Dogfish Head 120 Minute IPA

Use a single infusion mash at 149°F (65°C) using a ratio of 1.3 quarts water to 1 pound of grain for the base malt. The sugar is added during fermentation. Brewer Andy Tveekrem says, “The key to making a copy of our 120 Minute IPA is to add hop pellets continuously throughout the 2-hour boil. You will be adding more hops than you think are prudent. Start the main fermentation with the first ale yeast at 72°F (22°C). Two or three days later, prepare a 2-quart starter for the high gravity ale yeast. After the main batch has fermented for several days, or when primary fermentation is about half done, add the high gravity ale yeast. Feed the fermenter twice daily with dextrose that has been liquefied with the fermenting beer. 35 to 40 percent of the overall fermentables should come from dextrose. Feed the sugar for approximately 7 to 14 days. The length of time and the final alcohol level depends on yeast health and temperature. Add yeast nutrient every other day. Monitor the gravity before and after feeding to ensure that not too much sugar is being added. Stop feeding when the yeast can’t take any more, or the beer will end up too sweet. Also add a small charge of hop pellets each day to enhance the hop aroma. This beer will require multiple rackings to clarify. Bottle conditioning is not recommended since the alcohol will inhibit further yeast activity. The final beer should be at least 18% ABV.”