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

[whitehause]

Mine was well carbed in 2 weeks, and drinkably? carbed in a week, but obviously is better now 3 weeks in and a week in the fridge.

 

[wormraper]

I made the all grain version of this over the winter ... it was EASY to cool cuz we had a cold snap here in Arizona and I could cool it outside with some ice or what not. thinking of trying the extract version due to loss of efficiency coming from a poor grain crush at my lHBS... can I use the same amount of hops from the all grain version in the extract version if I do a full boil???

 

[whitehause]

I made the all grain version of this over the winter ... it was EASY to cool cuz we had a cold snap here in Arizona and I could cool it outside with some ice or what not. thinking of trying the extract version due to loss of efficiency coming from a poor grain crush at my lHBS... can I use the same amount of hops from the all grain version in the extract version if I do a full boil???

Yep, with a full boil the hop schedule stays the same.

 

[Nait]

Kegged on Sunday and pulled a pint last night. It definitely needs some time to mellow, but it's very enjoyable right now. The nose is stunning. It smells like fresh apricots. Right now it's not much like DFH 60, but I'm very pleased with the outcome.

 

[milsman2]

Kegged today. Made on 3/29. I went straight from the fermentor to the keg and am seeing a lot of flakes from the dry hop. Will this keep happening and if not how long until they settle out?

 

[Yooper]

Kegged today. Made on 3/29. I went straight from the fermentor to the keg and am seeing a lot of flakes from the dry hop. Will this keep happening and if not how long until they settle out?

I've never had flakes from dryhopping, when I rack from the fermenter to the keg. I guess if you have a lot of hops in the beer than they will be around for a while. I normally rack to the keg, and don't transfer hops, and have a clear beer right away.

 

[milsman2]

Well I dry hopped with a full 2 oz. which may have something to do with it. Maybe next time I should use a muslin bag. Is that what you typically do?

 

[Yooper]

Well I dry hopped with a full 2 oz. which may have something to do with it. Maybe next time I should use a muslin bag. Is that what you typically do?

Me? No. I never use bags. But I'm an old winemaker and very proficient with racking, so I don't ever have a problem with racking and not sucking up hops debris. If you do, maybe hops bags would help.

 

[flingalimb]

I brewed this yesterday, my first extract brew. only deviation was adding more water to the wort that I really should have and ended up with a OG of 1062, so about 7.something%. Thanks for all the tips I've gathered from reading this tread and the original recipe! Needless to say, I'm really looking forward to trying this brew

 

[KeyWestBrewing]

Some people put a mesh bag over the end of the siphon to help keep from racking anything over. You could maybe give that a try. I have a big nylon cheese cloth that I use to line my keg/bottling bucket. This way once I'm done transferring the beer over anything that I don't want gets filtered out when I pull out the cheese cloth.

 

[milsman2]

Will the hops in the beer already in the keg drop out allright?

 

[Yooper]

Will the hops in the beer already in the keg drop out allright?

Maybe. Or, they can get sucked up in the diptube and clog up the keg dispensing. I don't let hops debris loose in my kegs, because they can easily clog up the whole works.

 

[TheDudeAndWalter]

I brewed this up on Sunday. Mashed at about 153...hit that temp give or take a degree over the 60 minute mash. Hit postboil OG of 1.062. Pitched a roughly 2 L starter of WLP005 that had been going for about 24 hours. Fermented at 68.

Had a pretty vigorous fermentation but did not need to have a blowoff tube...lots of bubbling in the airlock though. It's slowed down considerably....so I took a small sample to taste and do a refract reading. today (almost day four of primary)

Two things

1.) The refract read 7.4 Brix, which when corrected with the tool in Beersmith gave me a reading of 1.009. That's 84.7% apparent attenuation. I think AA is what the yeast companies provide. Are their numbers the numbers for a single vial? White Labs says WLP005 tops out at 74%. Did I really get that much attenuation? Its just weird that if I did, I didn't have to install a blowoff. Anyone experience high attenuation with this yeast/.

2.) Tasted the sample and I didn't get much in the way of bitterness. Some was there for sure, but I don't know...didn't quite taste as bitter as an american IPA should be. It was quite sweet still...I'm guessing this might because the beer is still so young and is cleaning up. Anyone else experience this when brewing this one?

 

[kombat]

2.) Tasted the sample and I didn't get much in the way of bitterness. Some was there for sure, but I don't know...didn't quite taste as bitter as an american IPA should be.Anyone else experience this when brewing this one?

Yup, the 2 batches I've made of this so far are definitely more "hoppy" than "bitter." I'm actually brewing it again this weekend, but I'm tweaking the recipe a little bit this time. I'm upping it to a full ounce of Warrior at 60 minutes, and I might sprinkle in another quarter-ounce (leftovers from a previous batch) during the first 30 minutes of the boil. I want to crank the bitterness up to 11.

 

[milsman2]

I'm definitely getting more hoppy than straight bitterness as well but it's a very pleasant beer overall. I would have upped the bitterness a hair but other than that great brew overall. I actually drank a bit next to a DFH 60 commercial bottle and liked mine better. The hops cleared up and the color is spot on.

 

[kombat]

I'd like to further tweak this recipe to move the colour a bit further down the spectrum, to a nice, rich, copper hue. It looks like 8-10 oz of Crystal 120 will get me there, but what implications will that have on flavour? Is that too much Crystal 120? Should I use more of a lower-Lovibond malt? Or maybe a pinch of something darker? How would you modify this recipe to get a nice, copper colour?

 

[sivdrinks]

I'd like to further tweak this recipe to move the colour a bit further down the spectrum, to a nice, rich, copper hue. It looks like 8-10 oz of Crystal 120 will get me there, but what implications will that have on flavour? Is that too much Crystal 120? Should I use more of a lower-Lovibond malt? Or maybe a pinch of something darker? How would you modify this recipe to get a nice, copper colour?

Maybe an ounce of Carafa or Debittered Black malt.

 

[Brew-Dog]

I've been reading this thread for the past two weeks now and it's just getting me more excited to brew the extract version on Sunday. Anyway, sorry if my newbie questions have already been addressed, but I've read through 138 pages so far, and it's taking up a lot of time.

I know that there's no substitute for simcoe, but I can't get any. I'd have to make multiple orders to different online stores to complete the recipe and shipping in Canada really blows. So, does anyone have any recommendations on what they'd use instead. On page 123, Cerevisi suggested Falconers flight. Has anyone used this? Any other suggestions? Not saying that it has to be like simcoe, just something that would compliment amarillo and warrior.

One thing for sure, I would not hesitate to recommend subbing Falconers for Simcoe if you have restricted access to Simcoe as I've been having. I love the added flavor and I may not revert back to the original recipe!

I plan on pitching two packets of US-05 because of the high gravity. Does this sound alright?

I'm going to dry hop in the primary fermenter. If I use lightly packed hop bags, will I get the same result as just tossing the hops directly into the fermenter? For some reason, I just keep imagining that it won't get dispersed as well.

Thanks for any advice that's offered!

 

[Brew-Dog]

Directions:

Steep the crystal in a grain bag in 2.5 gallons of water at 150-155 degrees for 20 minutes. Remove the grains, and discard them.

I thought that the rule of thumb was to steep 1lb of specialty grains in 1 gallon of water. I've read threads that suggest that steeping in too much water will result in more tannins being released because of a higher pH level.

Also, would it be okay to steep the grains in a separate pot while you're already boiling your wort? Then add the specialty grain "tea" to the wort once it has finished steeping? Therefore, you would be adding it approx half way through your boil. You'd be able to shave off about 30 mins from the brewing process.

 

[kombat]

I know that there's no substitute for simcoe, but I can't get any. I'd have to make multiple orders to different online stores to complete the recipe and shipping in Canada really blows.

My go-to online store is Canadian Homebrew Supplies. They've always had Simcoe in stock whenever I needed it.

 

[Brew-Dog]

My go-to online store is Canadian Homebrew Supplies. They've always had Simcoe in stock whenever I needed it.

Thanks for the tip. I would have ordered from them, but their Amarillo is out of stock and their prices are significantly higher than Ontario Beer Kegs.

 

[Yooper]

I thought that the rule of thumb was to steep 1lb of specialty grains in 1 gallon of water. I've read threads that suggest that steeping in too much water will result in more tannins being released because of a higher pH level.

Also, would it be okay to steep the grains in a separate pot while you're already boiling your wort? Then add the specialty grain "tea" to the wort once it has finished steeping? Therefore, you would be adding it approx half way through your boil. You'd be able to shave off about 30 mins from the brewing process.

You can steep the grains in 5 gallons if you want- it doesn't matter. If you want to do it separately in a smaller volume, that's fine too. pH issues are not a concern at all with steeping grains.

 

[thiessenace]

Its a great store to order from! I order everything that i cant get at my local store from that site.

 

[SudsyPaul]

The issue is that Brew-Dog is from Canucktopia. I don't know where in Canada you are, but if you're near a border, order to a UPS store and pick it up there

I've ordered a bunch of Simcoe from Farmhouse and a local group buy... so hopefully I'm set for a year or so.

 

[thiessenace]

Ahh totally jealous.

 

[Brew-Dog]

You can steep the grains in 5 gallons if you want- it doesn't matter. If you want to do it separately in a smaller volume, that's fine too. pH issues are not a concern at all with steeping grains.

Good to know! There are so many conflicting ideas floating around that it can be difficult to figure out what's right sometimes.

Have you ever used anything in place of simcoe for this recipe?

 

[Brew-Dog]

The issue is that Brew-Dog is from Canucktopia. I don't know where in Canada you are, but if you're near a border, order to a UPS store and pick it up there

I've ordered a bunch of Simcoe from Farmhouse and a local group buy... so hopefully I'm set for a year or so.

I'm actually in Ottawa as well! I don't suppose you'd care to part with 2 oz of simcoe? I'll pay you top dollar! Or I could trade. I've got an oz of citra or I could order another kind of hop you're interested in.

 

[idrinkstuffnthings]

In regards to the Thomas Fawcett amber malt. Could a guy toast his own malt using 2 row? or is Thomas Fawcett something special? Im thinking this will be my first IPA if I can toast my own.
Thanks

 

[DustBow]

The TF Amber malt is what gives this beer its speicific malt profile, it's exactly what DFH uses and you can taste it in the finished clone product when you use it. Other ambers - homemade and other maltsters - might come close but it just won't be quite the same

 

[SudsyPaul]

I'm gonna take a swing at the AG version of this. I have some extract version that I made with a buddy, but I have some TF Amber Malt and I know I have every hop, except maybe Warrior, but I'm pretty sure I have some warrior.