Homebrew Recipe
Burton Baton - Dogfish Head
- Method:
- All Grain
- Style:
- American IPA
- Boil Time:
- 60 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 6.5 gal.
- Efficiency:
- 0
- Rating:
- Source:
- Brew Your Own
- Source Notes:
- December 2019, Vol. 25, No. 8 page 17. Mark Sarfarik, Dogfish Head's Brewmaster, provided us with all the juicy details about this beer, a 10% ABV imperial IPA that is a blend of 90 Minute IPA with an English old ale. Through additions, they arrive at ~70 ppm of calcium and during the mash you should be striving for a pH between 5.3 and 5.4. This is a very high-gravity fermentation, so oxygen rather than air is recommended for wort aeration. Pitching double the normal amount of yeast is highly recommended. If you have trouble finding Palisade, Willamette is a good substitute, or if Warrior isn't available, any high alpha-acid bittering hop should suffice. Another unique technique DFH uses is called continually hopping. It means that small charges of hops are added roughly every minute or so. This can be emulated at home by dividing each variety up into manageable, small quantities and spreading the addition out over the times indicated in the hopping schedule.
- Notes:
- Mill the grains, then mix with 5.1 gallons of hot strike water to achieve a single infusion rest temperature of 155F. Adjust mash pH to 5.3-5.4 using lactic acid, if needed. Hold at this temperature for 60 minutes. Mashout to 170F if desired. Vorlauf until your runnings are clear before directing them to your boil kettle. Batch or fly sparge the mash and run-off to obtain 6.5 gallons of wort. Boil for 60 minutes. Add the Warrior incrementally from 60-30 minutes, then add the Simcoe incrementally from 30-15 minutes, and finally, add Palisade incrementally from 15 minutes to the end of the boil. Also, at 15 minutes left in the boil, you may want to add either Irish moss or Whirfloc as fining agents. At 10 minutes left, add the corn sugar. After the boil, add the flameout hops indicated and whirlpool for 10 minutes before rapidly chilling the wort to 63F. Oxygenate with pure oxygen and pitch a healthy count of yeast. Allow the beer to free-rise to 68F. Once primary fermentation is complete, dry hop with all three varieties. After 3 days, drop the temperature to 55F and after 24 hours, rack the beer to secondary. If oaking, add it now and age for 14 days. Bottle or keg the beer and carbonate to approximately 2.5 volumes.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.088 | 1.016 | 9.5 | 11 | 65 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Pale Ale Malt | 15 lbs. | 92.59 |
| Honey Malt | 0.5 lbs. | 3.09 |
| Crystal Malt 60 | 0.5 lbs. | 3.09 |
| Amber Malt | 0.2 lbs. | 1.23 |
| Total: | 16.20 lbs. |
Hops
| Name | Amount | Boil Time | Use | AA |
|---|---|---|---|---|
| Warrior | 1 oz. | 60 | Boil | 15.2 |
| Notes: 15.2 AAU. Add incrementally from 60-30 minutes. | ||||
| Simcoe | 0.75 oz. | 30 | Boil | 12.6 |
| Notes: 9.5 AAU. Add incrementally from 30-15 minutes. | ||||
| Palisade | 0.5 oz. | 15 | Boil | 8.2 |
| Notes: 4.1 AAU. Add incrementally from 15-0 minutes. | ||||
| Palisade | 1.75 oz. | 0 | Steep | 8.2 |
| Notes: 14.4 AAU. Whirlpool for 10 minutes. | ||||
| Palisade | 1.4 oz. | 0 | Dry Hop | 0 |
| Simcoe | 2.1 oz. | 0 | Dry Hop | 0 |
| Amarillo | 2.9 oz. | 0 | Dry Hop | 0 |
Yeast
| Name | Lab | Product |
|---|---|---|
| British Ale | Wyeast | 1098 |
| Dry English Ale Yeast | White Labs | WLP007 |
| Nottingham | Lallemand |
Other Ingredients
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Corn Sugar | 1 lb. | 10 minutes | Boil | Other |
| American Medium-Toast Oak | 1.1 oz. | 14 days | Secondary | Flavor |
| Notes: American medium-toast oak chips | ||||
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Single Infusion Mash | 155 | 60 | All Grain |
| Notes: Mill the grains, then mix with 5.1 gallons of hot strike water to achieve a single infusion rest temperature of 155F. Adjust mash pH to 5.3-5.4 using lactic acid, if needed. Hold at this temperature for 60 minutes. Mashout to 170F if desired. | ||||