Dogfish Head 90 minute IPA clone help!

Hello, I am new to the homebrewtalk community and I am about to take on my 3 batch, a 90 minute IPA clone recipe from The best of Brew Magazine.

The very end of the recipe, it says to cool to 32 degrees F. I don't have the ability to do this at this time. Is this step absolutely necessary?

That is surely a typo. There would be no reason to chill the beer to freezing temperatures. Where in the recipe? As in...as the very last step, put a bottle in the fridge before you drink it?

That's gotta be a typo.

I'm thinking 62?

Maybe used a number pad...3 and 6 are adjacent.

Either that or they meant 32C which is ~90F.

At the end of the recipe, it says Start Fermentation at 71F and let raise to 74F. Dry Hop in secondary at 71F for 3-5 days, then cool to 32 degrees F.

Oh. Makes more sense. Maybe they are lagering. Not totally sure why, as it is an ale, but maybe they are going for a pseudo-lager effect in addition to a cold crash? Not sure. But knowing that it is after dry hopping, etc. you know that it has nothing to do with fermentation. So maybe its not a typo after all.

They are cold crashing to help settle out hops and other particulate. It's a good idea if you have the capabilities, but not absolutely necessary.

Thanks everyone for the help!

With this beer, do NOT ferment it at 71*F!!

This is made with English dry ale yeast (wlp007) and in my experience needs to be fermented colder. I do mine at 63-64*F for first 4-5 days then ramp up to 68. Finish it at 70 or so for dry hopping. If you ferment high, you're going to get lots of esters and it won't be a 90min clone.

Your 32* question was answered above. Definitely indicates cold crashing prior to bottling to help drop all if the hops in it. There are a lot! Good luck- great beer!

Thanks DocScott for your help!