Fresh Squeezed IPA Recipe Questions

I've never had the beer before, but strictly from a recipe standpoint It looks fairly complete to me. It's missing the boil times for the hop additions of course. My best guess from a modern day homebrewers brewers standpoint would be something along the lines of 90 (or 60), 15, and 0 for the hop additions.

P.S. 15 minute mash makes little to no sense.

 

The high mash temperature and high proportion of crystal certainly explains why this beer was too sweet an sticky for my tastes.

 

Well a higher mash temperature will lead to faster conversion (15 minutes seems extreme, but so does mashing at 160F), but it also leaves the resulting wort less fermentable.

 

Sounds about right. Go ahead and give it 30 or whatever minutes if you like but as koopa says a mash this warm will convert fast. 1.019 on FG from 1.068 sounds like it's higher than some of us like, but then again, what is Sucks' final gravity, 1.025?

Know your system - if you know you cannot make a moderately unfermentable wort with these parameters in 15 minutes, adjust. Seems like they gave you quite a lot.

cheers--
--Michael

 

Knowing my system pretty well, I'd mash longer than 15 minutes. I usually just do an hour on everything, but might do a shorter mash if I really wanted to up the non-fermentables. Also my system produces quite full-bodied beers even at 150, which is why my instinct says I'd mash a little lower. This isn't hard science tho, it's my instincts and educated guesswork.

I don't mind the higher amount of crystal in hoppy beers, but along with a very high and short mash, that does seem like it would be pretty sweet. I haven't had the beer tho, if you like the beer you might want to just follow their directions if your system wouldn't call for any changes.

And yeah - lagunitas sucks, exception that proves the rule about exceptions. I love that beer. Still needs Primus to do a commercial for it tho. Y'know, because Primus Sucks.

 

Stone has a similar mash time in some of their clone recipes. The reason for it is the time it takes to empty their tun. After a 15 minute mash, it still takes 40-60 minutes to empty the tun, during which conversion is still occuring.

 

No dry hops?

 

I am sure they didn't lie about it. The recipe just needs to be adapted to your home brewing equipment. Stone also whirpools the wort for nearly an hour at high temperatures before chilling, similar to a home brewer performing a hop stand at the end of the boil.

 

Weird. Put me under the group of people that believes dry hopping is essential for a good west coast IPA.

 

Yeah having had it a few weeks ago, I gotta think it was dry hopped.
Edit: A google search shows a couple references to it being dry hopped but I can't read blogs here. beervana is one.

 

Lots of good discussion here. I have had Fresh Squeezed and it is indeed a balanced IPA: tons of malt backbone along with hops. My thoughts:

If you want to replicate the heavy malt backbone than a higher mash temperature makes sense to me. If you want to mash at 160°F then you probably can get away with a shorter mash timeframe but I personally would still mash for 60 minutes in my homebrewery.

In terms of a hop schedule I would add the Nuggets at the beginning of boil, the 2nd addition with 15 minutes of boil remaining and the 3rd addition at the end of boil (with a hop stand).

If you want to deviate from the Deschutes implied hopping schedule you could include a 4th addition of dry hopping. I think that would be good too.

Cheers!