Deschuttes - Fresh Squeezed I.p.a. Recipe

Directions

1. 1

   Mashing

   Start the mashing process to extract sugars from the grains.

2. 2

   In a large brew kettle, heat up 5 gallons of water to about 165°F (74°C).

3. 3

   Add 10 cups of 2-row pale malt, 1 cup of caramel malt, and 1 cup of pilsner malt to the water.

4. 4

   Stir the mixture well to ensure all grains are soaked and maintain the temperature at around 150-155°F (65-68°C) for 60 minutes.

5. 5

   Boiling

   After mashing, it's time to boil the wort to develop flavors.

6. 6

   After 60 minutes, remove the grains from the wort and bring the liquid to a boil.

7. 7

   Once boiling, add 2 oz of Cascade hops and boil for another 60 minutes.

8. 8

   In the last 15 minutes of the boil, add 1 oz of Centennial hops, 1 tbsp of orange zest, and 1 tbsp of lemon zest.

9. 9

   Cooling and Fermentation

   Cool the wort and allow fermentation to begin.

10. 10

    After the boil, cool the wort rapidly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

11. 11

    Transfer the cooled wort to a sanitized fermentation vessel and pitch 1 packet of American Ale yeast.

12. 12

    Seal the fermenter with an airlock and let it ferment at room temperature for 1-2 weeks or until fermentation is complete.

13. 13

    Bottling

    Prepare the beer for bottling.

14. 14

    Once fermentation is complete, dissolve 3 oz of priming sugar in 2 cups of boiling water and cool.

15. 15

    Add the cooled sugar solution to the fermented beer and gently mix to avoid oxidation.

16. 16

    Bottle the beer in sanitized bottles, leaving about an inch of headspace at the top.

17. 17

    Cap the bottles and store them at room temperature for at least 1-2 weeks for carbonation.

18. 18

    Enjoy

    After carbonation, chill your beer and enjoy your homebrewed Fresh Squeezed I.P.A.