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

[bjzelectric]

yea i might add more when i dry hop

 

[cscade]

I brewed up the extract variant of this a while back, and it's outstanding. Excellent recipe, and it's gotten rave reviews from all my friends!

 

[BioBeing]

Bottled mine today, and wow did it taste good warm and flat!

 

[jerrysfinger]

I made this yesterday, second AG to date. I used cascade instead of amarillo though. The yeast I used was washed yeast I used from an ale I did in march and used Safale US05. I made a starter on Wed. and didn't decant just pitched the whole thing in, 2 quart wort + qt of wort/yeast from my jar. It was active within 4 hours and now, 24 hrs, going steady. Just was wondering if this will be enough yeast for the higher ABV.
Also, dry hopping schedule? Is it the last 3 days in the primary 1 oz and last 3 in the secondary .5 oz simcoe. Or all in the keg in a bag?

One more thing, my pre boil gravity was 1.04 vs 1.067. what could cause this? I ended up with 1.060 vs 1.073 for OG (Cascade instead of amarillo?)

 

[Yooper]

I made this yesterday, second AG to date. I used cascade instead of amarillo though. The yeast I used was washed yeast I used from an ale I did in march and used Safale US05. I made a starter on Wed. and didn't decant just pitched the whole thing in, 2 quart wort + qt of wort/yeast from my jar. It was active within 4 hours and now, 24 hrs, going steady. Just was wondering if this will be enough yeast for the higher ABV.
Also, dry hopping schedule? Is it the last 3 days in the primary 1 oz and last 3 in the secondary .5 oz simcoe. Or all in the keg in a bag?

One more thing, my pre boil gravity was 1.04 vs 1.067. what could cause this? I ended up with 1.060 vs 1.073 for OG (Cascade instead of amarillo?)

If you used a starter, you have enough yeast for the OG. It'll be fine. If you're at 1.060, it just means that your efficiency was less than my system gets. It'll be ok- maybe just a bit hoppier than my version and probably even better!

As far as dryhopping, I almost always add the dryhops in secondary, but you can either do it at the very end of primary or in the secondary. I add all the hops at the same time, then rack to the keg when I'm done.

 

[deepsouth]

bottled mine today. forgot to take a final gravity reading......

tasted very good flat and hot.

 

[jerrysfinger]

Thanks for the quick reply btw. What was your fermentation schedule? The bsm shows a tertiary.

Following the brew sheet from Beersmith was very helpful as I was kinda having a hard time figuring water volumes to mash and sprage. It all made sense after I sat and added it all up plus reading The Home brewing guide. It's all coming together for my AG gig.

Thanks again.

 

[Yooper]

Thanks for the quick reply btw. What was your fermentation schedule? The bsm shows a tertiary.

Following the brew sheet from Beersmith was very helpful as I was kinda having a hard time figuring water volumes to mash and sprage. It all made sense after I sat and added it all up plus reading The Home brewing guide. It's all coming together for my AG gig.

Thanks again.

I make this often, but don't always do it exactly the same way! I think the tertiary is when I racked off of the hops, but didn't think the beer was ready to bottle, so it sat until I felt it was ready. It's a pretty "big" beer, and good fresh, but it's better with a little bit of age on it. The hops aroma is still fresh and the flavor is full, but once it's aged a little, it doesn't have some a bite.

Now when I make it, I usually primary for a couple of weeks, then add the dryhops to the primary, and then keg it from there. I've gotten lazy in my old age!

 

[jerrysfinger]

Damn your quick, I've already stopped racking to secondaries and I've only been doing this since feb. So, this is good new for me (me=lazy). My last 3 batches have been Primary only.

Thanks again.

 

[ChickenSoop]

I just tasted my first 60 minute IPA, aged 6 weeks in the bottle.

Totally incredible.

This is nectar of the Gods.

:rockin:

 

[jerrysfinger]

Just kegged this yesterday. The sample smelled and tasted awesome. 6.27% ABV. One of the lightest colors I've brewed to date. Can't wait to tap this. I have one and a half kegs before this so, I may be able to hold off drinking early for once.

 

[BioBeing]

I am so sad. I only have a 6 pack of this left. Need to brew more.

 

[Yooper]

I am so sad. I only have a 6 pack of this left. Need to brew more.

I made 5 gallons today. I didn't have any amber malt, so I had to sub. I used aromatic malt. Afterwards, I re-thought it and thought I should have used special roast or something with some sweetness. Oh, well, it's only 6 ounces, so it really shouldn't matter that much. I used harvested S05, and it's plugging away already at 63 degrees. This is probably my favorite beer.

 

[ChickenSoop]

I substituted biscuit malt for the amber malt since i had no amber malt.

I also hopped all the hops equally over the whole 60 minutes, not just warrior in the first 25 minutes.

Tastes almost like straight rye whiskey, but lower in alcohol.

 

[BioBeing]

I made 5 gallons today. I didn't have any amber malt, so I had to sub. I used aromatic malt. Afterwards, I re-thought it and thought I should have used special roast or something with some sweetness. Oh, well, it's only 6 ounces, so it really shouldn't matter that much. I used harvested S05, and it's plugging away already at 63 degrees. This is probably my favorite beer.

Now you are making me jealous! I only made 5 gallons as this was my first time with a big, hoppy beer. Next time, it is going to be 10 gallons, but I might have to dry hop right in the primary as I don't have two spare carboys. And I don't have time to brew before I go on vacation, so it's going to be a month or so till I get this going again.

Each bottle I have had of this has made me go "hmmmm - I made this!" I still cannot believe how good it tastes! It isn't quite like the original - mine did not come out quite so earthy - would dry hopping longer/shorter with more hops/less hops help this? But it is an absolutely wonderful beer. Thanks for the recipe.

 

[egurney]

Finally got to try mine last night. It was my first all grain, and it was by far, the best beer I've made to date! Need to start getting ready for another batch, as 2.5 gallons isn't going to last long (I split it with my friend).

 

[Yooper]

Now you are making me jealous! I only made 5 gallons as this was my first time with a big, hoppy beer. Next time, it is going to be 10 gallons, but I might have to dry hop right in the primary as I don't have two spare carboys. And I don't have time to brew before I go on vacation, so it's going to be a month or so till I get this going again.

Each bottle I have had of this has made me go "hmmmm - I made this!" I still cannot believe how good it tastes! It isn't quite like the original - mine did not come out quite so earthy - would dry hopping longer/shorter with more hops/less hops help this? But it is an absolutely wonderful beer. Thanks for the recipe.

I don't know how to get it closer to the original. I've seen some clone recipes with palisades hops. I've never used palisades- could the flavor you're describing as earthy come from them? I don't know, but that might be why the other recipes include those hops.

 

[BioBeing]

I dry hopped for about 2 weeks, so I was wondering out loud if I had done it for too long.

But maybe I'll try to add some palisade, if I can find them. I found one recipe that is basically identical to yours, except it has palisade in place of the amarillo in the boil, and added glacier in the dry hopping.

Although the beer I made was so good, I'm not sure I need to change anything!

 

[ecto]

i'm getting ready to brew the extract version of this recipe and i'm wondering if the hop addition times are going to be compromised by not adding hops continuously. looking forward to getting this going as i'm a first timer.

edit:already begun. i decided what made the most sense is to just keep the schedule and let the hop sacks sit in the kettle until the wort is ready for the fermentor.

 

[egurney]

My version of this came out extremely light, almost BMC in color. Taste was great, but color was off. Any ideas what I did wrong. Used 13 lbs of Briess Brewer's 2-row and 6 ounces of Breiss Amber. Yeast used was Wyeast 1065.

Thanks,
Eric

 

[MeatyPortion]

I'm definitely making this when I get home, in fact - it might be the first one I brew when I get home.

I do have a question about the starter: what's the opinion on not using a starter for this?

 

[deepsouth]

I do have a question about the starter: what's the opinion on not using a starter for this?

it worked for me!

 

[MeatyPortion]

it worked for me!

Not using it?

What would be the biggest difference in taste and what not?

 

[deepsouth]

Not using it?

What would be the biggest difference in taste and what not?

i did not use one, but probably should have. i don't know enough about brewing to tell you what having more yeast would have done.

(you posted a couple days ago in my "recipe" thread after i posted about it getting 1st in ipa and 3rd in best of show.)

besides the fact that it did well in the competition, i love the way it turned out and doubt i'd do much (if anything) different next time i brew it.

i am interested to know what effect making a starter would have had on the beer.

 

[MeatyPortion]

Me too. I've read a little about it creating healthier yeast cells but I'm not sure how it translates into taste, aroma, etc.

 

[deepsouth]

Me too. I've read a little about it creating healthier yeast cells but I'm not sure how it translates into taste, aroma, etc.

i'm interested in this as well.

 

[lmg95]

Two weeks in the bottle (i let this sucker ferment for months before dry-hopping) and it's carbed up nicely. When I compared it last night to the real 60 min... well, yep, i liked mine a lot better and now that it's carbed properly it really has a nice bite to it.

The 60-min is maltier and a little sweeter but mine has much better hop aroma and i think it's still balanced nicely.

This is BY FAR my best beer (5th batch i think) and i may have to brew this again very, very soon

 

[Eastside Brewer]

Okay, I have traversed through all 30 something pages and I feel well equipped to brew this beer. However, I just have one question;

Are you guys all doing 60 min. boils? I have been AG brewing for about 4 years and I have always done 90 min. boils. Or are you doing 90 min. boils but you just start the hop schedule at 60 min.?

Thanks,

Eastside

 

[Eastside Brewer]

Simple question guys, are we all pooped out on this thread? Should I be looking elsewhere? Maybe you are all just drinking the fruits of your labor and can't crawl to the computer..........

Eastside

 

[Yooper]

Okay, I have traversed through all 30 something pages and I feel well equipped to brew this beer. However, I just have one question;

Are you guys all doing 60 min. boils? I have been AG brewing for about 4 years and I have always done 90 min. boils. Or are you doing 90 min. boils but you just start the hop schedule at 60 min.?

Thanks,

Eastside

I always do a 60 minute boil. I don't have any reason to boil for 90 minutes but if you need to in order to reach your volume, then you certainly can. Don't start hopping until 60 minutes, though!