Name: House of Shamrocks Fresh Squeezed IPA Recipe
Cook time: 24 h
Total time: 24 h
Yield: 48 servings
Ingredients: 8.5 lb Pale malt (2-row); 0.5 lb Honey malt; 0.25 lb Carapils (dextrin); 0.5 lb Flaked oats; 6.5 gal Water (strike + sparge + additions); 1 tsp Irish moss (optional clarifier); 1 tsp Whirlfloc (optional clarifier); 1.5 oz Citra hops (pellet); 1 oz Amarillo hops (pellet); 1 oz Mosaic hops (pellet); 2 oz Citra hops - late dry hop; 1 oz Amarillo hops - late dry hop; 1 oz Mosaic hops - late dry hop; 1 whole Fresh grapefruit zest (white pith removed); 1 whole Fresh orange zest (white pith removed); 0.25 lb Carahell or a light crystal (optional for color and body); 1 pack Safale US-05 or American ale liquid yeast (approx. 11 g dry or 100 ml liquid); 1 tsp Yeast nutrient; 4 oz Priming sugar (dextrose)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Fresh Squeezed is a juicy citrus and grapefruit flavored IPA? This is from Deschutes Brewery and is 6.4%.

Heat 4.5 gallons of water to ~166°F to achieve a target mash temperature of 152°F when adding grains (accounting for grain temperature).

Heat Strike Water

Add the crushed grains (pale malt, honey malt, carapils, flaked oats) to the strike water in your mash tun and stir to eliminate dough balls. Hold mash at 152°F for 60 minutes. This temperature yields a balanced fermentable profile with moderate body and residual sweetness similar to Fresh Squeezed IPA.

After 60 minutes, perform an iodine test to confirm conversion. If conversion is complete, raise mash to 168°F for mash out (optional) for 10 minutes to stop enzymatic activity.

Sparge with ~2 gallons of 170–175°F water until you collect roughly 6.5 gallons of wort in the boil kettle (target pre-boil volume accounting for hops and evaporation). Aim for an original gravity (OG) around 1.064–1.066 to produce ~6.2–6.6% ABV depending on attenuation.

Bring wort to a rolling boil and begin 60-minute timer. Add 1.5 oz Citra, 1 oz Amarillo, and 1 oz Mosaic at 60 minutes? For a modern juicy IPA, keep early boil additions minimal to preserve hop volatiles and bitterness; if desired, you may add half of the 60-minute additions at 60 min and half at 30 min to fine-tune bitterness.

With 15 minutes remaining in the boil, add Irish moss or Whirlfloc if using and the fresh zest of 1 orange and 1 grapefruit (zest in a hop bag or sanitized muslin) to the kettle. Adding zest late in the boil preserves aromatic oils but reduces harsh pith extraction. Also add a pinch (optional) of light crystal if using at 15 minutes to help color and mouthfeel.

At flameout (end of 60-minute boil), turn off heat and chill wort quickly using an immersion or plate chiller to ~68°F.

Transfer cooled wort to a sanitized fermenter, leaving behind as much trub as practical. Top up with water to 5.5 gallons if needed to reach target batch size and OG. Measure gravity; target OG ~1.064–1.066.

Aerate the wort vigorously (shake, stir, or oxygenate) and pitch the yeast (one pack of US-05 or equivalent liquid pitch). Add yeast nutrient at this point per package instructions.

Ferment at 66–68°F (19–20°C) for primary fermentation. Active fermentation should start within 12–36 hours. Allow primary fermentation to proceed for 5–7 days or until vigorous activity subsides and gravity is falling.

On day 4–5 (when primary activity is still present but slowing), add the late-boil hop additions reserved for flavor/aroma if you split earlier additions (optional). The goal is to build a juicy, citrus-forward hop profile with moderate bitterness.

When fermentation reaches low activity and gravity is ~1.012–1.014 (roughly 4–7 days), cold crash to 40°F (4–5°C) if possible for 24–48 hours to help clear the beer and drop trub and hop particles.

Prepare dry-hop addition by placing hops (2 oz Citra, 1 oz Amarillo, 1 oz Mosaic) in sanitized hop bags or add loosely. Do not pack hops tightly — leave them airy for better extraction of oils.

Rack beer off dense trub into a secondary fermenter or leave in primary and add dry hops directly. Keep temperature at 60–68°F for dry hopping to favor juicy fruity esters. Leave dry hops in contact for 3–5 days — avoid extended contact (>7 days) to minimize grassy/papery flavors.

If you added fresh citrus zest in the boil, assess aroma during dry hop; if you want brighter fresh citrus, you may add a small secondary zest addition (zest of ½ grapefruit or a few strips) for 24 hours in secondary then remove to avoid bitter pith extraction.

After dry hopping (3–5 days), cold crash again if possible for 24–48 hours to drop hop particulates. Remove hop bags or rack off into a bottling bucket or keg, leaving sediment behind.

If bottling, dissolve 4 oz (by weight) priming sugar (dextrose) in 1 cup of boiling water, cool, and add to the sanitized bottling bucket. Gently transfer beer into the bottling bucket to mix with priming solution, then bottle and cap. Target carbonation: medium-high (2.4–2.6 volumes CO2) for a modern IPA; adjust priming sugar accordingly for your temperature and volumes.

If kegging, force carbonate to ~2.4–2.6 volumes CO2 at cold temperatures (36–40°F) or use measured CO2 volumes. Purge headspace and store cold.

Condition bottles at room temperature for 10–14 days then chill and sample, or allow keg to carbonate sufficiently (1–3 days with counterpressure carbonation or longer at lower psi).

Serve cold in a tulip or pint glass. Expect final gravity (FG) around 1.012–1.014 producing approximately 6.2–6.6% ABV depending on mash and fermentation efficiency. The finished beer should be juicy, grapefruit- and citrus-forward with a soft malt backbone and moderate bitterness reminiscent of Fresh Squeezed IPA.

Pale malt (2-row)

Honey malt

Carapils (dextrin)

Flaked oats

Water (strike + sparge + additions)

Irish moss (optional clarifier)

Whirlfloc (optional clarifier)

Citra hops (pellet)

Amarillo hops (pellet)

Mosaic hops (pellet)

Citra hops - late dry hop

Amarillo hops - late dry hop

Mosaic hops - late dry hop

Fresh grapefruit zest (white pith removed)

Fresh orange zest (white pith removed)

Carahell or a light crystal (optional for color and body)

Safale US-05 or American ale liquid yeast (approx. 11 g dry or 100 ml liquid)

Yeast nutrient

Priming sugar (dextrose)

Fresh Squeezed IPA

Make Fresh Squeezed IPA Recipe in just 24h . Fresh Squeezed is a juicy citrus and grapefruit flavored IPA? This is from Deschutes Brewery and is 6.4%.

Fresh Squeezed IPA

Descriptors

Tasting Notes

Food Pairings

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