DFH 120 minute clone

[Jsmith82]

1.010! Great job

It is taking EVERYTHING I have not to pop the lid open and start chucking hops into mine. It has officially been 5 weeks though, tonight may be the night.........

 

[kosmokramer]

Anybody know where i can get a bottle of 120the i would like to have something to compare mine to when its done

 

[scottland]

Dogfish should be releasing a batch here very soon. I can try to snag one for you. I'm not sure they distribute 120 to CA.

 

[bottlebomber]

They don't. I got one through a swap recently, and I would have to say I was a little disappointed. It was vastly sweet, and with very little hop character. The only thing that really wowed me about it was that it had very little alcohol flavor for how strong it was.

 

[scottland]

....and I would have to say I was a little disappointed. It was vastly sweet, and with very little hop character. The only thing that really wowed me about it was that it had very little alcohol flavor for how strong it was.

That's 120 Minute. It's nothing like an IPA in my opinion. The post on page one of this thread was a dead on clone, but a number of us felt we could make a better 15%+ IPA. Hence the recipe that JSmith, clex25, and hopcop are brewing/aging right now. All three are a little different, but they all followed the same theme, way more hops, way smaller OG, and much drier. They all kicked ass during the ferment too. 1.005, 1.010, and Jsmith hasn't measured yet, but it was 1.020 last he checked, and still actively fermenting.

Those are going to be some amazing beers when they're done.

 

[bottlebomber]

That's what I'm talkin about... I think 1.010 or even lower would be perfect for this, with a ton of dry hops after some bulk aging

 

[kosmokramer]

Dogfish should be releasing a batch here very soon. I can try to snag one for you. I'm not sure they distribute 120 to CA.

If you could pick me one up that would rock! I can get pliny out here pretty regulary or i can send cash

 

[tom_gamer]

If you could pick me one up that would rock! I can get pliny out here pretty regulary or i can send cash

I can't get either in Texas :-(

 

[Jsmith82]

Ebay - (un)fortunately for those of us out of market, there is always the internet's black market. The price is generally marked up but I've seen a decent mixer sixer of DFH seasonal and special brews for 60-80.00. Take into consideration WWS and 120 sells in range of 8-12 bucks a bottle, it can be somewhat realistically priced though obviously the seller is going to get his cut.

EDIT: There are a couple 4packs of 2011 120 out there for 75 bucks free shipping right now.

+1 to Scottland's comment above. DFH brewed Sho-Nuff, we're brewing up Bruce Leroy lol.

 

[hopcop]

[QUOTE="+1 to Scottland's comment above. DFH brewed Sho-Nuff, we're brewing up Bruce Leroy lol.[/QUOTE]

Haha! That made me crack up! I will say that I can only reach 15%. I went lower than you heavy hitters with the gravity but I am hitting heavy with my hops. I think that's why I have really good attenuation. My house yeast has proven itself to me that it still have tons of viable life. Plus I only bottle condition and want to make sure this thing finishes properly. I'm not sure if I should wash these two yeast afterwards due to the alcohol but I may try just for *'#*s and giggles. I do have a few more vials left of my house yeast.
Cheers!

 

[scottland]

I consolidated all the info I learned about brewing this beer into a two part blog post. Part one is here covering the recipe and the process, part two i'll post here in a couple days.

http://bertusbrewery.blogspot.com/2012/03/dogfish-head-120-minute-ipa-clone.html

 

[bottlebomber]

I was wondering about that, because you put this thread together so nicely, but then it became a catch all for everyone that brewed or wants to brew the beer.

 

[kosmokramer]

Gonna start tomarrow, got the hop spyder ready today... just picked up some servo and fermaid k for
The yeasties...has anyone tried foam control (fermcaps) in the fermentor? Ill be using a bucket and wontbe much head space. Ive never used it and just wondering if it would inhibit the fermentation at all?

 

[scottland]

Im totally cool with it being a catch all. It's been really cool to see all the variants, results, and success people have had.

 

[kosmokramer]

how would i do this in a carboy? i have a bucket but would love to be able to peak at the activity going on in this sucker

 

[hopcop]

I consolidated all the info I learned about brewing this beer into a two part blog post. Part one is here covering the recipe and the process, part two i'll post here in a couple days.

http://bertusbrewery.blogspot.com/2012/03/dogfish-head-120-minute-ipa-clone.html

That's a great article. Perfect in detail by the way. You gave me some insight on the the next process. I will rack to secondary next week and let sit for a few weeks before I dry hop. I think I will use champagne yeast to bottle with and keep my fingers crossed. Thanks for all the info. What a great thread.

 

[Jsmith82]

how would i do this in a carboy? i have a bucket but would love to be able to peak at the activity going on in this sucker

I wouldn't do it, the krausen on this brew is massive and it sticks around for weeks - you need to be able to decoct wort to mix your sugar additions into then add back into the brew safely and efficiently, even using a baster or thief with the narrow neck of a carboy and the intensity of this fermentation you'll be making trouble for yourself or at least I know it would for me. To put it in perspective I was all in at the 4.5gal mark on my bucket, the krausen filled the 2 gallons worth of empty space in the bucket and still managed to sneak its way into the airlock. Everytime you pull the cork and blow off to make an addition you'll probably be fighting against krausen pushing up.

HOWEVER... If you decide to do this in a carboy, for the love of all that is cold, golden and delicious RECORD A VIDEO AND SHARE!

 

[kosmokramer]

HOWEVER... If you decide to do this in a carboy, for the love of all that is cold, golden and delicious RECORD A VIDEO AND SHARE!

I have this set up in beersmith for 5 galons into the fermentor, maybe i will up it to 6 and split 4 into the bucket and 2 into a 3 gallon carboy. I would probably be double the work but hmm im brewing today so i just might...

I have a six liter starter cold crashing right now, how do i split the yeast and ensure each fermentor has enough?

 

[kosmokramer]

one more question,,, what is the benefit of "wasting" the simcoe and amarillo up front in the boil?

what if i did like 4 oz of columbus continous for 80 minutes of the boil then swapped that hop bag out for a fresh one and used all the amarillo and simcoe the last 40 minutes?

 

[scottland]

what if i did like 4 oz of columbus continous for 80 minutes of the boil then swapped that hop bag out for a fresh one and used all the amarillo and simcoe the last 40 minutes?

I think that's a great idea, but I'd get a second hop bag, and leave the columbus in. I wouldn't remove any hops until the boil is over and the beer is chilled.

 

[kosmokramer]

You dont realize how long a two hour boil is until ur adding hops every 5 monutes

 

[kosmokramer]

6 hours after pitching... the bucket has a 6 liter starter of the dry english and the carboy has 1/3 gallon san diego super yeast slurry fron bm's centenial blonde. Krausen is already dropping so ill check gravity tomarrow evening. About 30 hours in now.
.
I ended up doing 5 oz of columbus every 5 minutes for the first 80 minutes and 6 simco5 and 6 amarillo every 3 minutes for the last 40. Smells so good!

 

[clex25]

Just wanted to post a quick update about my batch.

I did the second of 5 planned stages of dryhopping yesterday. Added 0.9oz each Simcoe and Amarillo and 1.3 oz Citra. All my hops have been whole leaf, which has made dealing with this beer a bit of a pain. My brewing kettle got clogged so badly I had to scoop the wort out with a mug! Anyways, I've run out of hop bags to put my dry hops into, so I may end the dry hopping with 3 additions instead of 5. This will allow me to use the extra hops in a new brew this coming weekend.

Also, I noticed scottland said the reason he modified his recipe was to make a hoppier version of the 120. I think my goal is to come out somewhere close to the taste of 120, but just cutting down the sweetness somewhat. Therefore, I don't think the planned full amount of 1lb dry hops is really necessary. One more dry hop next week and I'll report on the taste test.

 

[kosmokramer]

i have this seperated into two different vessels... 8 liter starter of 99 on the stir plate now...since one is 007 and one is 090 im thinking about maybe trying distillers super yeast with granulated suger in the smaller batch... any ideas or recomendations? I read its not good on the front end of fermentaation but maybe just to eat sugar on the backside additions?

 

[hopcop]

Scooped up a couple. They wont be on the shelves long around here. $9.99 each is a bit much though.

My gravity has fallen to 1.008. Current ABV 14.6%. Going to keep it in the primary for another week.

Cheers.

 

[Jsmith82]

Looks like you had a successful brew day Kos, congrats.

Hopcop - that's a solid grab right there!

 

[kosmokramer]

I have a 4.5 and 2.5 gallon batches... how do i figure the adjuatments wiht each sugar addition?

 

[kosmokramer]

Looks like you had a successful brew day Kos, congrats.

Hopcop - that's a solid grab right there!

Not so successful brewday... wayundershot og but im new to all grain and newer to my own mill. I came in at 1.080 and ferm 1 is at 1.012 with 4.75 oz dex and ferm 2 is at 1.016 with 2lbs dex additions. Ferm 1 is 4.5 gallons and ferm 2 is 2.5 gallons

 

[bottlebomber]

Not so successful brewday... wayundershot og but im new to all grain and newer to my own mill. I came in at 1.080 and ferm 1 is at 1.012 with 4.75 oz dex and ferm 2 is at 1.016 with 2lbs dex additions. Ferm 1 is 4.5 gallons and ferm 2 is 2.5 gallons

I should be good though. You might not get the ABV but you likely won't have to worry about it finishing too sweet.

 

[kosmokramer]

Where should i try and finish it at? Right now trying to keep it below 20. What value do the sugar additions add to 4.5 g, and 2.5g