Dogfish Head 90 Minute IPA recipe

[Blaydeman]

Dogfish Head 90 Minute IPA

This recipe has been floating around the internet and several magazines lately. It continues to be in high demand so I'm adding it to my collection. The addition of Amber/Brown Malt in this recipe contributes more to a suttle roast flavor but little of the sweetness you might expect in a beer of amber color. The hop additions to this recipe are not your normal boil/flavor/aroma additions. In the 90 minute boil you will be adding 1/4 ounce of hops every 8 minutes followed by another 2 ounces of hops added to the secondary fermenter or keg (dry hopping). If this recipe seems confusing, you are probably doing it right.

8 lbs Light Dry Malt Extract

1 3/4 lb German Pilsner Malt

1 3/4 lb Brown (amber) Malt 35 L

2 oz Amarillo Hops 16 HBUs

3/4 oz Simcoe Hops 8 HBUs

1/2 oz Warrior Hops 8 HBUs

1 oz Amarillo Hops -Dry Hop

1/2 oz Simcoe Hops -Dry Hop

1/2 oz Warrior Hops -Dry Hop

Wyeast British Ale Yeast

For Bottling: 1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar

Partial Mash:

Add the cracked, Pilsner Malt and Brown Malt to 1 gal of 170º water. This combination of grain and hot water (mash) will drop in temperature to 150º. Let the mash sit for 1 hour at 150º. Sparge (rinse) the grain with 2 1/2 gals of 170º water and collect run off into the boil kettle.

Boil:

Add to the boil kettle, 8 lbs. of Dry Light Malt Extract and bring to a boil. Watch out for boil overs. In a separate bowl, mix together 2 oz. Amarillo hops, 3/4 oz. Simcoe hops, and 1/2 oz. Warrior hops. For the next 90 minutes, boil the wort while adding 1/4 ounce of the hop mixture every 8 minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 70º for 7 days or until fermentation slows. Rack to a secondary fermenter.

Dry Hopping:

Add the dry hop combination into the secondary fermenter using a hop sack. Let it age 1 weeks in secondary then bottle or keg

If you keg your beer, add the dry hops into keg instead of the secondary.

For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.

[Anthony]

I would be interested to see how it compares.

[tyekuhn]

I'm brewing this recipe today. This is only my 3rd batch, but I love the 90 minute IPA so much, I wanted to try making some. It is somewhat complicated for my 3rd batch, but not too bad. I've only done extracts with steeping specialty grains before, so the mashing confused me a little bit. I wasn't sure what to do with the first gallon of water that the grains were mashed in...wasn't sure if I should get rid of it or use it in the wort. I decided to use it in the wort in addition to the sparging run-off.

After deciding that, I added the hops at 8 minute intervals as instructed. I've now got everything in the primary ready for some action. The house smells wonderful, and now I'm just waiting...I'll re-post when I try the 3rd bottle...