I've got a DFH 90 Minute Clone fermenting now; I will be moving to secondary and dry-hopping it this weekend. Original source is from BYO. I split my hop additions into 9 parts, which were added every 10 minutes for ease..
Dogfish Head 90 Minute IPA
A ProMash Recipe Report
Recipe Specifics
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Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 18.16
Anticipated OG: 1.088 Plato: 21.21
Anticipated SRM: 10.4
Anticipated IBU: 100.6
Brewhouse Efficiency: 65 %
Wort Boil Time: 105 Minutes
Pre-Boil Amounts
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Evaporation Rate: 1.00 Gallons Per Hour
Pre-Boil Wort Size: 6.75 Gal
Pre-Boil Gravity: 1.065 SG 16.02 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.9 16.50 lbs. Pilsener Germany 1.038 2
9.1 1.66 lbs. Amber Malt Great Britain 1.032 35
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Amarillo Gold Whole 8.00 50.3 90 min.
0.62 oz. Simcoe Whole 13.00 25.3 90 min.
0.53 oz. Warrior Whole 15.00 25.0 90 min.
1.00 oz. Amarillo Gold Whole 8.00 0.0 Dry Hop
0.50 oz. Simcoe Whole 13.00 0.0 Dry Hop
0.50 oz. Warrior Whole 15.00 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
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WYeast 1099 Whitbread Ale
Mash Schedule
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Mash Type: Multi Step
Grain Lbs: 18.16
Water Qts: 22.70 - Before Additional Infusions
Water Gal: 5.68 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 122 Time: 20
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 149 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 7.13 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
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Mash in @ 122 dF and raise temp to 149. Hold until conversion complete. Sta
rting with 90 minutes left in the boil, begin slowly and evenly adding hops
to the kettle. (This works out to a little over 0.25 oz. every 7.5 minutes
.) Primary: 71-74 dF. Dry hop in secondary @ 71 dF for 3-5 days, then cool
to 32 dF. FG: 1.021. Prime with 3/4 cup corn sugar.
Source: BYO, Sept. 2004, p. 39.