Dogfish Head 120 IPA Clone - Beer Recipe - Brewer's Friend

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Dogfish Head 120 IPA Clone

321 calories 25.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 120 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.7 gallons
Efficiency: 80% (brew house)
Source: Sam Calagione
Calories: 321 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
URL: http://www.homebrewchef.com/120minuteIPArecipe.html
Created: Monday March 4th 2013
23.2 °P
3.7 °P
11.9%
185.6
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 lb American - Pilsner32 lb Pilsner 37 1.8 97%
1 lb United Kingdom - Amber1 lb Amber 32 27 3%
33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Amarillo3 oz Amarillo Hops Pellet 9.5 Boil 120 min 46.52 20%
3 oz Simcoe3 oz Simcoe Hops Pellet 12 Boil 120 min 58.76 20%
3 oz Warrior3 oz Warrior Hops Pellet 16.4 Boil 120 min 80.3 20%
2 oz Amarillo2 oz Amarillo Hops Pellet 9.5 Dry Hop 28 days 13.3%
2 oz Simcoe2 oz Simcoe Hops Pellet 12 Dry Hop 28 days 13.3%
2 oz Warrior2 oz Warrior Hops Pellet 16.4 Dry Hop 28 days 13.3%
15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
352 oz Dextrose Other Primary 0 min.
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1754 B cells required
Wyeast #1056 (2500 mL starter)
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1754 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Hoppy Bitter Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 10 20 20 250 55
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
46.2 Acid Rest Infusion -- 95 °F 15 min
13.04 Protein Rest Decoction -- 122 °F 15 min
8.16 Gluten Rest Decoction -- 135 °F 15 min
10.28 Beta Sacrification Decoction -- 149 °F 60 min
14.35 Mashout Decoction -- 165 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.34 gal (53.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.34 gal (5.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.08 gal (68.31 qt). Suggest reducing strike water volume to 9.36 gal (37.44 qt) and adding 5.08 gal (20.31 qt) sparge/top-off. 14.44 57.8  
Strike water volume at mash thickness of 1.75 qt/lb 14.44 57.8  
Mash volume with grains 17.08 68.3  
Grain absorption losses -4.13 -16.5  
Remaining sparge water volume (equipment estimates 3.28 g | 13.1 qt) 2.64 10.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.34 g | 53.4 qt) 12.7 50.8  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 17.08 68.3
Equipment Profile Used: System Default
 
Notes

In a bowl, mixed together 3 Oz. Amarillo, 3 Oz. Warrior, 3 Oz. Simcoe and blended together. Made 40 Dixie cups with 6.3 grams in each cup. Added 1 cup every 3 minutes for all of 120 minute boil.

Divided Dextrose into 28 individual 12 oz ziplock bags. After transfer to conical, started adding the second day, twice daily (12 oz in the morning and 12 oz in late afternoon) for 14 days. I had a 1 gallon pitcher and whisk sitting in a bucket of StarSan. Would dump 2 quarts from the conical and add 12 oz of Dextrose, then pour back into the conical. Towards the end, would see how fermentation was doing before adding. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet.

1/2 gallon of wort was added to the high gravity yeast to make a starter. Second yeast was added on day 5 of fermentation.

Oxygen was added once daily for 4 days. 30 seconds @ 1200 psi with 0.2 micron SS Stone.

Dry hopping: Added 2 oz. Amarillo, 2 oz. Warrior and 2 oz. Simcoe to a bowl and blend. 28 ziplock backs were filled with 6 grams of hops each. 1 bag was added with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks.

Fermentation was on the cold side, roughly 66-70 degrees. Lots of heat from the yeast.

OF ended at 1.050. Let sit for a few days on yeast to help finish fermentation. Stopped adding sugar on day 13. Total dextrose added as 21.5 pounds. Re-calculated OG was 1.200.

Bottled in 6 oz champagne splits, no addional yeast or sugar added. No carbonation. Final % with high gravity hydrometer was 20.7% abv.

Beer has aged nicely and a wonderful treat for on a cold night or for a beer tasting event.

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  • Last Updated: 2013-03-05 02:44 UTC