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

[Yooper]

I plan on brewing the original all grain recipe from the first page but my LHBS didn't have amber malt so they gave me brown malt as a sub. I've never used brown malt before, has anyone tried it in this recipe? I also can't decide if I want to use Wyeast Ringwood ale yeast or S-05. Suggestions?

Brown malt isn't a good sub, but in such a small amount you could try it and see. I'd rather use biscuit malt, victory malt, or even aromatic malt or Munich malt before brown malt. I'm not a ringwood ale yeast fan, as I get too much diacetyl from it, but I think it's actually the "correct" yeast to use!

 

[TrubHead]

Brown malt isn't a good sub, but in such a small amount you could try it and see. I'd rather use biscuit malt, victory malt, or even aromatic malt or Munich malt before brown malt. I'm not a ringwood ale yeast fan, as I get too much diacetyl from it, but I think it's actually the "correct" yeast to use!

Why the previous recommendation of crystal as a sub for amber?

 

[Yooper]

Why the previous recommendation of crystal as a sub for amber?

In extract batches, it's almost a necessity since all of the subs I mentioned require mashing.

 

[Tiktock]

My favorite recipe! I love this brew. This is the first brew that I've kegged and it continues to surpass my expectations. I've made this four times and it's great every time!

 

[Sirwood]

So I just brewed the extract version of this and used American Ale yeast from wyeast. It seems fermentation has all but stopped after 4 1/2 days. The airlock has a bubble once every 20-30 seconds. Should I go ahead and rack to secondary now or wait a while longer?

 

[D_Nyholm]

So I just brewed the extract version of this and used American Ale yeast from wyeast. It seems fermentation has all but stopped after 4 1/2 days. The airlock has a bubble once every 20-30 seconds. Should I go ahead and rack to secondary now or wait a while longer?

What is the gravity at? I never went to secondary and just dry hopped in the primary for a week.

 

[althea]

If it were me, I'd wait at least a total of 2 weeks in the primary, and that is only if you're rushing. I like 3 weeks...then dry hop in the secondary for a week. Or, just dry hop int he primary.

 

[monkton]

Hey all - thanks to Yooper and everyone else on this thread for sharing the recipe and your experiences/tweaks!

I'm making this brew for the 2nd time tomorrow. The first time was extract + specialty grains, but tomorrow is going to be my first foray into all grain brewing. I'm pretty excited.

I live in Singapore and it's sometimes tough to get the exact ingredients, so I unfortunately had to make some substitutions. In lieu of the 13lbs 2-row, I'm using 13lbs Joe White (Australia) pale malt and instead of the Thomas Fawcett amber I'm using 6oz Maris Otter. Hops-wise (and it makes me sad that I can't get the Simcoe or Amarillo), I'm subbing Galena for Warrior and Cascade for Simcoe and Amarillo. Do you guys think these are decent subs? Should I make any adjustments in terms of grain bill or hops amounts? Yeast-wise I'm using Wyeast 1056.

Also - what mash temp do you guys generally try to hit with this recipe?

Also also - my kettle is about 7.5 gallons; will that cut it or do I need to move up to a 10 gallon? It would be good to have 2 anyway, so I think I should just go for the 10 gallon.

Thanks in advance!

 

[copyright1997]

Dunno about the hops subs (I'm doing this on my phone), but I do know you can make your own amber. Take 2-row (or whatever) and bake it on a cookie sheet at 350 for 20-25 minutes.

 

[Sirwood]

What is the gravity at? I never went to secondary and just dry hopped in the primary for a week.

Just took a reading...O.G was 1.062
6 days in primary I'm at 1.012
Tasted dry and it definitely needs the dry hopping
Still think I should wait to rack to secondary?

 

[D_Nyholm]

Just took a reading...O.G was 1.062
6 days in primary I'm at 1.012
Tasted dry and it definitely needs the dry hopping
Still think I should wait to rack to secondary?

Personally, i would give it a few more days to a week and then dry hop. Even though you are pretty dry, the yeasties are still cleaning up in there. I guess it would do the cleanup while you are dry hopping, but i would rather be safe than sorry. Ill let a more experienced brewer take this question -)

 

[ScottSingleton]

You want to dry hop 7-10 days before you bottle; if you dry hop now you'll be bottling/kegging at just over two weeks.

I'd let it sit in the primary at least another 10 days, even 15 before thinking about hopping it up.

If you dry hop too early a lot of that aroma will leave with the CO2 off-gassing.

 

[Red86yota]

Hi all. I'm new and excited to brew this batch. I'm doing an extract batch for now.

I also have some questions if you don't mind.

1. I didn't realize until I got home, but my LHBS gave me an extra light extract with color 2. Is that going to be too light?

2. When I enter the recipe from the first post into my iPad beer app (iBrewMaster), I get some pretty different FG and IBU. This is my first time using the app, so maybe I have something set up wrong in the software. My numbers are FG 1.018, and IBU 60.6. When I set up the recipe, I didn't try to account for the unique hopping schedule, so maybe that's why the IBU is different? Not sure why the FG is so different. Any thoughts?

3. And finally, just want to confirm fermentation temp should be around 63 or so.

Thanks!

 

[Yooper]

Hi all. I'm new and excited to brew this batch. I'm doing an extract batch for now.

I also have some questions if you don't mind.

1. I didn't realize until I got home, but my LHBS gave me an extra light extract with color 2. Is that going to be too light?

2. When I enter the recipe from the first post into my iPad beer app (iBrewMaster), I get some pretty different FG and IBU. This is my first time using the app, so maybe I have something set up wrong in the software. My numbers are FG 1.018, and IBU 60.6. When I set up the recipe, I didn't try to account for the unique hopping schedule, so maybe that's why the IBU is different? Not sure why the FG is so different. Any thoughts?

3. And finally, just want to confirm fermentation temp should be around 63 or so.

Thanks!

1. That's perfect!
2. Ignore the FG number- software just seems to take a % of the OG and use that, no matter what the ingredients are. The IBUs should be fine with the recipe as written.
3. You can go warmer if you have to, but it all depends on the yeast strain you're using. So5 seems to taste better at more like 65-68, but nottingham is better around 62, as is S04 (for dry yeast) for examples. Let your yeast strain dictate fermentation temperature! If you need help, let us know which strain you're using and we can give you pointers.

 

[Red86yota]

1. That's perfect!
2. Ignore the FG number- software just seems to take a % of the OG and use that, no matter what the ingredients are. The IBUs should be fine with the recipe as written.
3. You can go warmer if you have to, but it all depends on the yeast strain you're using. So5 seems to taste better at more like 65-68, but nottingham is better around 62, as is S04 (for dry yeast) for examples. Let your yeast strain dictate fermentation temperature! If you need help, let us know which strain you're using and we can give you pointers.

Thanks so much!

My yeast is 1056. It's probably easier for me to go a little higher in ferm temp - around 66 or so. Is that ok for 1056?

Can't wait to make/taste this one!

 

[Yooper]

Thanks so much!

My yeast is 1056. It's probably easier for me to go a little higher in ferm temp - around 66 or so. Is that ok for 1056?

Can't wait to make/taste this one!

Yes, that's perfect!

 

[brewpoint0]

Has anyone had luck with extract and partial boils on this beer? My partial boil beers always end up really sweet. I'm not sure if its extract I'm tasting, but they never seem full bodied (and/or like the original I'm cloning) regardless of my fermentation temps.

 

[KeyWestBrewing]

Is there a way to use this recipe to figure out how to brew the 90 min too?

 

[Yooper]

Has anyone had luck with extract and partial boils on this beer? My partial boil beers always end up really sweet. I'm not sure if its extract I'm tasting, but they never seem full bodied (and/or like the original I'm cloning) regardless of my fermentation temps.

An IPA is really hard to do as a partial boil because of the way hops oils are. In a nutshell, you can only get a max of about 100 IBUs worth of hops oils to isomerize in a solution. That's ok for most beers, and for AG. But in a partial boil, say you're boiling 2.5 gallons. Even if you get the max of about 100 IBUs in solution, when you top up with another 2.5 gallons of water (at 0 IBUs), you cut your IBUs in half. That's why a partial boil IPA can end up tasting sweeter than a full boil counterpart.

To try to counteract that, you could try to boil as much as you possibly can, and add the bulk of the extract at the end of the boil. It might not fix it completely, but it may help enough to make the beer not taste sweet.

 

[Yooper]

Is there a way to use this recipe to figure out how to brew the 90 min too?

I've never tried the 90 minute, but the base would probably be about the same (just higher OG) and higher IBUs.

 

[DustBow]

Is there a way to use this recipe to figure out how to brew the 90 min too?

check out this thread

Essentially just upping the quantities of everything a bit.
The 90 was actually around first and then they made the 60 to have something more sessionable, so it makes sense that they are close in recipe.

the 90 is probably my favorite beer but can't exactly drink it all day long...

 

[Red86yota]

Dumb question, but should I strain the boiling hops (pellet mush) out when I dump the wort in the fermenter?

 

[HBrew71]

You don't have to strain the hops. I always do though - less trub, quick to clear, and less in the way during transfer.

 

[Red86yota]

Do you think one pack of 1056 will be ok? The pack says I may need more if my OG is above 1.060

Excited to brew this one tomorrow!

 

[HBrew71]

Do you think one pack of 1056 will be ok? The pack says I may need more if my OG is above 1.060

Excited to brew this one tomorrow!

You will need a starter.

 

[KeyWestBrewing]

ive found using a metal strainer over the top of a funnel with cheese cloth in it(when your transferring to carboy) does an absolute amazing job filtering and does a really good job of aerating too.

@ Dustbow thanks and agreed, the 90 min is an amazing IPA.

 

[HBrew71]

@Red86Yota If you need an intro on how to make a starter, watch this video here: http://billybrew.com/how-to-make-a-yeast-starter

Hope that helps.

 

[Red86yota]

Thanks HBrew!

 

[Sirwood]

Just racked into secondary after 2 weeks in primary. O.G. 1.062, tested at racking time was 1.012. Now let the dry hopping begin. This is my first brew in 8 years. I took a bit of a hiatus. Tasted the sample and had nice bitterness but was missing the sweetness of Dogfish 60. Any thoughts to way? Will it get better after being in the bottle for a while?

 

[Yooper]

Just racked into secondary after 2 weeks in primary. O.G. 1.062, tested at racking time was 1.012. Now let the dry hopping begin. This is my first brew in 8 years. I took a bit of a hiatus. Tasted the sample and had nice bitterness but was missing the sweetness of Dogfish 60. Any thoughts to way? Will it get better after being in the bottle for a while?

I don't think any sweetness will come, but maybe the perception of sweetness will be improved by the dryhopping.

There isn't any crystal malt in the AG recipe, as it's not a sweet beer at all to me, so I'm sure that's why.