Fresh Squeezed (8) - Beer Recipe - Brewer's Friend

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Fresh Squeezed (8)

193 calories 17.3 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 40% (steeping grains only)
Source: Patio 1812
Rating:
5.00 (1 Review)

Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Tuesday May 31st 2016
1.059
1.011
6.3%
56.6
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Liquid Malt Extract - Light12 lb Liquid Malt Extract - Light 35 4 77.4%
12 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2.50 lb German - Munich Light2.5 lb Munich Light 37 6 16.1%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 6.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 13.5 Boil 40 min 29.35 12.5%
1 oz Citra1 oz Citra Hops Pellet 14.1 Boil 15 min 10.41 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.3 Boil 15 min 8.34 12.5%
1 oz Citra1 oz Citra Hops Pellet 14.1 Boil 10 min 8.47 12.5%
2 oz Citra2 oz Citra Hops Pellet 14.1 Dry Hop 5 days 25%
2 oz Mosaic2 oz Mosaic Hops Pellet 11.3 Dry Hop 5 days 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
0.25 oz Biofine Fining Secondary --
0.25 oz Fermcap S Water Agt Boil 1 hr.
1 tsp gypsum Water Agt Boil 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 330 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced      
 
Target Water Profile
Marietta, GA, (City Water)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 2 7 6 6 32
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 9.07 g | 36.3 qt) 7.42 29.7  
Mash volume with grains (equipment estimates 9.07 g | 36.3 qt) 7.7 30.8  
Grain absorption losses (steeping) -0.44 -1.8  
Volume increase from sugar/extract (early additions) 1.02 4.1  
Pre boil volume (equipment estimates 9.65 g | 38.6 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 8 32  
Going into fermentor 8 32  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.42 29.7
Equipment Profile Used: System Default
 
Notes

This is a perfect clone, I got my hands on 12 bottle of Fresh Squeezed and had some of beer loving neighbors over for a blind tasting. Of eleven tasters only two thought there was even a subtle difference between them and those two tasters both thought the clone was the original. They both chose the clone as the slightly crisper/fresher tasting beer. If the photo uploads properly you will see how much this clone resembles the original, the clone is on the left.

Mash Munich and crystal malts at 155°F (68°C) for 40 minutes, or until Munich malt reaches conversion. Drain, rinse, and dissolve extract completely before proceeding with boil.

Let the knock out (Citra) hops steep for 10 minutes.

Pitch cooled wort at 67°F (19°C) and allow temperature to rise naturally to 70°F (21°C). When fermentation is complete, dry hop in primary fermenter for five days.

Drink it as fresh as possible (~2-3 weeks after packaging) for maximum late hop character.

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  • Last Updated: 2017-04-19 13:37 UTC