Dogfish Head 60 Minute IPA
Simply put, Dogfish Head 60 Minute IPA is one of my favorite examples of the American IPA style. The hop
bill is a classic US style mix of citrus, earthy, and floral hops. To add to the greatness of the beer
and provide an interesting mix of bitter,aroma, and flavor hop characteristics, Dogfish head uses a
device that continually adds small amounts of hops over short intervals to the boil. At home you can either
attempt to make one of these things or, better yet, just stand there a pitch a few hops in every so often.
Malt is not particularly prominent in this beer, but is not completely lost or overwhelmed by the hops either. The Thomas Fawcett amber malt adds just a bit of depth.
This recipe originally called for use of the Wyeast 1187 Pride of Ringwood yeast. I am sure this produces a very nice beer, however I have recently heard some reports that this yeast is sometime finicky and can produce variable results. With that in mind, I might recommend you just use some of me more attenuative UK strains. I have a page that will help you compare your choices here. In any case, for best results, pay attention to the ideal fermentation temperatures of the strain you choose and you will be rewarded with a nice, clean beer.
* About Continuous Hopping - Dogfish Head uses a device to slowly add a measured amount of hops over time into the boil rather than adding the whole addition at once. This is a good brew to have a buddy handy to toss in the hops, pre-measured in their own dish, throughout the boil. It is a good technique and the commercial example of this beer is one of my very favorite IPAs.
All Grain Recipe - Dogfish Head 60 Minute IPA (clone) ::: 1.064/1.019 (5 Gal)
13 lbs. - 2 Row Pale Malt
6 oz. - Thomas Fawcett Amber Malt
Hop Schedule - 60 IBU
3/4 oz. - Warrior - 60 to 35 min. continuous*
1/3 oz. - Simcoe - 35 to 25 min. continuous*
3/4 oz. - Palisade - 25 to 0 min. continuous*
1/2 oz. - Amarillo - dry hop
1/2 oz. - Simcoe - dry hop
1/2 oz. - Glacier - dry hop
Choose an English Ale Yeast (details)
- OR -
Wyeast 1187 Ringwood Ale Yeast - 1800 ml. starter
Mash In at 152° for 60 min - sparge as usual
Boil time : 60 min.
Cool and ferment at the ideal temp for your yeast (see your manufacturer)
This Recipe Appeared in the March-April 2006 edition of BYO Magazine.