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

[shohog]

Thanks, you are so sweet to respond so quickly. I really enjoy all your posts and am looking forward to the beer no matter what the ibu "actually" turns out to be. I think I will add 1oz of Warrior hops instead of the 0.75oz. It is not like I will know the difference between this and DFH 60 because I have never had the chance to try DFH. It is not sold here in Oklahoma. I just see all the great reviews it gets at rate beer and beer advocate. I will let you know in about 3 months what I think of this clone.
Have a Happy holiday season!

 

[GroovePuppy]

Made a batch of this with some tweaks in September and it has turned out delicious. I substituted with Tomahawk since I couldn't get Warrior and I used DME to get the ABV since I still use DeathBrewers AG method which limits me to 12lbs of grain. I also toasted my own malt.

The continuous hop addition was great fun and left plenty time for drinking a previous batch at the same time.

Recipe: 021 Dogfish Head 60 Clone
Style: American IPA
TYPE: Partial Mash

Recipe Specifications
--------------------------
Batch Size: 5.50 gal      
Boil Size: 6.30 gal
Estimated OG: 1.074 SG
Estimated Color: 7.8 SRM
Estimated IBU: 62.2 IBU
Brewhouse Efficiency: 77.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU      
1 lbs 13.0 oz Light Dry Extract (8.0 SRM)               Dry Extract  13.16 %       
11 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM)            Grain        83.64 %       
7.0 oz        Toasted Malt (27.0 SRM)                   Grain        3.20 %        
1.00 oz       Columbus (Tomahawk) [13.90 %]  (60 min)   Hops         38.1 IBU      
1.00 oz       Amarillo Gold [9.90 %]  (Dry Hop 14 days) Hops          -            
0.50 oz       Simcoe [12.30 %]  (Dry Hop 14 days)       Hops          -            
0.50 oz       Simcoe [12.30 %]  (35 min)                Hops         14.0 IBU      
0.50 oz       Amarillo Gold [9.90 %]  (35 min)          Hops         10.1 IBU      
1 Pkgs        Safale American Ale (DCL Yeast #US-05)    Yeast-Ale                  


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 11.94 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time     Name               Description                         Step Temp     
60 min        Mash In            Add 16.00 qt of water at 165.1 F    154.0 F       


Notes:
------
Mash Pot - 4G @ 165F
Boil Pot - 3.75G @ 175F

Mash in @ 154F
Mash complete @ 152F
Sparge @ 162F

Boil vol - 6.6G
Pre boil gravity - 1.050
Efficiency - 77%

60 DME, boil start, 1oz Columus (cont to 35)
35 0.5 oz Simcoe, 0.5 oz Amarillo (cont to 0)
15 Irish moss
10 Chiller

5.25G @ 1.072

9/27 Secondary gravity 1.016. Dry hop with 1oz Amarillo and 0.5oz Simcoe.
10/11 FG 1.015.

 

[BioBeing]

Got my third batch going now. Love this beer!

 

[morebeer]

I just drank my first two of these that were brewed as a partial mash version I whipped up about 6 weeks ago, and I must say that this is my best beer yet. I have never tried the real DFH 60 because it isn't sold here, but this is like a flavor explosion in my mouth. I am definatelly going to make this again, probably this week since I just got my new turkey fryer for x-mas.
Thanks for the recipe!

 

[rantenki]

13 Pounds 2-row (US)
--- snip ---

Beer turned out fantastic!

View attachment 8548

View attachment 8549

Agree! Just did the same recipe, but with fresh hops, and cannot believe how good it is. Next time I will mash at a slightly higher temperature (it is stronger than DFH, and not quite as thick), but overall, that is a fine beer recipe you gots there

 

[JJ86]

Just tried my first bottle of Yooper's extract version and turned out great. Will fire this one up again shortly..

 

[flananuts]

I did this one with 13lbs 2 row and 8 oz amber with the mash at 150degrees. The color was lighter than dfh 60 min but the hop profile was super delishous. In fact it was so good that my neighbors drained my keg without me even realizing. My hop additions were 1 oz warrior added over first 30 minutes, then .5oz amarillo over 5 minutes, then .5oz simcoe for last 30 minutes. Dry hop in primary with 1 oz of amarillo and .5oz of simcoe. I'll then dry hop again in the secondary .5oz amarillo.

Yesterday I brewed with the same hop profile but used 13lbs of 2 row and 1lb of simpsons dark crystal 70L. The color is much closer to dfh 60min and ended up with 1.064 OG. It's fermenting on Pacman and I just can't wait to drink it. If you're interested in the recipe here's a link http://hopville.com/recipe/145706/a...lananuts-60-min-ipa-simpsons-dark-crystal-70l

 

[BWRIGHT]

I'm sure this has been covered, but I'm at work and don't have time to read this giant thread. My buddy wants to brew this up tonight. My LHBS was getting the Pacman yeast in the NEXT day so I had to get a Wyeast (American Ale) Smack Pack. My question is will it still be necessary to make a starter? I've never made a beer with this high of an OG before.

 

[thesanch]

I'm sure this has been covered, but I'm at work and don't have time to read this giant thread. My buddy wants to brew this up tonight. My LHBS was getting the Pacman yeast in the NEXT day so I had to get a Wyeast (American Ale) Smack Pack. My question is will it still be necessary to make a starter? I've never made a beer with this high of an OG before.

I think the just pitching the Wyeast Smack Pack would be under pitching by a lot. mrmalty.com says that you'd need 2.5 smack packs for 5 gallons of 1.060 gravity wort. Either buy another couple smack packs or make a starter to avoid under pitching.

 

[BWRIGHT]

OK, well how about this. I'm confident in my sanitation practices but I would prefer not to let this sit without any yeast working. I have an Irish Red yeast cake that I used US-05 in, would that be terribly out of line? Or is that going to attenuate too much? I'm mashing at 154. I'm just trying to avoid a trip to the LHBS.

 

[BWRIGHT]

I ended up just racking onto that yeast cake. I undershot my OG by a mile. I
've never missed by more than 3 or 4 points. I was baffled so I calibrated my thermometer in ice water. It said 52! So I boiled some water and it was right on 212. So, I'm confused at this point. The color seemed to be off a bit too. I was going to chalk that up to using MO instead of the amber malt, but I have no idea now. SG ended up about 1.052. I'm a little mesmerized at this point. ??????????????????????

 

[lschiavo]

I just visited with Yooper the other day to help with her new brewerey and had a pint of the "original".

This is now my new favorite beer!!!! And my next planned brew.

I have honestly never been a big fan of the IPA's I've tried but this one has changed my mind. You get lots of citrus and a little pine in the flavor and aroma, perfect hopping IMO. I loved the finish: great flavor not just extreme lingering bitterness. This is an excellent beer and I think everyone should give it a try. Thanks for the recipe Yoop!

 

[Yooper]

I just visited with Yooper the other day to help with her new brewerey and had a pint of the "original".

This is now my new favorite beer!!!! And my next planned brew.

I have honestly never been a big fan of the IPA's I've tried but this one has changed my mind. You get lots of citrus and a little pine in the flavor and aroma, perfect hopping IMO. I loved the finish: great flavor not just extreme lingering bitterness. This is an excellent beer and I think everyone should give it a try. Thanks for the recipe Yoop!

Thanks for the nice words! You're welcome to come over any time, and help me kick this keg.

I'm brewing it again next week sometime- on the new rig if I can find a way to contain all those darn leaf hops in a continuous hopping and the diptube I have. I have simcoe leaf hops (thanks, Hugh_Jass) and pellet amarillo hops. I'll have to use magnum for bittering (no warrior) which are also leaf hops. I'd do the "paint straining bag with a PVC holder" but I'm not sure how that bag would be bumping up on the element.

 

[lschiavo]

Thanks for the nice words! You're welcome to come over any time, and help me kick this keg.

I'm brewing it again next week sometime- on the new rig if I can find a way to contain all those darn leaf hops in a continuous hopping and the diptube I have. I have simcoe leaf hops (thanks, Hugh_Jass) and pellet amarillo hops. I'll have to use magnum for bittering (no warrior) which are also leaf hops. I'd do the "paint straining bag with a PVC holder" but I'm not sure how that bag would be bumping up on the element.

No thanks necessary. The beer speaks for itself.

Give me a heads up on the brew day if you want some company. I gotta see the new rig in action.

 

[Zen_Brew]

I'd do the "paint straining bag with a PVC holder" but I'm not sure how that bag would be bumping up on the element.

Yooper:

I seem to remember a conversation I had with The Pol in which he stated he could grab a hold of the element while heating water and not burn his hand. It apparently does not get substantially hotter than the liquid in the tank to the touch. You may want to confirm that with him (or try grabbing the element yourself if you are brave, but I disclaim all liability. I drink too

 

[BWRIGHT]

Alright..........I'm not as clueless as my previous post may lead you to believe. I forgot all about this. I went a little strong the other night showing one of my buddies how to brew. Got me all worked up (drunk). Though I'm still not sure what went wrong. It must be that the thermometer quit on me. I've brewed like my last 20 beers with that theremometer and never had a problem. Hit my numbers usually within 2 points. It must be that I well undershot my mash temp. I'm wondering what I might expect from this? Obviously my efficency was terrible if I ended up at 1.052. It took off on that yeast cake and has slowed down quite a bit. I see that amber malt is at like 22 SRM compared to 3 for MO so that accounts for the color issue. Is there something else that could have brought my OG down so far? My final volume was dead on also.

 

[dummkauf]

new brewer here, I am looking to start brewing my 3rd batch in a few weeks and while looking for an IPA recipe, this one was recommended

Anyway, I just got my turkey fryer and will be doing my first ever full boil with this recipe so I just want to make sure I have all my ducks in a row before I go shopping and start brewing.

Based on what I have read through this thread, my ingredients for a full boil extract should look like this:
---------------------------------------------------------------------------------
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.17 %
9 lbs 14.4 oz Pale Liquid Extract (8.0 SRM) Extract 90.83 %
.75 Warrior hops 16.4% AA (60 minutes) SEE NOTES ON HOPPING!
.50 Amarillo Gold 8.5% (35 minutes)
.50 Simco 12% (30 minutes)
.50 Simco 12% Dry hop
1.00 Amarillo Gold Dry hop
Irish Moss ( 1 tsp with 15 minutes left in the boil)
---------------------------------------------------------------------------------

My previous 2 batches have been kits, so this will be my first, non-kit brew, and I believe the following would be my plan of attack for Brew Day:
1.) Bring 5 gallons of water up to 150 degrees and steep grains in bag for 30-60 minutes.
2.) Remove grain bag, bring to a full boil.
3.) Remove pot from heat, mix in Liquid Extract, and return to full boil.
4.) Continously add the warrior hops for 25 minutes(use up all Warrior Hops)
5.) Mix the .50 Amarillo and .50 Simco hops together, and continously add them over 35 minutes. Add Irish moss with 15 min to go.
6.) Chill wort(I have a Counterflow chiller now), pitch yeast, put carboy somewhere safe for a couple of weeks.
7.) Once gravity is steady, rack to secondary for 2-4 weeks, and add the .50 Simco and 1.00 Amarillo Gold to dry hop
8.) Boil 2 cups water, mix in 2/3 cup corn sugar, dump in bottling bucket, rack wort into bucket, give one or two gentle swirls with a big spoon to mix priming solution into wort.
9.) Bottle, cap, put in a dark place @ room temp.
10.) Wait a couple weeks
11.) Drink!!!


Am I missing anything, or have anything wrong in those steps?

Also, after looking at the ingredient list, and comparing to my LHBS, I have come up with the following for my shopping list
---------------------------------------------------------
Rogue Pacman Yeast Wyeast 1764-PC Activator
Cara 20L (Castle)
Alexander's pale Malt Extract 4Lbs
Warrior Hop Pellets
Simcoe Leaf Hops
Amarillo Leaf Hops
Irish Moss
---------------------------------------------------------
I wasn't sure about what grains to get, but that Cara 20L was listed as a Caramel/Crystal. Did I choose right or am I off?

Also, the only pale malt extract I could find was that Alexanders which comes in 4Lbs cans, can I use 8 pounds of extract instead of 9 or will that cause issues? If it will cause issues is there a good DME I could substitute as I didn't see any pale malt DME's on the LHBS's website. I did find at a different, more expensive, LHBS, that they sell the Alexander's in 1.4Lbs cans too, so I could always make a trip there(further away), but I would prefer to just make one stop for all my ingredients if possible.

Are my measurements for the priming sugar correct? I would prefer not to wind up with flat beer or exploding bottles

Thanks in advance!

 

[Yooper]

That seems about right! The only thing I would change is to start with about 6 gallons of water, since you'll boil off quite a bit during the boil. Adding the extract should bring you up to about 6.25 gallons at the beginning of the boil so you should end up with about 5.25 gallons and have some wort "lost" to the hops sludge so you'd get 5 gallons into the fermenter. Well, more or less- some of us boil off more than a gallon an hour but it's a good starting point. You can always top up at the end with more water to get to 5 gallons.

cara20 is a bit light. I'd get 40L if you can, but you will do find with that if you can't find it.

If you want to use DME instead of LME (and I would, if the only choice is canned extract), you can use 8 pounds of dry extract instead. It usually comes in 1 and 3 pound bags, so you could get exactly the right amount.

I weigh my priming sugar on a kitchen scale, which I think is more accurate than going by "cups" measurements. I think 3/4 cup would be about right, but I would use 5 ounces by weight.

 

[dummkauf]

Thanks yooper.

I can't find cara 40, but midwest supplies lists cara 45L (http://www.midwestsupplies.com/cara-45l-castle.html), would that work? I'm not sure what the numbers mean but I'm guessing it has to do with how dark/light the grains are.

I also found Munton & Fison (UK) Light DME there which I'm guessing would work for a DME, and they sell the 3 & 1 Lbs bags too

I also just noticed midwest has a scale for $7, so I might just add that to the list of supplies when I go shopping to measure out my sugar


Thank you for your help, it is greatly appreciated!!!

 

[Yooper]

I would get this one: http://www.midwestsupplies.com/caramel-40l-briess.html (it's a little cheaper) but the cara would be fine also!

 

[dummkauf]

Thanks again yooper!!! my shopping list has been updated and I should be ready to go as soon as I can get a free weekend to brew

 

[randyisrad]

Can you still get Pacman yeast..??

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

Let's Brew at SE 80(ish) and Stark has it for $7
Brew Brothers in Hillsboro has it for $6

 

[Suddy]

Just drank a bottle last night that I brewed in June......OMFG....It was awesome.

 

[dummkauf]

Just brewed this up tonight. I made my first ever yeast starter a day ahead of time, but wasn't thinking when I took the DME out of the DME I was going to use for this recipe. I used 8 pounds minus the 1/2 cup of DME I used for my starter. My OG was 1.060 which is a bit low for this recipe, is that caused by the missing DME or am I over estimating how much a 1/2 cup difference will effect a recipe?

I am however really looking forward to this as this is my first ever full boil Thanks again Yooper!

 

[lschiavo]

I racked my first batch out of the secondary last night and started force carbing. I had a few friends over so we decided to sample a bit. Even mostly flat and about 2 1/2 weeks old it was excellent. Yooper was right. The hops are amazing especially when this beer is young. I WILL brew this again soon!

 

[Yooper]

I racked my first batch out of the secondary last night and started force carbing. I had a few friends over so we decided to sample a bit. Even mostly flat and about 2 1/2 weeks old it was excellent. Yooper was right. The hops are amazing especially when this beer is young. I WILL brew this again soon!

Um, you know that I'm in Florida at this moment, right? And I won't be back until after March 1?

I swear, there had BETTER be some of that keg left for me to sample when I get home!

Is that the batch I watched, where you had a stuck mash, then a stuck sparge, then problems with your chiller at the end? It seems like the most f'd up brew days give you the best beer.

That's my first batch when I get home, I think. Bob is requesting Hugh_Jass' amber ale- he sent us one and Bob fell in love with that beer. So I might have to accomodate him and make that recipe next, and then the IPA, but either way I have to get it made when I get home!

 

[Yooper]

Just brewed this up tonight. I made my first ever yeast starter a day ahead of time, but wasn't thinking when I took the DME out of the DME I was going to use for this recipe. I used 8 pounds minus the 1/2 cup of DME I used for my starter. My OG was 1.060 which is a bit low for this recipe, is that caused by the missing DME or am I over estimating how much a 1/2 cup difference will effect a recipe?

I am however really looking forward to this as this is my first ever full boil Thanks again Yooper!

I don't know how much 1/2 cup of DME will affect the SG- but it shouldn't be that much. I would bet that the alcohol in the starter also skewed your readings, if you pitched the whole thing. It doesn't matter, though- it'll be good anyway, I promise!

 

[lschiavo]

Um, you know that I'm in Florida at this moment, right? And I won't be back until after March 1?

I swear, there had BETTER be some of that keg left for me to sample when I get home!

Is that the batch I watched, where you had a stuck mash, then a stuck sparge, then problems with your chiller at the end? It seems like the most f'd up brew days give you the best beer.

That's my first batch when I get home, I think. Bob is requesting Hugh_Jass' amber ale- he sent us one and Bob fell in love with that beer. So I might have to accomodate him and make that recipe next, and then the IPA, but either way I have to get it made when I get home!

I thought you were on vacation! Just can't stay away from HBT eh? Me either.

I will do my best to save you some (no promises). I told Troy we should make sure have some when you get back, his response after tasting: "yeah right". It's just too good - even flat, cloudy and too warm!

That WAS the messed up batch that you witnessed. All has turned out well though.

I am sure we will at least have some Nightmare Amber for Bob to try when you get back though. I will let that one age a bit.

Hope you are having a good time! It's cold and snowing here (like you care)!

 

[eharper]

Just brewed this one on Saturday (AG). Was itching to get to it in the queue. Like one of the previous posts said - it was nice to have something to do for an hour (continuous hopping).

I hit my mash temp a few degrees too high - yeah, shame on me... OG ended up at 1.070 so I guess I'll have to see how far it falls, which leads me to my question... Used a day old, 1L starter from a stir plate of 1 smackpack of Pacman (that's a lot of "acks"). It was churning nicely for 24 hours, then took a quick turn towards sleepy time... Seems to have settled down after about one day. Went from 1 bubble in airlock every 3 seconds down to about 1 every 14. I know, trust not the bubble - but your hydrometer. Just don't want to crack it open this early. Should I so I can RDWHAHB or did I underpitch, chill the heck out or????

 

[dummkauf]

I don't know how much 1/2 cup of DME will affect the SG- but it shouldn't be that much. I would bet that the alcohol in the starter also skewed your readings, if you pitched the whole thing. It doesn't matter, though- it'll be good anyway, I promise!

I did pitch the whole thing in, but I took the gravity reading prior to pitching the starter....you normally take the OG before pitching the yeast don't you?

Either way I'll take your word that it will be good , I was more just trying to figure out what happened and why I was that far off for my own personal brewing education. Guess I'll just have to wait and see, and then try again(twist my arm ) and see what happens with a second batch

one other thing, could too many/few hops cause the lower OG? I forgot to pick up a scale so I got to brewing and I had a bunch of 1oz packets that I wound up dividing in half, and quarter for the .75 of warriors, it is certianly a possibility that I divided unevenly.

Actually one thing and then I swear I'm done with questions for now Any thoughts on adding additional hops to the secondary for dry hopping since I have more than the recipe called for sitting in zip lock bags in the fridge right now. I have .25oz warrior pellets, 1.5oz amarillo gold leaf hops, and .5oz Simco leaf hops. I was planning on just throwing that all into the secondary since I didn't know what else to do with the extra, or am I going overbaord with the hops....assuming that's possible?