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

[SudsyPaul]

Ended up making 9 gallons of 1.065. I didn't get the boiloff I was expecting while brewing in the new pot, outside. 1/2 gallon of slightly weaker beer A-OK great to me!

 

[Yooper]

Ended up making 9 gallons of 1.065. I didn't get the boiloff I was expecting while brewing in the new pot, outside. 1/2 gallon of slightly weaker beer A-OK great to me!

9 gallons of beer is better than 5 gallons of beer. Sounds like a win to me! :rockin:

 

[Heavywalker]

I am going to try the extract version of this, this weekend. Couple of questions...

I noticed that the recipe says to rack into secondary then dry hop, is there anything wrong with dry hopping in primary then going straight to bottle after that?

Secondly I was able to get my hands on some Warrior and Simcoe hops but Amarillo was unavailable so I subbed with cascade, I know from reading the thread that the Simcoe and Amarillo combo is what makes this beer, so how much is that change going to affect the finished product, is it going to be way off or just not quite there?

 

[jflongo]

My personal opinion, yes you can dry hop in primary but...

It may be much harder to get clearer beer. You will have tons of trub and tons of hops in that.

I always do

Primary -> Dry Hop in Carboy secondary -> transfer to bottling bucket -> bottle.

If you are going to do it in primary, then I would use cheesecloth or a mesh bag over a siphon rod, to filter as much stuff out as possible into a bottling bucket.

Now I have heard amarillo is pretty good, so I'm sure you could use that as a aroma hop, i'm not familiar with simcoe.

 

[Yooper]

I have been dryhopping the last 50 or more batches in the primary. It works great!

10 days in the fermenter, until clear, add dryhops for 5 days or so, then package the beer. I rarely rack to a carboy anymore.

I don't use a strainer or hops bags or cheesecloth or anything- that seems like it would oxidize the beer- but it could probably be that hops bags might work well for someone who isn't proficient with racking.

 

[Heavywalker]

Thanks guys and gals,

Yooper any thought on the hop substitution?

 

[jflongo]

I have been dryhopping the last 50 or more batches in the primary. It works great!

10 days in the fermenter, until clear, add dryhops for 5 days or so, then package the beer. I rarely rack to a carboy anymore.

I don't use a strainer or hops bags or cheesecloth or anything- that seems like it would oxidize the beer- but it could probably be that hops bags might work well for someone who isn't proficient with racking.

Why would that oxidize the beer? I sanitize it, wrap it around my siphon, then shove that into the carboy 2/3 of the way, and then slowly lower it, as it drains.

 

[Yooper]

Why would that oxidize the beer? I sanitize it, wrap it around my siphon, then shove that into the carboy 2/3 of the way, and then slowly lower it, as it drains.

I haven't had good luck with it, and instead the bag clogs up the siphon.

I'm really proficient with racking, though, as an old winemaker and I can rack even a fruit wine with tons of floating pieces of fruit without a problem so I don't need to use something to strain the beer or wine.

 

[Yooper]

Thanks guys and gals,

Yooper any thought on the hop substitution?

There isn't really any good substitute for amarillo. Cascade is citrusy, but it's not the same as amarillo I'm afraid. I'll be glad when amarillo is more available, as it's one of my favorite hops.

 

[Heavywalker]

Well I guess I'll just brew it up and see how it turns out. Thanks for your time/help.

 

[SudsyPaul]

Glad you've had good luck with dry-hopping in the primary, Yooper. I'm pretty lazy and will likely do the same. I'll use a hop bag, though. I'm pretty good at fishing that sucker out of the carboys.

Both my carboys are bubbling like mad after pitching US-05 in both... and no sign of infection, despite the fact that I dropped my whole gorilla forearm into the chilled wort to remove my stupid bazooka screen.

 

[Brew-Dog]

Brewed this mean mama on Sunday and it's bubbling like crazy and had to attache a blow-off tube. It already smells amazing. I had to toss a wet t-shirt around it to keep the temp down. My gf says I take better care of my beer than her.

Thanks for the awesome recipe Yopper. Can't wait to bottle it!

PS. I just finished reading every single page of this thread (over a two week period). What am I going to read now when I'm supposed to be working?

 

[SudsyPaul]

There are a few good threads about other beers... GO! I hear lots of people talk about Apfelwein

After 6 days, my AG batch has calmed right down. I'll keep an eye on it to see how well it clarifies. I'm hoping it'll be done soon, since I'm dying for another good IPA in-house. I have a Cascade Willamette IPA, but that thing is vanishing fast.

 

[Pilori]

I'm going to do this as my second AG as a 2.5 gallon. However, I have two 3 gallon pots. I was planning on doing this in a BIAB technique split between the two pots. Does anyone see any problem with taking the 5 gallon recipe posted, halving it, and then just doing it as a BIAB between the two pots?

 

[Brew-Dog]

I've had this one in the fermenter for nine days now. Just stole a little sample. It is awesome! I'm almost reluctant to dry hop because it already tastes amazing. SG= 1.012, I'm sitting at about 7.6% ABV but I wouldn't have even noticed it's that strong because the flavour is so nice.

 

[SudsyPaul]

The Simcoe adds so much to this thing, as an IPA... it's amaze-balls.

Mine's been going for 12 days, and is still ugly as sin, thanks to US-05. I'll give it until next Monday and then this sucker gets dry-hopped (and potentially racked to secondary)

 

[Bamsdealer]

Picked up ingredients for this. To make it closer to the original, I may tweak it just a bit. For example, I think the DFH has an og of 1060 and is 6%, so I'll go with 11 lbs of base malt. Pretty sure I recall 6 malts, base being MO, and 6 hops in the original, but I'll certainly trust you guys that 6 oz of amber malt and the hop schedule will get me close. I think DFH finishes a bit on the heavy side and a little malty for an IPA... probably closer to 1015, so I may use a little carapils or even a little crystal so it doesn't finish too low. Again, so it doesn't attenuate too much I might ferment with some Denny's 50 rather than Cali Ale. I could see 97% base malt and Cali Ale yeast getting this thing to the 1005 range.

Did anyone try keg hopping rather than dry hopping this. I love keg hopping my West Coast IPAs, but I'm thinking dry hopping will give me more of a sticky hop character that's more to the DFH style.

Sorry for messing with the OPs recipe too much, I certainly trust that it's spot on. Just have a hard time not making a beer my own. Must be the homebrewer in me.

 

[Bamsdealer]

Also, am I reading the hop schedule right. One ounce of finishing hops (35 minute mark on) and an ounce and a half of dry hops?

Seems way low?

 

[SudsyPaul]

Holy crap... I racked this to secondary without taking a OG reading (stupid) and it was 1.018 when I racked and it was roasty as all hell. Not sure what happened to this brew, but it's not nearly as tasty as my extract version. Here's hoping that dry-hopping and carbonating/conditioning will do it some good. I know that amber malt can be pretty roasty at first, but given a month or so it mellows out.

 

[Yooper]

Holy crap... I racked this to secondary without taking a OG reading (stupid) and it was 1.018 when I racked and it was roasty as all hell. Not sure what happened to this brew, but it's not nearly as tasty as my extract version. Here's hoping that dry-hopping and carbonating/conditioning will do it some good. I know that amber malt can be pretty roasty at first, but given a month or so it mellows out.

"Roasty"? Did you only use 6 ounces of amber malt? The only way I can see it tasting roasty is if brown malt was used instead of amber malt.

 

[scottvin]

I know someone asked this but I didn't see an answer - this is next on deck for me and wondering if I should pitch two packets of dry yeast due to the high SG.

Thanks!

 

[SudsyPaul]

"Roasty"? Did you only use 6 ounces of amber malt? The only way I can see it tasting roasty is if brown malt was used instead of amber malt.

EFF ME!! I was shipped Brown Malt instead of Amber Malt!

I'm gonna lose my ****.

 

[Yooper]

EFF ME!! I was shipped Brown Malt instead of Amber Malt!

I'm gonna lose my ****.

Well, it will fade quite a bit I'm sure. I use brown malt (3 pounds) in my brown porter, and it's very nice and roasty. But with just 6 ounces, the roastiness will fade. It may turn out very nice in the end (I hope!).

 

[SudsyPaul]

LOL - here's hoping. I'll have about 8 gallons of the stuff when all is said and done. I'll keg 5 and leave the rest to age in bottles. Worst case scenario, I host a house party and provide only my funky roasted IPA as the refreshment

 

[Brew-Dog]

I know someone asked this but I didn't see an answer - this is next on deck for me and wondering if I should pitch two packets of dry yeast due to the high SG.

Thanks!

My OG was 1.069 and I pitched 1.75 packs of US-05 (rehydrated). My FG=1.012. I'm still a newb, but I'd shoot for 1.5 packs to be safe (Mr. Malty recommended 1.3 packs).

Note: I made extract and it was a 5.5 gallon batch.

 

[Duncan83865]

Looking forward to making this recipe, especially after reading all the awesome comments. I was able to pick up all the ingredients, but I had to order the Fawcett Amber online. I've never used this grain before and was surprised that it almost has a toasted/coffee flavor when I sampled a little of the grain. Just want to make sure that this is the right grain? I did some searches online, but couldn't get a good feeling one way or the other. I saw a few of the posts referring to someone getting brown malt instead of amber and I wanted to make sure I got the right grain. Thanks!

 

[SudsyPaul]

Amber is way lighter than Brown. I have a bunch of Amber, just ordered the Tomas Fawcett variety for this, and I got the Brown malt Also, Amber doesn't smell super roasty like Brown. I really should have noticed, but I was wearing my new dust mask when grinding and brewed in the middle of a dinner party, so I was a bit distracted.

 

[Duncan83865]

Amber is way lighter than Brown. I have a bunch of Amber, just ordered the Tomas Fawcett variety for this, and I got the Brown malt Also, Amber doesn't smell super roasty like Brown. I really should have noticed, but I was wearing my new dust mask when grinding and brewed in the middle of a dinner party, so I was a bit distracted.

So, if I chew on a couple of the Amber grains, should it have any coffee flavor? I don't have a brown to compare it to, so I'm just going by flavor. I've never had an issue with getting the wrong grains before when ordering online, so I'm assuming I got the right stuff. I was just surprised that it seemed to have the toasty/coffee taste.

 

[Brew-Dog]

Amber is way lighter than Brown. I have a bunch of Amber, just ordered the Tomas Fawcett variety for this, and I got the Brown malt Also, Amber doesn't smell super roasty like Brown. I really should have noticed, but I was wearing my new dust mask when grinding and brewed in the middle of a dinner party, so I was a bit distracted.

They sent you the wrong grain? Who did you order from?

 

[kombat]

Farmhouse. I was in on the same order, we kind of did a mini-group-buy.