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

[t-ross]

Didn't think of stratification, that sounds like it could explain it. I had ~0.5 gallon water in to start, then added my wort through a funnel and a strainer. Then added rest of the water through the strainer over the hops. My sample thief is short and this is only a 2.5 gallon batch in a 6 gallon bottle. The thief only went in about 3" into the liquid.

This is my second batch using a better bottle as a primary. The last one had a higher than expected og. Could be same issue. Next time I'll mix it up better before gravity reading.

I think this makes more sense than losses due to the whole hops. Loosing 0.75 gallon of a 1.5 gallon boil doesn't seem likely.

Thanks, I feel better now

 

[relaxnrelapsen]

Can anyone suggest a good substitute for the Thomas Fawcett amber malt? This is gonna be my first all grain recipe. I have available at LHBS: bicuit, caramunich, caravienne, belgian special b, briess domestic special roast 50L, maris otter, victory, vienna, and briess caramel 10-120L. i like my brews to finish a bit dry. plan to use a 2nd generation of wlp001 with this as well

 

[Mojzis]

Can anyone suggest a good substitute for the Thomas Fawcett amber malt? This is gonna be my first all grain recipe. I have available at LHBS: bicuit, caramunich, caravienne, belgian special b, briess domestic special roast 50L, maris otter, victory, vienna, and briess caramel 10-120L. i like my brews to finish a bit dry. plan to use a 2nd generation of wlp001 with this as well

Amber malt is a slightly darker base malt. The best sub would be biscuit malt or aromatic malt, but crystal malt would be acceptable but different.

 

[NFryan]

Can anyone suggest a good substitute for the Thomas Fawcett amber malt? This is gonna be my first all grain recipe. I have available at LHBS: bicuit, caramunich, caravienne, belgian special b, briess domestic special roast 50L, maris otter, victory, vienna, and briess caramel 10-120L. i like my brews to finish a bit dry. plan to use a 2nd generation of wlp001 with this as well

I used victory, just brewed this weekend. Ill let you know how it turns out.

 

[relaxnrelapsen]

as this is gonna be my first all grain batch, i need some help on the volumes..
yooper can you elaborate on the volumes during the process, or direct to me to a page that helps?...specifically for this recipe, im wondering how much wort to collect for the boil to end up with 5 gallons in the fermentor. should i check gravity before the boil--does that matter much?
thanks!

 

[Yooper]

as this is gonna be my first all grain batch, i need some help on the volumes..
yooper can you elaborate on the volumes during the process, or direct to me to a page that helps?...specifically for this recipe, im wondering how much wort to collect for the boil to end up with 5 gallons in the fermentor. should i check gravity before the boil--does that matter much?
thanks!

How much do you boil off? If you boil off say, 1.5 gallons an hour, then to end up with 5 gallons in the fermenter you'll need to start with 6.5 gallons at the start of the boil.

 

[relaxnrelapsen]

i actually dont know, i have never done an all grain. thats why i ask!

 

[Mojzis]

i actually dont know, i have never done an all grain. thats why i ask!

boil off should be same for extract and all grain if you use the same kettle....

 

[melche01]

I brewed this recipe in early December but just tried a DFH 60 min IPA on tap at a bar last night and I have to say it tastes nearly the same. Mine is a little more hazy but I don't mind. Thanks for the recipe Yooper.

 

[sneakymeade]

Can anyone suggest a good substitute for the Thomas Fawcett amber malt?

I just finished this 60 minute recipe, and I've done a few of the 90 minute clones, which also call for the Thomas Fawcett Amber Malt. Since my LBHS didn't carry it either, I tried using Caramel 40 as a substitute, and eventually ordered the TFA online. I must say that while the Caramel 40 tasted good, the TFA matches much more closely to the original. I got it from Farmhouse Brewing Supply.

 

[whitehause]

Mashing right now....Had some aromatic so used that, and all I had was Magnum instead of warrior. Should work out fine though,magnum is pretty clean.
Been looking for a good recipe to use some of the Simcoe and Amarillo I have, and this sounds like the ticket!

 

[globe]

I made the extract version and has been in the bottle for 3 weeks. Has a slight butter aroma/flavor....it seems to be going away but not sure. I used some really old pacman yeast packs from the back of the fridge at the LHBS. Had a starter and it fermented out but worried the yeast was a little too old idk. Will have to try the all grain version next.

 

[nickmv]

OK, so I tried my hand at brewing this a long time ago, and it was watery and not that great,but then again so was my brewing back then. I may have F'd up the hop schedule, but it's time to revisit it.

That being said, Yooper, I'm taking your recipe, applying the 90min IPA treatment to it, and completely transforming it into a bitchin' IPA. Let me know your thoughts:

Extracurricular Hoptivity
American IPA
Type: All Grain Date: 2/14/2013
Batch Size (fermenter): 5.50 gal
Brewer: nickmv
Boil Size: 7.00 gal
Boil Time: 60 min
Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.00 gal
Brewhouse Efficiency: 76.00 %
Final Bottling Volume: 5.10 gal
Est Mash Efficiency 86.4 %
Fermentation: Ale, Single Stage


Ingredients
Amt Name Type # %/IBU
12 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 95.7 %
9.0 oz Amber Malt (22.0 SRM) Grain 2 4.3 %
0.10 oz Citra [12.00 %] - Boil 60.0 min Hop 3 3.4 IBUs
0.10 oz Warrior [14.90 %] - Boil 60.0 min Hop 4 4.2 IBUs
0.10 oz Citra [12.00 %] - Boil 55.0 min Hop 5 3.3 IBUs
0.10 oz Warrior [14.90 %] - Boil 55.0 min Hop 6 4.1 IBUs
0.10 oz Citra [12.00 %] - Boil 50.0 min Hop 7 3.2 IBUs
0.10 oz Warrior [14.90 %] - Boil 50.0 min Hop 8 4.0 IBUs
0.10 oz Citra [12.00 %] - Boil 45.0 min Hop 9 3.1 IBUs
0.10 oz El Dorado [14.30 %] - Boil 45.0 min Hop 10 3.7 IBUs
0.10 oz Citra [12.00 %] - Boil 40.0 min Hop 11 3.0 IBUs
0.10 oz El Dorado [14.30 %] - Boil 40.0 min Hop 12 3.5 IBUs
0.10 oz Citra [12.00 %] - Boil 35.0 min Hop 13 2.8 IBUs
0.10 oz El Dorado [14.30 %] - Boil 35.0 min Hop 14 3.3 IBUs
0.10 oz Citra [12.00 %] - Boil 30.0 min Hop 15 2.6 IBUs
0.10 oz El Dorado [14.30 %] - Boil 30.0 min Hop 16 3.1 IBUs
0.10 oz Citra [12.00 %] - Boil 25.0 min Hop 17 2.3 IBUs
0.10 oz El Dorado [14.30 %] - Boil 25.0 min Hop 18 2.8 IBUs
0.13 oz Citra [12.00 %] - Boil 20.0 min Hop 19 2.7 IBUs
0.13 oz El Dorado [14.30 %] - Boil 20.0 min Hop 20 3.2 IBUs
0.10 oz Citra [12.00 %] - Boil 15.0 min Hop 21 1.7 IBUs
0.10 oz El Dorado [14.30 %] - Boil 15.0 min Hop 22 2.0 IBUs
0.25 oz Citra [12.00 %] - Boil 10.0 min Hop 23 3.1 IBUs
0.25 oz El Dorado [14.30 %] - Boil 10.0 min Hop 24 3.6 IBUs
0.25 oz El Dorado [14.30 %] - Boil 5.0 min Hop 25 2.0 IBUs
0.10 oz Citra [12.00 %] - Boil 5.0 min Hop 26 0.7 IBUs
1.0 pkg Whitbread Ale (Wyeast Labs #1099) [124.21 ml] Yeast 27 -

Beer Profile

Est Original Gravity: 1.065 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 71.2 IBUs Calories: 151.6 kcal/12oz
Est Color: 5.1 SRM

 

[sivdrinks]

OK, so I tried my hand at brewing this a long time ago, and it was watery and not that great,but then again so was my brewing back then. I may have F'd up the hop schedule, but it's time to revisit it.

That being said, Yooper, I'm taking your recipe, applying the 90min IPA treatment to it, and completely transforming it into a bitchin' IPA. Let me know your thoughts:

Extracurricular Hoptivity
American IPA
Type: All Grain Date: 2/14/2013
Batch Size (fermenter): 5.50 gal
Brewer: nickmv
Boil Size: 7.00 gal
Boil Time: 60 min
Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.00 gal
Brewhouse Efficiency: 76.00 %
Final Bottling Volume: 5.10 gal
Est Mash Efficiency 86.4 %
Fermentation: Ale, Single Stage

Ingredients
Amt Name Type # %/IBU
12 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 95.7 %
9.0 oz Amber Malt (22.0 SRM) Grain 2 4.3 %
0.10 oz Citra [12.00 %] - Boil 60.0 min Hop 3 3.4 IBUs
0.10 oz Warrior [14.90 %] - Boil 60.0 min Hop 4 4.2 IBUs
0.10 oz Citra [12.00 %] - Boil 55.0 min Hop 5 3.3 IBUs
0.10 oz Warrior [14.90 %] - Boil 55.0 min Hop 6 4.1 IBUs
0.10 oz Citra [12.00 %] - Boil 50.0 min Hop 7 3.2 IBUs
0.10 oz Warrior [14.90 %] - Boil 50.0 min Hop 8 4.0 IBUs
0.10 oz Citra [12.00 %] - Boil 45.0 min Hop 9 3.1 IBUs
0.10 oz El Dorado [14.30 %] - Boil 45.0 min Hop 10 3.7 IBUs
0.10 oz Citra [12.00 %] - Boil 40.0 min Hop 11 3.0 IBUs
0.10 oz El Dorado [14.30 %] - Boil 40.0 min Hop 12 3.5 IBUs
0.10 oz Citra [12.00 %] - Boil 35.0 min Hop 13 2.8 IBUs
0.10 oz El Dorado [14.30 %] - Boil 35.0 min Hop 14 3.3 IBUs
0.10 oz Citra [12.00 %] - Boil 30.0 min Hop 15 2.6 IBUs
0.10 oz El Dorado [14.30 %] - Boil 30.0 min Hop 16 3.1 IBUs
0.10 oz Citra [12.00 %] - Boil 25.0 min Hop 17 2.3 IBUs
0.10 oz El Dorado [14.30 %] - Boil 25.0 min Hop 18 2.8 IBUs
0.13 oz Citra [12.00 %] - Boil 20.0 min Hop 19 2.7 IBUs
0.13 oz El Dorado [14.30 %] - Boil 20.0 min Hop 20 3.2 IBUs
0.10 oz Citra [12.00 %] - Boil 15.0 min Hop 21 1.7 IBUs
0.10 oz El Dorado [14.30 %] - Boil 15.0 min Hop 22 2.0 IBUs
0.25 oz Citra [12.00 %] - Boil 10.0 min Hop 23 3.1 IBUs
0.25 oz El Dorado [14.30 %] - Boil 10.0 min Hop 24 3.6 IBUs
0.25 oz El Dorado [14.30 %] - Boil 5.0 min Hop 25 2.0 IBUs
0.10 oz Citra [12.00 %] - Boil 5.0 min Hop 26 0.7 IBUs
1.0 pkg Whitbread Ale (Wyeast Labs #1099) [124.21 ml] Yeast 27 -

Beer Profile

Est Original Gravity: 1.065 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 71.2 IBUs Calories: 151.6 kcal/12oz
Est Color: 5.1 SRM

Where'd ya get El Dorado?

 

[nickmv]

Where'd ya get El Dorado?

Nikobrew.com

It wasn't cheap, like $5.50/2oz pack. I got 12oz total. Theyre 15.3%, though i'm guessing more realistically around 12-13% due to age, handling, etc.


I'm just really interested in trying them, as I hear they have a citrus candy-like flavor, from my understanding, and are quite unique. They sure are potent when I relocated them into a mason jar.

Reason I'm doing this is I just brewed up the 90min IPA recipe, and it's absolutely incredible. I figured keep the framework, drop it to ~ 6.8%ABV and drop the TF Amber malt a good bit, and replace all the hops except Warrior for first 3 additions (w/ Citra too). Keeping whitbread ale yeast.

Only concern I have at this time is fruitiness. The whitbread yeast provides a nice amount of fruitiness in the 90min IPA recipe, but the El Dorado and Citra are absolutely sure to be citrusy, so I don't wanna completely overdo it. I was thinking, if 1099 is too fruity for this, then either 1056, or a blend of 50/50 1056/1099, or even perhaps 1187 Ringwood Ale

 

[drfrank1]

My wife and I attempted this as our second ever batch. The original gravity is 1.140....did we totally balls this up?

 

[Mojzis]

My wife and I attempted this as our second ever batch. The original gravity is 1.140....did we totally balls this up?

Sounds like you either read the hydro wrong or you have your volumes jacked up. I wouldn't pitch the yeast until I knew if I needed to dilute it.

Tell us what happened and someone will likely offer an explanation.

 

[SudsyPaul]

Sounds like you either read the hydro wrong or you have your volumes jacked up. I wouldn't pitch the yeast until I knew if I needed to dilute it.

Tell us what happened and someone will likely offer an explanation.

What this guy said. 1140 is insane-high.

Did you do extract or AG? If extract, did you dilute everything up to 5gal before taking the reading?

 

[whitehause]

My wife and I attempted this as our second ever batch. The original gravity is 1.140....did we totally balls this up?

Yea....that's double what it should be. Only 3 possibilities

1. Read Hydro wrong
2. used double the ingredients
3. only have 2.5 gallons of wort.

 

[drfrank1]

Oh, I think this is an easy one then. We took the OG of the wort, not the mixture of 2.5 gal wort and 2.5 gal water from the carboy. Boy do we feel dumb. I took another reading this morning, about 14 hours after pitching and it's 1.07 so we're feeling much better about it. Thanks all!

 

[Mojzis]

Oh, I think this is an easy one then. We took the OG of the wort, not the mixture of 2.5 gal wort and 2.5 gal water from the carboy. Boy do we feel dumb. I took another reading this morning, about 14 hours after pitching and it's 1.07 so we're feeling much better about it. Thanks all!

 

[whitehause]

Oh, I think this is an easy one then. We took the OG of the wort, not the mixture of 2.5 gal wort and 2.5 gal water from the carboy. Boy do we feel dumb. I took another reading this morning, about 14 hours after pitching and it's 1.07 so we're feeling much better about it. Thanks all!

Sweet.....best case scenario

 

[Mojzis]

Man this turned out great.

Thanks Yooper for the great recipe.

 

[SudsyPaul]

SO GOOD! Just tasted the leftovers from bottling - can't wait for a few weeks when the sampling/drinking begins

 

[355Newell]

I apologize if its been covered before in this thread, but whats a good Co2 vol for this beer? I think beersmith defaulted to 2.3.

 

[Yooper]

I apologize if its been covered before in this thread, but whats a good Co2 vol for this beer? I think beersmith defaulted to 2.3.

I like my beers pretty well carbed. My kegerator is at 12 psi- I think that's about 2.5 volumes, but I normally don't check that. For bottling, I use 1 ounce of corn sugar per finished gallon to prime.

 

[355Newell]

Ok thanks Yooper, I'll shoot for 2.5 and see how it goes.

 

[sivdrinks]

I like my beers pretty well carbed. My kegerator is at 12 psi- I think that's about 2.5 volumes, but I normally don't check that. For bottling, I use 1 ounce of corn sugar per finished gallon to prime.

How long at 12 till you'd say it's done?

 

[DustBow]

How long at 12 till you'd say it's done?

With set it and forget it? 2-3 weeks for me

 

[sivdrinks]

With set it and forget it? 2-3 weeks for me

That long, thanks.