Fresh Squeezed IPA Clone

[Beer-lord]

I had mine in the fridge for 2 days and was very careful not to mess up the extra funk in the bottom so I would think it's ready to drink. Yours was more shaken in shipment so hopefully, 2 days in the fridge should be enough to clear it well.

[Kealia]

It's been settling for a few days now so I will put it into the fridge until this weekend - that should do it.

[Inkleg]

I was going to do my side by side tonight, until I remembered my sons girlfriend picked me up a growler of a Bourbon Ale over the weekend. Said she saw the place and knew I'd like something like that. Went in and ask what was a good seller.
He should marry her.

[Kealia]

I have a friend coming over tonight to hang out and beers will be consumed.
I don't like him much so he'll get Paul's version.

[Beer-lord]

I'm really proud of you for saying that. Maybe he'll become my friend since I don't have any.

[Kealia]

I'll try to take pictures and post thoughts post-drinking. Looking forward to trying it and comparing. Remind me - you used Nugget for bittering as the original called for, right?

[Beer-lord]

Yes...here's the recipe we did for the 11 gallon batch. I definitely taste the Mosaic and I'm not a huge fan of it but mixed with the other hops, it's nice. I think the Nugget is what gives it the orangish aroma. We sent some to our friends in Solvang and they really enjoyed it. They had just tried the real thing during Thanksgiving but had none to compare it to but said ours had much more aroma than they remembered the real beer having. I'm definitely going to do this one in the early spring again and might just add more nugget to the dry hops and leave it alone as is.
As always, I appreciate your honest opinion with ideas on how it can be improved.

EDIT: I used 001 and Chuck used 05.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Fresh Squeezed IPA-11 gal (clone)
Brewer: Paul & Chuck
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 12.85 gal
Post Boil Volume: 11.65 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 11.00 gal
Estimated OG: 1.065 SG
Estimated Color: 9.8 SRM
Estimated IBU: 59.7 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 77.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 83.9 %
1 lbs 13.3 oz Munich 10L (Briess) (10.0 SRM) Grain 2 7.0 %
1 lbs 7.5 oz Crystal 75, 2-Row, (Great Western) (75.0 Grain 3 5.6 %
14.7 oz Wheat, White (Cargill) (2.9 SRM) Grain 4 3.5 %
1.01 oz Nugget [13.00 %] - First Wort 60.0 min Hop 5 22.9 IBUs
2.02 oz Citra [12.00 %] - Boil 15.0 min Hop 6 19.1 IBUs
1.83 oz Mosaic (HBC 369) [12.25 %] - Boil 15.0 m Hop 7 17.7 IBUs
1.83 oz Citra [12.00 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.8 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -
1.83 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 26 lbs 3.5 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 59.07 qt of water at 160.4 F 152.0 F 60 min

[Kealia]

I drank these last night with a good friend and IPA fiend and we came up with the same conclusion: They are very close, but have slight differences.


Appearance: Paul's is a shade darker. I'm guessing this is the slight difference in C60 vs C75. Honestly, you have to be looking for the difference to pick up on it, but it's slightly more apparent when looking down on the glasses than looking straight at them.



Aroma: Pretty close, but Paul is right. Mine has a slight estery smell to it that has to have come from yeast. It's odd because I used US-05 and fermented on the low end of the range, rehydrated, etc. so I would have expected it to be very clean.

Taste: Again, pretty close but just different enough to notice. Mine is a tad bit more bitter, while Paul's had a bit more caramel/sweetness to it. I suppose this could be the difference again in C60 vs C75, or maybe because his yeast was cleaner the crystal malt just came through more. There's definitely an aspect that Nugget brought to the table that the Magnum didn't, though. That's enough to convince me that the next time I do this one I won't fark up the process and use the wrong bittering hop. I think I'll also try using WLP001 and see if I get a cleaner fermentation.
I'm going to keep my recipe the same, though (C60 and no wheat).

So in this instance, I do think Paul's is slightly closer to the real thing because my yeast is competing with the hops a bit but I am certainly not upset about having to drink the rest of mine

Good times drinking them together - thanks!

[Beer-lord]

This one is definitely a do over beer and might be a regular until it's perfect. It's just a great tasting beer. Not in your face hoppy but from nose to tongue, its got it all in a very well balanced way. Just plain tasty. I really like the recipe and though I'm not a huge fan of Mosaic, it does pear well with Citra. I'm positive it's the Nugget that gives it the orange and citrus aromas and flavors. I think I might add some Nugget at flameout and extra in dry hop to bring it out even more. Dare I mess with it? Yes I dare!

[Inkleg]

Had my chance to enjoy two great beers today. Here's my take.

Both poured the same color, with the same head. Both had the exact same mouth feel and lacing till the end. Ron's is a little taller due to my pour, but both looked identical. Ron's is clearer due to bottled from the keg. Ron's had more citrus nose than Paul's and that where it gets interesting.

From Paul's I get a nice up front citrus dank on the tongue that followed to the end. Though Ron's was heaver on aroma the bitter was.......just clean?.....I mean it was good, but it lacked the depth that Paul's beer had. Both were fantastically brewed beers that were a pleasure to drink.

But.......... there's always a but isn't there. My suspensions were confirmed when I went back and checked the recipe. Citra, yep there it is.
For what ever reason this has to be my least favorite hop. I don't know why, but I can pick it out in a beer and I'm just not a fan. Go figure, Ron with dark beers, me with Citra.

Thank You both for sharing.

Fresh Squeezed 2.jpg (22.62 KiB) Viewed 1345 times

[Beer-lord]

Send me your Citra....I love it! But in moderation.
I tasted RedBEERd's kegged version of it with 05 yeast and really enjoyed it. Nice nose, clean and just plain tasty. This is a simple but very good beer. 3 beers and all are good. Like I said, this one is getting done again in the spring time. Even my son and his friends give their Natty Light seal of approval. Not sure what that means though.
Ink, I love your drinking apparel too!

[RedBEERd]

Still needs a week but it's WELL worth a re brew And that's a good reason to brew again. And more taste tests

[Kealia]

Great notes, and I concur - here's what I'll call out:

1) Mine was actually bottle conditioned - this didn't kegged. I just brewed up a nice clean beer
2) My bittering was/is cleaner - that's a spot on description IMO. Because I used Magnum and Paul used Nugget (which is what the recipe called for) I think it gave it another layer that makes a difference. I had Nugget in my recipe but when I went to buy hops I grabbed Magnum out of habit because I use it for so many things. On my re-brew I will certainly be using the 'right' hops for bittering.

Makes mental note.....slip a little Citra in everything I send Jeff....

[BlackDuck]

I'm going down to the baseent right now and put Pauls in the fridge. I already drank Ron's, so I can't do a side to side comparison.

And I guess Jeff won't be drinking my Session IPA in Nashville, it's got Citra in it. Too bad, so sad. That will leave more for the rest of us.

[Kealia]

I just finished a bottle of this and the esters from the yeast seem to have gone away letting the hop aroma shine through. As good as I thought this beer was, it's gotten better with more time, too. And contrary to all we hear, it hasn't lost any hop aroma at all.

I guess young isn't always better.