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Dogfish Head 60 Minute IPA

214 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 214 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created Friday January 8th 2016
1.065
1.013
6.8%
61.7
10.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Maris Otter Pale13 lb Maris Otter Pale 38 3.75 96.3%
8 oz United Kingdom - Amber8 oz Amber 32 27 3.7%
13.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Warrior0.7 oz Warrior Hops Pellet 16 Boil 50 min 35.38 7.2%
0.40 oz Simcoe0.4 oz Simcoe Hops Pellet 13.8 Boil 30 min 14.09 4.1%
0.70 oz Palisade0.7 oz Palisade Hops Pellet 7.5 Boil 15 min 8.65 7.2%
0.70 oz Palisade0.7 oz Palisade Hops Pellet 7.5 Whirlpool 0 min 3.57 7.2%
0.60 oz Amarillo0.6 oz Amarillo Hops Pellet 8.7 Dry Hop 0 days 6.2%
0.60 oz Simcoe0.6 oz Simcoe Hops Pellet 13.8 Dry Hop 0 days 6.2%
6 oz Glacier6 oz Glacier Hops Pellet 5.5 Dry Hop 0 days 61.9%
9.70 oz / 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

11.2 AAU Warrior hops (60-35 mins)

(0.70 oz./20 g of 16% alpha acids) <br />

3.6 AAU Simcoe hops (35-25 mins)

(0.28 oz./7.9 g of 13% alpha acids)<br />

5.6 AAU Palisade hops (25-0 mins)

(0.70 oz./20 g of 8% alpha acids)<br />


Have Simcoe and Palisades


Use Whitbread 1099 yeast in 2017

Add whirlpool hops after boil and begin cooling. Aerate cooled wort and pitch yeast. Ferment initially at 71 °F (22 °C), but let temperature rise to 74 °F (23 °C) towards the end of fermentation. Warm condition for 3 days (to remove diacetyl), then cool beer and add dry hops, allowing 2 weeks contact time.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-01-11 03:23 UTC
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