BeerBorg

Paul asked about this recipe, so I'm posting it here for anybody that wants it. It's similar to the one you linked to Paul, but different enough.

I have a test 3G batch of this fermenting away now. I did goof by using Magnum for the FWH instead of Nugget so we'll see how close I get. Everything I read says that you should mash around 153/154 so it's got some body and finishes around 1.014 for some of that residual sweetness.

Bottling Volume: 5.00 gal
Estimated OG: 1.064 SG
Estimated Color: 9.7 SRM
Estimated IBU: 76.3 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 86.3 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 2 7.8 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 5.9 %
0.50 oz Nugget [14.00 %] - First Wort 60.0 min Hop 4 30.2 IBUs
1.00 oz Citra [11.00 %] - Boil 15.0 min Hop 5 21.4 IBUs
1.00 oz Mosaic [12.70 %] - Boil 15.0 min Hop 6 24.7 IBUs
1.00 oz Citra [12.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -
1.00 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 9 0.0 IBUs


I'll update my progress here, too.

Thanks for posting this....I was waiting patiently to see the recipe that you ended up with. You mention that you have a 3 gallon test batch going, but the recipe is for 5 gallons. So, did you do both the 3 gallon AND the 5 gallon???

No, I scaled it down to fit my 3G carboy. I've seen a few recipes that added a bit of wheat to the grain bill as well but I didn't see it listed on Deschuetes' site so I didn't use it. The people that use it mentioned it was mainly for head retention so I skipped it. Most recipes are pretty close to each other using generally the same grain bill with variations on the hop additions - but it's always Citra and Mosaic.

Here’s Deschutes Brewery's recipe:

http://www.deschutesbrewery.com/recipe/ ... ueezed-ipa

Bare bones, the adventure is in the details, yes? At least it gives some general guidelines to shoot for. I didn’t see any mention of the yeast used, but I assume with that recipe it would be something very clean like US-05.

The best part is that it only takes 4.5 ounces to get those IBU numbers. Makes it a lot cheaper than a 10 ounce recipe that's fo sho. I can't wait to hear how this comes out.

I saw that recipe on Deschutes website....I like how they say the temps, time and weights are the challenge.

By the way, I stopped at my local beer store this past Friday....they didn't have it, but he's going to try to get it for this Wednesday's delivery by the distributor.

I finally had one today. Very nice. Very much like an IPA but it was very tropical for sure.
Very good beer.

How could anyone not like Citra and Mosaic together, thanks for posting this. I've brewed using Citra in recipes mostly combined with Centennial and Cascade, the big three C hops, and think they work great together. But to ramp up the Citra using Mosaic sounds like it will really make a nice tasting tropical IPA.

Sure thing. It's not my recipe (got it from HBT) but even if it's not close it should be tasty. And if you can find a bottle or sixer near you - try it. It's just simply delicious.

I’m thinking about a triple threat with Mosaic, Citra, and Galaxy...

Ooh, a hat trick of tropical, fruity goodness. I like the sound of that.

Ron, forgive the partial hijack but I came across this old thread in the HBT forum: http://www.homebrewtalk.com/f69/fresh-s ... ost2625917
I think I'll try this in a few months. I like the fact that it uses American Medium Toast Oak Cubes and I've never used that before.
But, what do you do to sanitize the oak? Soak in vodka? I've asked in that thread but haven't gotten an answer yet.

Might have to brew both of these just for the hell of it.

I was reading that thinking that it wouldn't taste anything like Fresh Squeezed and then saw this, "This recipe is based on the Green flash West Coast IPA". Ah, I get it now.

FWIW, I've used oak cubes from MoreBeer a number of times in my Double Barrel Ale and I've always just dumped them from the wrapper straight in. Mind you, they are packaged like hops (air-tight pouches) so I've not worried about sanitizing them. I know a few people steam them but honestly neither myself nor the friends I know that have used them have ever sanitized them. Especially if you wait to toss them in after your have some alcohol present.

I'll also add...my brother makes wine. And adds oak chips to the wine after the majority of fermentation has taken place. He never sanitizes the chips either, and his wine doesn't get infected.

Thanks guys.

I will vouch with adding them to wine once you get some alkiehaul in the must. Never a problem either.