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

[rmmepv]

I know there is no munich in the recipe. No light lme there at the time. They were getting in a shipment but not for a few days. I thought I would go for it anyway. It will change it a bit but I wasn't sure how much.

 

[bradford0113]

I too would have considered using light DME. In fact, I just brewed this recipe last weekend using 8.25 lb of DME. I used a 2.5 gallon boil and then topped off in my fermentor to 5.125 gallons and my OG measured 1.070 which is right about where you want to be.

 

[Panky]

Brewing my second batch of beer this weekend and I might just just have to try this. I love me some 60's... The pacman yeast likes to ferment into the 60 degree range, doesn't it? I am probably going to use the white labs 001 though.

 

[periwinkle1239]

Brewing my second batch of beer this weekend and I might just just have to try this. I love me some 60's... The pacman yeast likes to ferment into the 60 degree range, doesn't it? I am probably going to use the white labs 001 though.

Yep, I fermented mine low 60's with the pacman and she fermented all the way to 1.013!

 

[Panky]

Well I ended up doing it a bit differently. I started with the Amarillo and then went with a mix of warrior and simcoe and tossed it on randomly I forgot to check the darn gravity before I pitched the yeast so now it is in the fermenter and all should be well. I will post exactly what I did and how it came out when the time comes but I used extract.

 

[mckay75]

Bottled this yesterday...and it was the most painful bottling experience ever! The smell from the brew was so amazing I just wanted to drink it all right then and there! The 3 week waiting for it to bottle condition is going to be torture! But as they say...good things come to those who wait!!

 

[TrubHead]

Apologies for this dumb question but the percentages are different between the grains and the extract version. The 2 row is 97% and amber is 3%. Is it supposed to be this way?

All Grain:
13 Pounds 2-row (US)
6 ounces Thomas Fawcett amber malt.

Extract:
9.5 lbs Pale Liquid Extract (8.0 SRM) Extract 90.83 %
1 lbs Caramel/Crystal Malt 40L (40.0 SRM) Grain 9.17 %

 

[Yooper]

Apologies for this dumb question but the percentages are different between the grains and the extract version. The 2 row is 97% and amber is 3%. Is it supposed to be this way?

All Grain:
13 Pounds 2-row (US)
6 ounces Thomas Fawcett amber malt.

Extract:
9.5 lbs Pale Liquid Extract (8.0 SRM) Extract 90.83 %
1 lbs Caramel/Crystal Malt 40L (40.0 SRM) Grain 9.17 %

Crystal malt isn't really a sub for the amber malt- it's the closest thing, though.

 

[TrubHead]

Crystal malt isn't really a sub for the amber malt- it's the closest thing, though.

Thanks. So does amber impart a greater flavor (sweeter, etc) than the crystal 40?

 

[TrubHead]

Thanks. So does amber impart a greater flavor (sweeter, etc) than the crystal 40?

Found the answer...never mind.

 

[medusa1066]

I know there is no munich in the recipe. No light lme there at the time. They were getting in a shipment but not for a few days. I thought I would go for it anyway. It will change it a bit but I wasn't sure how much.

I used Munich. It turned out great. Like a previous poster said, "Put enough Simcoe into anything and I'll drink it"

 

[rmmepv]

I used Munich. It turned out great. Like a previous poster said, "Put enough Simcoe into anything and I'll drink it"

I just finished fermentation and the sample I took to test the FG tasted awesome! Very excited! The malty Munich balances the hops out very nicely. Not bad for just winging it! And as for the Simcoe. ... 100% agree. The continuous hopping was fun because the Simcoe smelled so good ... my fingers smelled like citrus for awhile afterward. So nice.

 

[Brizzo]

so i did this as my first all grain last night. I have to say that all grain is so much fun to do. I wish I had the confidence to swap a long time ago. I couldn't find amber malt anywhere so I ended up using caraamber instead (roughly 35 lovibond) I also used Columbus instead of Warrior. So since it was the first all grain I obviously ran into some issues, nothing to major though.

I used a 10 gallon rubbermaid cooler for the mash tun and I made the cpvc octagon manifold. I pre heated the mash tun and added my strike water. I misread my calculations and added 175 water instead of 180 and my 14 lb grain bill landed at 150. I removed a gallon of water from the mash tun boiled it to 180 and added it back to the mash tun. Once I stirred and mixed it back in the mash settled to about 155 ish. I intended on only mashing for an hour but as I was checking first running i knocked my hydrometer off the table and broke it. SO i had to run down and get a new hydrometer and after all was said and done I mashed for almost 2 hrs.

I heated my sparge water to 180 and began the mash out. The sparge water (about 5 gallons) cooled down to 140 rather quickly so much of my mash was done at 140. I collected almost 8 gallons of wort and began my boil . After the columbus was added, I broke up my hop additions of simcoe and amarillo into 5 minute increments all laid out in little tupperwares. I boiled off a little bit too much and had to top off the fermenter and my gravity clocked in at 1.080 at 60 degrees. I was shooting for 1.072. Would an extended sparge increase my efficiency, i was also draining the mash tun very slowly, probably 2 quarts every 5 minutes or so.

Will the cooler sparge water have any negative impact on the final brew?

I added one vial of Super San Diego but after checking Mr. Malty with a 1.080 beer it said I needed much more yeast, so I threw in a packet of S-05. It is bubbling away very happily. The unfermented wort tasted very good and I can't wait to try it after dry hopping.

 

[HBrew71]

Congrats on first AG!

I am no expert but ...

180 is too high for sparge. You will probably end up with some tanins in your wort.

You probably should have made Yeast starter, as this recipe suggested, you would have avoided having to use the additional S-05 pack. I am learning that yeaste starter is a good idea for any liquid yeast.

No big deal. I am sure your beer will turn out fine.

 

[Brizzo]

I should have clarified that a little bit, i heated my sparge wqater to 180 and transfered it into a bottling bucket. I think by the time i began my sparge the water had cooled to 170 or under. I think i read in papazian somewhere that he recommended heating to 180 and just the natural transfering and cooling of the bucket will bring the water to 160 ish for sparging. My water stayed at 140 for most of the sparge which I am not sure how that will affect my final beer.

I typically do use a yeast starter but I did'nt think that I would reach 1.080 and the yeast said just pitch it in beer 1.070 and under. looking back i should have made one because i would of liked to have harvested the super san diego since it is much more expensive then the s 05. oh well, next time i will do things differently

and why does i pad spelling auto correct work sometimes and not others. grr

 

[Yooper]

I should have clarified that a little bit, i heated my sparge wqater to 180 and transfered it into a bottling bucket. I think by the time i began my sparge the water had cooled to 170 or under. I think i read in papazian somewhere that he recommended heating to 180 and just the natural transfering and cooling of the bucket will bring the water to 160 ish for sparging. My water stayed at 140 for most of the sparge which I am not sure how that will affect my final beer.

I typically do use a yeast starter but I did'nt think that I would reach 1.080 and the yeast said just pitch it in beer 1.070 and under. looking back i should have made one because i would of liked to have harvested the super san diego since it is much more expensive then the s 05. oh well, next time i will do things differently

and why does i pad spelling auto correct work sometimes and not others. grr

A cooler sparge won't impact the beer at all- I've seen some articles about cold water sparge and it works fine. The only reason to mash out is to denature the enzymes and to help keep the sugars more soluble. But it's not necessary.

A starter is important for a beer anytime the gravity is over 1.040 or so, even though it says "pitchable" it really isn't.

 

[HBrew71]

I should have clarified that a little bit, i heated my sparge wqater to 180 and transfered it into a bottling bucket. I think by the time i began my sparge the water had cooled to 170 or under. I think i read in papazian somewhere that he recommended heating to 180 and just the natural transfering and cooling of the bucket will bring the water to 160 ish for sparging. My water stayed at 140 for most of the sparge which I am not sure how that will affect my final beer.

Oh cool! Let us know how it turns out.

 

[DustBow]

I made this 5 weeks ago and used 1# of the TF Amber malt - I wanted the beer's maltiness to be somewhere in between the 60 and 90.
It's been on gas 2 weeks and is definitely showing signs of promise - not quite carbed up all the way though and it's really hard for me to judge hoppy beers without proper carbonation. Amazing how the combo of Simcoe & Amarillo just screams DFH when you smell and taste it.

I'm also keg-hopping for the first time - 1oz each of Simcoe and Amarillo - still a little too grassy/vegetal for me at this point, I think the hop oils/juices need more time to meld with the beer. But I believe that is normal when dry/keg-hopping at the colder serving temps - takes longer to reach the sweet spot. The trade-off being you can leave them in there much longer. At least that's what I've read around here.....

 

[boydak]

Made extract version of this. Best IPA I have ever tasted!!!!!

 

[ScottSingleton]

so I've got a dumb noob HBT question here....

is the recipe listed on page 1 from Yooper (OP) the latest revision? I was reading backwards through here and I'm seeing coloring/aroma comparisons, etc. but with 140 pages of posts I can't really tell if the consensus is that the first recipe is still the most valid or has Yooper or others posted recipes within these 140 pages that are closer?

-S

 

[Brizzo]

I did the all grain version on page one with substitutions of Columbus for warrior and cara amber for the tf since my lhbs didn't have either. It seemed to have came out good and I have read the majority of this entire thread and yooper has said throughout the thread her preference for the original.

 

[TexasAggie]

I brewed the extract version this weekend. The hot break during my boil lasted for 20 minutes. I was sweating working it on and off the flame. It was so thick that it looked like a milk shake trying to overflow. It was easy when I finally got it to settle and started the continuous hops. Can't wait to try it.

 

[cossacks19]

Just finished my keg!!! Just in case you aren't
keeping track, it was only in tap for about a week. Need to brew more and I guess you can say my family and friends liked it!!!

Thanks Yooper I'll be brewing this again this Sunday.

 

[the_kent]

Brewed an extract version this weekend and my kitchen still smells faintly of hops.
So far all I can say is Thanks Yooper!!!
I changed it up a little with some different hops that were on the shelf when I went to the store, but in the end it smelled and tasted amazing already!!!!
Now to develop some patience and let it do its thing!

<cheering the yeasties on>

 

[bradford0113]

Two weeks in primary and one in secondary with pellet hops just thrown in and my beer is still very cloudy. Should I bottle anyway and hope it clears up a little more in the bottles or let it sit longer in secondary with the dry hops to clear more? I brewed the extract version with 8lb 4oz DME and 1lb crystal 40L and fermented with Nottingham. OG = 1.070, FG = 1.014.

edit: Forgot to add the Irish Moss during the boil.

 

[Brizzo]

9 days in the primary I just pulled a gravity reading. Og was 1.080 and today it was sitting pretty at 1.020. Tasted more like a 90 and 120 mixed together, so like a 105 minute ipa? I am going to give it another week and then go very heavy on the dry hops, to mellow out some of the alcohol taste. Then keg and serve. Yum!

 

[Yooper]

Two weeks in primary and one in secondary with pellet hops just thrown in and my beer is still very cloudy. Should I bottle anyway and hope it clears up a little more in the bottles or let it sit longer in secondary with the dry hops to clear more? I brewed the extract version with 8lb 4oz DME and 1lb crystal 40L and fermented with Nottingham. OG = 1.070, FG = 1.014.

edit: Forgot to add the Irish Moss during the boil.

I wouldn't let it sit on the dryhops any longer. I usually don't dryhop until the beer is clear. In any case, you can bottle if you don't mind it clearing in the bottle.

 

[D_Nyholm]

I wouldn't let it sit on the dryhops any longer. I usually don't dryhop until the beer is clear. In any case, you can bottle if you don't mind it clearing in the bottle.

Would cold crashing for a day or two help clear it slightly before bottling? That is what i would try but i am far from knowing!

 

[bradford0113]

Would cold crashing for a day or two help clear it slightly before bottling? That is what i would try but i am far from knowing!

I'm actually giving that a try - don't think it could hurt anything. It's supposed to go down to 31 degrees tonight and then a high of 38 tomorrow, so I put the beer in the garage a couple of hours ago. I'll be bottling on Sat.

 

[cossacks19]

Brewed this for the second time and third AG batch!!! Improved my efficiency by twelve points!!! (75%) Can't wait to see how different it comes out. I loved it last time.