sivdrinks
Well-Known Member
Yooper said:I got my 2012 amarillo hops, so I'm brewing this again tomorrow. I have some WLP001 that is just crying out to be used.
Do tell! I'm seeing December from a bunch of places on availability.
Yooper said:I got my 2012 amarillo hops, so I'm brewing this again tomorrow. I have some WLP001 that is just crying out to be used.
Dcmpres said:I still am on the hunt for TF amber to see if it takes this beer to the top.
.75 Warrior hops 16.4% AA (60 minutes) SEE NOTES ON HOPPING!
.50 Amarillo Gold 8.5% (35 minutes)
.50 Simcoe 12% (30 minutes)
.50 Simcoe 12% Dry hop
1.00 Amarillo Gold Dry hop
Irish Moss ( 1 tsp with 15 minutes left in the boil)
Continuous hopping! Add 1/2 the warrior at 60 minutes and then add a little at a time until 35 minutes. AT 35 minutes, mix the amarillo and simcoe together and add a little at a time until you are at 0. Try to time the additions so that you end up with a few hops still at 0 minutes.
If I understand the hop schedule correctly, it would be?
-.38 Warrior @ 60 minutes
-.38 Warrior continuiously added until 35 minutes
-.50 Simcoe and .50 Amarillo combined and continuiously added for the remaining 25 minutes
-.50 Simcoe and 1oz of Amarillo Dry Hop
steber said:I brewed this once as an extract version. Loved it! I've now moved to AG. This will be my 3rd AG batch and I'm looking forward to it. Although last time I brewed this, I lost a lot of volume to hops and such. What would I have to do to get 5.5 gallons in the fermenter? I've also been having low efficiency out of the mash. I have more than enough hops and grains in my inventory to do this batch, so the question is would i scale up my grain bill slightly to account for the low efficiency and scaling up 1/2 gallon?
Hello all. First Post. Been registered and reading for awhile. Alot of great info. Thanks folks.
Was looking at using this recipe to clone DFH60IPA and recently picked up a sixer of this great beer (haven't had it in awhile). The aroma that I am getting has a distinct onion/garlic smell along with the citrus. This obviously wouldn't be accurate with the Amarillo, but maybe the Simcoe?? I am pretty new to homebrewing (couple years) and never brewed a batch with Simcoe. But from what I have read it is typically more piney?? Am I getting the onion-esque aroma from the Simcoe?? Thoughts?
Hi all,
I am planning on brewing the extract version of the recipe on page one of this thread tomorrow and I had a question.
I had previously read that there are some benefits from adding only part of the LME at the start of the boil and then adding the rest at flame out...
Is that technique a good or a bad idea for a continuous hopped process?
If good, is half at the beginning and half at the end about right?
Thanks for any advice!
Jeff
That's a good idea. You can add half at the very end, and that should work out great.
sparksanthony said:Found this clone recipe awhile back on brew365. Seems to be more in line with what you are saying brew2. Interesting hop schedule...
http://www.brew365.com/hops_simcoe.php
FWIW....This Recipe Appeared in the March-April 2006 edition of BYO Magazine
I think I may have mentioned this already in this thread somewhere. But I was at the DFH brewpub a few months ago and the beer sheet says that 60 minute has palisade hops in it. More specifically, it said warrior, Amarillo and palisade.
http://www.dogfish.com/restaurant/menus/brews-whats-on-tap.htm
60 Minute IPA, 6% abv
Continuously & intensely hopped. A session I.P.A. brewed with Palisade & Simcoe hops. A powerful East Coast I.P.A. with a lot of citrusy hop character. The session beer for hardcore beer enthusiasts!
Just ordered all of the ingredients to make this brew.. My first AG. Noob question here.. What temp should I keep it at while it's fermenting?
I went with the pacman yeast as prescribed .. Thanks for the quick reply!
Yooper, do you ever get annoyed by people asking specific brewing technique related questions in this recipe thread? Obviously, it's a very popular recipe, and many people are brewing very early in their brewing careers. So they end up asking questions that are off topic to the recipe and could be answered with a quick search or by reading up on brewing.
Roadliner said:I went with the pacman yeast as prescribed .. Thanks for the quick reply!
HBrew71 said:Where did you get pacman from?
Morebeer.com. I'm going to try and slant it but hopefully they don't stop carrying it
HBrew71 said:Thank you! Was gonna use 1056 for Yooper's Dead Guy Clone. But now I will use Pacman instead.
Yooper, do you ever get annoyed by people asking specific brewing technique related questions in this recipe thread? Obviously, it's a very popular recipe, and many people are brewing very early in their brewing careers. So they end up asking questions that are off topic to the recipe and could be answered with a quick search or by reading up on brewing.
HBrew71 said:Where did you get pacman from?
BigPicture said:Yooper, you are still The Man!
Since I'm just a newbie, help!? If I simply adjust the amounts of grain in the 2 types you include, to get my desired color, will that change the taste of the beer significantly? I want to go all-grain & dark color.
Am I working too hard? Should I just stay with a proven method? If it ain't broke, don't fix it?!
Yes, SHE is!
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