--Dom--
Active Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1968
- Yeast Starter
- Yup
- Additional Yeast or Yeast Starter
- Nope
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.078
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 70 ish
- Color
- 8 srm
- Primary Fermentation (# of Days & Temp)
- 7 days at 68
- Secondary Fermentation (# of Days & Temp)
- 5 days at 68
- Additional Fermentation
- 2 weeks in bottle
- Tasting Notes
- Delicious
Not so long ago (like 3 weeks) in a galaxy very close (the milky way). I attempted to brew a clone of Flower Power from Ithaca brewing. I failed completely at said task... I did however subsequently create a nearly identical clone to Fresh Squeezed IPA from Deschutes. While this was clearly not my intention, the stuff turned out freaking delicious. And while I may have failed... I just had to share this recipe. P.S. it has a lot more alcohol than Fresh Squeezed... :rockin:
24oz starter of wyeast 1968-not decanted
17#-2 row
10oz- Honey Malt
Mash at 152ish for 60 min
1oz- Chinook at 60
1oz- Simcoe at 20
1oz- Citra at 10
Whirlfloc at 10
1oz- Citra, Centennial, Simcoe, Chinook in Whirlpool
2oz- Ahtanum in Whirlpool
1oz- Simcoe, Amarillo, Centennial dry hop for 5 days
Ok.. So when I say whirlpool, what I do is:
After the boil, I take my kettle and put in in the kitchen sink, fill with ice and cold water. I add my whirlpool additions and I stir every few minutes. I also continually put in new ice and more cold water until the wort gets down to pitching temp. Usually about 90 min.
Another note: I used wyeast 1968 in this brew. It's only supposed to attenuate 70ish percent but for some reason I get 85% out of it. Started at 1.076 and ended at 1.011. I'm sure 1056 and 1272 would also work fine. Also if you're bottle conditioning, 1968 is a really slow carbonator, so don't even bother drinking it until at least 10 days after bottling. I get a lot of fruity goodness in this brew so while 1968 is a PITA, it may be necessary in order to achieve the same flavor.
24oz starter of wyeast 1968-not decanted
17#-2 row
10oz- Honey Malt
Mash at 152ish for 60 min
1oz- Chinook at 60
1oz- Simcoe at 20
1oz- Citra at 10
Whirlfloc at 10
1oz- Citra, Centennial, Simcoe, Chinook in Whirlpool
2oz- Ahtanum in Whirlpool
1oz- Simcoe, Amarillo, Centennial dry hop for 5 days
Ok.. So when I say whirlpool, what I do is:
After the boil, I take my kettle and put in in the kitchen sink, fill with ice and cold water. I add my whirlpool additions and I stir every few minutes. I also continually put in new ice and more cold water until the wort gets down to pitching temp. Usually about 90 min.
Another note: I used wyeast 1968 in this brew. It's only supposed to attenuate 70ish percent but for some reason I get 85% out of it. Started at 1.076 and ended at 1.011. I'm sure 1056 and 1272 would also work fine. Also if you're bottle conditioning, 1968 is a really slow carbonator, so don't even bother drinking it until at least 10 days after bottling. I get a lot of fruity goodness in this brew so while 1968 is a PITA, it may be necessary in order to achieve the same flavor.
