Fresh Squeezed IPA (Deschutes Inspired)

[ballsy]

Thought I'd add my 2cents since I just kegged a batch of this.
American Homebrew had this recipe in an issue of Zymurgy.

http://www.homebrewersassociation.org/homebrew-recipe/deschutes-fresh-squeezed-ipa-clone/

The only real difference is it doesn't use wheat, uses Crystal 75L (I used 80L) and has Mosaic in the dry hop.
Good amount of Gypsum and mash Ph at 5.4 really accentuated the hops.
One of the best IPAs I've brewed. Great tropical fruit, mango and grapefruit noise and taste and a smooth hop bite that makes is crushable.
I do like the idea of adding some wheat to enhance the mouth on this, making it a little more New England IPA style, but this works really well as is.
Definitely recommend this one to anyone looking for a solid IPA recipe. This is going to become a regular one on tap.

Have u compared it side by side to the real deal? Or did they on American Homebrew? Just wondering. People on here have compared OP's recipe side by side and state it's pretty much nailed. I'll be trying the real deal in Arlington VA tomorrow at their 200yrd outdoor tap and kegging mine this Tuesday so will get a good idea of how close it comes.

 

[100million]

Sounds awesome.... Keep up the good work and happy brewing

 

[HopHead73]

Have u compared it side by side to the real deal? Or did they on American Homebrew? Just wondering. People on here have compared OP's recipe side by side and state it's pretty much nailed. I'll be trying the real deal in Arlington VA tomorrow at their 200yrd outdoor tap and kegging mine this Tuesday so will get a good idea of how close it comes.

We don't get it out here in CT, but I have had my fare share of the real deal and from memory my version came out more hop forward with stronger fruit tones.
Real Fresh Squeezed has a maltier flavor with fuller mouth.
But damn if this keg isn't going fast. I was going to bottle some for my buddies but they just better get over here and drink it straight from the keg.
[emoji482]

 

[ballsy]

Kegged my clone this past week. FG settled at 1.017 down from OG of 1.072 which I think is perfect for this beer (7.1% ABV). From memory drinking the real deal the weekend prior, the clone's color is on the lighter side. Smell is better (I used 2oz citra dry hop), and taste seems to be more citrusy than the Deschutes. Not sure if just b/c it's fresher than Deschute's (after all, the beer did travel across the US to DC) but I was very "meh" when I tasted theirs, partially I'm sure b/c of all the hype Deschute's gets causing me to place them high on the pedestal. Either way, I do enjoy my clone much more. Every one that has tried it so far loves it too. Will be brewing this more often for sure!

 

[plankbr]

@All,

I'm super excited you're all enjoying this recipe! My whole goal was to try to get as close as possible, with my variations incorporated. (Hence the 'DeSchute's Inspired'). Keep brewing away. I haven't modified this much since I originally posted this. I prefer the 152* mash over the higher FG. Just a personal preference. I'm also glad people are winning awards with this. That's fantastic.

 

[plankbr]

3 dry hop stages? First I've heard if this. I tried 2 stage once and felt like it didn't make any improvement over 1. Now I just do all the dry hops once for 4-7 days.

There's actual science that backs multiple dry hopping intervals for maximum extraction efficiency.

.beta.-Pinene
Limonene
beta-Citronellol
trans-Geraniol
Methyl geraniate
Geranyl acetate
cis-.beta.-Farnesene

All of these produce a higher % extraction of fruity and flowery notes with staggered dry hops. Try on your next batch, split the dry hops in half and do 2 doses 3 days apart from each other.

 

[100million]

Plankbr...... Thanks for explaining this...... Most of the big boys that really want aroma and flavour do this especially in the ipa

 

[Kealia]

Plankbr...... Thanks for explaining this...... Most of the big boys that really want aroma and flavour do this especially in the ipa

Sorry, I don't mean to nit-pick, but I have to challenge the statement that "most of the big boys do this". What exactly are you basing this on?

The science may back the fact that this works, but other than Russian River I know of few, or no, others that do a multi-stage dry hop.

 

[plankbr]

Most of the 'big boys' utilize a whirlpool/hopstand for maximum aroma just before knockout. Founders out of Michigan definitely does a multi-staged dry hop on their aroma-forward beers.

 

[100million]

Kealia we are basing our fact on facts.... We have more breweries then we have convenient stores where we live. How many master brewers have you ask? 😂😂😂🍺🍺🍺

 

[Kealia]

Yeah, I know of a few like Russian River that I called out. I just think it's a stretch to say "most". I live in sunny California, home of the West Coast IPA and while I would say that a lot of breweries are using a whirlpool at knockout - or even a hopstand, there aren't a lot that are talking specifically about multi-stage dry hopping.

For newer brewers I just cringe a bit when people say "you have to do X" because "everybody" does it, when it may not necessarily be based in fact.

Again, I'm not trying ti pick a fight here. We're all wanting the best aroma possible in our IPAs, so I suggest we let this thread get back on topic of the Fresh Squeezed clone.

I've brewed this 3 times now and I'm always shocked at how much aroma comes through with relatively little hops in the recipe.

Cheers.

 

[plankbr]

No worries of picking a fight (not my intention either). I'm in the camp of believers that knowledge is power (I'm sure all of us are). That being said, there are techniques that professionals use that cannot be replicated on a homebrew level. We can get close though. Besides the whirlpool / hopstand, another very effective aroma release method is a 3 day dry hop @ 72*-75*(post fermentation). The higher temps can break down the essential oils faster in a shorter period of time. And that's a huge aroma blast as well. A single dose of dryhops is plenty. Plus you can drink it sooner

 

[Barker]

Is there a way to brew this with a lower ABV but keep the flavours the same? I love the beer, but at 7.1% I'm limited to how many can have out on the patio before I'm running around the backyard with my underwear my head.

 

[TechyDork]

Is there a way to brew this with a lower ABV but keep the flavours the same? I love the beer, but at 7.1% I'm limited to how many can have out on the patio before I'm running around the backyard with my underwear my head.

Hmm,

 

[stickyfinger]

Is there a way to brew this with a lower ABV but keep the flavours the same? I love the beer, but at 7.1% I'm limited to how many can have out on the patio before I'm running around the backyard with my underwear my head.

Mash at a higher temp and make sure to do a mashout. I routinely mash in at 165F to solve this exact problem.

 

[Barker]

Mash at a higher temp and make sure to do a mashout. I routinely mash in at 165F to solve this exact problem.

Thanks for the advice. I'm semi new to all grain so I've got some newbie questions. When you say mash in at 165F are you saying to strike at 165F? And what is a mashout?

 

[stickyfinger]

Thanks for the advice. I'm semi new to all grain so I've got some newbie questions. When you say mash in at 165F are you saying to strike at 165F? And what is a mashout?

Do an infusion mash and make starting temp of the mash 165F. You can try 162 the first time to see how low of an attenuation you can get. Mashout means raising the temp of the mash up to 170F after your mash period to make sure no beta amylase remains. If there is still beta amylase around, your final beer ABV will increase. Also, you will get more consistent attenuation numbers doing a mashout to more precisely set your sugar profile of your wort.

 

[bobfranklin]

Is there a way to brew this with a lower ABV but keep the flavours the same? I love the beer, but at 7.1% I'm limited to how many can have out on the patio before I'm running around the backyard with my underwear my head.

I've been considering the same, I want to get it down to a session IPA 4.5-5% range.
I was actually just going to reduce the malt bill as a thinner body wouldn't worry me too much.

Now to go back through the thread and pick out the recipe that's been given the nod as cloned.

Adjusting mash temp I hadn't actually considered, will give it a bash.

 

[ballsy]

I've been considering the same, I want to get it down to a session IPA 4.5-5% range.
I was actually just going to reduce the malt bill as a thinner body wouldn't worry me too much.

Now to go back through the thread and pick out the recipe that's been given the nod as cloned.

Adjusting mash temp I hadn't actually considered, will give it a bash.

Personally speaking, I would be weary of adjusting/lowering ABV through higher mash temp. All this does is increase the amount of un-fermentable sugars in your beer which definitely affects the overall taste/feel of the beer. Use beersmith or any other recipe assist program, enter the normal recipe and start lowering the grain bill as well as amount of hops to keep overall ratio the same but just in slightly less amount...so that your OG is lower but ratio of hops balances everything. Just my opinion.

 

[stickyfinger]

Personally speaking, I would be weary of adjusting/lowering ABV through higher mash temp. All this does is increase the amount of un-fermentable sugars in your beer which definitely affects the overall taste/feel of the beer. Use beersmith or any other recipe assist program, enter the normal recipe and start lowering the grain bill as well as amount of hops to keep overall ratio the same but just in slightly less amount...so that your OG is lower but ratio of hops balances everything. Just my opinion.

I have used increased mash temperature to drop the ABV of beers several times. I have not been able to detect a difference in the final character of the beer, other than the lower alcohol level. I would encourage anyone to try it and see what they think. I would also disagree that it "definitely affects the overall taste/feel of the beer."

 

[bobfranklin]

Use beersmith or any other recipe assist program, enter the normal recipe and start lowering the grain bill as well as amount of hops to keep overall ratio the same but just in slightly less amount...so that your OG is lower but ratio of hops balances everything. Just my opinion.

Yeah, already 'ramped down' using beersmith and adjusted ratios where needed too.

I would encourage anyone to try it and see what they think.

At this stage it's only a small batch beer so I've no problem experimenting with it.

Cheers all for the feedback.

 

[HopHead73]

We don't get it out here in CT, but I have had my fare share of the real deal and from memory my version came out more hop forward with stronger fruit tones.
Real Fresh Squeezed has a maltier flavor with fuller mouth.
But damn if this keg isn't going fast. I was going to bottle some for my buddies but they just better get over here and drink it straight from the keg.
[emoji482]

Scores 41/50 in a local best in show competition.
Judges called it a true West Coast IPA.
Judge from Ballast Point said it was really enjoyable and tasty and other judges gave it great reviews. (Lost to an American Wheat though [emoji12])

Anyone thinking of trying this recipe I said brew on and enjoy.

 

[Ruckusz28]

Scores 41/50 in a local best in show competition.
Judges called it a true West Coast IPA.
Judge from Ballast Point said it was really enjoyable and tasty and other judges gave it great reviews. (Lost to an American Wheat though [emoji12])

Anyone thinking of trying this recipe I said brew on and enjoy.

I love me some Fresh Squeezed.. I love that I'm finding that this is better fresh from the homebrew keg. I'm going to have to try that out.

 

[maxtpower]

Just brewed this today. My second AG brew.

Replaced Nugget hops with Warrior since my LHBS didn't have any.

Thanks and Cheers.
Max

 

[Proboskus]

I just brewed this up yesterday. Used beersmith to scale down to something in the 5%ish range. My mash temp was off a degree or two and OG was maybe 2 points low. Not anything I'm worried about. Here's hoping it tastes as good as the commercial version because I'm not too keen on spending another $23 on a 6 pack.

 

[sonofred]

Where was this thread when I was looking for a Fresh Squeezed Clone!!?? Well I brewed the AHA recipe version as my first AG batch in many years. I tweaked the hop schedule a little bit but it came out great! I overshot my mash temp @ 156, but liked the malty balance that produced. When I make it again I think I would increase the dry hop additions.

 

[Kealia]

I just brewed this up yesterday. Used beersmith to scale down to something in the 5%ish range. My mash temp was off a degree or two and OG was maybe 2 points low. Not anything I'm worried about. Here's hoping it tastes as good as the commercial version because I'm not too keen on spending another $23 on a 6 pack.

Wow, where are you that it is $23/sixer??

 

[Proboskus]

Wow, where are you that it is $23/sixer??

Calgary, Alberta. Though as far as I know this is the only province in Canada that gets Deschutes. So I get great variety and pay through the nose for the privilege.

 

[stickyfinger]

Calgary, Alberta. Though as far as I know this is the only province in Canada that gets Deschutes. So I get great variety and pay through the nose for the privilege.

i feel for you, brother, though it's only like 20 cents per american dollar now right? just kidding

 

[Barker]

Calgary, Alberta. Though as far as I know this is the only province in Canada that gets Deschutes. So I get great variety and pay through the nose for the privilege.

Add BC to that list. In Vancouver Deschutes is sold in our government liquor stores, our private beer stores and on tap at various pubs