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

[jacksonbrown]

I've been waiting for some time to give this brew a go. I was going to make it on Sunday but got too busy putting the keg tower together. But I'm all set for this weekend. I was going to use a London Ale yeast, but am now thinking about tossing it onto the yeast cake from BierMuncher's Centennial Blonde (I used Wyeast 1056 American Ale) as it's ready to be racked to the secondary. Any reason to reconsider?

 

[Yooper]

No, that yeast cake would be perfect!

 

[discgolfin]

Well my bouble batch is aging as we speak..I mixed it up a bit and dry hopped one with 2/3 Amarillo and 1/3 Simcoe and the other with 2/3 Simcoe and 1/3 Amarillo.

just to mix things up a bit..I mashed a bit lower this second time around at 153 and ended up around 1.014.

Jay

 

[Professor Frink]

I just pulled a pint of this from my kegerator - wow. What a great beer, tastes spot on to the real thing. Great recipe Yoops!

 

[jacksonbrown]

I just tapped the keg yesterday for the first time. Delicious! I did a side by side with a DFH and found a few small differences.
Mine came out a bit lighter in both color and body. Not a problem for me.
Mine was not nearly as bitter. I think that can attributed to my continuous hop method. I think I waited too long between additions. How long do you take to add the Warriors? What I did get was a nice, light, ale, with a dry finish, and an amazing grapefruit aroma and flavor. It's really strong, but adds a very nice edge, and is nothing I've experiencecd before. I like!
I'll definitely be making this again but won't take as long to add the hops. Thanks Yoopers!

 

[stever]

I also thought grapefruit at first but then I concluded it was more like passion fruit. Either way it's a great beer.

 

[nyer]

Mine came out darker and stronger than the 60, it reminds me more of the 90 minute. I'm not complaining, it's fantastic. I have all the ingredients to make a second batch but it's too hot out to do it.

 

[discgolfin]

a few thoughts on this recipe..I have made it a few times with a few alterations..and have noticied as it ages it seems to bitter more. I know this seems strange..bitterness will not change over time..but possibly the sweetness from the hops mellows and brings a bit more bitter? Yooper have you noticed this? Im talking 3 to 6 months of age..

I made a double batch and went with a dry hop 1oz simcoe and .5 amarillo and .5 simcoe and 1 oz amarillo to mix it up a bit..not a clone but still great.

J

 

[Yooper]

a few thoughts on this recipe..I have made it a few times with a few alterations..and have noticied as it ages it seems to bitter more. I know this seems strange..bitterness will not change over time..but possibly the sweetness from the hops mellows and brings a bit more bitter? Yooper have you noticed this? Im talking 3 to 6 months of age..

I made a double batch and went with a dry hop 1oz simcoe and .5 amarillo and .5 simcoe and 1 oz amarillo to mix it up a bit..not a clone but still great.

J

I have never noticed that it's different with age- but.........it never lasts long enough to age at my house. Even my non-IPA-loving husband likes this beer because of the hopping. It makes sense though, that the "fresh" hops would fade and then the bitterness would be more pronounced.

I changed the bittering hops this last time, and did half at 60 minutes, with the rest added continuously until gone. I think I like more bittering, or maybe next time I'll try FWH again with that half. This is going to be a house beer- I like it that much.

 

[flyangler18]

Wow, great thread! I was having a pint of DFH 60 last night, thinking 'I need to make a beer just like this!'....I saw the extract version, but is there a PM version as well? 4 lbs is my standard grain bill.

 

[Danek]

I can get hold of Simcoe and Amarillo, but not Warrior - do you think using Nugget would be an adequate substitute?

 

[Soulive]

I can get hold of Simcoe and Amarillo, but not Warrior - do you think using Nugget would be an adequate substitute?

IMO, bittering additions are all about AA%. The Nugget should be an acceptable substitute. The real stars of the show are the Simcoe & Amarillo...

 

[RichBrewer]

Wow, great thread! I was having a pint of DFH 60 last night, thinking 'I need to make a beer just like this!'....I saw the extract version, but is there a PM version as well? 4 lbs is my standard grain bill.

I just ran the recipe through ProMash and I think you can go with 4 pounds of 2 row and 6 oz. of Maris Otter in the mash. At 75% efficiency, you would need 5 pounds of light dried malt extract. The rest of the recipe would be the same as the extract version. If your efficiency is less than 75%, add another 1/2 pound of DME.

 

[Yooper]

That sounds about right to me, too.

Incidently, we were drinking this at NHC, and OlllllO's SWMBO told me that she really loved this beer. I'm still in Ohio, and IPA-less, so I need to brew this fairly soon again when I get home!

 

[rurounikitsune]

I am into my second case of this recipe. It is probably the finest beer I have made to date. Very flavorful. My FG was a bit low, though, so I ended up around 8% abv. Even with that it has a nice big mouthfeel and the head retention and lacing are just amazing. Kudos to Yooper.

 

[andypenning]

My first AG started as a clone of DFH 60 min IPA, from the recipe in Mr. Calagione's "Exteme Brewing" book that was converted from extract. OG 1.067 and transferred to secondary at 1.015, using almost the exact grain bill as stated in OP. The only major difference that I can see is the recipe called for Wyeast 1187 Ringwood.

 

[Yooper]

My first AG started as a clone of DFH 60 min IPA, from the recipe in Mr. Calagione's "Exteme Brewing" book that was converted from extract. OG 1.067 and transferred to secondary at 1.015, using almost the exact grain bill as stated in OP. The only major difference that I can see is the recipe called for Wyeast 1187 Ringwood.

And the hops are different- no palisade hops in this recipe. The grain bill is almost all 2-row, except for a few ounces of amber malt. I might use aromatic malt next time instead of the amber malt.

 

[oberon567]

These 167 posts, while absorbing my entire lunch break (and then some) have made my day.

I brewed two different brews this weekend (a summer ale and an imperial stout). This is my first summer in a new apt and I realized that in order to get my fermentation temp correct (ie, below 83) I need to ferment them in my bedroom with the AC turned on low, all day long. I figured, if I am wasting that much electricity on two brews, why not throw a third brew in the mix as well, and take advantage of the AC while it is on, as I doubt my electricity bill will allow me to brew again this summer if the heat keeps up. IPAs are my favorite type of beer, and while I have been playing around with my own recipes and variations for a while, I decided I would go on here and find an IPA recipe that sounded good. And DFH60 is probably one of my favorite go-to IPAs. So this is perfect!

To make it even better, my last two batches were both PM (I only have a 5 gallon brew pot) and reading through these posts it seems I will just do the DME version and not waste the time and energy doing a PM, as it probably will not make too significant of a difference. While I love doing PM and hope to eventually have space/equipment for AG, it will be nice to do a simpler brew after the last two.

Now I just need to see what hops I have in my freezer, and hope that between my freezer and my LHBS I can get the Simcoe and the Amarillo....


Thanks!!!

 

[oberon567]

A quick question...

Doing a DME version with a 3 gallon boil, would you recommend throwing the majority of the DME in at the end, to avoid carmelization and to maximize hop efficiency? Or would you recommend putting it all in at the beginning, because the late addition will lower the temperature and you will have to wait a bit for it to come back to a boil, also having potential consequences on hop utilization...

I wasn't sure if your hop modifications in post 29 were reflecting the lower hop utilizations due to the denser boil, or if they were just a reflection of other general hop utilization differences that occur between AG and extract...

Thanks!

 

[oberon567]

Does anyone think there would be too many flavors going on if I used Centennial and Cascade in the boil (so I can brew tonight because I am impatient) and then use Simcoe and Amarillo in the dry-hopping, since I can order them today and they will be here in time for the secondary?

 

[jmulligan]

Does anyone think there would be too many flavors going on if I used Centennial and Cascade in the boil (so I can brew tonight because I am impatient) and then use Simcoe and Amarillo in the dry-hopping, since I can order them today and they will be here in time for the secondary?

Nope. That is almost exactly what I did for my IPA (which was a hybrid of Yooper's 60 min and another IPA recipe I found), and it turned out FANTASTIC. I think I used Centennial, Cascade and Amarillo in the boil, and then dry-hopped every week for 3 weeks with Cascade and Simcoe. Turned out AMAZING.

 

[oberon567]

That's good to hear... it means I am going to be brewing tonight! It turns out that my LHBS has amarillo in, so I am going to boil with Warrior/nugget/galena (whatever they have that is a high AA clean bitter) and amarillo and centennial, and I am going to dry hop with amarillo and simcoe.

 

[oberon567]

Hmmm... I hopped in my boil with 9.9 Centennial as my bitter (up the quantity to reach same IBU) as well as in place of Simcoe, and then Amarillo as normal. Have Simcoe and more Amarillo coming in mail for dry hopping.

Now it is sitting in my fermenting bucket, and I am somewhat concerned. I am fermenting in my bedroom with Ac on, and have 10 other gallons going right now. Room seems to be staying between 64 - 68 degrees. I actually had this guy in a water bath, and it had a temp of 62 when I pitched my yeast starter, 24 hours ago. Fermentation has started but it is oh so much slower than i am used to. I know I just need to wait it out, let it hang out a while, and if it really seem stuck and in a week's time or so the gravity is still somewhat obscene just kick up the temp a few degrees, (which I am planning on doing anyway once everything is transferred to secondary and the majority of opportunities for off flavors have ceased). Very worst case and I would need to throw some more yeast on, but I dont think that is going to be a necessity, we will see...

 

[Yooper]

Hmmm... I hopped in my boil with 9.9 Centennial as my bitter (up the quantity to reach same IBU) as well as in place of Simcoe, and then Amarillo as normal. Have Simcoe and more Amarillo coming in mail for dry hopping.

Now it is sitting in my fermenting bucket, and I am somewhat concerned. I am fermenting in my bedroom with Ac on, and have 10 other gallons going right now. Room seems to be staying between 64 - 68 degrees. I actually had this guy in a water bath, and it had a temp of 62 when I pitched my yeast starter, 24 hours ago. Fermentation has started but it is oh so much slower than i am used to. I know I just need to wait it out, let it hang out a while, and if it really seem stuck and in a week's time or so the gravity is still somewhat obscene just kick up the temp a few degrees, (which I am planning on doing anyway once everything is transferred to secondary and the majority of opportunities for off flavors have ceased). Very worst case and I would need to throw some more yeast on, but I dont think that is going to be a necessity, we will see...

Did it finish up for you? Just wondering how it's turning out.

 

[oberon567]

I just bottled this yesterday. it seemed to finish nicely, with a final gravity of 1.021, which is a little sweeter than I would have wanted but not too bad to balance the 7.5% ABV and is actually dead on with what BeerSmith predicted.

Because I overloaded with Centennial on the front end this has a BIG grapefruit and citrus nose. It smells absolutely delicious.

Thanks Yooper!

 

[oberon567]

I just cracked my Party Pig tonight. Absolutely delicious!

My one issue is that it seems undercarbonated, but I am not surprised. My last time using the Party Pigs my beer was ridiculously over carbonated, so I am trying to work out just how much priming sugar is needed (i really need to get me some cornies).

It has only been bottle conditioning for 9 days, and that at 65 degrees or so, before going in the fridge. So i took it out to room temp adn will leave it there a few days, and then try again. And the 2 dozen bottles will most likely be better carbonated.

But, aside from that, it is great. The hop aroma and flavor are superb, very citrus and grapfruity from the abundance of Centennial, but amazing. It is sweeter than I wanted, in part because the FG was a bit higher than I wanted, thank you DME, but it is not viscous nor coyingly sweet. The bitterness is actually well balanced with the residual sweetness and it balances out very very well. I am hoping it will carb a little more, but even if it doesnt I will be happy with it. (And it does have some carbonation, but not as much as I wanted). I actually think it is the best beer that I have ever brewed... well, I have 4 other batches in various stages right now that have yet to be tasted... but of all the beer I have brewed and tasted, it is at the very top of the list. Thanks Yooper!

 

[catamount]

I tried this as my first all-grain, and I think I used too much sparge water. My final yield into the fermenter was almost 6 gallons. Is this going to be as watery as I think it will?

 

[Yooper]

I tried this as my first all-grain, and I think I used too much sparge water. My final yield into the fermenter was almost 6 gallons. Is this going to be as watery as I think it will?

Maybe not! What was the OG?

 

[catamount]

good question...

 

[oberon567]

Let me just say that I have finished off 3 gallons of my batch of this, and I am about to brew another batch, to make sure it is continuous... I will switch to AG this time, but I might keep my hop bill, which was slightly different than Yooper's due to necessity and impatience, because it was so delicious...