HBHB
Well-Known Member
Following months of talking about doing something totally out there and being fans of ridiculously hoppy beers, Simon T and myself decided one night that we were going to have a crack at the so called clones of Dogfish Head's 120 minute IPA.
For those not familiar with it through various forums, it's a crazy take on the common American IPA theme, but bigger, bolder and up in the 18+% abv. I believe it's been made in various forms up over 21%.by DFH.
I've never had one, never even seen one and basically have no chance at this stage of ever getting my hands on one of the originals.
That said, we've researched pretty much everything that google shows on various renditions of the theme and came up with a recipe we believe should get us close to the mark. I'll post the insane brew sheets in bsmx format for anyone who may be interested. A few have asked the question of why?
It's simple, because we wanted to do it and because we can. No more, no less.
Here's the basics of what's transpired to now in preparation for tomorrow's brew day.
With a target gravity around 1.100, the grain bill is Briess 2 row pale, 1.2 kg of Thomas Fawcett Amber Malt and 500g of acidulated malt. The rest of the abv comes from 2 doses of dextrose a day as decided by hydrometer readings.
We've got 2 x 3.25L starters done up of WLP007 Dry English Ale Yeasts and will pitch WLP's Super High Gravity Yeast once the english is spent on the wort, before we start feeding it dextrose.
The hopping for the DFH 120 minute is continuous for a multi layered flavour and aroma effect, so we've taken the required amount of each hops, Amarillo, Simcoe and Warrior, bundled it all up and split it into 120 seperate doses- 1 per minute for 120 minutes.
Water has been prepared (reverse osmosis) for a clean slate and in essence 350 odd ppm sulphate and 53 ppm chloride a little Mg chosen to let the hops do the talking. I'll put up the water chem later with all details.
We'll be chilling using a drop in chiller and pre-chiller, then transferring to a 60L stainless conical in a fridge and fermenting to keep it all controlled. For the dry hopping, i've modified the stainless fermenter lid with a 52mm port and bung and rigged a 10L overflow bottle and hose just in case. The port will also be able to be used to draw off the samples for hydrometer testing. The extensive tests will be able to be re-inserted by using borosilicate test tubes which will live in a phosphoric sanitiser bath for the duration of the exercise.
Bring on the brew day.
Oh, by the way, i won't be in the shop tomorrow morning. Back is shagged out, but I'm feeling well.
Will post updates for those few who may be interested.
Martin
(edit to add bsmx file)
For those not familiar with it through various forums, it's a crazy take on the common American IPA theme, but bigger, bolder and up in the 18+% abv. I believe it's been made in various forms up over 21%.by DFH.
I've never had one, never even seen one and basically have no chance at this stage of ever getting my hands on one of the originals.
That said, we've researched pretty much everything that google shows on various renditions of the theme and came up with a recipe we believe should get us close to the mark. I'll post the insane brew sheets in bsmx format for anyone who may be interested. A few have asked the question of why?
It's simple, because we wanted to do it and because we can. No more, no less.
Here's the basics of what's transpired to now in preparation for tomorrow's brew day.
With a target gravity around 1.100, the grain bill is Briess 2 row pale, 1.2 kg of Thomas Fawcett Amber Malt and 500g of acidulated malt. The rest of the abv comes from 2 doses of dextrose a day as decided by hydrometer readings.
We've got 2 x 3.25L starters done up of WLP007 Dry English Ale Yeasts and will pitch WLP's Super High Gravity Yeast once the english is spent on the wort, before we start feeding it dextrose.
The hopping for the DFH 120 minute is continuous for a multi layered flavour and aroma effect, so we've taken the required amount of each hops, Amarillo, Simcoe and Warrior, bundled it all up and split it into 120 seperate doses- 1 per minute for 120 minutes.
Water has been prepared (reverse osmosis) for a clean slate and in essence 350 odd ppm sulphate and 53 ppm chloride a little Mg chosen to let the hops do the talking. I'll put up the water chem later with all details.
We'll be chilling using a drop in chiller and pre-chiller, then transferring to a 60L stainless conical in a fridge and fermenting to keep it all controlled. For the dry hopping, i've modified the stainless fermenter lid with a 52mm port and bung and rigged a 10L overflow bottle and hose just in case. The port will also be able to be used to draw off the samples for hydrometer testing. The extensive tests will be able to be re-inserted by using borosilicate test tubes which will live in a phosphoric sanitiser bath for the duration of the exercise.
Bring on the brew day.
Oh, by the way, i won't be in the shop tomorrow morning. Back is shagged out, but I'm feeling well.
Will post updates for those few who may be interested.
Martin
(edit to add bsmx file)
:chug:
