Grain Bill:
IPA DogFishHead 90 Minute Clone with Oak Chips
- .5 lbs carapils Malt
- 1 lb amber malt 40L
- 10.0 lbs Pilsner Malt Liquid Extract
- .75 lbs Honey
- Hop Schedule: Give equal amounts of each hop every 3 minutes of boil
1 oz Summit Hops
.5 oz Simcoea
.5 oz Warrior Hops
5 oz Amarillo Hops
1 oz U.K. Progress
1 oz Cascade
Dry hop with .5 ounces of Cascade
1.5 Coriander
- 1 oz 350 degree toasted French oak chips soaked in bourbon
- .5 oz Bitter Orange Peel and .5 Oz Sweet Orange Peel added secondary
- Yeast: Dry Ale Yeast SA04
- O.G. 1.070
- F.G. 1.015
Notes: This beer aged for three months. It took a month in primary and at least another month in secondary. I added champagne yeast a week into secondary to dry the beer out a bit more. At first the coriander was overwhelming on the palate. The experience was akin to eating a spicy Indian dish. With time, the flavors have mingled, the beer has clarified. There is a nice hop dryness with a hot peppery finish. I’ve found that I like this brew much more with a bit of lime added, which tends to smooth out the harsher flavors. I wouldn’t brew this again, using the malt extract and the coriander. The recipe has great potential, however still needs some tweaking. In the future I would use a yeast with a bit more ester creation, and I would avoid the orange peel and coriander entirely. I would also choose to use an all grain recipe composed solely of a pilsner malt.
