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

[COEBRA]

Anyone ever use citra for this?
I'm hoping to brew tomorrow and I've got a spare ounce. I was thinking half in the boil added with the simcoe/amarillo and the other half for dry hopping with simcoe/amarillo. The rest of the recipe would be the same.

Thoughts?

Only one way to find out...

 

[Cheesy_Goodness]

Fair enough

I've not used citra before, but I'm assuming it tastes just like it sounds. If that's right, it should work out pretty well.
I didn't get this together this weekend but I hope to next weekend. If I try it I'll report back with results.

 

[COEBRA]

Fair enough

I've not used citra before, but I'm assuming it tastes just like it sounds. If that's right, it should work out pretty well.
I didn't get this together this weekend but I hope to next weekend. If I try it I'll report back with results.

That's the spirit! Lol

It won't be quite Dogfish but I'm sure it will still make a tasty IPA. You might like it better that way. That's what is so great about homebrewing! I rarely ask for opinions on ingredients but instead try them out on small batches for myself. Everyone has a different take on taste

 

[Cheesy_Goodness]

Brewed this up again this weekend. Actually managed to hit all of my numbers for once

A few deviations from the original:
- Mistakenly added all of the Warrior (only 1oz) @ 60 minutes, but I'm not expecting that to be a problem.
- Substituted Topaz for Amarillo
- Added .5oz of citra with the simcoe and topaz additions. I'll use another .5oz to dry hop with.

Strongly considering brewing this again soon. If history repeats itself, I won't be able to keep this batch around for very long

 

[zango]

Noob here.

I've brewed a Mr. Beer kit, 2 extracts, and 1 extract w steeping grains.

That said, want to try to brew this one up this weekend with a friend who wants to check out home brewing so I figured it'd be fun for us both to learn something and try this as a partial mash. The other reason for partial is I only have a 5 gal kettle and I'm a student so can't really afford to buy a bigger kettle and/or do this one all extract since 8 lbs of DME will be $40 alone.

So hoping to get someone to re-assure me what I'm doing is going to be okay.

BIAB partial mash with:
7# 2-row
0.375# TF amber

At 1.25 qt/lb, 153F

Pull out bag and let drain over the kettle. Probably sparge by pouring water from an electric kettle that has cooled down over the grains.

Top up water to ~3.5-4 gallons which is what I can typically boil.

Add:
3# DME (can I add this later in the boil to minimize colour?)

Will keep another # or so of DME on hand in case I don't reach my target at the end.

Hop schedule will follow the extract schedule on page 1.

Top up with water from a water jug once in fermenter (hoping to only have to add 2 gallons or so).

Yeast either 001 or US-05. If I use 001 do I need to make a starter or can I just add it in?

Thanks in advance!

 

[rimandro]

So hoping to get someone to re-assure me what I'm doing is going to be okay.

BIAB partial mash with:
7# 2-row
0.375# TF amber

At 1.25 qt/lb, 153F

Pull out bag and let drain over the kettle. Probably sparge by pouring water from an electric kettle that has cooled down over the grains.

Top up water to ~3.5-4 gallons which is what I can typically boil.

Add:
3# DME (can I add this later in the boil to minimize colour?)

Will keep another # or so of DME on hand in case I don't reach my target at the end.

Hop schedule will follow the extract schedule on page 1.

Top up with water from a water jug once in fermenter (hoping to only have to add 2 gallons or so).

Yeast either 001 or US-05. If I use 001 do I need to make a starter or can I just add it in?

Thanks in advance!

If you're doing BIAB, first make sure to get a good crush on your grains. Next try and mash with as much water as you can in your kettle. From a BIAB calculator, looks like your can mash 7.4lbs of grain at 2qts/lb in 4.29 gallons of water. Calculate grain absorption to get your volume after BIAB and sparge with the volume of water to get your wanted preboil volume which you said is around 4 gallons.
Adding your grains/DME into this simple calculator it looks like you're right on track for this recipe which gives an OG of 1.066 and FG of 1.018 assuming you get 5 gallons into the fermenter. Lastly, definitely make a starter or if you're not ready for that then pitch 2 packs of S-05.

 

[zango]

If you're doing BIAB, first make sure to get a good crush on your grains. Next try and mash with as much water as you can in your kettle. From a BIAB calculator, looks like your can mash 7.4lbs of grain at 2qts/lb in 4.29 gallons of water. Calculate grain absorption to get your volume after BIAB and sparge with the volume of water to get your wanted preboil volume which you said is around 4 gallons.
Adding your grains/DME into this simple calculator it looks like you're right on track for this recipe which gives an OG of 1.066 and FG of 1.018 assuming you get 5 gallons into the fermenter. Lastly, definitely make a starter or if you're not ready for that then pitch 2 packs of S-05.

Thanks, I brewed on Sunday actually and it went pretty well other than the fact that the calculated strike temp didn't work out as planned and I was mashing at around 160 for the first 15-20 minutes.

I mashed at around 1.3-1.5 qt/lb and I ended up going with 8# 2-row and 0.375# biscuit (since they were out of amber).

Drained the grains and sparged by pouring just under a gallon over them to reach pre-boil volume and added ~3# DME.

Ended up with 3 gallons after the boil into the fermenter and after topping up to 5 gallons with distilled water my OG was 1.070 so it seems to have worked out alright.

I made a 1L starter the night before because that's the biggest thing I could find to make one in.

Thing was going like crazy the next morning, have never used liquid yeast before. Went out and bought some more vinyl tubing and switched to a blowoff tube which was also going like crazy.

Fermenting a bit warm right now about 68-70F but can't really do anything about it other than throw a cold towel around it every now and then.

 

[rimandro]

Thanks, I brewed on Sunday actually and it went pretty well other than the fact that the calculated strike temp didn't work out as planned and I was mashing at around 160 for the first 15-20 minutes.

I mashed at around 1.3-1.5 qt/lb and I ended up going with 8# 2-row and 0.375# biscuit (since they were out of amber).

Drained the grains and sparged by pouring just under a gallon over them to reach pre-boil volume and added ~3# DME.

Ended up with 3 gallons after the boil into the fermenter and after topping up to 5 gallons with distilled water my OG was 1.070 so it seems to have worked out alright.

I made a 1L starter the night before because that's the biggest thing I could find to make one in.

Thing was going like crazy the next morning, have never used liquid yeast before. Went out and bought some more vinyl tubing and switched to a blowoff tube which was also going like crazy.

Fermenting a bit warm right now about 68-70F but can't really do anything about it other than throw a cold towel around it every now and then.

Sounds like everything went well although you might have a full body beer in the end, not so bad. Also forgot to mention to not add the lme until the last 10 minutes that way you end up with a lighter colored beer.

 

[kozmicsky]

Fantastic Recipe!

I followed almost exactly. Came out at 7.75% and really great flavor and aroma. Not quite Dogfish Head 60 min IPA, but very good. Set it aside for 2 months before pulling it out again for a clone war competition. Long story short, I won 1st place with a score of 45,46! Color, aroma and flavor were spot on! I heard one of the judges say "I keep forgetting which ones which!?"

Will brew this again.. Cheers!

 

[grevengrevs]

I have brewed the extract version of this 3 times now and will finally get to brew the all grain version soon. I must say this is by far the the drink I like best and as my skill improves so does the beer. Bottled the first batch and kegged the last two. All were great! Thank you for sharing this recipe.

 

[Yooper]

I have brewed the extract version of this 3 times now and will finally get to brew the all grain version soon. I must say this is by far the the drink I like best and as my skill improves so does the beer. Bottled the first batch and kegged the last two. All were great! Thank you for sharing this recipe.

I'm glad you like it- we love it in our house and I still brew it often.

 

[zango]

So I just racked this into the secondary on top of the dry hops.

Thing is sitting at 1.012 (8% abv). No clue how it got that low haha but whatever. Had a taste, yummy. Can't wait to carb this up.

 

[Cheesy_Goodness]

Just tasted mine after 8 (or is it 10?) days of dryhopping mine. I think I must have messed up my bittering additions somehow, as this is waaaaaay more bitter than I remember.

Oh well. It'll drink just fine

 

[yukonhijack]

Drinking this right now. Thanks Yooper! Great recipe and great beer. I had a suspicion that this was going to be good so I brewed it again before the first batch was ready. Unlike the first batch, I missed my numbers on the second, so I will likely have a pale ale but it will still be hoppy and delicious!

 

[jblamb1401]

I just brewed this recipe (extract version) and got an OG of 1.081. My boil was approximately 2 to 2.5 gallon in a 3 gallon kettle. Will the higher OG be ok?

 

[Yooper]

I just brewed this recipe (extract version) and got an OG of 1.081. My boil was approximately 2 to 2.5 gallon in a 3 gallon kettle. Will the higher OG be ok?

You used 9.5 pounds of liquid extract, or 7 pounds of dry? If so, that's fine. If you used more than that, that'd be ok but it might be a little bit under-bittered for the OG.

 

[zango]

Just cracked the first one open today. Finished at 7.6% abv. Was absolutely delicious. What a phenomenal recipe. Never tried actual DFH but damn, this is one of the better IPAs I've had.

 

[bradford0113]

I just brewed this recipe over the weekend as my first all grain full volume BIAB. Without reading through this entire thread, I am wondering what everyone is using as an ideal mash temp. I'm making a 5.5 gallon batch so I added 14 pounds of grains to 7.5 gallons of strike water that was at 161F. After mixing in the grains, my starting mash temp was at 154F (I was shooting for 153). After a 75 minute mash, the temp had dropped to 150F. I'm thinking I should be good here but was just curious on the mash temps most people were using for this recipe.

I got an OG of 1.067 and it's already fermenting away with WLP001 so I'm pretty pleased so far with my first all grain full volume BIAB.

 

[sejasba]

I just brewed this recipe over the weekend as my first all grain full volume BIAB. Without reading through this entire thread, I am wondering what everyone is using as an ideal mash temp. I'm making a 5.5 gallon batch so I added 14 pounds of grains to 7.5 gallons of strike water that was at 161F. After mixing in the grains, my starting mash temp was at 154F (I was shooting for 153). After a 75 minute mash, the temp had dropped to 150F. I'm thinking I should be good here but was just curious on the mash temps most people were using for this recipe.

I got an OG of 1.067 and it's already fermenting away with WLP001 so I'm pretty pleased so far with my first all grain full volume BIAB.

I shot for 152F, 60 minute mash. I was very satisfied with this brew, so much so that I just brewed it again over the weekend. Again shot for 152F but missed it by a degree (151F). Not worried, I'm sure yours will be fine. I used WLP001 last time (don't worry if the primary smells extremely pungent, that's normal). Turned out great, but this time I'm trying S-05.

 

[Aleaxnedr]

good afternoon bros,
i did this beer. sg 1.075 fg 1.038 = 7% alc.
it was pretty fine when i bottle it (just a little bit alcohol in taste).
today is 2 weeks after i bottled and its pretty harsh-alcoholic.. how could it happened? any idea?
i did mash 152° 60 min, then 75°, sparge 75°, boil 60min.
primary 7 days, secondary 7days, cold crash 24 hours.
i put 2 packs of nottingham beacuse airlock was silent.

 

[Cheesy_Goodness]

I'm guessing you mean your FG was 1.018 based on the 7% abv?

My first guess is your fermentation temperature was too warm. Is that a possibility?

 

[Aleaxnedr]

I'm guessing you mean your FG was 1.018 based on the 7% abv?

My first guess is your fermentation temperature was too warm. Is that a possibility?

Thx for response.
Yeah 1.018. Temperature is 66 degrees as always

 

[COEBRA]

Anybody step it up to a 10 gallon batch? No results searching the thread. Just double everything?

 

[Cheesy_Goodness]

Just started the boil on this, but I probably changed it up too much to still be considered "this" recipe.

12 lbs 2 row
1 lb thomas fawcett amber

.75 oz Warrior FWH
1oz Equinox @ 35
.75 oz Australian Summer @ 15 - 0
.5 oz Amarillo @ 10 - 0

I plan to dryhop with 1.5 oz of Amarillo and .25 oz of Australian Summer.
I'll ferment with Wyeast's Witbread Ale yeast for about two weeks, then dry hop for one.

Last time I followed the recipe except adding .5 oz of Citra during the boil and .5 oz of Citra for dryhopping. It turned out pretty great, but it was still very similar to the original. Looking to branch out a bit more.

 

[sejasba]

My second batch of this is in the keg, and like my first batch, the color is way off. It's very light compared to the original. I'm substituting crisp amber for the thomas fawcett. Anyone else having this issue? How much do you think I should bump up the crisp amber next time?

Here is a pic from my post back in September...

 

[Cheesy_Goodness]

My previous batches have looked more like the one on the left.

The pint on the right is a fine specimen though

 

[railwalker]

Crisp amber is 27 L while Fawcett amber is 90-110 L according to their site. I'm confused by the wide disparity between two amber malts. Yooper does specify the latter though, albeit in small amounts.
I imagine they taste different. Which do you prefer?


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[boicutt]

Fawcett amber is much sweeter, imo.

 

[railwalker]

That's what I used. I'll find out in a couple of weeks.


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[sejasba]

Crisp amber is 27 L while Fawcett amber is 90-110 L according to their site. I'm confused by the wide disparity between two amber malts. Yooper does specify the latter though, albeit in small amounts.
I imagine they taste different. Which do you prefer?


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That's pretty significant... and certainly explains my color.