I tried Speakeasy's Big Daddy IPA for the first time while on the west coast a few weeks ago and wanted to give it a try at home. I searched HBT and a few other sites, but could only find one clone receipe. I used that as a based and came up with the following.
I've tweeked many receipes before, but this is my first attempt and building a clone. I'm also giving dry hopping a try on this brew. I've made an Arrogant Bastard clone a couple of times, but I really want to get a freah hoppy aroma and taste from my next brew.
Any thoughts on the receipe below? Suggestions will be much appreciated.
Ingredients
Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.00 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 13.33 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.33 %
0.50 lb Special Roast (50.0 SRM) Grain 3.33 %
1.00 oz Centennial [10.00 %] (60 min) Hops 28.6 IBU
2.00 oz Cascade [5.50 %] (Dry Hop 14 days) Hops -
2.00 oz Centennial [10.00 %] (Dry Hop 14 days) Hops -
0.50 oz Columbus (Tomahawk) [14.00 %] (25 min) Hops 13.9 IBU
0.50 oz Cascade [5.50 %] (25 min) Hops 5.5 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (10 min) Hops 7.3 IBU
0.50 oz Cascade [5.50 %] (10 min) Hops 2.9 IBU
0.28 tsp Irish Moss (Boil 10.0 min) Misc
6.60 oz Malto-Dextrine (Boil 5.0 min) Misc
1 Pkgs Thames Valley Ale (Wyeast Labs #1275) [Starter 125 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.069 SG
Measured Original Gravity:
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.76 % Actual Alcohol by Vol:
Bitterness: 58.1 IBU Calories: 288 cal/pint
Est Color: 10.8 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 15.00 lb
Sparge Water: 3.41 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 18.75 qt of water at 165.9 F 154.0 F
I've tweeked many receipes before, but this is my first attempt and building a clone. I'm also giving dry hopping a try on this brew. I've made an Arrogant Bastard clone a couple of times, but I really want to get a freah hoppy aroma and taste from my next brew.
Any thoughts on the receipe below? Suggestions will be much appreciated.
Ingredients
Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.00 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 13.33 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.33 %
0.50 lb Special Roast (50.0 SRM) Grain 3.33 %
1.00 oz Centennial [10.00 %] (60 min) Hops 28.6 IBU
2.00 oz Cascade [5.50 %] (Dry Hop 14 days) Hops -
2.00 oz Centennial [10.00 %] (Dry Hop 14 days) Hops -
0.50 oz Columbus (Tomahawk) [14.00 %] (25 min) Hops 13.9 IBU
0.50 oz Cascade [5.50 %] (25 min) Hops 5.5 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (10 min) Hops 7.3 IBU
0.50 oz Cascade [5.50 %] (10 min) Hops 2.9 IBU
0.28 tsp Irish Moss (Boil 10.0 min) Misc
6.60 oz Malto-Dextrine (Boil 5.0 min) Misc
1 Pkgs Thames Valley Ale (Wyeast Labs #1275) [Starter 125 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.069 SG
Measured Original Gravity:
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.76 % Actual Alcohol by Vol:
Bitterness: 58.1 IBU Calories: 288 cal/pint
Est Color: 10.8 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 15.00 lb
Sparge Water: 3.41 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 18.75 qt of water at 165.9 F 154.0 F
