Off-centered ales for off-centered people....
You may recall I previously complained about much online (recipe/clone) information regarding DFH 60' IPA. Of the 10 or more cases of this I have found, no two of them were alike in all details. Some differed in the amount of basic malt used; others omitted/added the amount/kinds of basic malt; some used crystal malt, others used amber malt. By far the most common discrepancy was in the amounts and kinds of hops used--up to 8 different hops.
The following is straight from the horse's mouth--Sam Calagione's book, Extreme Brewing.
BTW, you also recall I bitched about not being able to find DFH 60' IPA here locally in smalltown Florida. A week or so ago, I wentaround to Albertsons, Winn Dixie, Publix, etc. and contacted their managers and asked that they begin stocking DFH beers in their regular lineup. They all agreed to "look into it." Only Publix took the trouble to ask my name and contact info. Yesterday there was a call from Publix stating that my beer was ready for pickup and they were holding it for me at their back dock. I beat feet down there and got my case of DFH 60' IPA @ 9.99$ per 6-pack. They are still working on getting it stocked regularly, but they said they will special order it for me any old time I want it. The other stores? I dunno yet. Just thought I would throw this in FYI.
Best
Dick Gaines
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60 MINUTE IPA
Bryan Selders, Dogfish head Craft Brewery
This is a DIY version of Dogfish Head's best-selling beer. This beer uses a unique method called continual hopping. Traditionally, beers are brewed with two major hop additions: one early in the boil for bitterness and one at the end of the boil for aroma. We asked ourselves: "What would happen if we add a series of minor hop additions that occur evenly throughout the length of the boil?" From his, the idea of continual hopping was born. This recipe calls for adding the small doses of hops by hand but you may also make your own continual-hopping device.
INGREDIENTS
PRE-BOIL TEA at 150o F (66o C)
6 gallons (23 L) water
Grain Bag
6 ounces (75 g) crushed British amber malt
BOIL
7 pounds (3.2 kg) light dry malt extract (75 minutes)
½ ounce (15 g) Warrior hops (Add gradually over 60 minutes)
½ ounce (15 g) Simcoe hops (Add gradually over 60 minutes)
½ ounce (55 g) Amarillo hops (Add gradually over 60 minutes)
½ ounce (55 g) Amarillo hops ((End of boil)
FERMENTATION
Yeast: Wyeast 1187 Ringwood Ale
1 ounce (55 g) Amarillo hops (6 to 7 days)
½ ounce (15 g) Simcoe hops (6 to 7 days)
BOTTLING
5 OUNCES (125 G) PRIMING SUGAR
Starting Gravity: 1.064
Final Gravity: 1.017
Final Target ABV: 6%
IBUS: 60
PROCESS
1. In a brew kettle, heat 6 gallons (23 L) of water to 150oF (66o C). In a grain bag, add the crushed British amber malt. Allow to steep for 15 minutes
2. Remove the grain bag and bring water to a boil. While waiting for a boil, blend together the Warrior hops with ½ ounce (15 g) of Simcoe and ½ ounce (15 g) of Amarillo hops.
3. Remove from heat and add the light malt extract.
4. Return to a boil.
5. After 15 minutes, begin adding the hop blend a little at a time so it takes 60 minutes to add all of the hops to the kettle.
6. After 60 minutes, remove the kettle from the heat and stir the wort to create a whirlpool while adding another ½ ounce 915 g) of Amarillo hops to the liquid. Cover and allow to settle for 20 minutes.
7. Cool the wort and rack to a fermenter, leaving as many of the solids behind in the kettle as possible. (it's okay to get some of the sediment into the fermenter as it's beneficial to yeast health.)
8. Pitch the cooled wort with ale yeast and ferment at around 68oF – 72oF (20o C-22o C) degrees Farenheit. "Rock the baby" to aerate the wort.
9. After 6 to 7 days, rack the beer to the secondary fermenter leaving behind as much yeast and trub as possible and add 1 ounce (28 g) ounce of Amarillo hops and ½ ounce (15 g) of Simcoe hops.
10. Allow beer to condition in a secondary fermenter for 12 to 14 days.
11. Before bottling, clean and sanitize bottles and caps and create a priming solution of 1 cup (235 ml) boiling water and priming sugar. Siphon beer into a sterilized bottling bucket, add the water-diluted priming solution and gently stir. Bottle and cap beer. Beer will be ready in about 2 weeks.
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R. W. "Dick" Gaines
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