7 replies to this topic

[Bier brauer]

I found a recipe for DFH 90 minute IPA. So I am checking the ingredients and it calls for 16 lbs of 2 row, and 1.1/4 lb of fawcett amber malt. This is for a 5.5 gallon batch. SG 1.085. Does that amount of grain sound right? I see there are different 2 row malts out there. With my lack of experience, I'm wondering what the difference is and which one should be use for this beer. Also what water profile should I use in the BrunWater spread sheet? Thank youBrad

[HVB]

There is an extensive thread on this beer and clone at homebrewtalk if you are bored and have hours to kill.

I think a good American 2 row will be fine.  The Fawcett amber is the key.

 

As for water something like this would be a good starting point, IMO

 

Ca - 110

Mg-3

Na - 19

SO4- 300

Cl - 50

Bicarb -68

 

A good healthy amount of gypsum will be required.

 

ETA: The Generic Pale Ale Profile will also be helpful

Edited by drez77, 26 March 2014 - 12:34 PM.

[Genesee Ted]

I bet they don't use marris otter, I bet it is 2 row. What is the recipe?

[HVB]

I bet they don't use marris otter, I bet it is 2 row. What is the recipe?

This seems to be a popular one, taken from https://www.homebrew...e-clone-260675/

 

This is formulated at 70% efficiency, add or subtract 2-row to adjust to your efficiency.16lbs 2-row1.25lbs Thomas Fawcett Amber Malt* (see note below)3oz Amarillo1oz Simcoe1oz WarriorMix 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 Amarillo2oz SimcoeI 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.

[Genesee Ted]

Is there any data to support the continuous hopping? Seems to me that you could add the whole buttering at 60 and then hop continuously from 30 or 20 on... Is the continuous hopping a gimmick?

[HVB]

Is there any data to support the continuous hopping? Seems to me that you could add the whole buttering at 60 and then hop continuously from 30 or 20 on... Is the continuous hopping a gimmick?

Somewhere in there people do some experiments but for the life of me I cannot remember the results.  I had planned to do it and never got to it but I think I would follow your thinking on it.

[Bier brauer]

That is the exact recipe I have. It had to come from Homebrewtalk. It is word for word. Thank you for the water profile. Would Briess 2 row work? Or would you recommend something different.

[dmtaylor]

Is there any data to support the continuous hopping? Seems to me that you could add the whole buttering at 60 and then hop continuously from 30 or 20 on... Is the continuous hopping a gimmick?

 

Yes.  Why not add a nice bittering charge at 60, then add like 5 oz in the last 5 minutes of the boil and be done with it.