60 Minute IPA Clone
by Dog Fish Head Brewery with mild changes

This beer is a delicious IPA. Strong on hops and smooth on the finish.

Ingredients:

• 7 lbs. light Dry Malt Extract
• 6 oz. crushed British Amber Malt (steeping grains)
• 1 oz. Warrior Hops (pellet) – Continuously added (recipe called for only 1/2 oz.)
• 1/2 oz. Simcoe Hops (pellet) – Continuously added
• 1/2 oz. Amarillo Hops (leaf) – Continuously added
• 1/2 oz. Amarillo Hops (leaf) – At flame out
• Wyeast 1056 American (via 0.75L yeast starter)
• 1/2 oz. Simcoe Hops (pellet) – Dry hopped
• 1/2 oz. Amarillo Hops (leaf) – Dry hopped (recipe called for 1 oz.)

Step by Step:

Put Amber Malt into kettle. Add 1-2 gal. of water and bring temperature to 155° F. Turn off heat and let malt steep for 30 min. Remove malt and add enough water to bring to 2 gal. Bring to a boil and mix all hops in a bowl. Continually add hops for 45 minutes. At 45 minutes stir in malt extract and then add Irish moss. At 60 minutes add flame out hops, cool, and transfer to ferment\r. Add 3-3.5 gal. cold water. Pitch yeast at 75° F.

Ferment at about 70° F for 7-10 days. Move to a secondary fermentor and add dry hops. Let rest for at least a week, preferably 2-3 and then bottle.

Date Brewed: July 1, 2009 with an OG of 1.054. Dry hopped and moved to secondary on July 9, 2009.