DeSchutes Fresh Squeezed IPA – Clone Recipe

9017524605_140272e94a_oDeSchutes Fresh Squeezed IPA – Clone Recipe

A fruity IPA bursting with Citra and Mosaic Hops! Medium bodied with notes of tropical fruit, blueberry, and light caramel malt. Has a dry finish with moderately high hop bitterness.
Yield: 5 Gallons (about 54 12-ounce bottles or 30 22-ounce bottles)
11 lbs Pale 2-row
1 lb Munich
10 oz. Crystal 60
1/2 oz. Nugget 13%a, 60 minutes remaining of boil
1 oz. Citra 11%a, 15 minutes remaining of boil
1 oz. Mosaic 12%a, 15 minutes remaining of boil
½ tsp Irish moss 15 minutes remaining of boil
1 oz. Citra 11%a, at flameout
White Labs WLP001 California Ale Yeast or Safale S-05
4.5 oz light dried malt extract or 6.5 oz corn sugar for carbonation

In a 10-gallon insulated cooler, combine the crushed malts with 16.5 quarts of approx. 168° F water. The water should cool slightly when mixed with the grain. Hold the mash at 152°F for 45-60 minutes.
Sparge at 170 degrees to collect approximately 6 gallons.
Boil for 75 minutes adding hops at above times.
Clean and sanitize all of your equipment.
Cool wort rapidly as possible to 70-72°F and transfer/strain to primary fermentation bucket or carboy. Use caution while transferring to keep hops and hot break material from getting into the fermenter.
Check specific gravity of the wort with a hydrometer. The target starting gravity is 1.064 (16 Plato). If you’re off a couple of points don’t sweat it.
Pitch yeast (a yeast starter will aid a better fermentation but not necessary) and ferment at 65-68°F until final gravity of 1.015 (3.5 – 4 Plato) is achieved or fermentation activity has stopped for a few days. Once again if you’re off a couple of points don’t sweat it.
Rack to secondary and age for 3-4 weeks.
When you’re ready to bottle, clean and sanitize the bottles, caps and bottling equipment. Put the dried malt extract or corn sugar in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover and let cool slightly. Add to bottling bucket and stir well. Proceed with bottling.

Michael Sears

Michael Sears

Mike is the former President of Forest City Brewers, an established home-brew club in Rockford, IL. He is and experienced and passionate brewer and an aspiring beer journalist, with a love for sharing time with his brewing buddies and dogs (not necessarily in that order).
Michael Sears

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