Double IPA Dogfish Head 90 Minute Clone

[coldcrash]

I'm brewing this tomorrow. I've not followed an actual recipe in years- just style guidelines. I have a question for the masses- I'm going to do the hop additions every few min. like I saw posted. Are other people doing this adding the additions directly into the wort, or into a steeping/straining bag? I can't decide if I think it's a big deal or not- so I thought I'd poke around and see if anyone has any strong feelings either way. . . .

I did 30 additions every 3 minutes. Straight into the boil, no bags. Divided warrior into 15 Dixie cups and added every 3 mins from 90-45. Combined the simcoe/ Amarillo and divided into 15 Dixie cups, added every 3 minutes from 45-flameout.

 

[ThaBrewFather06]

Sure: Partial mash is going to be the way to go, you're going to want that character from the Amber malt. Subbing it for crystal won't give the same effect.

1lb 2-row (crushed)
1lb Amber (crushed)
-Steep(mash) those in a grain bag in 1gal of water between 152-155* for 30-45min. Discard grains.
-Add enough water to get you to the amount you normally use pre-boil.
-Add 9.5lbs Light DME or 12lbs Extra Light LME
-Follow the recipe from there, add your top off water to get to 5.5 in the fermenter

-Personally I would also sub out some of the DME or LME for some cane or corn sugar to make sure it attenuates enough. Use 12oz of cane or corn sugar, and 12oz less LME or DME.

This is what I needed

 

[Brian4x4]

I recently made a 12 gal batch of this and used 2 different yeasts split the 12 gal to two better bottles and then pitched a Witbread yeast in one and a London ale yeast in other. I have used the 007 everytime on this brew but wanted to try some others.
The witbread yeast held more of a hop aroma but less hop flavor.
the london ale yeast was my favorite better than the 007 IMO.
it was hop resin taste nice smell and nice body. attenuated more than the witbread and more than the 007 ever has for me.
anyway just thought I would mention it.

 

[BeachBeerBoo]

My LHBS didn't have the Fawcett, so they suggested I sub 1.25 lbs of Crystal-75. I went for it, but now I'm having serious reservations. They milled and mixed the 2-row and crystal 75 malts, so I'd need to ditch the grain bag. Thoughts?

 

[jammin]

My LHBS didn't have the Fawcett, so they suggested I sub 1.25 lbs of Crystal-75. I went for it, but now I'm having serious reservations. They milled and mixed the 2-row and crystal 75 malts, so I'd need to ditch the grain bag. Thoughts?

damn - at the very least, mash LOW (like 148 for 90 minutes).

Better yet - buy 4 to 5 lbs more base malt, blend it in and weigh back out 17.25 lbs. This will lower the C75 percentage down to a more acceptable value.


Personally, I'd do both.


Edit: bummer about your LHBS staff. they should know better

 

[BeachBeerBoo]

damn - at the very least, mash LOW (like 148 for 90 minutes).

Better yet - buy 4 to 5 lbs more base malt, blend it in and weigh back out 17.25 lbs. This will lower the C75 percentage down to a more acceptable value.


Personally, I'd do both.


Edit: bummer about your LHBS staff. they should know better

I think I'd rather just dump the mix, buy new base malt from another LHBS and the Fawcett online. Completely ruins any chance at brewing this weekend though.

Edit: For future reference, what's the issue with the 1.25 lbs of C-75?

 

[Bill33525]

Crystal 75 is entirely different from Amber malt not to mention Thomas Fawcett. The grain mix you have will produce a beer more like S.N. Celebration, not bad actually; But not what you want. Can't believe they didn't suggest another Amber malt! Like Jammin said: Rather than wasting the grain you could go ahead and brew the batch as is or divide it in half and add more 2 row and brew 2 batches of a lighter beer.
Good luck with your brewing.

Since you only need a small amount of T.F. Amber, have it overnighted for the weekend.

 

[BeachBeerBoo]

Since you only need a small amount of T.F. Amber, have it overnighted for the weekend.

Any recommendations where to get the TF Amber?

 

[Bill33525]

http://www.farmhousebrewingsupply.com/amber-malt-fawcett-1-lb/

 

[kombat]

I'm in Canada. $21 shipping for $1.68 worth of grain.

Plus, a friend of mine and I actually ordered a couple pounds of this malt from Farmhouse a few months ago and had it shipped to a US address, then drove down and picked it up. They sent us Brown malt instead of the Thomas Fawcett Amber.

Not impressed with Farmhouse at all.

 

[BeachBeerBoo]

Ended up buying TF amber from Rebel Brewer. Will ditch the 2row/C75 mix and buy more 2 row. Oh well, $24 lesson.

 

[jammin]

$24 is a cheap lesson in homebrewing haha

 

[m1ke]

This is a fantastic recipe, thanks for sharing it!

My only changes were with fermentation time and dry hop schedule (added them all at once during kegging).
Primary: 4 weeks @ 64 degrees
Keg/Secondary/Cold conditioning: 3 weeks @ 42 degrees

 

[springtime]

Maybe someone has the answer. But the two times I have tried making this I could not get that malty sweet flavor dfh 90 has. I have been doing it as an extract w steeping specialty grains possibly that's why. Any suggestions or anyone else have this issue. Comes out as a good IIPA but doesn't quite have that dfh 90 distinct taste.

Cheers!!!

 

[Bill33525]

You are not alone in your observations about the taste of this beer 'in bottles". The product is not exactly the same from batch to batch and changes as it ages. It's good to check the bottled date and stay with fresh product. I've had draft at the Restaurant in Rehoboth and it's a bit drier than the bottled product. According to information on the internet this beer is said to be bottled conditioned. If that's true, the sugar used in the conditioning could account for the sweet taste. They own a Maple Syrup farm in New England and use it in the 75 minute product. Maybe they use some amount of Maple Syrup in the bottle conditioning step??
Have brewed this several times but have moved onto other recipes.

 

[Brian4x4]

Wow I have always loved this recipe and it has always had the sweet rich malty flavor (and high abv%) as well. I have put this recipe side by side with the DFH 90 min and people liked mine better. Not sure if it is because I am brewing all grain or what but maybe some. This recipe is spot on!

 

[Brian4x4]

But I agree. Sorry missed the point you where making. The real dfh 90 I never biy unless its fresh now. Any beer for that matter. It stinks that places sell beers that are so old...

 

[springtime]

Thanks for response. Bill33525 you could be right on with the maple syrup. It just has suck a distinct tast that is hard to recreate. I have had the 75 and like it as well. The Burton Baton might even be better in my opinion. But all three have that distinct sweetness to them. I also keg t
My beers no bottle conditioning. If I were to add maple syrup would it be at the end of the boil?

 

[BeachBeerBoo]

So I just tossed two vials of WLP007 into a 2L starter. Both vials smelled and tasted a bit sour and champagne-like. Hard for me to believe BOTH vials could have turned. Best by dates were Nov 1.

 

[OCHawgy]

Hello everyone. So i decided to brew this 90 minute clone for my dad whom is coming down for labor day. I tapped the keg last night, after two weeks since being kegged, to see how it was coming along. The color looks great but still a little cloudy. The hop aroma smelled enticing as I had hoped. When I took a sip, it was sweet--which puzzled me. I got a hint of bitterness, but there was definitely a strong sweetness to it that I was no expecting. I'm thinking (hoping rather) that it is still too green. Here is the information on the brewing/fermentation process:

I mashed 16lb of 2-row and 2lb of TF&Sons at 150* for 90 minutes, with initial temperature after mash-in probably settling at 152*. Ratio was about 1.5qt/lb. I did the 90 minute boil adding the mixed hops at 10 minute intervals. I threw in some irish moss at the end of the boil and chilled the wort to about 78*. I pitched in two packets of S-04 to hydrate for 30-40 minutes before aerating and sealing up the fermenter. OG was 1.088 (I got about 71% efficiency on the mash).

So fermentation kicked off like a rocket booster which kept temperatures fairly high on the fermenter for the first 24 hours. I kept an eye on it and it started at 74-76* (yikes). I was able to cool it down to the mid 60s using a swamp cooler, keeping it between 66 and 68 for the remainder of the fermentation. It was in the primary for two weeks; SG when I racked to secondary to dry hop was 1.016 (which turned out to be the FG). I left it in the secondary for 10 days or so before kegging. ABV est. 9.3%, IBU 83, SRM 10*L.

I sanitize, sanitize and sanitize; additionally, I ferment in a dark room so no sunlight comes in. I am thinking the beer is either two green yet (9.3% and two weeks probably isn't anywhere near enough) or maybe the high temperature for the first 24 hours of the fermentation has something to do with it. Suggestions on what's causing the sweetness? haha. I know it needs more time to condition because of how big it is, but I am paranoid that I jacked up somewhere during the brew->keg process resulting in the flavor. This is my first AG IPA...

 

[Bill33525]

Process and numbers sound good. Most likely the US-04 and 152 mash temp. Just brewed a double IPA with S-04 for the first time in ages; It's a little sweet. A drier result requires a lower mash temp and possibly a more attenuating yeast. US-05 has 81% attenuation where US-04 is 75%. Carbonation levels can change the whole perception of the beer; More CO2 can add some bite that might reduce the sweetness. Good luck, I'm sure you dad will love it!

 

[TrubHead]

Hello everyone. So i decided to brew this 90 minute clone for my dad whom is coming down for labor day. I tapped the keg last night, after two weeks since being kegged, to see how it was coming along. The color looks great but still a little cloudy. The hop aroma smelled enticing as I had hoped. When I took a sip, it was sweet--which puzzled me. I got a hint of bitterness, but there was definitely a strong sweetness to it that I was no expecting. I'm thinking (hoping rather) that it is still too green. Here is the information on the brewing/fermentation process:

I mashed 16lb of 2-row and 2lb of TF&Sons at 150* for 90 minutes, with initial temperature after mash-in probably settling at 152*. Ratio was about 1.5qt/lb. I did the 90 minute boil adding the mixed hops at 10 minute intervals. I threw in some irish moss at the end of the boil and chilled the wort to about 78*. I pitched in two packets of S-04 to hydrate for 30-40 minutes before aerating and sealing up the fermenter. OG was 1.088 (I got about 71% efficiency on the mash).

So fermentation kicked off like a rocket booster which kept temperatures fairly high on the fermenter for the first 24 hours. I kept an eye on it and it started at 74-76* (yikes). I was able to cool it down to the mid 60s using a swamp cooler, keeping it between 66 and 68 for the remainder of the fermentation. It was in the primary for two weeks; SG when I racked to secondary to dry hop was 1.016 (which turned out to be the FG). I left it in the secondary for 10 days or so before kegging. ABV est. 9.3%, IBU 83, SRM 10*L.

I sanitize, sanitize and sanitize; additionally, I ferment in a dark room so no sunlight comes in. I am thinking the beer is either two green yet (9.3% and two weeks probably isn't anywhere near enough) or maybe the high temperature for the first 24 hours of the fermentation has something to do with it. Suggestions on what's causing the sweetness? haha. I know it needs more time to condition because of how big it is, but I am paranoid that I jacked up somewhere during the brew->keg process resulting in the flavor. This is my first AG IPA...

Your brew isn't the only one that turned out overly sweet. I've asked another in this thread to post what recipe they used which they claimed was a clone but got no response. So take that for whatever it's worth.

 

[OCHawgy]

Thank you for the replies and the yeast tip. It's almost too sweet to enjoy, so I might crank up the carbonation a tad bit and hopefully in two weeks it will at least be enjoyable. As all brewers know, time will tell. Cheers.

 

[JMass]

Thank you for the replies and the yeast tip. It's almost too sweet to enjoy, so I might crank up the carbonation a tad bit and hopefully in two weeks it will at least be enjoyable. As all brewers know, time will tell. Cheers.

I thought that the rule of thumb was to ferment to 1/4 of OSG which would be 1.022. Wouldn't that say that anything below that would be dry and above that number would be sweet - all things being equal? I can't see anything in your numbers that would indicate a sweet beer. A wild guess would be that the residual yeast or hops could give a sense of sweetness. Sometimes people say my wheat beer tastes sweet, but I think they may be tasting the yeast. Then as you mention the greenness and the carbing could be a factor. At a certain point my DFH 90 jumped in quality. Say after about 4 weeks in the keg. Aging can generally help a lot especially in a stronger beer.

I see a lot of people complaining they were not getting a sweet taste they found in the commercial version, so maybe you did something right!

The problem with my last batch was that it took about 4 weeks to properly carbonate. It was also the 1st time I used the full 4 ounces of dry hops in the keg - so I attibuted the slow carb to all the hops in the keg.

 

[Brian4x4]

Hello everyone. So i decided to brew this 90 minute clone for my dad whom is coming down for labor day. I tapped the keg last night, after two weeks since being kegged, to see how it was coming along. The color looks great but still a little cloudy. The hop aroma smelled enticing as I had hoped. When I took a sip, it was sweet--which puzzled me. I got a hint of bitterness, but there was definitely a strong sweetness to it that I was no expecting. I'm thinking (hoping rather) that it is still too green. Here is the information on the brewing/fermentation process:

I mashed 16lb of 2-row and 2lb of TF&Sons at 150* for 90 minutes, with initial temperature after mash-in probably settling at 152*. Ratio was about 1.5qt/lb. I did the 90 minute boil adding the mixed hops at 10 minute intervals. I threw in some irish moss at the end of the boil and chilled the wort to about 78*. I pitched in two packets of S-04 to hydrate for 30-40 minutes before aerating and sealing up the fermenter. OG was 1.088 (I got about 71% efficiency on the mash).

So fermentation kicked off like a rocket booster which kept temperatures fairly high on the fermenter for the first 24 hours. I kept an eye on it and it started at 74-76* (yikes). I was able to cool it down to the mid 60s using a swamp cooler, keeping it between 66 and 68 for the remainder of the fermentation. It was in the primary for two weeks; SG when I racked to secondary to dry hop was 1.016 (which turned out to be the FG). I left it in the secondary for 10 days or so before kegging. ABV est. 9.3%, IBU 83, SRM 10*L.

I sanitize, sanitize and sanitize; additionally, I ferment in a dark room so no sunlight comes in. I am thinking the beer is either two green yet (9.3% and two weeks probably isn't anywhere near enough) or maybe the high temperature for the first 24 hours of the fermentation has something to do with it. Suggestions on what's causing the sweetness? haha. I know it needs more time to condition because of how big it is, but I am paranoid that I jacked up somewhere during the brew->keg process resulting in the flavor. This is my first AG IPA...

Propper amount of yeast, stable temperature controlled fermentation using a fridge for this one. As you know it can go crazy and the temp will jump way up! I over cooled a batch once and the yeast went to ZzzzZZZzzz and the beer was way to sweet/unfinished.
But my last 2 batches I nailed it.

Keeping temp at 68 then I raised to 70 when in secondary.
Used set it and forget it carbonating method for 1 week.
then held urge to drink to much for another 1 week.
When this beer is young it has little sweetness to it.
Give it another week and it will be golden.
Nice and clear and strong.!

Even though I use secondary for 2 weeks then cold crash for 3 days before I keg.
I then wait another 2 weeks before drinking it and always pull 1 to 2 hazy glasses out. by week 3 in keg it is soo clear!

love this beer recipe, it's one of my favorites along with a award winning Dbl Citra IPA I found online.

cheers

 

[brewski09]

Has anyone adapted this IPA framework to other hops and combos?

I'm thinking of creating a 60minute version of this recipe, with propotionally less 2 row and TFA malt, but with Citra, El Dorado, and Warrior hops.

I can't get Amarillo right now, so I'm trying Warrior, Simcoe, and Mosaic in equal amounts today. I think it will be pretty good, but very fruity.

I would also consider Ahtanum in a 3 or 4:1:1 Ahtanum:Warrior:Simcoe. I have to do a Galaxy test batch to see how it goes, but that might be a candidate here too.

For the record, I've made the DFH90 clone several times with recommended hops.

 

[brewski09]

Just want to see what people think here. I started brewing this beer in early 2009, so I'm using an old grain bill. The important part here is I toast my own malt (only recently able to get amber malt locally and not worth it after shipping for me). Has anyone else tried this? I find it gives a nice nutty character with a mild toast. Start with Pilsner malt and basically roast for about 45 mintues at 350 until the inside of the grain is "buff."

 

[BeachBeerBoo]

Brewed a 5 gal batch with 16.5# 2row and 1.5# tfa. Sounds like that may have been a bit heavy on the tfa. Hit 1.083, and blew out the airlock in 24 hrs. Happily bubbling away at 17.5 C with a 1" blow off tube now. Pitched a 1.5 L starter with two vials of wlp007.

 

[OCHawgy]

So here we are, one week later. This brew is already getting better. I finally got my temperature controlled fermenter (chest freezer) and moved my fermenting bitburger into it. I cranked the keezer back down to 35° and I'm forcing about 2.75 volumes of CO2. It still a little cloudy and has a hint of sweet-flowery taste initially. One more week and this puppy will be nice. I drank about 10oz and I am buzzin already... partly because I haven't eaten dinner yet, and partly because it's 9.3% (est). I also noticed that my TFaS grain was Halcyon not Amber. Good brew though.

 

[YWAMissionary]

A friend and I brewed 10 gallons of this about a month ago, we just tried our first bottle. Oh my, it is amazing, as close as I would guess you can get to the original. The OG was a bit lower resulting in a bit less ac but good enough for me.