Fresh Squished's sturdy malt foundation of sweet crystal malts and toasty munich concedes to this indulgent use of Citra and Mosaic hops to achieve remarkable balance. Pale copper in color, Fresh Squished is overlaid by a fluffy, rich beige foam cap, allowing the juicy aromas to ooze out of this Pacific Northwest inspired clone.Brewing Notes:
- Style: Pale IPA
- Fermentation Range: 65 - 70F
- OG: 1.064
- SRM: 10
- IBUs: 65
- ABV: 6.6%
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|Total Time to Make||6 weeks|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|
Customer ReviewsWrite a review
Normally transfer to secondary for dry hop at 7 days and same amount to keg. Added 2 days on both - stronger hop flavor. Excellent brew.
Get this beer, you will not regret it. I have brewed at least 10 different kits from different companies and I have to say that this one is my favorite. This was my first IPA but it was smooth and had complex flavors and awesome citrus aromas. Comparable to any high end IPA in my opinion. Not super hoppy like some IPAs.
I have made this brew several times.and it is always a great citrusy IPA.
I bought this for my wife. She loves beer like this and I thought I'd surprise her with it. She loved it and although it is not typically my style, I enjoyed it as well.
IPA is what I drink usually so I wanted to try my hand at brewing one. I’m new to brewing and this about my sixth batch. There’s a lot of recipes and kits to choose from but this “Fresh Squished IPA” caught my eye. I’ve enjoyed store-bought IPAs that promise citrusy flavors so this recipe seemed it should fit the bill. I’m really happy with the result. I won’t try and put it into flowery prose, but this beer just tastes darn good. You get a good mouthful with a lot of depth of flavors and a that subtle citrus that I was looking for. This is my best beer yet.
I did run into a little problem due to the dry-hopping secondary ferment. This is the second brew that I’ve made requiring dry hopping and I’m seeing where my problem is now. First time around I ended up with a LOT of leftover “floaters” in the bottles that took months to finally settle down and even then had to be poured very carefully. (Proteins I think?) I know that I wasn’t careful enough when siphoning off the beer before bottling. This time around I took a lot more care but still had a really hard time as the “flakes” stir up from the bottom of the carboy as soon as you even look at them!! This time around it was much better but I feel I had to leave way too much beer behind in the mud. Any advice from others would be appreciated. How about putting secondary hop pellets in a muslin sock to contain the flakes? Or are they indeed proteins that string together during infusion so they would pass through any mesh?
It’s been about 2 months since I started this brew and it’s perfect now.