phildo79
Member
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.
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.
