Need Some Help

[silver02ws6]

A buddy of mine is going to be in town over thanksgiving and we are going to do a little brewing. I am an extract brewer with maybe 7 or 8 batches under my belt so still very much a newbie.

I wanted to order some stuff from AHS but dont think it will get here in time. There is a local home brew store that I can get everything from if I just had a recipe.

So I need an extract recipe (specialty grains are ok) and instructions for.....
A Dogfish Head 90 minute IPA clone, and a nice belgium Ale clone. Belgium Ales are a new discovery for me so I am still figuring out what is good but I like high alcohol 7 - 9 % and a good amount of spice. Im sure the professionals on this board will have so good ideas for this.

Before anyone says it I have been doing some searches just haven't come up with what I was looking for thought this may cut out some searching.

Thank you for the help in advance.

 

[Nateo]

There are a lot of threads/info on "teh interwebs" about a 90min IPA clone. For instance:
https://www.homebrewtalk.com/f14/brewing-dogfish-head-90-minute-ipa-clone-today-16612/

This probably isn't much help, but as a word of warning: Belgian beers are the hardest beers I've ever made. I've been brewing for about 4 years now and I'm still learning how to make them. You have to work really hard to get them to attenuate properly. Malt extract is not very fermentable, so I'd say it's almost impossible to get proper attenuation using extract.

In regards to higher gravity beers in general (8%+ ABV), you need to have a lot of healthy of yeast, this means a 2-4 liter starter, depending on batch size and gravity. Once you have enough yeast, the yeast needs enough oxygen to multiply, so that means at least a well-aerated wort, but straight O2 would be better. Once you have enough yeast, and enough oxygen, you need tight fermentation temperature controls. The yeast will get hot and throw off a lot of off-flavors. In a "normal" strength beer you wouldn't notice, but because there is so much more activity, and so much more fermentation in such a relatively high concentration, those off-flavors are concentrated an pronounced.

here is some more reading for you, it's targeted specifically for 1.100+ beers, but has good tips for any stronger-than-average beer.

http://beerdujour.com/Howtobrewabigbeer.htm