Hmmmm, I didn't get 60 minute out of the Rocket Science IPA last night. 60 minute has Simcoe hops (an earthy piney, aggressive bittering hop) and Amarillo for flavor and aroma whereas Rocket Science is Centennial for bittering and Amarillo for the flavor/aroma. Also Rocket Science was a lot more attenuated (dry) than 60 minute....likely due to an highly attenuating yeast used in RS or the maybe the malts were mashed at different temps yielding a bit different spectrum of fermentables. Anyway, RS was really good I think, but a bit different from DFH 60 minute. I talked to Chris Davis a few months ago at Farm to Fork and he never mentioned trying to clone 60 minute.
However I will say that the RS IPA I tried at the Tyler's launch was definitely different than what I had last night.....to be honest, what I had at Tyler's a few weeks ago was likely a bit closer to 60 minute: bit sweeter and a bit more aggressively hopped. Anyway, these are just growing pains that they'll get over as they become more accustomed to their equipment and process and it'll become more consistent.
When I first started brewing using whole grain, it was insane the difference in malt profile and attenuation you'd get just mashing 5-6 degF higher than a previous batch.....crazy temperature dependent enzymes
. I couldn't imagine trying to maintain temperature of 100s of gallons of mash.....I only had 5-6 gallons at a time and that was hard enough!
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