DFH 60 Minute is hoppy more in the sense of bitterness than it is in knocking you in the face with hop aroma and wrecking your palate with hop flavor like West Coast IPAs do. Since East Coast IPAs are American IPAs that are more akin to their British counterparts instead of their West Coast counterparts I am surprised many outside of the region (that is the Northeast/Mid-Atlantic) actually like this beer as an IPA. Next to Boh (National Bohemian) and Yuengling, you can get DFH 60 Minute practically everywhere around here (Maryland), even at VFWs. It is my go-to beer.I bottled my batch today. It tasted good however it lacked the umff of an IPA and hoppy aroma. Will this come out as it ages?
I just brewed this tonight for my second all grain home brew (maybe my 10th home brew to date, but just switched to all grain a few months ago). I can't wait!
After reading through posts here, I did make some changes:
1. Went down to 11 lbs of 2-row instead of the original 13 lbs.
2. Had to use Crisp Amber since my LHBS did not have Fawcett.
3. Used WLP001 - California Ale yeast.
4. Somewhat continuous hop with the warrior for the first 35 minutes, then combined the simcoe and amarillo for later additions -- 15/10/5/0 and a hop stand for 20 mins at 175 F. Dry hop won't change.
OG was 1.055. Really looking forward to this one!
Ignore it. The smell of fermentation is NOT the smell of beer.
Ignore it. The smell of fermentation is NOT the smell of beer.
I have a gift card to a "diy beer" website that only sells extracts and kits. Normally I all-grain brew so this will be my first extract.
Can anyone tell me if the "Dry Malt Extract" referred to in the recipe is the same as any of these:
Cooper's Amber Malt Extract
Cooper's Dark Malt Extract
Cooper's Light Malt Extract
As these are my only options and I want to make 10 gallons is there any combination of these that will work? They come in 3.3 lb cans.
Once it has cleared up a bit, I'll be doing a side-by-side and will post the results.
Hi Yooper,
Just to be clear, the hop schedule for your "House IPA" version of this is all the bittering @60m then the rest are evenly distributed at 15-10-5-0?
Thanks for all your efforts!
So here is my question... (for Yooper or Yuri, or whomever....)
A friend of mine is coming up to visit me on November 1st (National Learn to Homebrew Day).
His original reason for visiting was because he got a taste of Hill Farmstead "Edward" this summer and since I live 20 minutes from the brewery, he was coming to do the brewery thing with me.
(oddly, the 20 minute drive is GREATLY surpassed by the nearly 2 hour wait in line all 3 times that I have gone)
Since this is such a glorious holiday (should be)... we decided to do an extract batch of beer that he can take home with him as his first fermenting beverage (we have coined the term: his holiday "prize")
I usually brew AG and did not want to complicate the day, so opted to simply do 2 extract brews (K.I.S.S).
This way we can enjoy homebrew and the Edward and not have the stress of a lot of lifting and thinking... etc... (sounds like a good plan to me)
So, since the extract version of this is partial boil at 2.5 gallons, can I make this alteration?
Make it a 5 gal boil (probably 6 pre-boil to account for evaporation)
Double up on every ingredient and then split the chilled wort between 2 buckets and then top off to 5 gal each?
Plan on building up a HUGE starter of washed 1056 about a week in advance and then split it between the batches (or 1056 in one and Notty in the other)
Does this all sound legit?
Yoop,
Your house IPA looks right up my ally. My LHBS (Bell's) only has Munton's Amber, which has a lovibond of 2. I saw earlier in the thread that you thought that there wasn't too much difference between Munton's and Fawcett, but would you recommend adding some caramel 20 or 40 to compensate for the color? Like a half pound or so? Honestly, I'm more interested in getting the taste right than matching the color.
I brewed your oatmeal stout a couple weeks ago and it's awesome, BTW. Thanks for the recipe.
Anyone ever use citra for this?
I'm hoping to brew tomorrow and I've got a spare ounce. I was thinking half in the boil added with the simcoe/amarillo and the other half for dry hopping with simcoe/amarillo. The rest of the recipe would be the same.
Thoughts?
Fair enough
I've not used citra before, but I'm assuming it tastes just like it sounds. If that's right, it should work out pretty well.
I didn't get this together this weekend but I hope to next weekend. If I try it I'll report back with results.
So hoping to get someone to re-assure me what I'm doing is going to be okay.
BIAB partial mash with:
7# 2-row
0.375# TF amber
At 1.25 qt/lb, 153F
Pull out bag and let drain over the kettle. Probably sparge by pouring water from an electric kettle that has cooled down over the grains.
Top up water to ~3.5-4 gallons which is what I can typically boil.
Add:
3# DME (can I add this later in the boil to minimize colour?)
Will keep another # or so of DME on hand in case I don't reach my target at the end.
Hop schedule will follow the extract schedule on page 1.
Top up with water from a water jug once in fermenter (hoping to only have to add 2 gallons or so).
Yeast either 001 or US-05. If I use 001 do I need to make a starter or can I just add it in?
Thanks in advance!
If you're doing BIAB, first make sure to get a good crush on your grains. Next try and mash with as much water as you can in your kettle. From a BIAB calculator, looks like your can mash 7.4lbs of grain at 2qts/lb in 4.29 gallons of water. Calculate grain absorption to get your volume after BIAB and sparge with the volume of water to get your wanted preboil volume which you said is around 4 gallons.
Adding your grains/DME into this simple calculator it looks like you're right on track for this recipe which gives an OG of 1.066 and FG of 1.018 assuming you get 5 gallons into the fermenter. Lastly, definitely make a starter or if you're not ready for that then pitch 2 packs of S-05.
Thanks, I brewed on Sunday actually and it went pretty well other than the fact that the calculated strike temp didn't work out as planned and I was mashing at around 160 for the first 15-20 minutes.
I mashed at around 1.3-1.5 qt/lb and I ended up going with 8# 2-row and 0.375# biscuit (since they were out of amber).
Drained the grains and sparged by pouring just under a gallon over them to reach pre-boil volume and added ~3# DME.
Ended up with 3 gallons after the boil into the fermenter and after topping up to 5 gallons with distilled water my OG was 1.070 so it seems to have worked out alright.
I made a 1L starter the night before because that's the biggest thing I could find to make one in.
Thing was going like crazy the next morning, have never used liquid yeast before. Went out and bought some more vinyl tubing and switched to a blowoff tube which was also going like crazy.
Fermenting a bit warm right now about 68-70F but can't really do anything about it other than throw a cold towel around it every now and then.
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