15 gallon version of this one.

The Brew 365 recipe calls for 6 oz of English amber malt, and Yooper's calls for 6 oz of Marris Otter. I've got some Carapils and Crystal 60 on hand. Do you think it'd be out of line to use about a 60/40 mix of Carapils and Crystal 60 instead of the amber malt? I know I'll be adding a touch more unfermentable sugar to the mix, but it doesn't seem terribly significant.

Per the Brew 365 webpage, the amber malt is "just to add a bit of interest." Seems to me that a little crystal would accomplish about the same thing.

Thoughts?

EDIT:

Talked to Yooper in chat. She was so happy with her recipe, that she was hesitant to recommend any change. She did, however, agree that since it's such a small portion of the grain bill, my suggestion might work just fine. I'm going to give it a shot. I'll let you know how it turns out!

 

Here's my variation. I used Tettnang instead of the Palisade and Glacier in the Brew 365 recipe since both varieties stem from Tettnang. This will be my first "steam powered" mash, so the mash steps are more involved than really required. I figure all those rests can't hurt since I want a dry finish, and I want to exercise my steam rig.

39 lbs Pale Malt (2 Row)
1 lbs Carapils
8.0 oz Caramel/Crystal Malt - 60L

0.50 oz Amarillo Gold (First Wort Hop)
2.25 oz Warrior - Continuous Add - 60-35
1.00 oz Simcoe Continuous Add - 35-25
1.00 oz Amarillo Gold - Continous Add 25-0
1.50 oz Tettnang - Continuous Add 25-0
1.50 oz Amarillo Gold - Dry Hop
1.50 oz Simcoe - Dry Hop
1.50 oz Tettnang - Dry Hop

1 Pkgs Rogue PacMan Yeast (BIG starter)

Mash In: Add 60 qt of water at 90 F
Maltose Rest: Heat to 145 F over 20 min, rest 30 min
Saccharification: Heat to 155 F over 2 min, rest 60 min
Mash Out: Heat to 170 F over 2 min

Est Original Gravity: 1.073
Est Final Gravity: 1.014
Estimated Alcohol by Vol: 7.8 %
Bitterness: 53.0 IBU
Est Color: 6.5 SRM

EDIT: I'm SO disappointed. Apparently my PacMan smack pack was in a cold part of the fridge and froze. I tried making a starter with it, and it's dead. Instead, I'll be using some White Labs WLP002 English Ale yeast that I harvested a few months ago.

 

I think this one's gonna turn out REALLY well. It's just about down to pitching temp now.

Check out my continuous hopping technique:



Dogfish Head ain't got nothin' on me!

EDIT:
SWEET! 80% Efficiency!!!

 

Update: this recipe is AWESOME!!!

I just compared a hydrometer sample against a freshly poured DFH 60 that I was able to bring back from a trip to the east coast, and it was a dead ringer for color and aroma. Unfortunately, I got way better efficiency and attenuation than I expected, so the flavor of my brew has a slight alcohol twinge (which is surprisingly slight, considering it's over 8%!!!). I can't wait to keg, carbonate, and serve it!!!

 

Here's a comparison pic. A poured bottle of DFH 60 is on the right, and mine's on the left - still just a touch cloudy, but it's begun clearing nicely since being chilled over a week ago. Dare I say that, tasted side by side, the DFH actually tastes malty?! The first time I had DFH 60, I swore it was pure hop syrup. I have a completely different perspective now. I think I've outdone a commercial brewery at their own game!!!

 

It's a beautiful thing. I've yet to brew an IPA but I'm on the cusp. Thanks to both of you for the recipe(s).

Yuri, do you think the 002 yeast gave you a bit maltier profile (being a lower attenuating yeast)?

 

Not at all. It attenuated REALLY WELL! It's doubtful, but perhaps the PacMan wasn't completely dead after all.

I wouldn't hesitate at all to use WLP002 in most beers that require a clean flavor profile from the yeast. I've had great success with it.

 

Wow, amazing. The only difference I detect is the clarity.

Great job both of you for refining this for the rest of us!

I will have to try this one in the near future.

 

Yuri, I'm disappointed...where's the real-time IBU monitor controlling the automated hop conveyor

Beer sounds awesome. Yet another one I have to put on the never-ending list of things to brew...

 

I am making this beer this weekend, using 3oz biscuit and 30oz crystal 40L instead of the 6oz amber.

So, mash at 153F with 1.25 quarts/lb? What have others been succesful with?

Thanks!

Yooper Chick--this is two in a row for me copying your recipes, FatTire now this

 

Dying to try to make this beer

 

Finally got around to making this beer last week. Took a sample today so I thought I would report. OG was 1.069 and I am currently at 1.017. That might go down a few more points, I used WLP001 and that (75%) is right in the middle of its range. I did a single infusion at 153F, I think that was just right, thanks.

Tastes good, I can't wait to get this bottled. The color unfortunately is way to light. I should have added a darker crystal, oh well. I will post back in a couple weeks when it is bottled.

 

Great recipe Yooper!

Tasted my first one that has been bottled for a week. Great taste, great aroma. I haven't had a DFH in a while (couple months), but from what I can remeber this is even better.

Thanks!

 

I finally got around to buying a 6 pack of this and doing a side by side. Mine has much better aroma, I think the hop flavor stands out a little more. The DFH has more malt flavor than mine and a thicker mouth feel, I think a higher mash temp would fix that but I am not complaining. I think I like mine better and it is a hell of a lot cheaper.

Here is a picture:


When I was looking at this thread before and saw Yuri's picture I thought mine was way off. Turns out his just looks dark compared to mine.

 

oh i'm definitely going to make this...i'm a huge dogfish head fan and now that i'm in canada on the other side of the continent i can't get it! thanks!

 

can i use the same recipe with 9.9 lbs of LME? I wanted to stick with the conversion, but didn't want to waste any precious extract! Also, what can i substitute maris otter with if my LHBS doesnt have it?

thanks

 

some amber malt extract should work.

 

i am going to use a 3 gallon boil. .....i'm still a rookie. thank you very much!

 

no, we are doing it tomorrow. thanks for the help!

 

I brewed this last weekend. Hit 1.073 for my OG, but I realized, as I was sleeping that night, that I forgot the irish moss (again) and I used a full pound of marris otter rather than the amount called for. DOH.

 

Just transferred it to secondary and it tastes pretty darned good! My estimate is that it will be about 8% ABV!

 

If anyone has the time, i'd love it if someone would convert this to Extract with steeping grains for me. This sounds delicious, and i love DFH 60's anyway.

 

Doh!

 

Yooper (or anyone),
Can anyone covert this over to partial mash? After the holidays I will be able to do all grain brews but I wanted to get this one going asap!!
Thanks in advance!

 

I currently have a 10 gallon rubbermaid cooler with a false bottom but I only have a 5 gallon kettle. I am getting a 10 gallon kettle from the wife.
I really want to get to all grain.......the wait is killing me!

 

Is Wyeast 07250 the proper yeast to use? Not finding Pacman