Kegging a DFH 120 minute IPA clone

[dlutter]

Kegging rookie here and want to make sure I get this right.

I've never had Dogfish Head 120 minute IPA and attempted a clone at the suggestion of a friend who is not a home brewer. It has been in secondary at 66 deg for the last 6 weeks and I'm halfway through my dry hop schedule. Planning to keg in 3ish weeks.

Can anyone suggest a CO2 volume and beer temp to use to get close to the real deal?

Also, I'm planning to bottle most of it off the keg to age at ambient temperature. Should I carb and bottle at 66 degrees or should I chill it down to the desired serving temp only to have the bottles warm up?

Thanks

 

[day_trippr]

fwiw, the style has a suggested carbonation range from 1.7 to 2.3 volumes of CO2, and serving temperature range of 57-61F. Seems to be pretty similar to stouts in both regards.

But it's your beer, you can do whatever you want. Pick a temperature, use our favorite carbonation table, and set your pressure for whatever carbonation level you actually enjoy.

As for the bottling from the keg thing: definitely want to do that cold to preserve as much CO2 as possible. Colder than serving, even...

Cheers!

 

[TallDan]

Send an email to DFH, I'll bet they'll be happy to tell you what they suggest for volumes of co2/serving pressure of 120min. I'm pretty sure I contacted them about that a few years ago when I had a keg of 60min in my kegerator.

 

[dlutter]

Thanks for the style reference and suggestion to email. I'll shoot DFH an email but that gives me a good start.

 

[dlutter]

Nicholas at DFH said their kegerator likes 40-45 F and 7-8 psi. I'm going to go with that and see what happens.