DFH 120 minute clone

[hopcop]

I saw on one of these pages mash temps at 148-149*F. I mashed at 150*F for 60mins. Single infusion. I think Jsmith and Scotland agree to keep it low for a good fermentation.

 

[scottland]

Ya, I mashed at 147-148. Mash as low as you are comfortable going while being sure you completely convert the starch to sugar. Don't worry, this beer won't be thin bodied.

 

[Jsmith82]

any idea of a recipe? beersmith has the more beer columbus ipa recipe wich uses an oz for bitterin and 4 oz late additions... i was gonna double up the lates and maybe triple dryhop?,,, i dont want to overdo it but as long as i like it, most of my friends are bmc drinkers anyways...lol

When all else fails, 2-row and crystal.

You could do something like 10# 2row, .5#crystal - Mash 1hr 150-153. 1oz at 60, then wait and hop burst the hell out of the back end with a couple monster additions and give it a massive dry hop before bottling - ferment out with a clean ale yeast, honestly I really love using 1056. Simple, clean, delicious.

Do you own Beersmith to assist you in writing a recipe (I saw you mentioned it above but I figured I'd ask)? I'd be glad to throw something together to help out if not.

Nice pics Hopcop! I almost lost the lid on my bucket as well, got to love that super yeast, you could probably mash and ferment a pair of socks with that shiz if you wanted to lol.

+1 with Scottland, keep it low and slow, just get your conversion.

EDIT: "food for thought..."

10# us 2row
.5# crystal 60
Mash 13qt @ 150-152 for 60, sparge 3.75gal at 167-170
[60] - 1oz columbus
[15] - irish moss
[05] - 3oz columbus
[01] - 4oz columbus
#1056 AA w/ starter
2oz dryhop 20 days before bottling
2oz dryhop 10 days before bottling

1.057 OG
1.014<= FG
5.5%+ ABV
85IBU

I'd brew it, heh.. Just throwing it out there

 

[hopcop]

Nice pics Hopcop! I almost lost the lid on my bucket as well, got to love that super yeast, you could probably mash and ferment a pair of socks with that shiz if you wanted to lol.

Thanks! Lol. I looked at the bucket and the airlock was filled with krausen, the lid was rounded! I pulled out the airlock and it exploded everywhere. I added the last edition of dextrose today. SG: 1.032 after the last pound of dextrose giving me a OG:1.118! Its not like what you guys are doing but its what I wanted to shoot for. I never have done anything like this so I wanted to go no higher than 15% for the first time.

Im looking for some advice on bottling. I plan on bottle conditioning cause thats all I can currently do. Will the bottles carbonate with this amount of alcohol? Would I need to use champagne yeast? I normally add dextrose and water and mix it into the beer when racking to the bottling bucket.

Thanks for the info on how to make this beer. I wouldnt have a clue if this thread was not started.

Cheers.

 

[kosmokramer]

I have a couple pounds of 45 but no 60 what do u think?

 

[bottlebomber]

At 15%, I think you could probably bottle condition. I've done 13% no problemo. I recommend using champagne yeast, and making a small starter or activating it some way before you bottle with it. I'm not sure how much yeast would survive if you rehydrated it in 15% alcohol.

 

[kosmokramer]

Woo hoo ingredients are here with enough c60 to brew the columbus and an extract citra pale ale from more beer!

Ok, i will brew next friday so i will be getting started on the starters this weekend. Can you guys walk me through this...
boil 2 liter starter, chill, pitch vial
Stir plate couple days
boil 4 liter starter, chill, add 1 drop olive oil
pitch 2 liter starter
Stir plate couple days
Cold crash decant and pitch to chilled wort with another drop olive oil and yeast nutrient


Is this right?

 

[bottlebomber]

You're going to attempt this as an extract brew?

 

[kosmokramer]

Nope... all grain.. the more beer citra pale ale extract kit was only 24 bux so i added it to the cart on impulse... i just ordered another pound of citra so i will hop that sucker up once i am done with the 120.

I have a blonde to brew, citra pale ale to brew, 10 gallons of centennial blonde to keg, pliney clone to keg... busy brewing week

 

[kosmokramer]

I have a couple 50pounds pound sacks already... thats y 2row isnt pictured

 

[sfrisby]

Are you sleeping with your ingredients?

May I direct you to the "You know you're a homebrewer when..." thread.

 

[bottlebomber]

Ok I was just curious lol. I don't know if anyone has tried to do this beer as an extract

 

[Brad1775]

I used extract, starting december 9th 2011. with total calculated gravity at 1.168, having added 4 pounds corn sugar, 2 pounds demarrara to a 5 gallon batch which lost 1 gallon 2 days in (do not stir the next few days after fermentation starts... it blows up), though with 5 gallons I had used 17 pounds pilsen LME, and 1 pound amber DME. It got down to 1.048 (still in secondary, I used belgian high gravity after the american II petered out), and is sweet. that said, I LIKE IT, it's hoppy, and it was a good experience, also I added my medical marijuana, and it gets me "medicated".

The experience got me to turn to other aeration methods, and I bought a stir plate, which makes me , now I realize I need to BIAB or all grain for the base, start at a lower gravity, and or use a higher percentage corn sugar to keep the gravity down. That said...... I am so far surprised to find I enjoy that amount of sweetness with this beer.

 

[kosmokramer]

Are you sleeping with your ingredients?

May I direct you to the "You know you're a homebrewer when..." thread.

that literally had me crackin up

 

[hopcop]

At 15%, I think you could probably bottle condition. I've done 13% no problemo. I recommend using champagne yeast, and making a small starter or activating it some way before you bottle with it. I'm not sure how much yeast would survive if you rehydrated it in 15% alcohol.

So would I add the yeast starter to the bottling bucket and add my priming sugar too? Or would I add the champagne yeast starter to the fermenter and let sit a few days then proceed with bottling?

 

[hopcop]

Thought I would share this here. It's kinda off topic but still in the ballpark. I did start a new thread in general beer discussion with this pic if you guys want to comment there.

 

[Jsmith82]

Try the Aprihop hopcop if you havent had it yet, such a good beer. I brewed a clone last year, never wanted it to end.

 

[beerman0001]

Well I had a chance to get it into the bottle today. Sg 1.167 fg 1.012 abv 20.6 %. Tasted great. Thanks for all the info this thread has provided.

 

[kosmokramer]

Well I had a chance to get it into the bottle today. Sg 1.167 fg 1.012 abv 20.6 %. Tasted great. Thanks for all the info this thread has provided.

one finishes and one begins.... just pitched my starter, i cant wait,, and thanks to everyone contributing

 

[hopcop]

one finishes and one begins.... just pitched my starter, i cant wait,, and thanks to everyone contributing

I'm in the middle! Lol. Took a gravity reading this morning. 1.012. That makes it 14.7%ABV. I'm probably going to finish in this range. I think my max will be 15%. Tasted the sample and it's nice. Strong hop flavor first then the nice malt backbone with a touch of warm alcohol on the finish. I like where it's at now and it's no where being finished!

 

[hopcop]

Try the Aprihop hopcop if you havent had it yet, such a good beer. I brewed a clone last year, never wanted it to end.

I did have that one it's awesome! Do you have a recipe for that clone? I would be interested. I did have the 120 min too. Damn that was good.

 

[Jsmith82]

I did have that one it's awesome! Do you have a recipe for that clone? I would be interested. I did have the 120 min too. Damn that was good.

Aprihop - 5 gal batch (Boil Volume: 5.72 gal)

Grains:
3.3lbs Pilsner LME
5.0lbs Pilsner 2-row Belgium
1.0lbs Cara-pils/Dextrine
1.0lbs Munich Malt
.5lbs Crystal Malt (60L)

Mash:
151.0 F for 60min, 10qts water
Brewhouse Efficiency: 70.00%

Hop Schedule:
1.0 oz Amarillo [60 min]
.25 oz Simcoe [60 min]
.50 oz Amarillo [20 min]
.25 oz Simcoe [20 min]
1.0 oz Amarillo [5 min]
1.0lbs Dextrose

Fermentation:
Wyeast 1272 (American Ale II)

Secondary:
2 oz Amarillo
1.5lbs Apricot puree (rack beer on top of)

Beersmith stats:
SRM: 8.4
IBUs: 53.9
Est OG: 1.070
Est FG: 1.017
Est ABV: 6.94%

I originally used 3lbs Apricot puree which was way to much, damn it was still a good beer though. This was probably one of the best fruit beers I've ever had. I'm sure it's not exact to DFH but the stats are pretty close, base, hops are on key - all in all a good brew.

 

[tom_gamer]

Aprihop - 5 gal batch (Boil Volume: 5.72 gal)

Grains:
3.3lbs Pilsner LME
5.0lbs Pilsner 2-row Belgium
1.0lbs Cara-pils/Dextrine
1.0lbs Munich Malt
.5lbs Crystal Malt (60L)

Mash:
151.0 F for 60min, 10qts water
Brewhouse Efficiency: 70.00%

Hop Schedule:
1.0 oz Amarillo [60 min]
.25 oz Simcoe [60 min]
.50 oz Amarillo [20 min]
.25 oz Simcoe [20 min]
1.0 oz Amarillo [5 min]
1.0lbs Dextrose

Fermentation:
Wyeast 1272 (American Ale II)

Secondary:
2 oz Amarillo
1.5lbs Apricot puree (rack beer on top of)

Beersmith stats:
SRM: 8.4
IBUs: 53.9
Est OG: 1.070
Est FG: 1.017
Est ABV: 6.94%

I originally used 3lbs Apricot puree which was way to much, damn it was still a good beer though. This was probably one of the best fruit beers I've ever had. I'm sure it's not exact to DFH but the stats are pretty close, base, hops are on key - all in all a good brew.

I never heard of this beer, but it sounds amazing!

 

[kosmokramer]

Anybofy try fermcap in the fermenter? I was looking for a little bigger bucket for thisthe brew and called the lhbs. He said ad fermcap to the fermenter and it would help out with blow off?

 

[hopcop]

Aprihop - 5 gal batch (Boil Volume: 5.72 gal)

Grains:
3.3lbs Pilsner LME
5.0lbs Pilsner 2-row Belgium
1.0lbs Cara-pils/Dextrine
1.0lbs Munich Malt
.5lbs Crystal Malt (60L)

Mash:
151.0 F for 60min, 10qts water
Brewhouse Efficiency: 70.00%

Hop Schedule:
1.0 oz Amarillo [60 min]
.25 oz Simcoe [60 min]
.50 oz Amarillo [20 min]
.25 oz Simcoe [20 min]
1.0 oz Amarillo [5 min]
1.0lbs Dextrose

Fermentation:
Wyeast 1272 (American Ale II)

Secondary:
2 oz Amarillo
1.5lbs Apricot puree (rack beer on top of)

Beersmith stats:
SRM: 8.4
IBUs: 53.9
Est OG: 1.070
Est FG: 1.017
Est ABV: 6.94%

I originally used 3lbs Apricot puree which was way to much, damn it was still a good beer though. This was probably one of the best fruit beers I've ever had. I'm sure it's not exact to DFH but the stats are pretty close, base, hops are on key - all in all a good brew.

Thanks for your recipe. I will put this in my brew list. I might use all grain and skip the LME. Make up the difference in grain. Plus I have my house yeast 1056 generation 4 right now. I'm going to use that. I love 1272 I used that on my IPA. Did you use fresh apricots for the purée or did you buy the purée?

 

[Jsmith82]

I used Vinter's Harvest Puree: http://www.northernbrewer.com/shop/oregon-apricot-puree.html

Comes in a 3lbs can, worked great. Warning though, I turned a bucket permanently orange with this stuff! Didn't hurt the bucket, I've sanitized repeatedly, soaked, washed, it works fine with no problems, just... orange.

 

[hopcop]

I used Vinter's Harvest Puree: http://www.northernbrewer.com/shop/oregon-apricot-puree.html

Comes in a 3lbs can, worked great. Warning though, I turned a bucket permanently orange with this stuff! Didn't hurt the bucket, I've sanitized repeatedly, soaked, washed, it works fine with no problems, just... orange.

Nice! I will look into that. Thanks for the info. I think the pics speaks for itself... Lol

 

[kosmokramer]

^^^ Nice! did you do this single infusion or step it like the byo clone

 

[hopcop]

^^^ Nice! did you do this single infusion or step it like the byo clone

I used single infusion. Strike water @164*F dough in @150*F for 60mins. Scottland and Jsmith mash a little lower 147-148*F. I had conversion at the 45min mark I just let it go the full 60.

 

[scottland]

You guys are making me very, very happy to see results like that!! I'm getting excited to brew my version 2.0. Only four months away, haha.

Seriously though, awesome results.