Double IPA Dogfish Head 90 Minute Clone

[JMass]

I tried my DFH 90 "light"on tap yesterday. Very good. I was the one who sparged too much and got an OSG of 1.072. It's still pretty strong and tastes great even though it wasn't totally carbonated or chilled. I pretty much followed the recipe except I dry hop in the keg, so only used 2 ounces of hops instead of 4 there.

I'm tempted to do a side by side taste test.

Oh, and just for fun I mixed this last night with my Edmund Fitzgerald which came out too high at 1.070 OSG. That was actually a good mix. I had a dark IPA.

 

[slapnutz]

I have a batch of oatmeal stout fermenting right now. I used WLP002 for that batch. Would there be any large downsides to doing this receipe on a large WLP002 cake versus a WLP007 starter?

Looking at the documentation for the two, WLP007 seems to have a higher attenuation and slightly higher alcohol tolerance, but besides that they are the same?

Thanks for any help.

 

[brew2enjoy]

Should be fine, I would probably mash on the low side with wlp002 though

 

[Chattan]

Hi Folks,
This will be my first all grain brew. Would a sparge temp of 168F and mash at 149F work? I know there are a lot of variables but I have no past experience with sparging and mashing.
Thank you.

 

[abrew2u]

What do you think about using pacman yeast in this one ?

 

[scoundrel]

What do you think about using pacman yeast in this one ?

It would probably be really good but i'd suspect it wouldn't exhibit the character found in WLP007, so I suspect it wouldn't taste like a true clone.

 

[Renaveg]

What an aggressive beer! I'm doing the extract version, pitching 2 packets of Safale 04 and my fermenter just about exploded 16 hours in. Refitted with a blow-off tube and it's just non-stop...smells great!

 

[ifishinbc]

I just brewed this clone about 1 week ago. Used 3 pkgs WYeast 1099, Whitbread. No starter. Mashed at 149 F. Twelve gal batch.
OG was 1.086. Started fermentation at 70 F. It took off like crazy. Raised the temp to 74 as per the clone magazine suggested.
After a few days the krausen dropped big time, and my gravity has been holding steady at 1.031 Beersmith says it should have a FG of 1.020.
Any suggestions why this beer is not fermenting down to it's suggested FG?
I brewed this once before and it finished at 1.036, I only used 2 pkgs of yeast on that brew.
The only thing I can think of is I didn't pitch enough yeast for the gravity of the wort.
Anybody???

 

[flyingfinbar]

I just brewed this clone about 1 week ago. Used 3 pkgs WYeast 1099, Whitbread. No starter. Mashed at 149 F. Twelve gal batch.
OG was 1.086. Started fermentation at 70 F. It took off like crazy. Raised the temp to 74 as per the clone magazine suggested.
After a few days the krausen dropped big time, and my gravity has been holding steady at 1.031 Beersmith says it should have a FG of 1.020.
Any suggestions why this beer is not fermenting down to it's suggested FG?
I brewed this once before and it finished at 1.036, I only used 2 pkgs of yeast on that brew.
The only thing I can think of is I didn't pitch enough yeast for the gravity of the wort.
Anybody???

You definitely did not pitch enough yeast for that high of an OG. Go to mrmalty.com and use their yeast pitching rate calculator. Once you punch your numbers in, you'll realize how grossly outmatched your yeast were! I stepped up my wlp007 starter twice before I pitched it.

 

[ifishinbc]

Thanks for the reply. I did check out the yeast calculator in Beer Smith, and Yeast Calc.com. prior to posting. Should be up around 700 billion cells.....so if that is the case I really under pitched.
I haven't encountered this problem before except with this high gravity recipe. I just wanted someone to confirm that this is probably why it's not fermenting out as it should.

 

[jammin]

Thanks for the reply. I did check out the yeast calculator in Beer Smith, and Yeast Calc.com. prior to posting. Should be up around 700 billion cells.....so if that is the case I really under pitched.
I haven't encountered this problem before except with this high gravity recipe. I just wanted someone to confirm that this is probably why it's not fermenting out as it should.

def. way under-pitched.

check out yeastcalc.com - it is a great tool for stepping up starters.

you will be able to not only save a lot of money on yeast packs/vials, but you will be able to build a proper pitch for your beers. I would be excited to hear about the improvement of your beer with this augmentation of your process.

 

[ifishinbc]

Gentlemen.....is there anything I can do with this beer now? Should, or can I, pitch some more yeast to get it to ferment out some more, or is stuck the way it is.
I will be making yeast starters from now on, with the high gravity beers.
Thanks.

 

[scoundrel]

Gentlemen.....is there anything I can do with this beer now? Should, or can I, pitch some more yeast to get it to ferment out some more, or is stuck the way it is.
I will be making yeast starters from now on, with the high gravity beers.
Thanks.

I'd get more yeast and go for it.

 

[Gear101]

Just drank one of these, have to put this on the long list of beers to brew

 

[Chattan]

I have some ready to drink on the 31st. It's good that I am half a country away or I might try one before there are done!

 

[kalifornsky]

Brewed my first partial mash with this recipe and it is chugging through the blow off tube! Mashed at 149, but after 45 minutes it had dropped about 4-5 degrees. Batched sparged with 184 twice. I used a 3 gallon gatorade cooler with a paint strainer bag.

5lbs MO
1.25 Thomas Fawcett Amber Malt
8lbs Briess Pilsen DME

Mixed the appropriate hops and dropped in a handfull every 5 minutes for the 90 minute boil.

Pitched with a 1L starter of Ringwood yeast.

OG came out to 1.090 and hopville estimated 1.086.

 

[brew2enjoy]

I'm getting the itch to brew this one again. Might need to do a 10 gallon batch so it's around longer this time.

 

[jaw94087]

For what it's worth, I increased the mash temp to 153. It gave it a bit more mouth feel and compensated a bit for the drop in mash temp over the hour. I use a 10 gal cooler and with the grain load would stir every 10 minutes, which causes a bit more drop in temp than might I might otherwise get.

 

[JPKDetroit]

Gave this one a try last night. My efficiency was low. I know why I didn't hit my gravity but my question is how much should I adjust hop schedule for a batch that ended up around 1.065?

I reduced my boiling hops by about 1.5 oz. Dry hopping with 4 oz seems like a little much. Suggestions?

 

[TNTgill]

So I have read through this 32 page thread and have a quick question. Has anyone done this BIAB method? If so what size pot and how much water did you start with or did you also sparge. I always follow simpleBIABcalculator.com for water volumes and it says I need north of 9 gallons for this and it will not fit in my 10.5 gallon pot. Thoughts?

 

[bellmtbbq]

So I have read through this 32 page thread and have a quick question. Has anyone done this BIAB method? If so what size pot and how much water did you start with or did you also sparge. I always follow simpleBIABcalculator.com for water volumes and it says I need north of 9 gallons for this and it will not fit in my 10.5 gallon pot. Thoughts?

This is a huge amount of grain but I suppose you could do BIAB. I mean you don't NEED 9 gallons of water, it's suggested. I think you could do it

 

[TNTgill]

Thanks I will let you know how it goes. Gonna try for 7 gallons then sparge for the remaining volume.

 

[chalkdust41485]

You could definitely do this with BIAB. I only have a 7.5 gallon turkey frier pot and sparge to top off the pot. I know, not truly BIAB (no-sparge BIAB) but it works for me.
I hoist the bag over the pot with a ladder and let it drip into the pot during the boil and then sparge with water so it just drips into the pot. This method has helped the past couple of brews.
I'm planning on brewing this with BIAB. If anything, i'll just sub for a pound or two of light DME to help with the grain weight. Although I've never tested the max volume of grain with my system. I've done 13 and 14 pounds before so I may decide to not use the DME and see how the full weight goes.

 

[watchir]

This is a huge amount of grain but I suppose you could do BIAB. I mean you don't NEED 9 gallons of water, it's suggested. I think you could do it

easy option, get a bigger pot =)

Other option, just add less water and use the same amt of grain. You may want a little DME or LME on the side incase your efficiency is lower than usual, due to the lower amount of water used.

Once your mash is complete, pull the grains and top up with the needed water to get 5.5 gal at end of boil.

 

[TNTgill]

I guess I should let you all know how the BIAB with 18.5 lbs of grain went. I could easily fit 7 gallons with the grain in my pot. After mashing and pulling the grains I sparged with 1.5 gallons and squeezed the bag fairly hard to end with 7.25 gallons pre boil. I don't have my notes with me now so I don't remember the pre boil gravity but the boil went very well and ended with 5.75 gallons of 1.094 in the fermenter. I actually overshot the gravity and volume which I am super happy about. It blew off (with 2.5 packs of s04) for 48 hours or so. I then rinsed the grains again added a few other things to the "second runnings" of my BIAB and made a second batch of something. 1.045 sg and around 50 ibu of citra goodness.

 

[flyingfinbar]

I BIAB'd this recipe. I compensated for a planned lower efficiency by adding another pound or so of Maris Otter, and ended up way overshooting my OG....10.5+% of delicious English IPA grains with American hops! I still have some bottles that have aged 8 months, and they're still delicious.

 

[TNTgill]

I did the same. 17 lbs MO 1.25 lbs Thomas Fawcett Amber and .25 lbs acid malt. Didn't need that much MO. I think I'll drop to 15 lbs next time.

 

[Brian4x4]

Thanks for posting this recipe.
I made it as well but did 10 gallon batch, I used a little too much water so had to boill it down a little longer.
I didn't have every exact ingredient and used some extra hops. lol
but it turned out Amazing!
it was my 2nd try at all grain, and my 1st time using all my new homemade equipment.
very happy with it.
I bought enough grains, yeast and hops (lbs worth) to make this recipe like 4 more times.
I am not saying it is all I will brew but I love it so much that I want to keep doing it and perfect it.

if no one minds I would like to share this video of my experience.
Word of advice for anyone who does this beer, use a blow off tube right from the start!



(I have changed my fermenting chamber since and use a True RC Cola fridge I found for 50 bucks with glass door)

 

[nickmv]

I brewed this on Sunday, and boy did it look gorgeous after cold break.

I used ~ 19.5lbs 2row and 1.5lbs TFA on a 6.5 gal batch (always brew more when doing IPAs due to hop loss). Sparging was a bit interesting. I was only able to hit about 1.063 at pre-boil gravity (vs 1.071 target). I checked the runnings and found that they were still coming out at 1.035, so I sparged a whole extra gallon, boiled it back down, and nailed my grav over a 90min boil.

Really excited about this one. I've been wanting to make it for a while.

 

[xeerohour]

Just wanted to chime in on this one. Made the recipe as stated on the front page, and dry hopped with 1.5oz each of Simcoe and Amarillo.

I do not recommend using S-04 yeast. Even fermented in the low to mid 60s, there's too much fruitiness in this beer, and I don't think it dried out quite enough. It's not quite bitter enough, IMHO.

Few buddies of mine and I had it side by side with the real thing, and the color was right, the aroma was right, and the malt felt close, if maybe a bit too rich. If I had to do it again, I'd find a cleaner yeast and try to dry it out a bit more, and perhaps add a bit more Warrior in the early hop additions to increase bitterness.