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

The 60 minute IPA from Dogfish Head is their staple. It has an ABV of 6.0% and strong notes of citrus.

Heat 4.5 - 5.0 gallons of brewing water to approximately 165°F (to hit a mash temp around 152°F with the grain).

Heat strike water

Grain crush and mix: Mill or crush the pale, crystal, and Munich malts to a coarse grind. Add crushed grain to your mash tun and pour in the strike water, stirring to fully saturate the grain and avoid dough balls.

Mash: Hold the mash at 152°F for 60 minutes to convert starches to fermentable sugars. Stir or recirculate gently at 20–30 minute intervals to ensure even temperature.

Mash out: After 60 minutes, raise the mash temperature to 168°F for 10 minutes (by adding 1–2 quarts of 190–200°F water) to stop enzymatic activity and improve lauterability.

Sparge: Drain the wort from the mash tun into your brew kettle, collecting enough to total about 6.5 - 7.0 gallons pre-boil volume. Sparge with ~2 gallons of 170°F water to rinse remaining sugars from the grain bed.

Bring the combined wort to a vigorous boil. This recipe assumes a 60-minute boil time.

Bring to boil

Add hops according to the following schedule: - At 60 minutes (start of boil): add 1.0 oz Northern Brewer for bittering. - At 15 minutes remaining: add 1.0 oz Centennial. - At 5 minutes remaining: add Irish moss (1 tsp) if using and add 1.0 oz Amarillo. This late hop addition focuses on the citrus/floral character important for a 60 Minute-style IPA.

60-minute hop schedule

Boil off: Maintain a rolling boil for the full 60 minutes, watching for boil-overs and adjusting heat as needed.

Chill wort: At the end of the boil, cool the wort quickly to 65–68°F using an immersion chiller or plate chiller. Aim to transfer to the fermenter at about 66°F.

Transfer and top up: Transfer cooled wort to a sanitized fermenter. Top up with pre-boiled, cooled water to reach 5.0 gallons if necessary (target post-transfer volume).

Pitch yeast: Aerate the wort vigorously (shaking, splashing, or using an oxygen source). Rehydrate or prepare yeast per manufacturer's directions and pitch into the wort at about 65–68°F. If using liquid yeast, consider making a starter for healthy fermentation.

Primary fermentation: Ferment at 66–68°F for 5–7 days or until vigorous activity slows. Aim for a steady temperature to avoid off-flavors.

Secondary / diacetyl rest: After primary fermentation subsides (typically day 5–7), raise the temperature to 68–70°F for 2 days to finish fermentation and allow any diacetyl to be reabsorbed.

Dry hop: After primary activity has mostly finished (around day 5–7), add 2.0 oz Cascade directly to the fermenter for aroma. Leave on hops for 3–5 days at fermentation temperature. Avoid leaving hops on for more than 7 days to reduce risk of grassy notes.

Cold crash and clarify: After dry hopping, cold crash the beer to 35–40°F for 24–48 hours to drop out hop debris and trub.

Prepare priming sugar: Boil 3.5 oz corn sugar in 1.5 cups water for 5 minutes, cool, and add to bottling bucket.

Rack and bottle: Rack the beer onto the priming solution, gently mix to evenly distribute. Bottle into sanitized bottles and cap. Alternatively, keg and force carbonate to ~2.4–2.6 volumes CO2.

Conditioning: Allow bottles to condition at 68°F for 10–14 days, then cold condition for 24–48 hours before drinking. If kegged and force carbonated, carbonate to desired level and cold condition for 48 hours.

Pale malt (2-row)

Caramel/Crystal malt (40L)

Munich malt

Northern Brewer (bittering)

Centennial (flavor/aroma)

Amarillo (late addition / aroma)

Cascade (dry hop)

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

Irish moss (optional clarity)

Corn sugar (priming for bottling)

Brewing water (treated to moderate sulfate/chloride ratio)

Water for sparge

Gypsum (calcium sulfate) - optional to accent bitterness

60 Minute IPA

Make 60 Minute IPA Recipe in just 2h . The 60 minute IPA from Dogfish Head is their staple. It has an ABV of 6.0% and strong notes of citrus.

60 Minute IPA

Descriptors

Tasting Notes

Food Pairings

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