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

[HBrew71]

I so want to brew this Saturday, but what the heck is packman yeast? Also, my LHBS doesn't have the thomas fawcett amber, anyone have a half pound in Milwaukee? I got cash money

Also, what mash temp for the all grain recipe, I must be blind.

Also, I'm confused on the hop schedule... Is this right? At 60min, I'll start using .38 oz warrior little bit until 35min left. At 35min, I mix the amarillo and simcoe together, do I add the remaining warrior as well and start adding till 0min?

Thanks!
justin

I don't think you can buy pacman any longer. I used Wyeast 1056 (American Ale). Worked fine. Ended up at 1.011.

I used Crisp Amber malt. I just racked it to secondary today. Looks, tastes, and smells perfect. I think any amber would do -- but I am no expert.

153 F for Mash temp.

At 35 min, you should use up all warrior (all .75 oz of it). At that point throw little Simcoe+Amarillo at a time until flame out -- throw some at flame out.

 

[h22lude]

I don't think you can buy pacman any longer. I used Wyeast 1056 (American Ale).

You can still buy it as far as I know. I believe you can't buy all year round. There are certain times of the year when they release it. AHB will have some tomorrow.

 

[HBrew71]

You can still buy it as far as I know. I believe you can't buy all year round. There are certain times of the year when they release it. AHB will have some tomorrow.

Good to know. Thanks.

 

[h22lude]

My LHBS doesn't sell Wyeast so I had to get White Labs. He recommended the WL041 so I went with that. It attenuates a little more than the WL002 and has a little fruity note. I figured I would give it a try.

I think I'm going to go with the 10 to 1 ratio for my starter. 2000ml of water to 200 grams of extra light DME. Mr Malty says I should use two vials and 1 liter. The best buy dates is 4/2/12 so that means it was packaged on 12/2/11 which is probably why mr malty says 2 vials. I figure 1 vial with a 2L starter and yeast nutrients should be good, right?

 

[GRBC]

Yooper, do you ever let it ferment for 2 weeks and then dry hop in the serving keg? Hoping to brew this tomorrow and have it ready for the superbowl. Thanks.

Bill

 

[Yooper]

Yooper, do you ever let it ferment for 2 weeks and then dry hop in the serving keg? Hoping to brew this tomorrow and have it ready for the superbowl. Thanks.

Bill

Yes, often! But it takes longer for dryhopping to have great flavor and aroma at colder temperatures. If I was pressed, I'd make it tomorrow and let sit in primary for 10-12 days and then dryhop for 5-7 days and then keg.

What's interesting is that I made a 10 gallon batch of this on 12/20. I pitched S05 in five gallons and S04 in the other five gallons. The S04 was clear and ready for dryhopping in a week, while the S05 still had krausen. I kegged the S04 today, and I just dryhopped the other fermenter (with S05).

If you use a "clean" well attenuating yeast, it'll be done fermenting in less than a week and if you use a flocculant yeast, it will be clear by then also. Then it can be dryhopped for 3-7 days and kegged from there.

 

[h22lude]

I just finished brewing at my buddy's house. Preboil gravity came in a lot lower but the original gravity after the boil only came in 5 points lower. I did BIAB so I'm happy with that. I don't know my boil off rate exactly so I guessed at how much water I should use which is probably why my gravity was so off.

I think everything went well. I was able to keep my mash temp at 154 for the most part. It started off high but I add some ice to cool it to 154. It started going down towards 150 but I heated it up back to 154.

My starter seemed to be ok. I pitched it in around 63* and now it is sitting in my basement right around 63*. My basement temp is about 58 to 60 so it should ferment right around 65 which is ok with me.

I'm hoping this comes out good. My last two batches haven't been great. One seemed to be oxidized and the one I have now seems to have an apple taste which I am guessing is from too high fermentation temp. The only thing I am worried about for this one is the DME I used for the starter. It wasn't that old but I kept it in the original bag with only a chip clip holding it.

UPDATE: Looks like fermentation took off. My fermometer is right around 60* right now and should go up a few more degrees.

 

[Disintegr8or]

Well, after 14 days I finally reached FG.
Just finished racking to secondary on a bed of Simcoe and Amarillo.
I too used amber malt, and I am loving the flavor even at this point.

Going to bottle this batch instead of kegging, hopefully Saturday.

 

[Wheatmeister]

me likey:cross:

 

[spenghali]

I made this as my first all grain batch a week or so before xmas. Just poured my first pint from the keg and wow, I am thoroughly impressed! Thanks for the recipe. It is a great clone and tastes incredible. I subbed zeus for warrior since my lhbs didn't have any warrior.

One thing I would do differently if I gave this a go again is up preboil wort volume a half gallon or so. With my setup I ended up losing more volume from boiloff and also a bit from all the dryhopping, but this can be attributed to my doings. Thanks again for the great recipe!

 

[J8D]

I am assuming (having now made and drank a batch) that this beer isn't actually at the IBUs given by brewing software (unless someone has the option of putting the hop usage as "continuous"). Anyone know or have a guess what the actual IBUs of the AG recipe are? Thanks!!!!!

 

[elproducto]

Yooper, how did you like the batch done with S-04? I'm messing around with it in my American Pale Ales.. really like how hard it floccs.

 

[Yooper]

Yooper, how did you like the batch done with S-04? I'm messing around with it in my American Pale Ales.. really like how hard it floccs.

I like it a lot! It's clear and without much yeast character at all. Of course, I kept it at 62 degrees.

 

[elproducto]

Yeah, that's what I'm finding in order to keep the fruitiness at bay. It's quickly replacing S05 as my house ale yeast.

 

[tlsaudio]

Just made a scaled down 2.5 gallon extract version of this and missed the OG by a mile....I endend up with only 1.040 OG so it's way too bitter! Thinking about making another 2.5 batch with more DME and blending the two together. Anyone every tried this? Maybe I should make the same batch without hops and blend those, dont know but any help is appreciated.
Thanks,
Terry

 

[kevinmcl1978]

Dumb question. New to brewing, however was wondering after my primar fermentation is complete can i dry hop in my bottling bucket (i do not have another carboy to dry hop in)
thanks

 

[Yooper]

Dumb question. New to brewing, however was wondering after my primar fermentation is complete can i dry hop in my bottling bucket (i do not have another carboy to dry hop in)
thanks

You could. But then, how will you bottle without using your bottling bucket, which is now full of beer and dryhops?

What I do now is wait until about a week before I plan to bottle, and add the dryhops to the fermenter. After a week, I rack to the bottling bucket and package the beer.

I made this recipe in early 2007, when I did some "secondaries". I almost never do them anymore.

 

[kevinmcl1978]

great thanks!! So i could just wait the est 2 weeks to be sure the fermentation is complete and then add the hops in the same fermenter and that would be fine then transfer a week or so later to bottling bucket. would i need to agitate the beer after adding dry hops to make sure they are distributed

thanks for the help! getting ancy to brew tomorrow!!

 

[kevinmcl1978]

one last thing... when steeping the grains should i get the water to the proper temp before adding the grains or leave them in frm teh beginning
thanks

 

[Yooper]

great thanks!! So i could just wait the est 2 weeks to be sure the fermentation is complete and then add the hops in the same fermenter and that would be fine then transfer a week or so later to bottling bucket. would i need to agitate the beer after adding dry hops to make sure they are distributed

thanks for the help! getting ancy to brew tomorrow!!

Don't agitate! You don't want to oxidize the beer.

I always brought my water up to temperature and then added the grains, but it really doesn't matter.

 

[kevinmcl1978]

ok i forgot to ask and then i am finished... I only have the one carboy will it screw everything up if i do not transfer to a secondary and just leave everything in the primary. sorry for being an idiot just really nervous

 

[Yooper]

ok i forgot to ask and then i am finished... I only have the one carboy will it screw everything up if i do not transfer to a secondary and just leave everything in the primary. sorry for being an idiot just really nervous

I almost never transfer to a secondary (better called a "bright tank" or clearing vessel). I almost always dryhop in the fermenter a week before packaging the beer.

 

[h22lude]

Yooper, I've had this at 61 to 63 for the primary 10 days. Tomorrow I will be dry hopping (in primary). It has gotten a bit colder in my basement. Would it be okay to move this into my house while dry hopping since primary fermentation is complete or will the higher temp still produce off flavors?

 

[Yooper]

Yooper, I've had this at 61 to 63 for the primary 10 days. Tomorrow I will be dry hopping (in primary). It has gotten a bit colder in my basement. Would it be okay to move this into my house while dry hopping since primary fermentation is complete or will the higher temp still produce off flavors?

No, warmer is fine. 68 degrees is a great temperature for dryhopping!

 

[h22lude]

No, warmer is fine. 68 degrees is a great temperature for dryhopping!

Perfect, thanks Yooper. I usually keep my house at 68 when I'm home.

 

[kevinmcl1978]

when dry hopping is it ok to just dump the hops into the already fermented beer without a bag (also using leafs instead of pellets). then just being careful when transfer to bottling bucket? or will this screw it up with a bunch of hops in the beer?

 

[DustBow]

Yes, it's fine. Like you said, just be careful when racking out of the fermenter.
Cold crashing (if you can) helps drop the debris too

 

[kevinmcl1978]

what is cold crashing?

 

[h22lude]

what is cold crashing?

Its basically dropping the temp after fermentation is done. This will help clear the beer.

 

[kevinmcl1978]

ok just brewed the extract version of this today and I only got a OG 1.052. I am new to brewing so any help would be great. Is there anything I could add to boost this up next time?