Hoppier Dogfish 60 recipe thoughts

[mrphillips]

I tossed this together and I'm pretty excited about it. I brewed a 60 min. clone a little while ago, and while it didn't come as close to the real deal as I would have liked, I would have liked it a little hoppier.

The only question I have is what temperature you would mash at. I want my hops to be balanced, but I don't want the body of the beer to be too thick.


GRAINS/FERMENTABLES

6 lbs. extra light dme
3 lbs. 2-row
.75 lb. amber malt

HOPS

1 oz. warrior (continuously 60-35 min.)
1.5 oz simcoe (+) 1.5 oz amarillo (continuously 30-0)
1.5 oz simcoe (+) .5 oz. amarillo (hop steep @ 180 degrees for 20 min.)

YEAST
S-05

MASH AT ???????????


Thanks for any input.

 

[Yooper]

I tossed this together and I'm pretty excited about it. I brewed a 60 min. clone a little while ago, and while it didn't come as close to the real deal as I would have liked, I would have liked it a little hoppier.

The only question I have is what temperature you would mash at. I want my hops to be balanced, but I don't want the body of the beer to be too thick.


GRAINS/FERMENTABLES

6 lbs. extra light dme
3 lbs. 2-row
.75 lb. amber malt

HOPS

1 oz. warrior (continuously 60-35 min.)
1.5 oz simcoe (+) 1.5 oz amarillo (continuously 30-0)
1.5 oz simcoe (+) .5 oz. amarillo (hop steep @ 180 degrees for 20 min.)

YEAST
S-05

MASH AT ???????????


Thanks for any input.

Your recipe is mainly extract, so the mash temperature really doesn't matter. You could mash at 149, since you're not using any corn sugar or other highly fermentable sugars, but with three pounds of grain it really doesn't matter all that much.

I'd probably consider using some corn sugar instead of one of the pounds of grain or extract, in hopes that the body would remain light to moderate.

 

[Buckeye_Phil]

I agree mashing low and subbing some sugar will help produce a dry beer to let the hops shine. That said, I have some questions on your recipe...

Malt bill looks like maybe a 1.045-1.050 OG? Depending on attenuation, you're looking at about 5% ABV. Hop bill looks geared to a 60-70 IBU beer. This may be a little aggressive. Especially if you sub sugar or mash low, the bitterness may be too much with a lower FG.

If you want to keep the lower OG / ABV, you may consider pushing the 0-30 min additions closer to 0. Maybe even eliminate and do 2 hop stands - one at 200 degF and one at 180 degF.

If you want to keep the bitterness where it is, maybe increase OG or add a little caramel malt to balance with residual sweetness.

 

[mrphillips]

All brewed up! I decided to stick to my original grain bill (no crystal malt) and mash nice and low @ around 148. Even though Yooper says that only mashing 3.75 lbs. of grains isn't as affected by temperature, it makes me feel better to have some "control" over the final product

Actually, the grain bill for this recipe came out of something else Yooper said in a post I found from a while back. "My favorite recipe has NO crystal, just 96% two-row and 4% amber malt." If my partial mash recipe was translated into an AG recipe, my grain bill would be pretty close to this (94.5% Base Malt, 5.5% Amber Malt).

 

[mrphillips]

Just took a test out of the bucket, and I am very happy with my recipe.

The OG was 1.062 and the FG is down to 1.009, but I'm gunna give it another week to make sure. I was skeptical about not using any crystal malt - since 99% of Dogfish 60 clones call for some - but it turned out very nice and a lot closer to the real-deal than I thought it would. There's definitely more lingering bitterness than the original, but that's what I was going for, so no complaints.

Can't wait to carb this up! I'll be brewing this again real soon.

 

[mrphillips]

Just transferred to the keg, and boy oh boy am I going to drink the sh!t outta this brew!

The bitterness is present on the front, but mostly big pine flavor with an almost sweet citrus back to it. The finish has a slight lingering of hops, but nothing abrasive. No grassy notes. The amber malt is present on the very end of the beer, and gives a slight balance to the final product. Bear in mind, this is a hop-forward ipa at ~70 IBU's.

Final gravity came to 1.008 (down from an OG of 1.062), putting this batch at 7.1%. The color is a little darker than the real 60 minute (mine came out more of a light copper), but I could care less about that.