Dogfish Head 60 Minute IPA Clone Recipe (All-Grain): 5 to 30 Gallons
An all-grain Dogfish Head 60 Minute IPA Clone recipe you can brew at 5 to 30 gallons: 6.8% ABV and 57 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Dogfish Head 60 Minute IPA Clone at a glance: 6.8% ABV, 57 IBU, OG 1.064. A homebrew clone of Dogfish Head’s 60 Minute IPA, the beer that made continuous hopping famous: hops go into the kettle a little at a time for the whole boil.
Recipe credit: Dogfish Head 60 Minute IPA Clone by Yooper on HomeBrewTalk, #7 on HomeBrewTalk’s all-time Top 100. We’ve put it in our recipe card, scaled to 5 gallons at 72% efficiency, and kept the brewer’s gravity and hop schedule. See the original for the brewer’s own notes and the discussion. This is an unofficial homebrew clone; Bräu Supply isn’t affiliated with Dogfish Head.
Bräu Supply recipe · All-grain
Dogfish Head 60 Minute IPA Clone
Grain · for 5 gal into the fermenter
| 12.9 lb (5.85 kg) | Pale 2-row malt | 97% |
| 0.35 lb (0.16 kg) | Amber malt | 3% |
Hops
| 0.75 oz (21 g) | Warrior · 16.4% AA | 60 min, added a little at a time to 35 min |
| 0.5 oz (14 g) | Amarillo · 8.5% AA | 35 min, mixed with the Simcoe and added a little at a time to 0 |
| 0.5 oz (14 g) | Simcoe · 12% AA | 30 min, as above |
| 0.5 oz (14 g) | Simcoe · 12% AA | Dry hop |
| 1 oz (28 g) | Amarillo · 8.5% AA | Dry hop |
Yeast and water
| 1 pkg | A clean, well-attenuating American ale yeast (the brewer used Wyeast 1764 Pacman) | |
| Water | Sulfate-forward water for a crisp bitterness. | |
Process
- Mash: 152°F (67°C) for 60 minutes
- Boil: 60 minutes
- Ferment: 66°F (19°C) until the gravity is stable (the brewer’s finished at 1.010)
- Condition: Dry hop for 3 to 5 days, then package
- Carbonate: 2.5 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
About this recipe
The trick is the hopping. Add half the Warrior at the start of the 60-minute boil and the rest a few pellets at a time until 35 minutes. Then mix the Amarillo and Simcoe and keep adding them a little at a time until flameout. It sounds fussy, but it gives a smooth, layered hop character. A little amber malt adds a biscuity edge.
How to brew it
- Mash at 152°F (67°C) for 60 minutes.
- Bring to a boil. Add half the Warrior, then keep adding the rest a little at a time until 35 minutes remain.
- From 35 minutes, mix the Amarillo and Simcoe and add them a little at a time until flameout, with a few pellets left for the end.
- Chill to 64°F (18°C), oxygenate and pitch. Ferment at 66°F (19°C).
- Dry hop with the Simcoe and Amarillo for 3 to 5 days, then package at about 2.5 volumes of CO₂.
Tips
- Weigh the hops into small cups before the boil so you can add them steadily.
- Any clean, well-attenuating American ale yeast works.
Frequently asked questions
What is continuous hopping?
Adding hops a little at a time throughout the boil instead of in a few big additions. Dogfish Head built a machine for it; at home, a steady hand works.
Is this the official recipe?
No. It’s a homebrewer’s clone.