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

[JeffoC6]

See if you can get it down more from 1.020, unless your OG was high. DFH 60 always has a certain roasty toasty quality to it that no one else seems to relate to, maybe this is what you're talking about? It's still hoppy with citrus but it has something unique, different than all other IPA's.

My OG was 1.071. My target FG was 1.021, so I think I'm good at 1.020?
It definitely was "roasty." Reminded me of a coffee flavor, although, I'm not a coffee drinker.

 

[sivdrinks]

My OG was 1.071. My target FG was 1.021, so I think I'm good at 1.020?
It definitely was "roasty." Reminded me of a coffee flavor, although, I'm not a coffee drinker.

Yeah, that's pretty good, 6.6%. How's a bout thinking it this way; grilled fruit, like grilled slightly bitter pineapples?

 

[JeffoC6]

Yeah, that's pretty good, 6.6%. How's a bout thinking it this way; grilled fruit, like grilled slightly bitter pineapples?

I could get down with that thought

 

[oaktree]

Shake/swirl the crap out of it. I had to do just that (vigorous sloshing) since an earlier light shaking didn't get the yeast going.

Shook it, even racked to secondary for dry hopping. That should have roused the yeast a bit too (not too forget that I repitched S-05, without any luck. I have decided to go ahead and bottle it at 1.030 on Saturday. Any suggestions which may help me avoiding bottle bombs? Less priming sugar?? no priming sugar?? Releasing the pressure after a few days and recapping the bottles? Something else?
I really dont want these blowing up in the closet or in my face

 

[paulster2626]

Shook it, even racked to secondary for dry hopping. That should have roused the yeast a bit too (not too forget that I repitched S-05, without any luck. I have decided to go ahead and bottle it at 1.030 on Saturday. Any suggestions which may help me avoiding bottle bombs? Less priming sugar?? no priming sugar?? Releasing the pressure after a few days and recapping the bottles? Something else?
I really dont want these blowing up in the closet or in my face

Monitor them until they're carbed enough. Then take all except 2 and put 'em in the cold. Leave the 2 in an isolated box somewhere warm as a guinea pig. If after a long time they don't blow up, crack one open and see if there's a difference. If it's not spewing foam in your face, then I'd say you're safe.

I know of no other way to do this other than pasteurization.

 

[oaktree]

Monitor them until they're carbed enough. Then take all except 2 and put 'em in the cold. Leave the 2 in an isolated box somewhere warm as a guinea pig. If after a long time they don't blow up, crack one open and see if there's a difference. If it's not spewing foam in your face, then I'd say you're safe.

I know of no other way to do this other than pasteurization.

Thanks for that. So you think I should still go with the 4oz of priming sugar?

 

[paulster2626]

Thanks for that. So you think I should still go with the 4oz of priming sugar?

After thinking about this, here's exactly what I would do. I would only bottle up a portion, and leave the rest in secondary. Like, 6 bottles or so. I'd put the 6 bottles somewhere safe to condition for 3 weeks, then try one. If they are okay, then I'd finish bottling the rest. It's not like the extra time sitting in your secondary will hurt anything, after all.

So - I would:
-mix 0.4oz priming sugar with 72oz of beer
-bottle 'er up
-wait 2 weeks, check 1
-wait another week, check again
-if all good, then bottle the rest.
-if gushing, take grav. reading from secondary again, reassess life and it's meaning.

 

[sivdrinks]

After thinking about this, here's exactly what I would do. I would only bottle up a portion, and leave the rest in secondary. Like, 6 bottles or so. I'd put the 6 bottles somewhere safe to condition for 3 weeks, then try one. If they are okay, then I'd finish bottling the rest. It's not like the extra time sitting in your secondary will hurt anything, after all.

So - I would:
-mix 0.4oz priming sugar with 72oz of beer
-bottle 'er up
-wait 2 weeks, check 1
-wait another week, check again
-if all good, then bottle the rest.
-if gushing, take grav. reading from secondary again, reassess life and it's meaning.

But if hes dry hopping that would push it to 5 weeks, I wouldn't go anymore than 2. Either rack the beer off the hops or remove the bag if you have them in one and do what he suggested about bottling a sixer.

 

[sivdrinks]

I also like to use Coopers carb tablets, makes bottling a couple beers nice. I batch primed only once and my beer was overcarbed. I obviously used too much sugar, I'm just saying ive always used the tablets and have never had an overcarbed beer.

 

[brew2enjoy]

Kegged an AG batch of this Monday, pulled a pint last night and it's great. Needs to clear a little more, not sure if I am going to put gelatin on this one yet. The color seems lighter then the real thing but it's pretty close in flavor/aroma. I followed the hop schedule in Sam's "Xtreme Brewing" book. It calls for mixing all the hops together and continually hopping right from the beginning (instead of just warrior for the first 30). It also calls for a 1/2oz of Amarillo at flamout. Dryhopping was the same (1oz Amarillo, 1/2oz Sincoe). Really turned out well, and it's still young.

 

[sivdrinks]

Kegged an AG batch of this Monday, pulled a pint last night and it's great. Needs to clear a little more, not sure if I am going to put gelatin on this one yet. The color seems lighter then the real thing but it's pretty close in flavor/aroma. I followed the hop schedule in Sam's "Xtreme Brewing" book. It calls for mixing all the hops together and continually hopping right from the beginning (instead of just warrior for the first 30). It also calls for a 1/2oz of Amarillo at flamout. Dryhopping was the same (1oz Amarillo, 1/2oz Sincoe). Really turned out well, and it's still young.

Does he give the exact schedule and the hops? Wondering if there's Palisade in there.

 

[brew2enjoy]

Does he give the exact schedule and the hops? Wondering if there's Palisade in there.

It does. No Palisade, just Amarillo, Simcoe & Warrior

 

[oaktree]

But if hes dry hopping that would push it to 5 weeks, I wouldn't go anymore than 2. Either rack the beer off the hops or remove the bag if you have them in one and do what he suggested about bottling a sixer.

Yeah,
I don't have another carboy to rack onto and I had just thrown in the pellets in there so no bag to remove either. Guess will just have to take a chance on this one and watch it like a hawk everyday for signs

 

[ShermanTank]

I used this recipe as a guide and used comparable hops I had on hand. After one week in primary and one week in secondary with dry hops, I legged the batch. One week later I am now drinking what is arguably, the best IPA I've ever had. I'm also quasi choking on a piece of popcorn kernel that's stuck in my throat. Lucky me, I get to try and drink it away! Cheers!!!

 

[duhviz]

I brewed this 4 weeks ago; 2 weeks in primary, 1 week dry hopped and bottled 1 week ago. My question is when I did a test bottle today it barely hissed and was nearly 100% flat. I feel I may have under pitched with only 1 pack of s-05 dry yeast rehydrated. I added about 3/4th cup of priming sugar and you can taste the sweetness is still there. Conditioning temp is 68. Any thoughts on if this will improve with time or should I add a bit of yeast to each bottle?

 

[slarkman]

It will be hard but I would give it one more week.
Cheers

 

[sivdrinks]

I brewed this 4 weeks ago; 2 weeks in primary, 1 week dry hopped and bottled 1 week ago. My question is when I did a test bottle today it barely hissed and was nearly 100% flat. I feel I may have under pitched with only 1 pack of s-05 dry yeast rehydrated. I added about 3/4th cup of priming sugar and you can taste the sweetness is still there. Conditioning temp is 68. Any thoughts on if this will improve with time or should I add a bit of yeast to each bottle?

2-3 weeks in the bottle, all will be good. One pack of S05 is fine.

 

[ShermanTank]

Give it some time. When I bottled, I typically had to wait 3-4 weeks, especially at that temp. If you won't a faster product, put your bottles in a warmer area (75ish) and it will shave off a week. Or your can start kegging like I did last year. Pm me and I will give you my kegging advice.

Tank

 

[duhviz]

Thanks for the advice on waiting, turned out great. So good in fact I entered it in a local home brew competition. My only variation was to use biscuit malt and s 05.

 

[nickmv]

Brewing this up today. I'm a bit disappointed as I was only able to source pellet hops in time to brew today, but I'm sure it'll still be good.

Since I do partial mash full boils (really need to just go AG), I simply put 5lbs of DME in to replace some of the 2-row. I'm left with about 5.25 lbs of 2 row and amber to mash in a 5 gallon cooler. Shouldn't be an issue.

This will be my first brew to put on tap on a 7cu ft freezer I'm about to convert. 10 inch collar, 3 taps.

 

[brew2enjoy]

Dogfish uses pellet hops so I think you'll be fine.

 

[G_Brew]

brewed a 10 gal batch of this, and just finished drinking my last keg... this brew was great, i'm planing on brewing it again very soon.. I used pellet hops for the dry hopping also. the only critisism i could give is that i don't remember dogfish 60 being THIS grapefruity... the amarillo made this VERY grapefruity, now i havn't had dogfish for well over a year as i live in canada and it's hard to come by out here... But friends of mine that enjoy craft beer were over and couldn't stop drinking it.. it was a great brew.

 

[Yooper]

I think when it's really fresh (like a fresh keg on tap), the DFH is grapefruity. But I've only been able to get some aged/older bottles and it's much more subdued than my version.

I was at a graduation party yesterday, and an aquaintance was talking about a friend's awesome IPA and that it was his favorite beer. Just then, the friend walked up (lschiavo from this forum) and laughed and pointed to me and said "it's her recipe!"

I think the reason it's so good is that it's hoppy, but not bitter. I love a good firmly bitter IPA of course, but this beer is not very bitter and so it's refreshing and easy to drink.

I've been dabbling with lowering the OG to try to make it a session beer for quite a while now, but my favorite version is still the original!

 

[Brewmaster_CPA]

Hey guys! I'm new to brewing and interested in this clone since it is my favorite IPA. I was trying to look through the pages but is the recommended recipe still the one on the first page from 2007? I am interested in doing extract or partial mash. Thanks!

 

[zeekage]

Indeed it is. Brew away!

 

[ZombieBrew83]

Hey guys! I'm new to brewing and interested in this clone since it is my favorite IPA. I was trying to look through the pages but is the recommended recipe still the one on the first page from 2007? I am interested in doing extract or partial mash. Thanks!

I brewed the original extract version Yooper list in the front of this thread and it came out amazing. I would not change a thing! For extract, it was very close to the original DFH from what I can remember. Good luck!

 

[paulster2626]

So my second attempt at this bad-boy came out quite swimmingly. So delicious and packs a punch - I mashed at a few degress lower than I should have thanks to a poorly-calibrated thermometer, but all in all a great showcase for the simcoe hops and a touch of amber malt. One of my favourites.

Dogfish 60 on tap is definitely a bonus to have at my house.

 

[sivdrinks]

I doubled all but the bittering hops. I just couldn't believe that that few hops would result in a 60 Minute clone. Beer was great, not sure I'd go with the OP recipe exactly, just my taste. I did two batches of a Pale Ale with only 2nd dry hop and it was barely noticeable, 3 oz was very nice. On second though, I'd make the OP recipe and just have a bigger IPA on tap next to it.

 

[harpsbight]

cant get my hands on the 6 oz of thomas fawcett amber.... any recs on what i should get as a substitute. Also, NB is out of amarillo gold; is the zythos blend a good sub for this recipe?
thanks in advance!

 

[sivdrinks]

cant get my hands on the 6 oz of thomas fawcett amber.... any recs on what i should get as a substitute. Also, NB is out of amarillo gold; is the zythos blend a good sub for this recipe?
thanks in advance!

Farmhouse brewing has both, do not substitute! Zythos if anything is close to Citra in my experience.