I’m looking for the deep ellum brewery dream crusher double IPA recipe anyone know where I could find it??..
You could try emailing the brewery, but I don’t know if they will share. Dallas is a very competitive market right now and most don’t care to spill the details. I guess one must be careful when out of a few dozen breweries a few are exceptional, a handful are good-great, and 2/3 are poor-mediocre. Funny thing is, I’ve noticed the worse the beer, the tighter the lips.
Steve is absolutely correct. I think part of why the brewers are so tight-lipped, in addition to the general market competitiveness, is that everybody is still trying to figure out what styles sell best here and when somebody strikes gold everybody tries to repeat that. The perfect example is Peticolas Velvet Hammer. While most of the country has moved on from the imperial red fad, that beer has practically been crowned the craft beer of Dallas–at least in the uptown area. When Velvet Hammer got really popular several of the local breweries rolled out imperial reds that were poor imitations (particularly Martin House’s two mediocre versions). To a lesser extent, once DEBC dropped a couple IPAs that held up in the market several others popped up on the market from breweries where IPA doesn’t fit in their line up(including Peticolas). If you have some secret sauce in this market you have to keep it secret.
I’m not a DEBC fan so I’ve never had this particular beer but I do know they have had some problems sourcing hops for their beers and at least early versions of Dream Crusher had a different mix of hops from one batch to the next. They may have figured out how to buy hops on contract. Maybe. You could look at the info on the website and probably get fairly close.
It’s interesting to hear about breweries that won’t share recipes. At Oakshire, the recipe for each beer is hanging on the fermenter. We encourage homebrewers on the tour to take pics of the recipes so they can brew them themselves.
From the website
Hops: Summit, Columbus, Apollo, Liberty and more!
Malts: Pale Ale, Rye, Vienna, Honey
Yeast: English Ale
Other: Raw Cane Sugar
I assumed the “and more” under hops meant they were using whatever was on hand as mentioned above. The named hops are readily available commodity hops these days.
For the grain bill, I would start here:
1lb corn sugar
5% honey malt
5% Vienna malt
10-15% rye malt - I haven’t had this beer in a while and can’t remember how much rye character was there.
75-80% MO or American Pale Ale malt
Yeast would be 007, unless you can determine what the og is and work backwards to figure out the attenuation.
This is how I found it in the past, and certainly many breweries are open about it still. I’ve even received tight-lipped response from homebrewes with pro dreams lately.
I laugh when people ask for one of my recipes like I’m doing them some huge favor. I’ll give away whatever they want and will even offer up some ingredients if I have extra.
:o Hahaha - really? If they think that recipes are going to get them anywhere special… well, good luck to them!
Same here
If they go pro their secret recipe won’t be the same on the big pro system.
A recipe will get you nowhere, but some mystique might… at least until the beer market “matures” a bit. Marketing goes a long way when things are faddish.
It’s funny that people ask me how much money would I get if I sold my recipe.
Who pays for recipes?
I swear I have heard homebrewers talk about this like it is a viable way to make money. Brew up a batch, bring it to local breweries, let the bidding commence.
We had a guy in KC try and convince me that breweries should be paying for recipes. IIRC, I laughed and laughed and laughed. He obviously didn’t understand the industry, so I had to explain why I was laughing.
He is one of those types that you avoid making eye contact with at a bar because Lord help you if you do. You’d be trapped in a one sided conversation for at least 2 hours. He was also the same guy who came to our club meetings and interrupted a charity presentation so he could talk about how to make money off of the charity. Ugh.
I don’t have a problem sharing recipes, by the way, did you ever get the recipe? Never heard back from you. 
Yeah, I can’t count how many times I’ve heard that. All my recipes are out on the internet, so why pay for them?
Yep, sorry I didn’t let ya know. I figured I’d bothered you enough already!
Of course I always feel honored being bothered by you!
The only time people ask for my recipes is when I brew somebody elses. 
Noti Brown and, Waldo Lake Amber come to mind specifficlly.
I always give credit where it’s due.