Every time I added the pitcher of sugary wort back in and stirred it would foam up. I used a 7.5 gallon wine bucket that my wife and I bought to make our malbec because I thought I would have extra room to stir and I'm glad I did.
Each time I opened the fermenter to add sugar I took a refractometer reading with a teaspoon of wort, filled 1/2 of my pitcher with wort, whisked the sugar in to the pitcher until dissolved, poured the pitcher back in, and then stirred the fermenting wort with the large mash spoon making sure to bring all the settled yeast up from the bottom of the bucket and stirring it back in. I had a teaspoon, whisk, pitcher, O2 tank with diffusion stone, and large mash spoon in a 5 gallon bucket of sanitizer with lid beside the fermenter. I gave the yeast 60 seconds of O2 on each of the first three feedings along with 1 tsp each of yeast nutrient and yeast energizer on day 3 (PM) and day 5 (AM). Between the two starters we added another gallon of 1.040 wort to our original 5.5 gallons, which gave us 6.5 gallons of 1.0723 wort before starting to add sugar. We gave it 60 seconds of pure O2 and it went into my 63 degree basement.Ĥ8 hours later I pitched another 2L starter of 2 vials 099 high gravity yeast (we originally wanted 3, but the homebrew store was one short) along with 12oz of dextrose and gave it another 60 seconds of O2. We pitched the first 2L starter of 3 vials 007 along with 5.5 gallons of 1.078 wort into the fermenter with a blowoff tube. Dogfish Head continuously hops for 120 minutes by slowly raining pellets into the kettle during the boil but we wanted to keep it simple. Ryan and I brewed and split our hop additions into 12 doses by mixing all the hops together and adding 26g every 10 minutes. For this recipe we brewed a high gravity wort with malt and then added dextrose sugar in doses twice daily so the osmotic pressure stays balanced and doesn't stress the yeast as much. I also read Dogfish Head used to brew this beer at 20% ABV but now stops at 18% because it's more balanced, so that's our goal. The lowest I've seen this beer finish in most attempts is 1.020. High levels of alcohol already have a perceived sweetness so we wanted to mash low and keep our yeast healthy to shoot for the lowest final gravity possible. In all of the examples I found homebrewers had issues with yeast flocculating early and leaving the finishing gravity higher than they wanted, resulting in a sweet beer. The Bertus Brewery blog also had a lot of good information on his attempt here and here.
I did a lot of research into other people's attempts and listened to the Brewing Network's Can You Brew It episode where Sean Paxton attempted it. It was by far our most challenging beer to date.
HOME BREW RECIPE:īatch Size: 10.5 gallons (fermentor volume)ģ oz - Warrior, Type: Leaf/Whole, AA: 16, Use: Boil for 120 min, IBU: 32.41ģ oz - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Boil for 120 min, IBU: 25.72ģ oz - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Boil for 120 min, IBU: 17.42ġ.75 oz - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Dry Hop for 14 daysĢ oz - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Dry Hop for 14 daysĢ oz - Warrior, Type: Leaf/Whole, AA: 16, Use: Dry Hop for 14 daysġ) Temperature, Temp: 95 F, Time: 15 min, Amount: 46.2 qtĢ) Temperature, Temp: 120 F, Time: 15 min, Amount: 13.4 qtģ) Temperature, Temp: 135 F, Time: 15 min, Amount: 8.16 qtĤ) Temperature, Temp: 149 F, Time: 60 min, Amount: 10.28 qtĥ) Temperature, Temp: 165 F, Time: 15 min, Amount: 14.35 qtWe decided to attempt to clone Dogfish Head's 120 Minute IPA, a 18%+ ABV beer. Final % with high gravity hydrometer was 20.7% abv.īeer has aged nicely and a wonderful treat for on a cold night or for a beer tasting event.įor quick copying and pasting to a text based forum or email. Re-calculated OG was 1.200.īottled in 6 oz champagne splits, no addional yeast or sugar added. Let sit for a few days on yeast to help finish fermentation. 1 bag was added with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks.įermentation was on the cold side, roughly 66-70 degrees. 28 ziplock backs were filled with 6 grams of hops each. 30 seconds 1200 psi with 0.2 micron SS Stone.ĭry hopping: Added 2 oz. Second yeast was added on day 5 of fermentation. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet.ġ/2 gallon of wort was added to the high gravity yeast to make a starter. Towards the end, would see how fermentation was doing before adding. 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. Added 1 cup every 3 minutes for all of 120 minute boil.ĭivided Dextrose into 28 individual 12 oz ziplock bags.
Made 40 Dixie cups with 6.3 grams in each cup. Super High Gravity Ale (White Labs #WLP099)
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