Post by Transporter on Aug 7, 2006 18:53:34 GMT -5
Robert W. and I will be brewing 10 gal. of Dogfish Head 90 Min. IPA Saturday.
Here is the recipe for a 5 ga. batch:
Ingredients--
16.5 lbs. Pilsner malt
1.66 lbs. Amber malt (34 L)
10 AAU Amarillo hops (90 min)
8.0 AAU Simsoe hops (90 min)
8.00 AAU Warrior hops (90 min)
1 oz Amarillo hops (dry hop)
0.5 oz Sincoe hops (dry hop)
0.5 oz Warrior hops (dry hop)
1 tsp. Irish moss (15 min)
Wyeast 1099 (Whitbread Ale) yeast
Step by Step--
Mash in at 122 F then raise the temp to 149 F until conversion is complete. Mash out to 170 F/ Boil the wort for 105 min. Starting with 90 min. left in boil, begin slowly and evenly adding the hops to the kettle. (This works out to a little over 0.25 oz of hops avery 7.5 minutes.) Start fermentation at 71 F and let raise to 74 F. Dry Hopp in Secondary at 71 F for 3-5 days, then cool to 32 F.
Here is the recipe for a 5 ga. batch:
Ingredients--
16.5 lbs. Pilsner malt
1.66 lbs. Amber malt (34 L)
10 AAU Amarillo hops (90 min)
8.0 AAU Simsoe hops (90 min)
8.00 AAU Warrior hops (90 min)
1 oz Amarillo hops (dry hop)
0.5 oz Sincoe hops (dry hop)
0.5 oz Warrior hops (dry hop)
1 tsp. Irish moss (15 min)
Wyeast 1099 (Whitbread Ale) yeast
Step by Step--
Mash in at 122 F then raise the temp to 149 F until conversion is complete. Mash out to 170 F/ Boil the wort for 105 min. Starting with 90 min. left in boil, begin slowly and evenly adding the hops to the kettle. (This works out to a little over 0.25 oz of hops avery 7.5 minutes.) Start fermentation at 71 F and let raise to 74 F. Dry Hopp in Secondary at 71 F for 3-5 days, then cool to 32 F.