Had Deschute’s Fresh Squeezed for the first time about a month ago. Was really impressed. I’m liking these more malt forward IPAs. I think the malt plays really well with the hefty IBUs and the fruitiness of these hops. I highly doubt I’m getting 90 IBUs. It tastes around 60-70. I’ve read that when homebrewing expect 20% less IBU extract. Another successful cold sparge as well. I’m not burning 20 minutes worth of propane to heat sparge water and getting the exact same extract. Funny thing is I was talking to my wife’s cousin the day after I brewed it and I told him I went through a few recipes on the internet and felt this one ‘s the best just by gut instinct. Meanwhile he’s leafing through the latest version of Zymurgy and what do you know my recipe is almost identical except they have it dry hopped. I kegged this six days after I racked to the fermenter. Let it chill at near freezing while it carbed for two days. No need for dry hopping in my opinion. The late additions were coming through excellent. An excellent beer with a quick turn around. What more could you ask for?

6 gallons

Estimated OG: 1.064
Estimated FG: 1.015
Estimated Color: 13.3 SRM
Estimated IBU: 89.9 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 6.5%

Grain
14 lbs Two Row (2.0 SRM) 84.8%
1.5 lbs Crystal 80 (80 SRM) 9.1%
1 lbs Munich (10 SRM) 6.1%

Schedule
60 minute Boil
28.00 g Nugget [13.00%] – Boil 60 min 36.1 IBUs
28.00 g Citra [12.00%] – Boil 15 min 16.5 IBUs
28.00 g Mosaic [12.25%] – Boil 15 min 16.9 IBUs
28.00 g Citra [12.00%] – Whirlpool/steep 10.1 IBUs
28.00 g Mosaic [12.25%] – Whirlpool/steep 15 min 10.3 IBU

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
1/2 Ventura water(high bicarbonates and sulfates)
1/2 RO Water
5gm calcium chloride  mash water
3gm calcium chloride  sparge water
Mash in 6.5 gallons water 161F and let stabilize to 152F for 60 min
Mash out 170F
Batch Sparge 3.5 gallons cold sparge

Yeast
WLP 007 Dry English Ale 2L starter