Looking for a DFH 90 minute clone.. but not really.

[RyanK2]

Im looking for an extract recipe that will give me the malty sweetness of the DFH 90min IPA but I don't need to follow the same hop bill. How would I get a really malty sweet profile to use as a base and then hop however I want? I would like to be able to hit the 9% abv mark so what extract in what amount, and what yeast would you guys suggest using? I was thinking for hops i could just go cascade 60, simcoe 30, and palisade at flameout but most importantly i just want the mouthfeel, body and sweetness.. anyone? :rockin:

 

[overflow]

I've got a DFH 90 Minute Clone fermenting now; I will be moving to secondary and dry-hopping it this weekend. Original source is from BYO. I split my hop additions into 9 parts, which were added every 10 minutes for ease..


Dogfish Head 90 Minute IPA

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 18.16
Anticipated OG: 1.088 Plato: 21.21
Anticipated SRM: 10.4
Anticipated IBU: 100.6
Brewhouse Efficiency: 65 %
Wort Boil Time: 105 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.00 Gallons Per Hour
Pre-Boil Wort Size: 6.75 Gal
Pre-Boil Gravity: 1.065 SG 16.02 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.9 16.50 lbs. Pilsener Germany 1.038 2
9.1 1.66 lbs. Amber Malt Great Britain 1.032 35

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Amarillo Gold Whole 8.00 50.3 90 min.
0.62 oz. Simcoe Whole 13.00 25.3 90 min.
0.53 oz. Warrior Whole 15.00 25.0 90 min.
1.00 oz. Amarillo Gold Whole 8.00 0.0 Dry Hop
0.50 oz. Simcoe Whole 13.00 0.0 Dry Hop
0.50 oz. Warrior Whole 15.00 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1099 Whitbread Ale


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 18.16
Water Qts: 22.70 - Before Additional Infusions
Water Gal: 5.68 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 122 Time: 20
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 149 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 7.13 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Mash in @ 122 dF and raise temp to 149. Hold until conversion complete. Sta
rting with 90 minutes left in the boil, begin slowly and evenly adding hops
to the kettle. (This works out to a little over 0.25 oz. every 7.5 minutes
.) Primary: 71-74 dF. Dry hop in secondary @ 71 dF for 3-5 days, then cool
to 32 dF. FG: 1.021. Prime with 3/4 cup corn sugar.



Source: BYO, Sept. 2004, p. 39.