DFH 90-Minute IPA clone

All Grain Recipe

Submitted By: Quart2000 (Shared)
Members can download and share recipes

Brewer: Wolf'nstein
Batch Size: 5.75 galStyle: Double IPA (22A)
Boil Size: 8.78 galStyle Guide: BJCP 2015
Color: 8.4 SRMEquipment: Current 5.5 gallon all grain
Bitterness: 92.0 IBUsBoil Time: 105 min
Est OG: 1.095 (22.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.027 SG (6.7° P)Fermentation: Ale, Two Stage
ABV: 9.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
12.00 gal Sioux Falls, SD Water 1
2.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 2
18 lbs 8.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3
2 lbs Amber Malt (22.0 SRM) Grain 4
0.31 oz Amarillo [8.2%] - Boil 90 min Hops 5
0.18 oz Simcoe [12.7%] - Boil 90 min Hops 6
0.17 oz Warrior [15.7%] - Boil 90 min Hops 7
0.25 oz Amarillo [8.2%] - Boil 82 min Hops 8
0.12 oz Simcoe [12.7%] - Boil 82 min Hops 9
0.11 oz Warrior [15.7%] - Boil 82 min Hops 10
0.19 oz Amarillo [8.2%] - Boil 75 min Hops 11
0.06 oz Simcoe [12.7%] - Boil 75 min Hops 12
0.05 oz Warrior [15.7%] - Boil 75 min Hops 13
0.19 oz Amarillo [8.2%] - Boil 67 min Hops 14
0.06 oz Simcoe [12.7%] - Boil 67 min Hops 15
0.05 oz Warrior [15.7%] - Boil 67 min Hops 16
0.19 oz Amarillo [8.2%] - Boil 60 min Hops 17
0.06 oz Simcoe [12.7%] - Boil 60 min Hops 18
0.05 oz Warrior [15.7%] - Boil 60 min Hops 19
0.19 oz Amarillo [8.2%] - Boil 52 min Hops 20
0.06 oz Simcoe [12.7%] - Boil 52 min Hops 21
0.05 oz Warrior [15.7%] - Boil 52 min Hops 22
0.19 oz Amarillo [8.2%] - Boil 45 min Hops 23
0.06 oz Simcoe [12.7%] - Boil 45 min Hops 24
0.05 oz Warrior [15.7%] - Boil 45 min Hops 25
0.19 oz Amarillo [8.2%] - Boil 37 min Hops 26
0.06 oz Simcoe [12.7%] - Boil 37 min Hops 27
0.05 oz Warrior [15.7%] - Boil 37 min Hops 28
0.19 oz Amarillo [8.2%] - Boil 30 min Hops 29
0.06 oz Simcoe [12.7%] - Boil 30 min Hops 30
0.05 oz Warrior [15.7%] - Boil 30 min Hops 31
0.19 oz Amarillo [8.2%] - Boil 22 min Hops 32
0.06 oz Simcoe [12.7%] - Boil 22 min Hops 33
0.05 oz Warrior [15.7%] - Boil 22 min Hops 34
1.00 Whirlfloc Tablet (Boil 15 min) Misc 35
0.19 oz Amarillo [8.2%] - Boil 15 min Hops 36
0.06 oz Simcoe [12.7%] - Boil 15 min Hops 37
0.05 oz Warrior [15.7%] - Boil 15 min Hops 38
5.00 tsp Yeast Nutrient (Boil 15 min) Misc 39
0.19 oz Amarillo [8.2%] - Boil 7 min Hops 40
0.06 oz Simcoe [12.7%] - Boil 7 min Hops 41
0.05 oz Warrior [15.7%] - Boil 7 min Hops 42
1.0 pkgs Whitbread Ale (Wyeast Labs #1099) Yeast 43
1.00 oz Amarillo [8.2%] - Dry Hop 5 days Hops 44
0.50 oz Simcoe [12.7%] - Dry Hop 5 days Hops 45
0.50 oz Warrior [15.7%] - Dry Hop 5 days Hops 46

Notes

Taken from BYO and scaled ingredients to my equipment profile and batch size, then the first two sets of hop additions were modified to boost IBU to hit 90 IBU as per recipe. I also modified to get the estimated ABV close to 9% like the commercial version I also changed the mash profile to match the equipment used from a temp mash to a single infusion mash. Recipe from BYO - 90-Minute IPA clone
(Dogfish Head)
 (5 gallons/19 L, all-grain) 
OG = 1.088  FG = 1.021
IBU = 90  SRM = 13  ABV = 8.7% • Ingredients
 - 16.5 lbs. (7.5 kg) Pilsner malt 
 - 1.66 lbs. (0.75 kg) amber malt (35 °L)
 - 16 AAU Amarillo hops (90–0 mins)
    (2.0 oz./57 g of 8.0% alpha acids) - 
8.0 AAU Simcoe hops (90–0 mins)
    (0.62 oz./17 g of 13% alpha acids)
 - 8.0 AAU Warrior hops (90–0 mins) 
    (0.53 oz./15 g of 15% alpha acids) - 
1 tsp. Irish moss (15 mins)
 - Wyeast 1099 (Whitbread Ale) yeast - 
1 oz. (28 g) Amarillo hops (dry hops)
 - 0.5 oz (14 g) Simcoe hops (dry hops)
 - 0.5 oz. (14 g) Warrior hops (dry hops) - 
0.75 cups corn sugar (for priming)

 ••• Step by Step
 ••• • Mash in at 122 °F (50 °C), then raise the temperature to 149 °F (65 °C) until conversion is complete. • Mash out to 170 °F (77 °C). • Boil the wort for 105 minutes. • Starting 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. (7 g) of hops every 7.5 minutes.) • Start fermentation at 71 °F (22 °C) and let raise to 74 °F (23 °C). • Dry hop in secondary at 71 °F for 3–5 days, then cool to 32 °F (0 °C). 

 ***Extract option***:
 Replace Pilsner malt with 8.0 lbs. (3.6 kg) dried malt extract and 1.75 lbs. (0.79 kg) of Pilsner malt. Steep crushed grains in 1.1 gallons(4 L) of water at 150 °F (66 °C) for 45 minutes. Follow the remaining instructions in the all-grain recipe. (Thanks to Sam Calagione and Andy Tveekrem of Dogfish Head for their help in constructing this clone.)

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine