Dogfish Head Craft Brewery: 90-Minute IPA clone

Dogfish Head Craft Brewery: 90-Minute IPA

(5 gallons/19 L, all-grain)
OG = 1.085   FG = 1.021
IBU = 90   SRM = 13   ABV = 9%

90 Minute IPA was the first beer that Dogfish Head brewed using their continuous hopping technique of adding hops throughout the boil. Esquire magazine has called it “perhaps the best IPA in America.”

Ingredients
16 lbs. (7.3 kg) 2-row pale malt
1.5 lbs. (0.68 kg) dark Munich malt (20 °L)
16 AAU Amarillo® hops (90–0 min.) (2 oz./57 g at 8% alpha acids)
8 AAU Simcoe® hops (90–0 min.) (0.62 oz./17 g at 13% alpha acids)
8 AAU Warrior® hops (90–0 min.) (0.53 oz./15 g at 15% alpha acids)
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 Safale S-04 yeast
3⁄4 cups corn sugar (if priming)

Step by Step
Mash in at 122 °F (50 °C), then raise the temperature to 149 °F (65 °C) until conversion is complete. Mash out at 170 °F (77 °C). Boil the wort for 95 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 0.25 oz. (7 g) of hops every 7.5 minutes.) Start fermentation at 70 °F (21 °C) and let raise to 72 °F (22 °C). Dry hop in secondary at 71 °F for 3–5 days, then cool to 32 °F (0 °C). Bottle or keg as normal.

Partial mash option: Reduce the 2-row malt in the all-grain recipe to 1.75 lbs. (0.8 kg) and add 7.6 lbs. (3.45 kg) extra light dried malt extract. Steep crushed grains in 1.1 gallons (4 L) of water at 150 °F (66 °C) for 45 minutes, then remove grains and wash with 1 gallon (3.8 L) hot water. Top off the brewpot to 7 gallons (26.5 L) and add all the dried malt extract. 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 0.25 oz./7 g 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). Bottle or keg as normal.