Dogfish Head World Wide Stout Clone
Monday, July 5th, 2004Previously, I fielded a recipe for this, and on Friday I made it. It tastes great in the brew-pot, and smells hop-heavenly in the fermenter. NOTE* It tried to climb OUT of the 6.5 gallon fermenter I used, having 5.5 gallons of fluid inside. LIght brown foam was oozing out of the airlock within 6 hours of pitching my starter. I had to change it to a 15 gallon carboy to save it.
Final recipe:
1/2 lb of rye
1/2 lb roasted Barley
1 lb flaked Barley
1/2 lb Special B
1/2 lb Cara Munich malt
Brew abaove at 155 degrees for 60 minutes
then add:
12 lbs Extra Dark DME
2 lbs Brown Belgian Candi Sugar
4 tblspoons Black Treacle
4 oz Columbus Hops
4 oz Magnum Hops
Boil X 60 minutes, then add
2 oz Amarillo Hops
1 teaspoon Saffron
Boil x 10 minutes, then cool to 80 degrees, put in fermenter(allow for MORE HEADSPACE NEXT TIME!)
pitch in starter of London Ale yeast
Keep in primary for about 10 days, move to secondary……add 5.7g of Champagne yeast…Dry hop daily with 1 oz Amarillo hops in secondary for 16 days . continue in secondary until done. Bottle with 1 cup corn sugar for priming.
Now, I know some will say that is too much hops…but I think not.
The taste is very close to WWS from what I can tell at this time. Good luck!
Cost for entire brew was $89 ( I know…but It will be worth it!)
