Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Brewed with a slew of great Northwest hops. A powerful but balanced East Coast IPA with a lot of citrusy hop character.

Heat 4.5 - 5.0 gallons of brewing water to approximately 166°F (to hit a target mash temp of 152°F).

Heat strike water

Add crushed grains to your mash tun and dough in with the strike water, stirring to avoid clumps. Target mash temperature: 152°F (67°C). Mash for 60 minutes, checking temperature and holding within ±2°F.

After 60 minutes, perform an iodine test to confirm conversion. If converted, raise mash temp to 168°F for a 10-minute mashout (optional) before lautering.

Sparge with enough 170°F water to collect about 6.5 - 7.0 gallons of wort in the kettle (pre-boil volume target, accounting for boil-off). Typical batch size: 5 gallons finished.

Allow the wort to run clear; combine runnings and bring to a boil.

Bring wort to a vigorous 60-minute boil. Start timing when the wort reaches a full boil.

60-minute boil

At 60 minutes remaining (start of boil): Add Columbus (CTZ) bittering hops and the 0.5 oz Centennial + 0.5 oz Cascade 60-min additions. (The Columbus provides backbone bittering while Centennial/Cascade contribute early flavor.)

At 15 minutes remaining: Add 1.0 oz Centennial and 1.0 oz Cascade.

At 10 minutes remaining: Add 1.0 oz Amarillo (flavor). Add Irish moss or Whirlfloc with 10 minutes left if using for clarity.

At 5 minutes remaining: Add 1.0 oz Centennial (aroma). If using corn sugar to dry out the wort, add it now.

At flameout (end of boil): Turn off heat and add 1.5 oz Cascade. Steep for 10-20 minutes (whirlpool/hopstand) to extract aroma without adding excessive bitterness.

Chill the wort quickly to yeast pitching temperature (65-68°F / 18-20°C) using an immersion chiller, counterflow chiller, or an ice bath. Aim to chill to target within 20-40 minutes to reduce risk of DMS and infection.

Transfer cooled wort to sanitized fermenter, aerate vigorously (oxygenate) by shaking, splashing, or using pure O2 with a stone. Ensure the wort is well-oxygenated for healthy fermentation.

Pitch yeast: Rehydrate dry yeast per manufacturer instructions or pitch an active starter for liquid yeast. Target fermentation temp: 66-68°F (19-20°C) for a clean American ale profile.

Primary fermentation will begin within 12-48 hours and generally lasts 5-7 days to reach vigorous activity. Allow fermentation to continue until activity slows and gravity approaches expected terminal gravity (usually around 1.010-1.014 depending on attenuation).

After primary slows (about 4-7 days), optionally raise temperature by 3-4°F for 24-48 hours to finish fermentation cleanly, then allow to rest 1-2 days before dry hopping.

Add dry hops: Transfer beer (or leave in fermenter) and add 3.0 oz Citra and 2.0 oz Cascade directly to the fermenter. Dry hop for 3-5 days at fermentation temperature, minimizing oxygen exposure.

After dry hopping, cold-crash to near 35-40°F (1-4°C) for 24-48 hours to help drop hop particulate and clarify the beer.

Rack or siphon beer to a bottling bucket, avoiding trub. If bottling, add priming sugar (4 oz) dissolved in 12 oz boiling water, cooled, and mixed gently to carbonate. Bottle and cap, then condition at room temperature for 10-14 days. If kegging, transfer to keg, carbonate to ~2.3-2.6 volumes CO2 and serve.

Allow beer to condition for at least 1-2 weeks after carbonation for flavors to integrate. Best enjoyed fresh and cold to highlight citrus hop character.

Pale Ale malt (2-row)

Caramel/Crystal 40L

Carapils (dextrin malt)

Light Munich

Columbus (or CTZ) - bittering

Centennial - 60 min

Cascade - 60 min

Centennial - 15 min

Cascade - 15 min

Amarillo - 10 min (flavor)

Centennial - 5 min (aroma)

Cascade - 0 min / flameout (aroma)

Citra (or another citrus-forward NW hop) - dry hop

Cascade - dry hop

American ale yeast (e.g., Wyeast 1056 / Safale US-05)

Irish moss (or Whirlfloc) - optional for clarity

Priming sugar (if bottling)

Brewing water (adjusted to moderate sulfate/chloride ratio favoring sulfate for hop brightness)

Corn sugar (dextrose) - optional for a drier finish in boil

DOGFISH HEAD 60 MINUTE IPA

Make DOGFISH HEAD 60 MINUTE IPA Recipe in just 72h . Brewed with a slew of great Northwest hops. A powerful but balanced East Coast IPA with a lot of citrusy hop character.

DOGFISH HEAD 60 MINUTE IPA

Descriptors

Tasting Notes

Food Pairings

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