DFH 90 Min IIPA Clone

Partial Mash Recipe

Submitted By: mkilday (Shared)
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Brewer: LB Brewing
Batch Size: 5.50 galStyle: Imperial IPA (14C)
Boil Size: 2.93 galStyle Guide: BJCP 2008
Color: 7.0 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 75.4 IBUsBoil Time: 90 min
Est OG: 1.084 (20.1° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.018 SG (4.7° P)Fermentation: Ale, Two Stage
ABV: 8.7%Taste Rating: 30.0

Amount Name Type #
1 lbs 12.00 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1
1 lbs 4.00 oz Amber Malt (22.0 SRM) Grain 2
10 lbs LME Pilsen Light (Briess) (2.3 SRM) Extract 3
3.00 oz Amarillo Gold [8.5%] - Boil 90 min Hops 4
1.00 oz Simcoe [13.0%] - Boil 90 min Hops 5
1.00 oz Warrior [15.0%] - Boil 90 min Hops 6
10.40 oz Corn Sugar (Dextrose) [Boil for 15 min] (0.0 SRM) Sugar 7
3.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 8


8 hop additions. 90 75 60 30 20 10 5...and forgot the last one. Adding in dry hops OG: 1.080. This was the tip of the hydrometer...not sure. Looked to be right. Ferment: 64 deg. 66 deg day 2 b/c moved outside day 2 to keep cool. moved inside day 3 late but immediately climbed to 68. so moved back out and set to 66. Secondary: 70 deg on Day 14, added dry hop...leftover 0 min addition plus 1 oz amarillo, 1/4 Simcoe, 1/2 Warrior. Cold Crashed on Day 21. Gelatin to secondary Day 26. below is just notes i posted...not what I did exactly. Sure: Partial mash is going to be the way to go, you're going to want that character from the Amber malt. Subbing it for crystal won't give the same effect. 1lb 2-row (crushed) RAHR is what they use. 1lb Amber (crushed) ...1.6 listed in BYO...probably do in between. -Steep(mash) those in a grain bag in 1gal of water between 152-155* for 30-45min. Discard grains. -Add enough water to get you to the amount you normally use pre-boil. -Add 9.5lbs Light DME or 12lbs Extra Light LME -Follow the recipe from there, add your top off water to get to 5.5 in the fermenter -Personally I would also sub out some of the DME or LME for some cane or corn sugar to make sure it attenuates enough. Use 12oz of cane or corn sugar, and 12oz less LME or DME. Recipe Type: All Grain Yeast: WLP007 Yeast Starter: Yes Batch Size (Gallons): 5.5 Original Gravity: 1.085 Final Gravity: 1.017 IBU: 90 Boiling Time (Minutes): 90 Color: 9SRM Primary Fermentation (# of Days & Temp): 2wks @ 64 Secondary Fermentation (# of Days & Temp): 2wks @ 70 Tasting Notes: Dead on 90 minute clone This is formulated at 70% efficiency, add or subtract 2-row to adjust to your efficiency. 16lbs 2-row 1.25lbs Thomas Fawcett Amber Malt* (see note below) 3oz Amarillo 1oz Simcoe 1oz Warrior Mix all hops together, and hop continuously for 90min** (see note below) Mash at 149-150* Ferment with WLP007 at 64*. Use a pitch rate calculator for your starter, you want around 300 billion cells. Dry hop: 2oz Amarillo 2oz Simcoe I like to split the additions in half over the 2 weeks *Amber malt: Use Thomas Fawcett Amber Malt, don't just use any old amber malt. If you can't find Thomas Fawcett Amber, look harder. This is the exact malt DFH uses, and it's a distinctive flavor. It's available at quite a few online retailers if your LHBS doesn't carry it. **Hopping: Mix all 5oz of hops together, how often you add them is up to you. Some people add a couple pellets every minute, others fill up 30 dixie cups, and add one cup per 3 minutes. Personally I do 10 additions, 0.5oz every 10 minutes, and it turns out excellent. That's about it, it's actually a fairly easy beer to brew other than the continuous hoping. If you can't find WLP007, use WYeast 1098 - Dry Whitbread, or Safale S04. Definitely use WLP007 if it's available, the yeast character is dead on. I just had a slightly tweaked version take 1st place for IIPAs in a competition.

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