Double IPA Dogfish Head 90 Minute Clone

[brew2enjoy]

Brew day went pretty good. I forgot to update the Mash tun/grain temp in beersmith so my strike temp was too hot. Nothing a little cold water couldn't fix. Held steady at 151 for an hour. The only thing I wish I did was strain all the hops/break out while transferring to the fermenter. I seriously have a 4" layer of trub at the bottom of my carboy. Checked it this morning and the Ringwood has already started chugging away and the blow-off tube was full of foam. I scaled the recipe up slightly to 5.75 gal to compensate for trub loss.

 

[Homebrew4Scott]

I brewed this a few weeks back, it was my first all grain brew. It turned out fantastic!

I was wondering the amounts of water that other folks used for this recipe?

I did experience my first blow out....once that was under control it was business as usual.

I highly recommend this recipe, I will definitely be brewing this again.

 

[brew2enjoy]

I was wondering the amounts of water that other folks used for this recipe?

With my setup, I use 9 1/2 gallons for this recipe.

I took a gravity reading today (1 week). It appears to be finished at 1.017, a little lower then last time I made this batch . The combination of Ringwood yeast (huge 4 liter starter), 1.25lb amber malt and Marris Otter is a winner IMO. The malt nose is dead on, taste seems to be there although at only 1 week it's hard to tell for sure.

I'm giving the yeasties a few more days to clean up their mess and it's getting cold crashed. The Ringwood yeast really chewed through this one quickly but I have to say it was the strangest looking fermentation I have seen.

 

[LateraLex]

I just racked my first batch to secondary this weekend, it tasted pretty good. Looks like my gravity was at about 1.020, . I am very glad I used a blow-off tube, as I had a lot of krausen and the hops were splattered all over the walls inside the fermenter. I shouldn't have forgotten fermcap on this one!

 

[hopcop]

The combination of Ringwood yeast (huge 4 liter starter), 1.25lb amber malt and Marris Otter is a winner IMO. The malt nose is dead on, taste seems to be there although at only 1 week it's hard to tell for sure.

I'm giving the yeasties a few more days to clean up their mess and it's getting cold crashed. The Ringwood yeast really chewed through this one quickly but I have to say it was the strangest looking fermentation I have seen.

I couldn't agree more. I also used the ringwood yeast. Weird fermentation and rapid. I dragged on bottling this beast till this past Sunday. My FG: 1.017. That puts me at 9.69%. That's a little higher than expected. The sample I tasted while bottling is pretty darn close to the original. Color, aroma and aftertaste is awesome. I have to admit, before the dry hopping I was skeptical of it being anywheres close to the clone. Now I'm fairly confident that it's a strong contender. I used MO & 1.25# of TF Amber. I will post a pic of the brew with a side by side view of the real DFH 90.

Cheers.

 

[brew2enjoy]

Pulled the first sample from the keg last night and its great! Went from grain to glass in a month with this one and it turned out awesome. I added some gelatin to the keg so I'll give it a few days before I try it again.

 

[brew2enjoy]

Cheers!

 

[DoubleDuse]

So I finished up my first all grain this weekend and man that was alot of work, but fun. The only thing is that the recipe says 16.5lbs pils and 1.5 amber. That is a lot!!!! I couldn't close the top of my cooler tun without squeezing out some of my steeping water. Trial and error I guess..... I also I had to create a makeshift blowoff tube yesterday. Racking cane fits nicely in my airlock

 

[DoubleDuse]

So on another recipe I found online it said to cool to 34 degrees before bottling. So should i bottle it and let it carb in the fridge the whole time? It's been in the fridge for two days but I don't want it to screw up the flavor, it was dang tasty coming out of the secondary.Cheers

 

[Silentnoiz]

So on another recipe I found online it said to cool to 34 degrees before bottling. So should i bottle it and let it carb in the fridge the whole time? It's been in the fridge for two days but I don't want it to screw up the flavor, it was dang tasty coming out of the secondary.Cheers

I think that is just a cold crash to get stuff to drop out of suspension and clear up the beer a bit. I cold crash, and then if bottle conditioning, I rack to another vessel, add priming sugar, bottle, cap, and store at room temp for a few weeks before putting it in the refrigerator to chill to serving temp.

 

[JMass]

I'm looking forward to trying this out. I didn't read the fine print about efficiency though and ordered the full amount of grains. The Edmund Fitzgerald I brewed last weekend was supposed to be 1.060 @ 70% efficiency and I got a little over 1.070. I'm just hoping that this doesn't come out too strong. Would that be a problem?

I suppose that I could hold back some grain and use it in my next brew (Old Speckled Hen).

 

[JMass]

I'm still thinking ahead. I always dry hop in the keg. Usually with whole hops. This time I have pellets. Any problem with dry hopping with pellets in my keg? Has anyone done that with this beer?

 

[flyingfinbar]

Mine came out waaaay stronger than expected...a little over 10.5%... it'll get ya drunk, that's for sure.

 

[brew2enjoy]

I'm still thinking ahead. I always dry hop in the keg. Usually with whole hops. This time I have pellets. Any problem with dry hopping with pellets in my keg? Has anyone done that with this beer?

I dryhop in the keg with pellets all the time. Just put them in a mesh paint strainer bag and drop it in.

 

[JMass]

I dryhop in the keg with pellets all the time. Just put them in a mesh paint strainer bag and drop it in.

Thanks Brew2, that is the way I am comfortable doing it, so I'll probably keep with the routine.

 

[jaw94087]

I brewed the reciepe, and while the result tastes great, it's not matching up with the real thing. My result does not have the same malttyness of DFH90. I am wondering about the choice of mash temps. Perhaps a 153-154 might provide more body to offset the intense hoppiness. Any thoughts?

Jim

 

[brew2enjoy]

You can try that. I agree that while the recipe is close it still seems to be missing something. Whether its an ingredient or just a process adjustment I'm not sure. Next time I visit my LHBS I'll ask the owner what he knows about it. He is good friends with Sam at Dogfish so maybe I can get some info out of him.

On a different note, I picked up a 4 pack of 90 last weekend since I haven't had it in a while. Didn't notice until i got home that the date on the pack was May. Totally different beer. Really sweet and the hops were faded. Definitely better fresh!

 

[jaw94087]

Thanks for your feedback. It would be interesting to hear of whatever you learn. As I think about it, my FG was 1.010, lower than the 1.017 FG estimated in the recipe. That could explain the difference malt character of my outcome. While the brew is very enjoyable, it does not have the awesome balance between sweet maltiness and hops. It's just another hoppy IIPA, which is not an entirely bad thing. I cannot determine if the variation is a process error on my part, or a result of the 149 deg. mash. I would be interested in the FG of others that were more successful with the outcome. In any case, I ordered a bunch more Thomas Fawcett Amber Malt and going to try and get this clone nailed.
:cross:

 

[brew2enjoy]

Your low mash is definitely why the FG was low. My last batch finished at 1.018 and was fantastic, but missing that "something" that 90 minute has. I also used ringwood yeast, which I have heard is very similar (if not the same) to their house yeast. I tried to ask one of the brewers about it last time I was at the brewery and he kinda changed the subject lol.

 

[JMass]

I brewed this Saturday and like some others had a low OSG of 1.072. One problem was excess sparge. I'm not sure if this accounted for the whole problem. I was about 15% low, but I don't think I was that much over in my sparge. Looking at recent posts, I wish I had used the ringwood yeast and the Maris Otter. Perhaps next time if I brew this again. I used the S-04 from a previous Edmund Fitzgerald and the yeast seemed sort of clay like. Should I have thinned it out?

 

[Kojack84]

Planning to brew this this Saturday...I put everything into Beersmith, but have 1 big problem.

Using the 3/1/1 hop amounts split into 10 additions every 10 minutes, I get WAY over 90IBU's and come in around 127!!! That is even with dialing down my system to 70% efficiency and using the full 16 lbs of 2-row. (My system is normally dialed in perfectly at 78% efficiency so I would only need 14 lbs of 2-row...which puts the IBU's still around 128.)


Did the OP type something in wrong? Or am I missing something?

 

[grathan]

Just brewed the BYO recipe. It seems a bit different than this one. Anyone done both?

 

[brew2enjoy]

Just brewed the BYO recipe. It seems a bit different than this one. Anyone done both?

what is the recipe just out of curiosity?

 

[DoubleDuse]

I used BYO recipe and mine came out to 9.5% and the taste is pretty close. If I had a better filter system I think it would be spot on. And I may need to change the name to mind eraser, last weekend was a fog....

 

[grathan]

BYO uses a 105 minute boil, protein step mash, half the amount of hops, wyeast 1099, pilsner malt, and 1.6# on the amber, ferments in the 70's.

 

[jjc831]

Help!!! Brewing this Saturday with equipment for extract. Any advice for mashing and sparging?

 

[Kojack84]

Help!!! Brewing this Saturday with equipment for extract. Any advice for mashing and sparging?

I filled my 10 gallon rubbermaid to the very top once I added the mash-out water.

 

[JMass]

I filled my 10 gallon rubbermaid to the very top once I added the mash-out water.

I assume he is doing the partial mash, but it is unclear. Without knowing the equipment you have, it is difficult to recommend anything. My first partial mash that I recall was done in a cooler. I took some bendable copper tubing and drilled holes in it to get the wort out. Actually, before that, I I used pvc and drilled holes in the bottom of that in the bottom of my cooler. It worked fine.

 

[CLMCHENRY]

Got the grains sitting at 150 in the Rubbermaid drinking a 60-minute, and have 2 90-minutes sitting in the fridge waiting for the boil to start. I'm doing 30 3-minute additions with an extra .25 oz of the simcoe @ 0. Thanks for the recipe and the help. Cant wait to be drinking mine instead of DFH!

 

[JMass]

As a follow-up on my previous post and brew: I had a low efficiency/OSG. I realize today that one of my thermometers is off. I have the traditional floating glass ones. One has moisture inside which cannot be good and is reading way too high. My guess is that the sparge water was way too low. Now I know why the grain temps weren't rising!

I think that I am in the market for a good digital thermometer following this. I saw a guy on lone (brew academy?) that uses a thermocouple with a wire. This seems pretty ideal