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

[BullGator]

My LHBS had amarillo too. The guy said he got about 50 ounces, and that would probably be it for the year. How long will those pellets stay good for if I throw them in the fridge? I may go back and get a few more, but I don't plan on using them for a couple months.

Squeeze all the air out, wrap them up tight and store them in the freezer. They will be fine.

 

[joshbhs04]

If your looking for Amarillo I just got some in from Freshhops.

 

[Nagorg]

@Yooper:

I am curious about the differences in the AG recipe -vs- Extract. There seems to be more hops in the extract version and the SRM is darker than what BeerSmith calculates for the AG as well.
I brewed the extract recipe and it was great. Now, I want to do the AG version but I'm thinking I need to bump up the hops and adjust the grail bill for some color. Any thoughts on these things?

Your input is appreciated!

 

[Yooper]

@Yooper:

I am curious about the differences in the AG recipe -vs- Extract. There seems to be more hops in the extract version and the SRM is darker than what BeerSmith calculates for the AG as well.
I brewed the extract recipe and it was great. Now, I want to do the AG version but I'm thinking I need to bump up the hops and adjust the grail bill for some color. Any thoughts on these things?

Your input is appreciated!

Since amber malt must be mashed, I sub crystal malt in the extract version, so it made a darker color. Since it's a partial boil, there are more hops.

If you follow the AG recipe, with the grainbill and the hopping, it'll be great.

 

[Nagorg]

Thanks for the lightning fast response! I do appreciate the explanations. On the hops, BeerSmith cacls ~107.5 IBU's for the extract but only ~57.4 for the AG. I guess this may be a BeerSmith thing but it's why I'm asking the questions. Since I do like big hops, I'm thinking of kicking it up a bit for grins...

 

[Rahahb]

I use bmw for getting my ingredients but cannot find pacman(wyeast 1764) yeast. What should I sub for it?

 

[Yooper]

I use bmw for getting my ingredients but cannot find pacman(wyeast 1764) yeast. What should I sub for it?

WLP001 is great, as is S05 for dry yeast.

 

[HBrew71]

I use bmw for getting my ingredients but cannot find pacman(wyeast 1764) yeast. What should I sub for it?

I have used 1056 in the past. It came out perfect. BTW HomebrewHeaven, RebelBrewer, and MoreBeer have Pacman yeast.

 

[zeekage]

Thanks for the lightning fast response! I do appreciate the explanations. On the hops, BeerSmith cacls ~107.5 IBU's for the extract but only ~57.4 for the AG. I guess this may be a BeerSmith thing but it's why I'm asking the questions. Since I do like big hops, I'm thinking of kicking it up a bit for grins...

Hop utilization is affected by wort gravity and extract brewers generally do partial boils hence the increase in hops to compensate for decreased utilization due to higher boil gravity. If you do extract but a full boil you'd need to use the AG recipe hop schedule. In beersmith for the extract recipe set the equipment profile to use a 3-5 gallon pot and the IBUs will fall back in line.

 

[h22lude]

I just took a gravity reading and put in the hops for dry hopping. It was at 1.023. I used US-05. It started fermenting a little low maybe around 61 then it stayed right at 63 during peak fermentation and now it is going back to 61. Could that have slowed it down that much? When I put the lid back on I gave it a slight shake to move the yeast around a little. I might need to put a heater in my fridge to warm it up a little because it is getting cold in my basement now.

 

[Yooper]

I just took a gravity reading and put in the hops for dry hopping. It was at 1.023. I used US-05. It started fermenting a little low maybe around 61 then it stayed right at 63 during peak fermentation and now it is going back to 61. Could that have slowed it down that much? When I put the lid back on I gave it a slight shake to move the yeast around a little. I might need to put a heater in my fridge to warm it up a little because it is getting cold in my basement now.

That's pretty cool for S05. I am not sure where it goes dormant, but you may be getting close at 61.

 

[h22lude]

That's pretty cool for S05. I am not sure where it goes dormant, but you may be getting close at 61.

Yeah it could have gone a little lower at night too. Hopefully the yeast will start up again after the shake. Im going to build the light bulb in a paint can heater tomorrow and raise it to 65.

 

[Nagorg]

Hop utilization is affected by wort gravity and extract brewers generally do partial boils hence the increase in hops to compensate for decreased utilization due to higher boil gravity. If you do extract but a full boil you'd need to use the AG recipe hop schedule. In beersmith for the extract recipe set the equipment profile to use a 3-5 gallon pot and the IBUs will fall back in line.

Very good info... Yes, I was puzzled by the partial boil since I have been doing full boils. I also used the extract hop schedule with my full boil. That said, my IBU's must have actually been roughly as high as what BeerSmith calculated.

I guess it's a good thing that I'm adding hops to my AG version if I want it to be closer to the extract batch I made. From what you're telling me, I think I do need to add even more hops than what I have planed from this discussion...

 

[Roadliner]

BREWING THIS TOMORROW! Very excited. First AGB.. I've revamped pretty much all of my equipment. finally made a stirplate and my first starter (which is spinning happily away as I type), new brew pot with all of the fixins from BobbyM, DIY Mash Tun (wife wasn't happy about me retiring the drink cooler lol with parts also from BobbyM) and I got rid of my old fermentor for a new carboy... Wish me luck

 

[Roadliner]

Brewed and in the fermentor.. heres hoping to a good brew. Came out a little lower gravity than planned at .052, but should still be good Thanks for the recipe!

 

[melche01]

Just brewed AG recipe yesterday. Went well and got 1.067 OG. Mashed at 153 and only lost 1 degree over an hour. I just realized today though I used a full 1 oz of Amarillo whole hops continuous from 35 min to flame out. I stuck to the rest of the original hop schedule. Think it will still be okay? I'm planning on dry hopping with 1 oz Amarillo and other 1/2 oz simcoe.

 

[zeekage]

Just brewed AG recipe yesterday. Went well and got 1.067 OG. Mashed at 153 and only lost 1 degree over an hour. I just realized today though I used a full 1 oz of Amarillo whole hops continuous from 35 min to flame out. I stuck to the rest of the original hop schedule. Think it will still be okay? I'm planning on dry hopping with 1 oz Amarillo and other 1/2 oz simcoe.

I have a hunch it will be quite delicious. Hopping from 35 mins to the end of the boil is for flavor and aroma hops. So you didn't really add much bitterness but upped the flavor and aroma a bit. Yum!

 

[melche01]

I have a hunch it will be quite delicious. Hopping from 35 mins to the end of the boil is for flavor and aroma hops. So you didn't really add much bitterness but upped the flavor and aroma a bit. Yum!

Thanks. I think I just needed that reassurance I didn't screw up too much. Can't wait to see how it turns out.

 

[ZombieBrew83]

I brewed this up for the second time about three weeks ago. Hit my numbers (OG 1.070) and pitched my pack of Notty on top dry. It took about 36 hours to really get going, but no worries-- I know how yeast can be. I let it ferment in my swamp cooler at 66 for about a week, then pulled it out and let it ride in the guest bathroom around 68. Two days ago I went to dry hop, checked the gravity and was dismayed that it read 1.020! I've never had a problem with Notty attenuating before. I know that this is near the lower end of its attenuation range so I dry hopped per recipe, closed up the fermenter, gently roused the yeast and raised the temp to 74 to see if I can't squeeze a couple more points off in the next ten days.

Anyone else have any issues with Notty lately? I sourced mine from Midwest and did not note the production date so maybe it was old. I've been using the same hydrometer for my last 20 batches so I know that it is calibrated. The gravity sample tasted fine body and flavor wise so I decided to proceed. Pretty sure it will turn out fine just wanted to share my experience.

 

[LAbrewer]

I brewed this up for the second time about three weeks ago. Hit my numbers (OG 1.070) and pitched my pack of Notty on top dry. It took about 36 hours to really get going, but no worries-- I know how yeast can be. I let it ferment in my swamp cooler at 66 for about a week, then pulled it out and let it ride in the guest bathroom around 68. Two days ago I went to dry hop, checked the gravity and was dismayed that it read 1.020! I've never had a problem with Notty attenuating before. I know that this is near the lower end of its attenuation range so I dry hopped per recipe, closed up the fermenter, gently roused the yeast and raised the temp to 74 to see if I can't squeeze a couple more points off in the next ten days.

Anyone else have any issues with Notty lately? I sourced mine from Midwest and did not note the production date so maybe it was old. I've been using the same hydrometer for my last 20 batches so I know that it is calibrated. The gravity sample tasted fine body and flavor wise so I decided to proceed. Pretty sure it will turn out fine just wanted to share my experience.

looks like you may have overworked the yeast. I would have added 2.

 

[sivdrinks]

looks like you may have overworked the yeast. I would have added 2.

Or you mashed a bit high.

 

[hopzicle]

Brewed this today. Original Gravity came right out at 1.070! Most interactive brew i've ever done. Used nottingham yeast. The wait begins.

 

[hio3791]

Kegged this morning. 10 gal batch split between 2 buckets, one on US-05 and the other on Nottingham. OG was 1.060 because I overshot my water volumes and ended up at around 11.5 gal. Fermented at 63F. First 7 days in primary were super active. After 14 days, dry hops were added. Today, 7 days later, I kegged both buckets.

I decided to filter out the hops using a pantyhose tied over the auto siphon tube. It worked well but wow, was it slow and I kept losing the siphon. Since I had extra beer, I decided to leave about 1 gal on each bucket. After sealing off the kegs, I siphoned the remaining beer from both buckets into a separate single vessel, combining both batches. Should be interesting to compare tasting notes from each batch.

US-05 finished at 1.006 making it 7.1% ABV while Nottingham finished at 1.008 making it 6.8% ABV. Both yeast were pitched dry. I only rehydrate when OGs are above 1.070. The batch was mashed at 154F. I always get amazing attenuation from dry yeast.

I haven't tasted the beer yet but it smelled wonderful. Can't wait for it to be carbonated!

 

[Yooper]

You didn't taste it? That made me laugh, because sometimes I even refill my hydrometer test jar, just to drink another sample. I guess I have a thing for warm flat beer!

 

[FlyDoctor]

My wife said her parents were advised to wean their babies on warm flat beer. Explains a lot.

 

[hio3791]

You didn't taste it? That made me laugh, because sometimes I even refill my hydrometer test jar, just to drink another sample. I guess I have a thing for warm flat beer!

I did taste the wort before fermentation. It was crystal clear and tasted very good. I always taste the beer post fermentation but it still had hop sediment floating around, so it would have tasted overly bitter.

I guess that since I filtered it while going into the kegs, I could have stolen a sample. It did look crystal clear going into the kegs.

But it was 5:30AM... nothing wrong with beer in the morning but it wouldn't have gone well after drinking a couple of cups of coffee.

Based on smell alone, I am guessing this will be one delicious beer.

Thank you for sharing this recipe!
Cheers.

 

[h22lude]

Just kegged. OG was 1.074 and FG was 1.020. I added a little extra 2 row because my efficiency has been low. Beersmith estimated OG at 1.073 and FG at 1.019. I say that is pretty damn good. This was my first AG using spring water since I believe my tap water is giving my beers an off flavor. I tasted it and I couldn't detect any off flavor and it tasted pretty damn close to a DFH60. I can't wait for this to be ready.

 

[LAbrewer]

Might make this version next with "amber" malt. I couldn't get thomas fawcett though. Yesterday I noticed that my bottle of dfh60 in the fridge that I have been saving for a few weeks to compare with the clone has snow on the bottom. I wonder if it might be worth using it for this recipe.

 

[Roadliner]

Racking into the secondary today!!

 

[bellmtbbq]

Might make this version next with "amber" malt. I couldn't get thomas fawcett though. Yesterday I noticed that my bottle of dfh60 in the fridge that I have been saving for a few weeks to compare with the clone has snow on the bottom. I wonder if it might be worth using it for this recipe.

They filter yeast I think, just floaty particles in suspension