UPDATE: So I cracked one the other night and it actually turned out pretty good! Three weeks bottle conditioning and it’s come good. The flavour and aroma were much for subtle than I would expect from a Dogfish Head recipe and this might have something to do with my recipe scaling. the caramel from the Muscovado sugar didn’t really come through and I think it might have actually been fermented all up, which would explain why the body is slightly thinner than I would expect from a Brown/Scotch Ale. The malt bil;l could be more intense on the speciality side as well. However this all seemed to work with the way the hop profile turned out, which also wasn’t as intense as I would expect from and IPA/DFH recipe.
I decided to brew this one to enter in to the Darlo Local Taphouse Brewshare night in mid November. The theme is “Weird Styles” and I wanted to bring something more normal than I usually do but at the same time different enough that anyone at the Brew Share wouldn’t have had anything like it before. I took the recipe from the Extreme Brewing book. It was originally for a extract and specialty grain extract and I modified it to be an all grain batch.
About half way through the ferment I realised I couldn’t really smell much of the hops and I was worried it was going to come out too sweet so I dry hopped some XXX in there. Stupidly, I didn’t use a hop sack and when bottling I ended up with a bunch of hop matter that I think made it over to the bottles. I also had a massive fail when bottling. I got about 4 or 5 bottles in and I realised I hadn’t bulk primed! I had to empty the bottles and start over again. I wouldn’t be surprised if I end up with an infection and I probably won’t enter this in Brew Share.
This one also seems to be taking longer to carbonate. It’s been more than two weeks and it still comes out a bit flat. I can be patient I guess!
Batch 1 of Dogfish Head Indian Brown Ale
Target Wort Volume Before Boil:
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US Pale Ale Malt
UK Amber Malt
Australian Crystal 140
UK Pale Chocolate Malt
German Carafa Special I
Sugar – Muscovado
End Of Boil
Bagged Pellet Hops
60 Min From End
Bagged Pellet Hops
At turn off
YEAST Wyeast 1187-Ringwood Ale
Brew In A Bag
Single Step Infusion (65C/149F)
Am I measuring right? First reading had pre boil gravity at 1.023. Then I did it again and with temp adjust was at 1.054. Probably somewhere in between because OG ended up 14 points shy. Why? Did some research and it has to do with volumes of water. Turns out you can’t just guess the boil off and compensate, it’s more complicated than that
Sugar added at 15 minutes before the end of boil
Kept it downstairs near the door and the ambient temp was about 18 for 6 days. I waited for bubbles to stop alltogether before racking off to secondary and getting the yeast out, which i’ve since found out isn’t ideal. You should rack it over when primary is about 90% done.
I also did a dry hop addition of Vanguard. Nearly 20g. Straight in, no bag. The beer smelt very sweet and tasted so too. I never thought the hop additions were enough and from smelling and tasting I think I was right. This is supposed to be heavily hopped like an ipa but the rates just don’t match. Having said that they were high alpha hops so who knows. Trust in thy dogfish! I also could have made a mistake when scaling the recipe down from 19L to 12L.
At racking to secondary the hydrometer read about 1.020. Hoping it clears more!
Did a diacatyl rest and moved fermenter upstairs where the ambient temp is about 21-22C. In the cupboard, insulated.
Head of Community at Blackbird Ventures. Festival Director of Sydney Craft Beer Week. Homebrewer. Family man. Former Artist Manager / Founder at (The Rubens, Cloud Control, Urthboy, Winterbourne and more).