DFH 120 minute clone

[scottland]

Should we take bets to see if you can make it to July? :cross:

I've got a bunch of beers lined up, so it'll be pretty easy. June/July. I just need to buy about 8-9 hopshots and i'll have everything I need.

It's funny, my intended beer is turning more and more into a stronger Pliny the Younger than a weaker 120 minute.

 

[Jsmith82]

1.5# in, 4.5# to go. The AA is holding up nicely, still getting tons of action. Massive brown bubbly krausen, that familiar smell of alcohol and sweet hops. WLP099 Starter is already bubbling up and looking good - I love that yeast. Tonight 099 dines in hell!

 

[scottland]

What ever you do, don't smell the starter of WLP099, that yeast throws a TON of sulfer. I couldn't get the smell of rotten eggs out of my nose for an entire day.

 

[Jsmith82]

2.5# in, second starter has been pitched. Halfway mark is tonight, also will be the first time I'm checking the gravity.

While being a "Holy Grail" -ish homebrew of imperial IPAs, it's undoubtedly the most disgusting beer to watch ferment. lol

 

[kickrjason]

While being a "Holy Grail" -ish homebrew of imperial IPAs, it's undoubtedly the most disgusting beer to watch ferment. lol

let's see pics and or a video of the action.

 

[Brad1775]

looks like my extract only version is done fermenting, I enjoy the taste, but it's "dessert beer" for sure, ending at 14.5 appearant Abv, and 1.050 gravity... though, that means if I had taken it to 20% Abv, I think it could have ended at 1.039. keep in mind alcohol has a different Gravity than water, so any ending reading for a beer's gravity will seem to have less sugar than a sample would have tasted.

I'm going to carb this in a keg, long term serving hopefully

 

[lastsecondapex]

I might have missed it, but has anyone tried this with all WL San Diego Super Yeast from start to finish. White Labs figures a 14-16% max alcohol tolerance in a normal fermentation, but I think I could get 3-5 additional % with O2 and dextrose.

 

[scottland]

I might have missed it, but has anyone tried this with all WL San Diego Super Yeast from start to finish. White Labs figures a 14-16% max alcohol tolerance in a normal fermentation, but I think I could get 3-5 additional % with O2 and dextrose.

Not that I'm aware of. I don't think anyone wants to gamble with a $100 5-gallon batch of beer. The problem is, once a beer this beer stalls out, you're done.

 

[Jsmith82]

Mmmm Mmm, right? Who wants a bowl of that!

So I took my gravity reading last night as planned, we're current sitting at 1.048 24hrs after I pitched the high gravity yeast, prior to popping the lid off (though not considered solid data), I watched the airlock activity for a bit. Blubbing up every 2 seconds or so on average, the yeast are definitely still hard at work. I've been debating straying from my original plan after the screwy boil off ratio and after crunching some numbers I've came to the following:

As of last night (before I added the sugar addition):
2.5# Sugar added
Adjusted OG: 1.118
Current: 1.048
9.3%ABV

Currently Projected:
6# Sugar added
Adjusted OG: 1.154
Goal FG: 1.010
19.2% ABV

Now as much faith as I keep in yeast, I've watched them fall to this beer before and achieving that low FG IS A MUST, cutting the total alcohol content IS A MUST - it was the overall goal for this batch to create a better tasting roofie in the end (*will tell all below). Therefor I am making the executive decision to cut 1.5# worth of sugar additions out bringing my total added amount in the end to 4.5#. IF (big IF there) the yeast can hold out and get down to 1.010, it will look as follows:

Adjusted Projected Finish:
4.5# Sugar Added
Adjusted OG: 1.139
Goal FG: 1.010
17.2% ABV

I'm keeping the faith - Go yeast go!

**The story of "The Roofie"**
I brought a 6 pack of my 2011 120 to a pool party last summer for some friends with good taste in beer to try out. 1 was opened and split across 4 brandy glasses for four people to try, but then there was "that one guy". We all know "that one guy", he's the man! No little glass for him, gimme that beer, I'll drink it no problem, let's chug something, who's up for playing @sshole, why's he looking at me funny, you wanna go??

Anyway, here you go "that guy", enjoy. He drank it, no problem. Went back and grabbed a second! Me: "Hey bud, keep in mind that's about a 6 pack of bud light per bottle, why don't you take one home for another time".. That guy: "Nah I'm good, I can hold my own". Wild evening turns to night, turns to morning - I get an email.

"What the **** did you put in that beer, I don't remember anything past eating dinner. Next time you brew that you should just call it the roofie"

I was planning on printing labels for this batch and I'm thinking of just printing all black except for a pill, then putting the information across the label like a pharm description would appear.

 

[commonsenseman]

I was planning on printing labels for this batch and I'm thinking of just printing all black except for a pill, then putting the information across the label like a pharm description would appear.

I like that idea!

 

[scottland]

Pretty sweet. I think bringing it down to 1.13x is the smart choice.

 

[kickrjason]

Scored my first bottle today. Along with a couple of there other offerings. Stoked!!

 

[bottlebomber]

Hoo... That WWS tastes like rum raisin schnapps. I wish I would have let the bottle I for age for like... Ever.

 

[Jsmith82]

Did you get a Burton Baton in that mixer? I like that beer, been debating brewing a clone of it for a while now. You brew the 90min IPA and the old english brown separately, ferment them separately, then rack them together on oak. Quite the DFH type crazy beer..

Enjoy sir, I'm certainly jealous.

 

[Jsmith82]

All 4.5#'s are in, last addition was this morning. I gave the bucket a gentle swirl to rouse what yeast may have prematurely dropped out then left to take care of some things, got home about 6hrs later to find krausen in the airlock lol. Cleaned it, replaced it, doing fine now. Officially at the mercy of the yeast, looking like that isn't going to be a problem.

Edit: I said 4.5 above, meant 4#. I scaled back another .5# on my recipe.

 

[Dukeman9988]

Where is everyone getting the simcoe hops? Everyone seems to be sold out?

 

[beerman0001]

https://www.freshops.com/cgi-bin/sh...words=all&template=PDGCommTemplates/hops.html
http://www.rebelbrewer.com/shoppingcart/products/Simcoe-Hops-(US)-%2d-1oz.-Pellets.html

Get a pound while you can.

 

[scottland]

Where is everyone getting the simcoe hops? Everyone seems to be sold out?

I bought some in bulk while they were in stock

 

[Brad1775]

I shoudl have done that.... 3 weeks ago lhbs had 100 pounds in stock, now they only have ounces left (they split them down to pounds, then ounces as they run out of pounds...)

 

[bmick]

https://www.freshops.com/cgi-bin/sh...words=all&template=PDGCommTemplates/hops.html
http://www.rebelbrewer.com/shoppingcart/products/Simcoe-Hops-(US)-%2d-1oz.-Pellets.html

Get a pound while you can.

Did you ever know that you're my heeeerroooooooo...


Order 10 oz of these, thanks for the link, couldn't find them anywhere.

 

[beerman0001]

Did you ever know that you're my heeeerroooooooo...


Order 10 oz of these, thanks for the link, couldn't find them anywhere.

Thats what we are here for.

 

[clex25]

Hey all -

I am going to brew this 120 min clone, with the modifications listed on page 15.
that is:
90-60 6 oz warrior
30-0 2oz each Amarillo, Simcoe, Citra
Dry:
1.5oz/week Simcoe,Amarillo,Citra for 2 weeks.

My question is this: Since I was only able to buy citra in a 1lb bag, I will have 11 oz citra left over. Do you think the recipe would benefit if I bumped up the amount of citra hops either in the kettle or dry? Thanks for your input.

 

[scottland]

Oh man, I'm jealous, that's going to be an outstanding beer. In terms of extra Citra, I'm honestly not sure, this is kind of uncharted territory, and the recipe already calls for a metric-ton of hops. Report back what you decide to do, and let me know how the batch goes, I'm really eager to find out!

Remember you can always brew something else with the extra Citra. There's a recipe for three Floyd's zombie dust on HBT that I hear is pretty good =)

FYI: This blog post has all the consolidated info on the new recipe I want to try. I spent a good amount of time working on the hopping, so i'd reference that. http://bertusbrewery.blogspot.com/2012/01/if-pliny-younger-and-120-minute-had.html

You might consider adding a big flameout charge. That would be a great place to use like 4oz of Citra.

 

[scottland]

Oh, and PS: Because I really do want everyone that tries to brew this to succeed, the most important thing, is to build up massive, healthy starters of yeast.

I had a 6 liter starter going on my stir plate in a plastic fermenter of WLP007 and a 3.5 liter starter of WLP099 (and I probably should have made this bigger.)

Grow healthy, happy yeast, keep your mash temps low, and this beer should ferment out beautifully.

 

[Stankonia]

Hey all -

I am going to brew this 120 min clone, with the modifications listed on page 15.
that is:
90-60 6 oz warrior
30-0 2oz each Amarillo, Simcoe, Citra
Dry:
1.5oz/week Simcoe,Amarillo,Citra for 2 weeks.

My question is this: Since I was only able to buy citra in a 1lb bag, I will have 11 oz citra left over. Do you think the recipe would benefit if I bumped up the amount of citra hops either in the kettle or dry? Thanks for your input.

Save the Citra for later brews!

 

[clex25]

Oh man, I'm jealous, that's going to be an outstanding beer. In terms of extra Citra, I'm honestly not sure, this is kind of uncharted territory, and the recipe already calls for a metric-ton of hops. Report back what you decide to do, and let me know how the batch goes, I'm really eager to find out!
---

You might consider adding a big flameout charge. That would be a great place to use like 4oz of Citra.

I will certainly be brewing something else after this with the citra, but with 11oz left, I think adding an exta 3-4 oz citra @ 0min will be good, and still leave me with PLENTY for later (perhaps for a SMASH recipe??)

The only other modification I was considering making to your recipe was decreasing the length of the dry hopping time. I have read somewhere (probably on these forums) that when you dry hop longer than 14 days or so, the hops can impart a "vegetal / grassy" flavor.

Can anyone comment on that?

I would probably be more comfortable doubling the dry hop amounts, and just doing 2 weeks of dry hopping.

EDIT: I forgot to mention that I just found a 4-pack of the real 120min and cracked one open last night. I was hit with a massive orange-peel flavor on the finish, which I don't previously remember tasting. I think citra will be PERFECT.

 

[scottland]

I've never seen any grassy flavors from heavy dry hopping, but you certainly can shorten the time if you like.

If you go that route, dry hop more often, rather than doubling the charges. So dry hop the beer 5 or 6 times, every 2-3 days. That's what I would do.

 

[bottlebomber]

I've never observed the grassiness either, even when I used 8 ounces of cascade pellets for a month. I think some hops are just grassy, and so there's been some confusion because of that

 

[Jsmith82]

Gravity test tonight, been 2 weeks now since brew day - I'm anxious to see where the batch stands. If anybody here has extra citra (I see a lot of you have it stockpiled) and care to let a couple ounces go, please PM me, we can work something out. It's the grail hop for me at the moment, can't find it anywhere. Wanting to brew a light session citra pale ale.

Side note, my buddy turned me on to reading rage comics and man they crack me up - bad drawings, good facial expressions, great points, guess I'm a sucker for the interwebs humor. Why share this, I made one with the 120 in mind, our worst nightmare... Thinking about printing it on a full page sticker for the beer fridge :cross:

 

[beerman0001]

https://www.freshops.com/cgi-bin/sh...words=all&template=PDGCommTemplates/hops.html
They have citra.