-deschut squeeze To brew this Fresh Squeezed IPA clone, use 1 g/gallon gypsum to treat distilled or reverse osmosis water. Mash grains at 150?F (66?C) for one hour. Do a 90 minute boil. Steep flameout hops for 10 minutes before chilling. 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.
Brut IPA modelled after the tips the head brewer from PollyAnna in Lemont, IL gave me when I mentioned I wanted to try to make his Breakfast Champagne. BIAB recipe and uses 1.5 gal of 180° F water to sparge the bag