Dogfish Head Craft Brewing: Indian Brown clone
Dogfish Head Craft Brewing’s Indian Brown clone
(5 gallons/19 L, all-grain) OG = 1.070 FG = 1.016 IBU = 50 SRM = 18 ABV = 7.2% This dark IPA is available year-round and is dry hopped similarly to Dogfish Head’s 60 Minute and 90 Minute IPAs. It is roasty, with a mild hop bitterness. Ingredients 10.75 lbs. (4.88 kg) Pilsner malt 15.2 oz. (0.43 kg) flaked maize 10.9 oz. (0.31 kg) amber malt 10.8 oz. (0.31 kg) crystal malt (60 °L) 6.5 oz. (0.18 kg) coffee malt 2.2 oz. (62 g) roasted barley 6 oz. (0.17 kg) dark brown sugar 11.5 AAU Warrior® hops (60-10 min.) (0.72 oz./20 g of 16% alpha acids) 6 AAU Golding hops (10-0 min.) (1.2 oz./34 g of 5% alpha acids) 6 AAU Liberty hops (0 min.) (1.33 oz./38 g of 4.5% alpha acids) 1 oz. (28 g) Amarillo® hops (dry hop) 0.5 oz. (14 g) Simcoe® hops (dry hop) 0.5 oz. (14 g) Glacier hops (dry hop) White Labs WLP005 (British Ale) or Wyeast 1187 (Ringwood Ale) yeast 3/4 cup corn sugar (if priming) Step by Step Mix a half a cup of water to the brown sugar a slowly caramelize the sugar in a small pot. Be sure not to scorch. Mash the grains at 152 °F (67 °C) in 3.75 gallons (14 L) of water. Vorlaf until your runnings are clear, sparge, add the caramelized sugar and then boil the wort for 60 minutes. Begin hopping the wort with a continuous stream of Warrior® hops. When you run out of Warrior hops, refill hopper with Golding hops and resume hopping until the end of the boil. Add the 0 minute hops after boil and stir wort to create a whirlpool. Allow wort to settle for 15 minutes then begin cooling. Aerate cooled wort and pitch yeast. Ferment at 70 °F (21 °C). Add the dry hops after final gravity is reached, and leave them in contact with the beer for three to five days. Bottle or keg as usual. Partial mash option: Scale the Pilsner malt down to 1 lb. (0.45 kg). Add 1.25 lbs. (0.57 kg) Muntons Light dried malt extract and 5.25 lbs (2.3 kg) Muntons Light liquid malt extract (late addition). Omit the flaked maze and add 15.2 oz. (0.43 kg) brewers corn syrup. In your brew pot, add just enough water to the brown sugar to dissolve it. Heat to a boil and caramelize sugar (without scorching it). Then, add 4.3 qts. (4.1 L) of water to your brew pot and heat to 163 °F (73 °C). Place the crushed grains in a steeping bag and steep grains at around 152 °F (67 °C) for 45 minutes. During the steep, heat 3.2 qts. (3.1 L) of rinse water to 170 °F (77 °C) in a separate pot. After steep, rinse grains, add water to make at least 2.5 gallons (9.5 L) of “grain tea” (wort) and bring to a boil. Add dried malt extract and corn syrup and boil for 60 minutes, adding hops as indicated in the all-grain recipe. Add liquid malt extract with 15 minutes left in boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with water, aerate, and pitch the yeast. Follow the remainder of the all-grain recipe.
