Deschutes’ Fresh Squeezed IPA Clone

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phildo79

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INGREDIENTS

For 5.5 Gallons (20.82 L)

11.0 lb (4.99 kg) U.S. pale two-row malt

1.75 lb (0.79 kg) 10° L Munich malt

0.75 lb (340 g) 75° L crystal malt

0.5 oz (14 g) Nugget pellets, 13% a.a. (60 min)

1.0 oz (28 g) Citra pellets, 12% a.a. (15 min)

1.0 oz (28 g) Mosaic pellets, 12% a.a. (15 min)

1.0 oz (28 g) Citra pellets, 12% a.a. (steep 10 min)

1.0 oz (28 g) Citra pellets, 12% a.a. (dry hop 5 days)

1.0 oz (28 g) Mosaic pellets, 12% a.a. (dry hop 5 days)

Whirlfloc tablet (10 min)

White labs WLP001 California Ale yeast

SPECIFICATIONS

Original Gravity: 1.066

Final Gravity: 1.014

ABV: 7%

IBU: 60-66

SRM: 10

DIRECTIONS

To brew this Fresh Squeezed IPA clone, use 1 g/gallon gypsum to treat distilled or reverse osmosis water. Mash grains at 150°F (66°C) for one hour. Do a 90 minute boil. Steep flameout hops for 10 minutes before chilling.



Pitch cooled wort at 67°F (19°C) and allow temperature to rise naturally to 70°F (21°C). When fermentation is complete, dry hop in primary fermenter for five days.



Drink it as fresh as possible (~2-3 weeks after packaging) for maximum late hop character.



Extract Option

Substitute 8.25 lb (3.74 kg) pale malt extract sytrup for the pale two-row. Mash Munich and crystal malts at 155°F (68°C) for 40 minutes, or until Munich malt reaches conversion. Drain, rinse, and dissolve extract completely before proceeding with boil.
 

moto748

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It's what happens when you use these Stone Age foot-pound-candle units!
 
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