Looking at the BJCP guidelines for an american IPA, and looking at the stats of the DFH60, it seems like this could be tweaked a little bit to deliver a more similar clone. I haven't brewed this particular recipe before, but I just thought I'd throw out some ideas. I'm sure this recipe is fantastic as MANY people have confirmed, but in my situation, I don't have the capacity to brew a 1.070 brew, and my friend is funding this one if I can get it anywhere close
First of all, DFH claims their 60 minute is 10-11SRM. Looking at the side by sides here, that doesn't exactly seem the case as the two-row/amber malt combo shouldn't produce anything higher than 5, and it seems to be pretty close to the DFG60... so screw adjusting that too much. You could always use crystal 60, but from the feedback of users that tried it, it seems they found the product to be too sweet.
Some of you have been claiming ABV's of upwards of 7-8%. Although none of us can turn down a great high ABV IPA with beautiful aroma... The 60 minute comes in at a 6.0ABV. I'm thinking to suit the clone better, maybe a 1.062-1.016 drop from OG to FG could hit nearly spot on 6%, while leaving the FG high enough to have that slightly malty finish.
Lastly, DFH claims their 60 minute has 60 IBU's. To lower the IBU count on this one, I figured it would be best just to drop the warrior to 0.5oz from 0.75oz and keeping everything the same. From the AA that are default for BS, this brings the IBU count down to 59.1.
this is the recipe I came up with. I figured I would leave the types of hops the same as yooper did as so many people enjoyed the combo, I just adjusted the amounts and changed the malts. Again, I'm making these adjustments because I can't mash much more than 12lbs of grain, and my friend wants a 60 minute IPA clone because its IMPOSSIBLE to get up here in Canada. Let me know what you think:
Recipe Type: All Grain
Yeast Starter: yes, 1.5L
Batch Size (Gallons): 5
Original Gravity: 1.062
Final Gravity: 1.016
Boiling Time (Minutes): 60
Color: 6.6 SRM
Primary Fermentation (# of Days & Temp): 10 at 63 degrees
Secondary Fermentation (# of Days & Temp): 10 at 63 degrees
6lbs american 2-row
6lbs marris otter
0.5oz warrior @ 60 *continuous
0.5 oz amarillo @ 35 *continuous
0.5 oz simcoe @ 30 *continuous
0.5 oz simcoe (dryhop)
1oz amarillo (dryhop)
Mash at 153F for one hour. dry hop for last week of fermentation (no need to transfer to secondary)