American IPA Fresh Squeezed IPA

[UndeadFred]

Awesome! thanks a lot!
So will everything else stay the same then, like the hop schedule?

Assuming you hit similar gravity, sure. (And that is easier with extract) Extract is just pre-mashed and dried (to preserve it) malt. So when you substitute extract for a base malt, if you do it correctly, everything else should be the same.

Good luck with it. Fresh Squeezed is likely my favorite commercial beer.

Fred

 

[wh7699]

1 oz. of American Medium Toast Oak Cubes is added at the same time you pitch your yeast. I did this the first time as an experiment and man I think it makes a contribution in smoothness and just enough of a hint in the taste.

Did Toast Oak Cubes soak in the whiskey?

 

[CU_tony]

I just pulled my first sample, 2 weeks after brewing on the 31st.
I used 10g of heavy toasted oak chips soaked in vodka that I racked onto before pitching, and today it was downright heavenly!

It was sweet and fruity, almost seemed like I was drinking OJ. I am dry hopping today for a week before racking into a keg, and Im very excited to begin drinking the finished product!

 

[CU_tony]

After being fairly sure that this recipe wasn't for Deschutes Fresh Squeezed IPA, I was very surprised to find a sixer of said beer here in Reno and even more surprised to find how similar it tastes to my batch that I kegged this week.
I am planning on smuggling a bottle home so I can do a side by side. From what I think I can tell they have a very similar base flavor though my batch is significantly more hoppy all around

 

[Firebat138]

Glad to see this recipe is doing so well.. I wasnt the OP, but damn... Been making this beer for years now... And now that Im the brewer for a local brewery. And went to the Brewers guild. I make something similar to this 10bbls at a time... OMG... It is amazing...

Keep it up

Camper

 

[doublebogey10]

Glad to see this recipe is doing so well.. I wasnt the OP, but damn... Been making this beer for years now... And now that Im the brewer for a local brewery. And went to the Brewers guild. I make something similar to this 10bbls at a time... OMG... It is amazing...

Keep it up

Camper

Brewed commercially with the oak in primary?

 

[Shenanigans]

Guys you have convinced me to brew this tomorrow.
I only have medium American oak chips and not cubes. Should I adjust the quantity or is 1oz ok for chips too?

Thanks!

 

[CU_tony]

I used 10g of heavy toasted oak chips, so 1oz of medium toast chips should do nicely.
I didnt have any issues dumping the chips soaked in vodka into the primary either.

 

[Shenanigans]

I used 10g of heavy toasted oak chips, so 1oz of medium toast chips should do nicely.
I didnt have any issues dumping the chips soaked in vodka into the primary either.

Thanks.

I ended up brewing a Deep Ellum IPA clone instead but I'll get around to this one in the near future.

 

[beerguyfrmsd]

14.5# American Two Row
1.3# Cara-Pils
1.3# Crystal 40
.50# Munich

Mash for 60 minutes at 152. 90 minute boil.

Hop Additions:

90 Min- .50 oz Chinook (11.5% AA)
.50 oz Simcoe (12% AA)

60 Min- .25 oz Chinook
.25 oz Simcoe

30 Min- .25 oz Chinook
.25 oz Simcoe

15 Min- .75 Simcoe
.75 Chinook
.50 Amarillo (11.5%)

10 Min- 1 oz. Cascade (5.8%)

O Min- .50 Chinook
.75 Simcoe

Dry Hop- 2 oz. Amarillo
1.5 oz. Cascade
.5 oz Chinook


1 oz. of American Medium Toast Oak Cubes is added at the same time you pitch your yeast. I did this the first time as an experiment and man I think it makes a contribution in smoothness and just enough of a hint in the taste.

I did it the second time and got the same great results again. I only let it sit on the oak for 14-17 days until I'm ready to package the beer. Dry hops were all added to the primary after 7 days or obvious fermentation had settled down.

This recipe is based on the Green flash West Coast IPA on the Brewing Network "Can you Brew It" show. I changed around the hop schedule and made some additions and I can't get enough of this beer.

I've brewed it twice now and it is extremely drinkable. I brew a lot of IPA's but this is by far my favorite. The aroma is SO orange and citrusy. That's why I'm being a dork and calling it fresh squeezed.

If you give this one a try, you won't be disappointed.

Orange Aroma is what I'm sold on, what kind of a hint is being perceived from the oak addition?

 

[rmeskill]

How long's everyone dry hopping this for? I brewed it 10 days ago and dry hopped it 7 days after brewing since it was calmed down by then. Still haven't moved it from the primary-I'm thinking of racking it after the dry hops sit there for about a week-thoughts? Sample I took today is heavy with sediment so it's definitely going to need a rack or two before bottling, question is just timing...

 

[Shenanigans]

I only use a secondary for lagering so can't really give you any advice.
I do have my own question about the dry hopping though. I would like to use something else other than the Amarillo. Anyone do that?
My options would be more cascade and Chinook. Simcoe, Columbus, Summit, El Dorado, Galaxy, Calypso, Vic secret, Ella, Topaz or Citra

 

[rmeskill]

I've modified this recipe to use only Citra and Simcoe since that's all I had lying around and left out the oak. I dry hopped with what I had left, which was ~30g of each, and it's coming along nicely. You have to like the light piney-ness of Simcoe, but it works for me.

 

[Shenanigans]

I only use a secondary for lagering so can't really give you any advice.
I do have my own question about the dry hopping though. I would like to use something else other than the Amarillo. Anyone do that?
My options would be more cascade and Chinook. Simcoe, Columbus, Summit, El Dorado, Galaxy, Calypso, Vic secret, Ella, Topaz or Citra

well I got a half pound extra of Amarillo now so I think I'll give this a go early next year but will boil for 60 instead of 90 mins and just add the 60 and 90 min additions. I also have some 1318 London III yeast which I'm considering using or should I stick to the Chico yeast?

 

[Shenanigans]

well I got a half pound extra of Amarillo now so I think I'll give this a go early next year but will boil for 60 instead of 90 mins and just add the 60 and 90 min additions. I also have some 1318 London III yeast which I'm considering using or should I stick to the Chico yeast?

Bump.

Over 7 years since I posted in here
I'm going to brew this again this month.
I remember in 2018 it turned out pretty good.
I brewed it again around 2020 I think and it wasn't as nice.
It was one of the first beers I put in a keg so maybe something went wrong there.
Anyway, I have some hops that need to be used up and this recipe fits perfectly, so I'll give it another crack.

 

[Shenanigans]

Bump.

Over 7 years since I posted in here
I'm going to brew this again this month.
I remember in 2018 it turned out pretty good.
I brewed it again around 2020 I think and it wasn't as nice.
It was one of the first beers I put in a keg so maybe something went wrong there.
Anyway, I have some hops that need to be used up and this recipe fits perfectly, so I'll give it another crack.

Actually I've checked my plans for my weekends for the next few months and I won't have a chance to let it ferment for 2 weeks like I usually do for an IPA with US-05. It will either be one or 4 weeks.
I think I will try it with a pack of Hornindal Kveik and package after a week.
Ferment at about 32oC and hope that if finishes in 3 or 4 days so I can cool it down before dry hopping for 2 or 3 days.