Well I did it…I went forward with my own original recipe. There was a lot of influence from THIS brew by scottland. I asked a lot of questions, got a lot of different answers. Ultimately(using the info I got from everyone) I did what I thought would give me what I wanted. I wanted something similar to DFH 90 Min IIPA, but not a clone. I look at it if I wanted the same beer I would just buy it. I was looking for a little more citrus notes so I added the Cascade to the dry hop.
Heres what I did..
Recipe Type: Partial Mash
Grains:
8 #’s Light DME
2 #’s Amber DME
1 #’s American Two-row Pale
½#’s Victory Malt
½#’s Crisp Amber
Yeast: WLP007 pitched @ 66
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Boil size:6.5
Hops: Pellets
2 oz’s Warrior
1 oz of Simcoe
1 oz of Amarillo
Other:1 teaspoon Irish Moss at 15 min
Original Gravity: 1.092
Final Gravity:Estimated @ 1.023
ABV: 9.2%
IBU:119
Boiling Time (Minutes): 90
Color: Copperish/Reddish 12° SRM
Primary Fermentation (# of Days & Temp): 3wks @ 66
Dry Hopping(# of Days & Temp): 2x 5 days @ 70 see below
I went with the Amber Crisp and DME for color and taste. (I have pics, will post later).I chose the Victory for a nuttiness. These and the other grains were mashed at 150 for 45 mins. My house smelled incredible.
I combined all boiling hops together and separated them into 10 foam coffee cups. That made each cup containing .2oz of Warrior, .1 oz. of Simcoe and Amarillo for a total of .4oz in each cup. Starting at boil I added cup every 10 minutes ending at 10 min. I hope is bitter enough. Initial tatste proved it was, hopefully that stays.
I was quite stoked after a quick tasting. It tastes exactly what I thought it would taste like. As long as my dry hopping does what I want I should have the beer I was after.
Dry hopping, this is where I was really confused as to what I wanted to do. I believe this is the schedule I am going to follow.
5 day drop hop:
1 oz of Amarillo
1 oz of Simcoe
1 oz of Cascade
Remove hops and repeat.
Bottle and let finish for 14 days @70 degrees.
Drink up!
Heres what I did..
Recipe Type: Partial Mash
Grains:
8 #’s Light DME
2 #’s Amber DME
1 #’s American Two-row Pale
½#’s Victory Malt
½#’s Crisp Amber
Yeast: WLP007 pitched @ 66
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Boil size:6.5
Hops: Pellets
2 oz’s Warrior
1 oz of Simcoe
1 oz of Amarillo
Other:1 teaspoon Irish Moss at 15 min
Original Gravity: 1.092
Final Gravity:Estimated @ 1.023
ABV: 9.2%
IBU:119
Boiling Time (Minutes): 90
Color: Copperish/Reddish 12° SRM
Primary Fermentation (# of Days & Temp): 3wks @ 66
Dry Hopping(# of Days & Temp): 2x 5 days @ 70 see below
I went with the Amber Crisp and DME for color and taste. (I have pics, will post later).I chose the Victory for a nuttiness. These and the other grains were mashed at 150 for 45 mins. My house smelled incredible.
I combined all boiling hops together and separated them into 10 foam coffee cups. That made each cup containing .2oz of Warrior, .1 oz. of Simcoe and Amarillo for a total of .4oz in each cup. Starting at boil I added cup every 10 minutes ending at 10 min. I hope is bitter enough. Initial tatste proved it was, hopefully that stays.
I was quite stoked after a quick tasting. It tastes exactly what I thought it would taste like. As long as my dry hopping does what I want I should have the beer I was after.
Dry hopping, this is where I was really confused as to what I wanted to do. I believe this is the schedule I am going to follow.
5 day drop hop:
1 oz of Amarillo
1 oz of Simcoe
1 oz of Cascade
Remove hops and repeat.
Bottle and let finish for 14 days @70 degrees.
Drink up!
