Line Street Brewing #4. Our first IPA. We chose to do a clone brew of Dogfish Head 60 Minute IPA, a favorite of the group, based on the extract recipe here. The name Fishin' Line was, of course, inspired by the Dogfish. Brewed 6/28/2014.
1.25 oz. Warrior (pellets, 18.1% alpha), boiling plus continuous hopping
1 oz. Amarillo (pellet, 8.4% alpha), flavor/aroma plus continuous hopping
1 oz. Simcoe (pellet, 12.9% alpha), flavor/aroma plus continuous hopping
1 oz. Amarillo (pellet, 8.4% alpha), dry hopping
1/2 oz. Simcoe (pellet, 12.9% alpha), dry hopping
1 Packet Nottingham Ale Yeast
5 oz Corn Sugar (for bottle priming)
Add Crystal malt in a grain bag to 2.5 gallons cold water in boil pot. Leave in until just before water begins to boil
When boiling, turn off heat and stir in extract
Return to boil, set timer for 60 min
At start of boil, add half (0.625 oz.) of the Warrior
Begin continuous hopping: add hops every 1 minute. From 59 to 35min left in the boil add a little more Warrior (~3-4 pellets)
With 35 min left in the boil, move to continuous hopping of the Amarillo and Simcoe. About ~8-10 pellets each minute, being sure to have some left to throw in at the end of the boil
Move brew pot (lidded) to ice bath in sink until cool (shooting for about 80-90deg)
Activate dry yeast per instructions
Strain wort into cold water in fermenter. Add cold water to reach 5 gal.
Pitch yeast when cool
We had the brilliant idea of using the Power Hour Method for our continuous hopping. Usually employed as a drinking game, a power hour compilation switches to a new music video every minute, giving us nice reminder to throw in some hops. Cooling and straining went well and the wort was sitting at 74deg when the rest of the water was added. As usual, the OG measurement was screwed up and we measured the concentrated wort before adding water up to five gallons. It was probably at about 90deg and ~3gal. That measurement was 1.13 for whatever it's worth. Notes:
Pitched at 74deg
3hrs: 72deg, no bubble yet
12hrs: 70deg, nice slow bubble every 2sec
24hrs: 72deg, bubbling away
36hrs: 74deg, apparently things got a little crazy overnight. We had some krausen blow up into the airlock and the tiniest bit of spillage onto the bucket lid
48hrs: 72deg, cleaned things up after work, pulled the airlock and re-sanitized the lid, O-ring and airlock pieces. Refilled the airlock with sanitizer instead of water. Everything is now clean and back to a nice slow bubble. Hopefully no ill effects.
60hrs: 72deg, slow bubbles
72hrs: 68deg, slow bubbles every 5-6 sec
4 days: 68deg, very slow bubbles, or as Michele says "non-periodic, infrequent bubble"
5 days: 70deg
6 days: 68deg
15 days: 70deg, sitting at 70 after our vacation, everything seems fine
18 days: 70deg, dry hop time, 1oz Amarillo, and 1/2oz Simcoe pellets dumped right in the primary, no problems
22 days: 70deg, bottling time (7/20/14)! 5oz priming sugar plus awesome American flag caps. Lots of hop matter left floating around from the dry hopping, so had to be careful with siphoning. Left some behind, only made it to 46 bottles. FG was 1.012. Probably something like 8% ABV
First tasted 2 weeks after bottling. A rousing success overall. Great color, a rich orange-amber. Great hoppy aroma. The first taste has a strong citrus flavor with a nice dry finish. Definitely nice and strong (noticeable after drinking two), but no boozy taste. Smooth. We're still waiting to do a side by side with the real DFH 60.