In a couple of hours, I'm going to start the first brew of a recipe that I hope tastes somewhat like Dogfish Head 90-Minute IPA. I'm not going for a full clone, but something close. That said, here's the recipe:
Batch Size: 5.25 gal
Boil Size: 3.00 gal
Estimated OG: 1.098 SG
Estimated Color: 9.5 SRM
Estimated IBU: 41.1 IBU
Boil Time: 90 Minutes
Ingredients:
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Amount Item Type % or IBU
7.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 58.33 %
4.00 lb Amber Dry Extract (12.5 SRM) Dry Extract 33.33 %
1.00 lb Rice Extract Syrup (7.0 SRM) Extract 8.33 %
1.00 oz Amarillo Gold [8.20 %] (Dry Hop 3 days) Hops -
0.50 oz Simcoe [12.20 %] (Dry Hop 3 days) Hops -
0.50 oz Warrior [15.80 %] (Dry Hop 3 days) Hops -
0.75 oz Warrior [15.80 %] (90 min) Hops 13.0 IBU
0.75 oz Simcoe [12.20 %] (90 min) Hops 10.1 IBU
2.00 oz Amarillo Gold [8.20 %] (90 min) Hops 18.0 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
4.00 oz Oak Chips (Secondary 7.0 days) Misc
1 Pkgs Whitbread Ale (Wyeast Labs #1099) [StarterYeast-Ale]
One thing that bugs me about Beersmith is that I haven't figured out how to calculate IBUs with dry-hopping. The program just leaves it blank, but we all know that there's going to be a lot more than 41 IBUs in this brew after a week of dry-hopping.
Also, the starter has been stepped up over the past few days and should be good to go. So, here's hoping!
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