Name: Davenport's Family Restaurants DOGFISH HEAD 60MIN IPA Recipe
Cook time: 48 h
Total time: 48 h
Yield: 48 servings
Ingredients: 10 lbs Pale Ale Malt (2-row); 0.5 lbs Caramel/Crystal 10L; 0.25 lbs Carapils/Dextrin Malt; 4 gal Mash water (strike and sparge combined estimate); 1 each Campden tablet (optional, to remove chlorine); 1 oz Chinook (60 min bittering); 0.75 oz Citra (20 min); 0.75 oz Amarillo (20 min); 1 oz Citra (5 min / whirlpool); 1 oz Amarillo (5 min / whirlpool); 2 oz Mosaic (dry hop - primary); 2 oz Citra (dry hop - secondary); 1 pack American Ale yeast (e.g., Safale US-05 or Wyeast 1056); 4 oz Priming sugar (if bottling); 1 tsp Irish moss or Whirlfloc (optional, for clarity); 0 to taste Corn sugar (for starter or adjusting OG - optional)

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

6% AMERICAN IPA BALANCED EAST COAST IPA WITH A LOT OF CITRUSY HOP CHARACTER

Crush the grains to a medium-coarse crush. Heat approximately 3.25 gallons of strike water to 165°F to achieve a target mash temperature of 152°F given grain temperature.

Grain crush and heat water

Mash: Add crushed grains to strike water and hold at 152°F for 60 minutes. Stir gently to ensure even hydration. Aim for a final mash PH around 5.2–5.5 if you measure.

Mash out: Raise temperature to 168°F for 10 minutes to stop enzymatic activity and improve wort runoff.

Sparge: Begin lautering and sparge with enough water to collect approximately 6.5–6.75 gallons of pre-boil wort (adjust depending on system losses). Typical total water use will be about 4–5 gallons but adjust for your system.

Optional: If your tap water has chlorine, treat sparge and mash water with a crushed Campden tablet and wait 10 minutes before using.

Bring collected wort to a rolling boil and start a 60-minute timed boil.

Boil and hop schedule

At 60 minutes remaining (start of boil): Add 1 oz Chinook bittering hops. This provides a clean bitter backbone for the beer.

At 20 minutes remaining: Add 0.75 oz Citra and 0.75 oz Amarillo. Also add Irish moss or Whirlfloc at 15 minutes if using.

At 5 minutes remaining: Add 1 oz Citra and 1 oz Amarillo for late hop flavor and aroma.

End of boil / Whirlpool: Turn off heat and cool slightly (to around 170–180°F). Add the 1 oz Citra and 1 oz Amarillo meant for whirlpool/hot-side addition and whirlpool for 15–20 minutes before chilling. This extracts intense citrus and tropical hop oils with less harsh bitterness.

Chill wort quickly to around 68°F using an immersion or counterflow chiller. Transfer wort to a sanitized fermenter, leaving trub behind as much as practical. Top up with chilled, sanitized water if needed to reach 5.25 gallons total volume.

Take and record original gravity (OG). Expect an OG around 1.056–1.061 for this recipe (approximate).

Aerate: Oxygenate or vigorously shake the cooled wort to provide oxygen for the yeast.

Pitch yeast: Rehydrate or pitch the pack of American ale yeast (US-05 or 1056) into the wort at 66–68°F. Seal fermenter and attach airlock.

Primary fermentation: Hold at 66–68°F for 5–7 days until vigorous fermentation slows and specific gravity is dropping toward terminal gravity (expected FG ~1.012–1.014).

Dry hopping schedule: At ~3–5 days after fermentation begins (active primary fermentation or slightly after high krausen), add 2 oz Mosaic and 2 oz Citra directly to the fermenter for dry hop contact. Leave on for 4–5 days. (Optionally split dry hop: half at day 3, half at day 7 to preserve volatile aromatics.)

After dry hop contact, cold crash to ~36–40°F for 24–48 hours to help drop hop matter and clarify the beer.

Transfer beer carefully to bottling bucket or keg, avoiding siphoning large amounts of trub and hop debris.

If bottling: Add 4 oz priming sugar (dissolved in 1 cup boiling water and cooled) to bottling bucket, gently mix with beer, and bottle. Condition at room temperature for 10–14 days, then cold condition.

If kegging: Force carbonate to ~2.4–2.6 volumes CO2 or carbonate naturally as desired.

Expected final gravity should be ~1.012–1.014, yielding ABV around 5.8–6.2%.

Pale Ale Malt (2-row)

Caramel/Crystal 10L

Carapils/Dextrin Malt

Mash water (strike and sparge combined estimate)

Campden tablet (optional, to remove chlorine)

Chinook (60 min bittering)

Citra (20 min)

Amarillo (20 min)

Citra (5 min / whirlpool)

Amarillo (5 min / whirlpool)

Mosaic (dry hop - primary)

Citra (dry hop - secondary)

American Ale yeast (e.g., Safale US-05 or Wyeast 1056)

Priming sugar (if bottling)

Irish moss or Whirlfloc (optional, for clarity)

Corn sugar (for starter or adjusting OG - optional)

DOGFISH HEAD 60MIN IPA

Make DOGFISH HEAD 60MIN IPA Recipe in just 48h . 6% AMERICAN IPA BALANCED EAST COAST IPA WITH A LOT OF CITRUSY HOP CHARACTER

DOGFISH HEAD 60MIN IPA

Descriptors

Tasting Notes

Food Pairings

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