Dogfish Head 60 Minute IPA clone

Dogfish Head Brewery: 60-Minute IPA

(5 gallons/19 L, all-grain)
OG = 1.064   FG = 1.019
IBU = 60   SRM = 6   ABV = 6%

This innovative IPA employs Dogfish Head’s method of adding hops continuously over the entire boil. Showcasing a big US Northwest hop bill, 60-Minute is the session beer sister of 90-Minute IPA.

Ingredients
13 lbs. (5.9 kg) 2-row pale malt
6.4 oz. (0.18 kg) Thomas Fawcett amber malt (35 °L)
11.2 AAU Warrior® hops (60–35 min.) (0.7 oz./20 g at 16% alpha acids)
3.6 AAU Simcoe® hops (35–0 min.) (0.7 oz./20 g at 13% alpha acids)
5.6 AAU Amarillo® hops (35–0 min.) (0.7 oz./20 g at 8% alpha acids)
0.7 oz. (20 g) Amarillo® hops (0 min.)
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)
1 tsp. Irish moss (15 min.)
Wyeast 1187 (Ringwood Ale) or White Labs WLP005 (British Ale) yeast (1.5 qt./~1.5 L starter @ SG 1.030)
7/8 cup (175 g) dextrose (if priming)

Step by Step
Mash the grains at 152 °F (67 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C). Boil wort for 60 minutes. Begin hopping wort with a continuous stream of Warrior® hops at a rate of 0.28 oz. (7.9 g) per 10 minutes. Warrior® should run out with 35 minutes left in boil. Refill hopper with Simcoe® and Amarillo® hops and resume hopping until the end of the boil. Add Irish moss with 15 minutes remaining. Add the 0 minute hops after boil and begin cooling. Aerate cooled wort and pitch yeast. Ferment initially at 71 °F (22 °C), but let temperature rise to 74 °F (23 °C) towards the end of fermentation. Warm condition for 3 days (to remove diacetyl), then cool beer and add dry hops, allowing 10-14 days contact time. Bottle or keg as usual.

Partial mash option: Reduce the 2-row pale malt in the all-grain recipe to 1.5 lbs. (0.68 kg) and add 4 lbs. (1.8 kg) Muntons light dried malt extract and 2 lbs. 14 oz. (1.3 kg) Muntons light liquid malt extract. Steep crushed malt at 152 °F (67 °C) in 2.25 qts. (2.1 L) of water. After 45 minutes, rinse grains with 1 qt. (1 L) of 170 °F (77 °C) water. Add water to “grain tea” to make 4 gallons (15 L). To save time, heat 3.5 gallons/13 L of water during “steep.” Stir in the dried malt extract and bring to a boil. During the boil, do not let wort volume drop below 3.5 gallons (13 L). Add boiling water if wort volume dips near this mark. Follow the hopping schedule in the all-grain version, adding the liquid malt extract with 15 mintues remaining in the boil. Follow the remaining portion of the all-grain recipe.