DogFish Head 120 Minute IPA Clone

Partial Mash Recipe

Submitted By: Jp3gg (Shared)
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Brewer: Sean Paxton
Batch Size: 10.00 galStyle: Imperial IPA (14C)
Boil Size: 15.44 galStyle Guide: BJCP 2004
Color: 5.8 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 68.4 IBUsBoil Time: 120 min
Est OG: 1.060 (14.7° P)Mash Profile: Abbey Mash Profile
Est FG: 1.007 SG (1.9° P)Fermentation: My Aging Profile
ABV: 7.0%Taste Rating: 0.0

Ingredients
Amount Name Type #
12.00 gal Sonoma, CA Water 1
4 lbs 9.4 oz Pilsner (2 Row) (1.6 SRM) Grain 2
9 lbs 1.1 oz Pale Liquid Extract (8.0 SRM) Grain 3
3 lbs 6.7 oz Corn Sugar (Dextrose) (0.0 SRM) Grain 4
1.1 oz Amarillo [9.5%] - Boil 120 min Hops 5
1.1 oz Simcoe [11.1%] - Boil 120 min Hops 6
1.1 oz Warrior [14.5%] - Boil 120 min Hops 7
0 pkgs American Ale (Wyeast Labs #1056) Yeast 8
0 pkgs Super High Gravity Ale (White Labs #WLP099) Yeast 9
0.6 oz Amarillo [9.5%] - Dry Hop 14 days Hops 10
0.6 oz Warrior [16.4%] - Dry Hop 14 days Hops 11
0.5 oz Simcoe [12.0%] - Dry Hop 14 days Hops 12

Notes

In a bowl, mixed together 3 Oz. Amarillo, 3 Oz. Warrior, 3 Oz. Simcoe and blended together. Made 40 Dixie cups with 6.3 grams in each cup. Added 1 cup every 3 minutes for all of 120 minute boil. Divided Dextrose into 28 individual 12 oz ziplock bags. After transfer to conical, started adding the second day, twice daily (12 oz in the morning and 12 oz in late afternoon) for 14 days. Towards the end, would see how fermentation was doing before adding. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet. 1/2 gallon of wort was added to the high gravity yeast to make a starter. Second yeast was added on day 5 of fermentation. Oxygen was added once daily for 4 days. 30 seconds @ 1200 psi with 0.2 micron SS Stone. Dry hopping: Added 2 oz. Amarillo, 2 oz. Warrior and 2 oz. Simcoe to a bowl and blend. 28 ziplock backs were filled with 6 grams of hops each. 1 bag was added with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks. Fermentation was on the cold side, roughly 66-70 degrees. Lots of heat from the yeast. OF ended at 1.050. Let sit for a few days on yeast to help finish fermentation. Stopped adding sugar on day 13. Total dextrose added as 21.5 pounds. Re-calculated OG was 1.200. Bottled in 6 oz champagne splits, no addional yeast or sugar added. No carbonation. Final % with high gravity hydrometer was 20.7% abv. Beer has aged nicely and a wonderful treat for on a cold night or for a beer tasting event.