Pages: 1
Anybody have a clone or even comments for Dogfish Head 90 minute IPA?
As I sit here enjoying my last swallow of this fine tasting brew I think to myself "Robar if you could make a brew even half this good you'd have something to brag about".
This a very good, High octain, hop heavy ale that I may just be in love with. I did some reading in various forums and realise that there is a lot to brewing this ale. I also read an interview with the brew master hinting here and there about varios brews under the DFH banner.
I would like to try this brew I have the recipe for the 60 minute what tweeking might this need besides boil time? Some info or comments would be great. - Robar
Edited for poor spelling and included mentioned recipe, Duh! - Robar
Here is what I was able to find on the 60 minute IPA:
Dogfish Head 60 minute IPA
Simcoe Hops
Characteristics
Simcoe is best characterized as having a pronounced pine or woodsy aroma. It is a bittering hop ranging from 12 to 14% AAU that also imparts its characteristic aroma. The cultivar was bred by Yakima Chief in the USA. It is sometimes described as being "like cascade, but more bitter - and with pine."
Specifications
Typical Use : Bittering with Aroma
Alpha Acid : 12 to 14% AAU
Origination : USA
Commercial Examples : Dogfish Head 60 Minute IPA
Characteristics : Clean, Bitter, sometimes described as Citrus
Styles : American Pale Ale, American IPA
Similar Hops : none - it is "like cascade" but not enough to make cascade a suitable substitue.
All Grain Recipe - Dogfish Head 60 Minute IPA (clone) ::: 1.064/1.019 (5 Gal)
Grain Bill
13 lbs. - 2 Row Pale Malt
6 oz. - Thomas Fawcett Amber Malt
Hop Schedule - 60 IBU
3/4 oz. - Warrior - 60 to 35 min. continuous*
1/3 oz. - Simcoe - 35 to 25 min. continuous*
3/4 oz. - Palisade - 25 to 0 min. continuous*
1/2 oz. - Amarillo - dry hop
1/2 oz. - Simcoe - dry hop
1/2 oz. - Glacier - dry hop
Yeast
Wyeast 1187 Ringwood Ale Yeast - 1800 ml. starter
Mash/Sparge/Boil
Mash In at 152° for 60 min - sparge as usual
Boil time : 60 min.
Cool and ferment at 71° to 74°
Notes
*Continuous Hopping - Dogfish Head uses a device to slowly add a measured amount of hops over time into the boil rather than adding the whole addition at once. This is a good brew to have a buddy handy to toss in the hops, pre-measured in their own dish, throughout the boil. It is a good technique and the commercial example of this beer is one of my very favorite IPAs.
This Recipe Appeared in the March-April 2006 edition of BYO Magazine
Recipe: Dogfish Head 60 Min Clone
Brewer: Greg Hammer
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.30 gal
Estimated OG: 1.073 SG
Estimated Color: 5.9 SRM
Estimated IBU: 65.7 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 96.3 %
0.50 lb Amber Malt (22.0 SRM) Grain 3.7 %
0.75 oz Warrior [15.00%] (60 min) Hops 38.6 IBU
0.75 oz Palisade [8.30%] (25 min) Hops 14.9 IBU
0.33 oz Simcoe [13.00%] (35 min) Hops 12.2 IBU
0.50 oz Amarillo Gold [8.50%] (Dry Hop 3 days) Hops -
0.50 oz Glacier [5.60%] (Dry Hop 3 days) Hops -
0.50 oz Simcoe [13.00%] (Dry Hop 3 days) Hops -
1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale
Mash Schedule: My Mash
Total Grain Weight: 13.50 lb
----------------------------
Notes:
------
All Grain Recipe - Dogfish Head 60 Minute IPA (clone) ::: 1.064/1.019 (5 Gal)
Grain Bill
Okay Ispent a couple hours curled up with google and these are the recipe(s) I came up with from various locations.
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.
----------------------------------------------------------------------------------------------------------------------
OG 1.088
90% pilsner malt
10% amber malt
Hops:
16 AAU Amarillo hops
8 AAU Simcoe hops
8 AAU Warrior hops
Divided up evenly over the 90 minute boil
Dry Hops:
1oz Amarillo
0.5oz Simcoe
0.5oz Warrior
Yeast: Wyeast 1099
Procedure:
Mash in at 122F and then raise to 149F until conversion. Boil for 105 minutes (I needed to boil longer) and start adding hops at the 90 minute mark. I talked earlier how I figured out my hops, but if you use pellets you would have to work out something different.
Mine has now been in bottles for a week (may sample one tonight), but my sample was incredible. I will say that I thought the 10% amber was a little too dark, so I lowered mine to 7.5% amber malt. Good luck and happy brewing.
----------------------------------------------------------------------------------------------------------------------
Dogfish Head 90-Min IPA clone
Promash File
Dogfish Head 90-Minute IPA
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
14-C India Pale Ale, Imperial IPA
Min OG: 1.075 Max OG: 1.108
Min IBU: 60 Max IBU: 100
Min Clr: 8 Max Clr: 15 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 18.15
Anticipated OG: 1.102 Plato: 24.19
Anticipated SRM: 10.3
Anticipated IBU: 157.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 105 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.9 16.50 lbs. Pilsener Germany 1.038 2
9.1 1.65 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 Pellet 10.00 86.0 90 min.
0.62 oz. Simcoe Pellet 13.00 34.7 90 min.
0.53 oz. Warrior Pellet 16.00 36.5 90 min.
1.00 oz. Amarillo Gold Pellet 10.00 0.0 Dry Hop
0.50 oz. Simcoe Pellet 13.00 0.0 Dry Hop
0.50 oz. Warrior Pellet 16.00 0.0 Dry Hop
Yeast
-----
WYeast 1099 Whitbread Ale
Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 18.15
Water Qts: 18.15 - Before Additional Infusions
Water Gal: 4.54 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 122 Time: 0
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 149 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 5.99 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
Starting at 90 min start adding hops. .25 oz every 7.5 min.
Start fermentation at 71F and raise to 74F Dry hop in secondary for 5 days then drop to
32F
Well I brewed this up last night. What a slave driver! This brew isn't what I would call fun to brew. That continuos hoping is a Draggg! an hour and a half of hoping blows huge chunks.
I had to use two substitutes. Nugget in place of Warrior and WLP005 in place of the whitebread called for, as my LHBS didn't have them. I don't think my efficiency was all that great. I don't know how to calculate it, but the estimated target was OG: 1.088 of five gallons. I had 1.068 of about 4.8 gallons. The recipe states that brew house efficiency was 65% mine is even south of that.
My crush could have been a factor, mashing while I worked hard at it was close but not perfect. I lost more volume to the boil off then the pro mash recipe says, but then again if I hadn't it would have been even lower in OG then it is. Of course I realize 1.068 is pretty respectable, but when compared to where it should be it is sorely lacking.
My Grain mill doesn't give a nice crush which is a shame. I played with the adjustments a bunch but the biggest problem is that while an expensive mill it is made for making flour not crushing malt.
I did of course give the after boil a little taste and was rewarded with the right hoppy flavor. That in itself makes me happy as I believe this is going to close enough to the real deal to be enjoyable. I doubt I will be brewing this again any time soon, well unless I draft a helper 
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|