Looking for feedback on Juicy Fruit IPA recipe

[UKCatsFan]

Just finishing a keg of Deschutes inspired Fresh Squeezed and looking to change up the hop schedule a little. Since I am relatively new to All Grain, would love some feedback on the following specs. Thanks for all of the help.

Juicy Fruit IPA

Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.048
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.066
Final Gravity: 1.018
ABV (standard): 6.31%
IBU (tinseth): 53.24
SRM (morey): 9.01

FERMENTABLES:
11 lb - American - Pale 2-Row (83%)
1 lb - American - Munich - Light 10L (7.5%)
0.75 lb - American - Caramel / Crystal 60L (5.7%)
0.5 lb - American - Wheat (3.8%)

HOPS:
0.5 oz - Cascade, Type: Pellet, AA: 7.3, Use: First Wort, IBU: 7.75
0.5 oz - Centennial, Type: Pellet, AA: 8.4, Use: First Wort, IBU: 8.91
1 oz - Citra, Type: Pellet, AA: 13.2, Use: Boil for 15 min, IBU: 22.95
0.5 oz - Galaxy, Type: Pellet, AA: 13.3, Use: Boil for 5 min, IBU: 4.65
0.5 oz - Citra, Type: Pellet, AA: 13.2, Use: Hopstand for 10 min at 180 °F, IBU: 8.99
1 oz - Citra, Type: Pellet, AA: 13.2, Use: Dry Hop for 7 days
1 oz - Centennial, Type: Leaf/Whole, AA: 10.5, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Infusion, Temp: 155 F, Time: 60 min, Amount: 4.6 gal

OTHER INGREDIENTS:
1 oz - Sweet Orange Peel, Time: 15 min, Type: Spice, Use: Boil

YEAST:
Omega - Vermont DIPA (Conan)
Starter: Yes
Form: Liquid
Attenuation (avg): 74%
Flocculation: High
Optimum Temp: 60 - 72 F
Fermentation Temp: 64 F
Pitch Rate: 1.0 (M cells / ml / deg P)

 

[crownsdown]

Add that orange peel to secondary instead of during the boil. You'll get more aroma that way. I've found that 1g per 1L seems to do the trick.

 

[TastyAdventure]

I've never tried Fresh Squeezed, but I made an IPA recently that reminds me of fruit juice. It's delicious!!

Small bittering chafe with Galaxy.
Equal parts Citra, galaxy, Motueka, and Centenial.
Add at 10 min, 5 min, and Hopstand.
Can't recall the amounts but you could do however much you feel is appropriate.
I also used a lot of Munich, like 25%.

 

[Psylocide]

Fresh Squeezed uses Mosaic hops.

Here is my hop schedule that damn-near is a perfect Fresh Squeezed clone, flavor-wise. If I were you, I'd up the IBU a tad from here and add another .5 oz mosaic and Citra to dry hop. You won't be disappointed.

.5 oz Columbus @ 60 mins - 15% AA = 26 ibu
1 oz Centennial @ 30 mins - 9% AA = 24 ibu
.5 oz Columbus flame-out addition
.5 oz Centennial flame-out addition
.5 oz Cascade flame-out addition
1 packet rehydrated Nottingham pitch @ 62°
1 oz Citra dry hop - 5 days
1 oz Mosaic dry hop - 5 days
.5 oz Simcoe dry hop - 5 days


*I drink a ton of Fresh Squeezed.

 

[bobbrews]

If you attempt any IIPA again, your first priorities should be:

1) lowering the FG, mashing lower, creating a more favorable environment for the yeast to attenuate further.
2) Using more overall hops.
3) obtaining a slightly higher original gravity than this recipe, and/or better efficiency.
4) bittering, not FWHing, strictly with a high alpha hop.

 

[UKCatsFan]

Thanks for all of the feedback so far. I'm also going to use the Omega Vermont DIPA yeast for this batch. First time using this yeast and I understand is supposed to be Conan. I've got a starter on the stir plate now, but any suggestions on this yeast.

Not looking for another 9% ABV beer, I'm happy to stick in the 7 - 7.5% range.

 

[superdave12]

Don't forget to add Mosaic hops for aroma. Deschutes put their ingredients on their website: they used Mosaic, Nugget, and Citra hops:

http://www.deschutesbrewery.com/recipe/fresh-squeezed-ipa

My guess is they used Nugget for 60 minutes and the Citra and Mosiac in the whirlpool for hop bursting.