DFH 90 Minute IPA

[loadmaster]

I am trying to clone this beer but all of the recipes i have looked at do not include any fermentation temps. I am going to try using the white labs san diego super yeast. I was going to ferment at the lower end of the suggested range which is 63. Is this yeast going to be ok for this beer. Any suggestions or ideas would help

[Steelers&Beer]

email the brewery. they're usually pretty good about stuff like that. I like your plan. start low and raise slow. keeps the esters in check. i'm sure with a low mash temp, it shouldn't have any finishing. good luck!

[mthhurley]

The recipe BYO published a few years ago included everything you need, including temps and the proper yeast.
I did this recipe and at first, it was not a clone. After it conditioned in the keg for a week or two, it was spot on 90 minute.

90-Minute IPA clone (Dogfish Head)
(5 gallons/19L, all-grain)
OG = 1.088 FG = 1.021
IBU = 90 SRM = 13 ABV - 8.7%

Ingredients
16.5 lbs. Pilsner malt
1.66 lbs. amber malt (35 *L)
16 AAU Amarillo hops (90-0 mins)
(2.0 oz. of 8% alpha acids)
8.0 AAu Simcoe hops (90-0 mins)
(0.62 oz. of 13% alpha acids)
8.0 AAU Warrior hops (90-0 mins)
(0.53 oz. of 15% alpha acids)
1 oz. Amarillo hops (dry hops)
0.5 oz. Simcoe hops (dry hops)
0.5 oz. Warrior hops (dry hops)
1 tsp. Iriish moss (15 mins)
Wyeast 1099 (Whitbread Ale) yeast
.75 cups corn sugar (for priming)

Step by Step
Mash in at 122 *F (50 *C), then raise the temp. to 149 *F (65 *C) until conversion is complete. Mash out to 170 *F (77 *C). Boil the wort for 105 minutes. Starting with 90 minutes left in the boil, begin slowly and evenly adding hops to the kettle. (This works out to a little over .25 oz. of hops every 7.5 minutes.) Start fermentation at 71 *F (22 *C) and let raise to 74 *F (23 *C). Dry hop in secondary at 71 *F for 3-5 days, then cool to 32 *F (0 *C).