Deschutes Hop Trip Fresh Hop Beer clone
Looking for a wet-hopped (fresh hops) beer recipe? Lucky for us homebrewers, Deschutes was willing to share their recipe for their awesome Hop Trip Fresh Hop Beer. According to their website, “Vine to kettle in less than four hours, we wait restlessly all year for the hop harvest celebration. After bagging these aromatic jewels, we hustle back and toss them into the brew kettles within hours of picking. It’s our one chance to capture the bright citrus and pine essence of fresh hops.”
Deschutes Hop Trip Fresh Hop Beer clone, Extract with Grains
(5 gallons/19 L, extract with grains)
OG=1.059 FG=1.017
IBU=42 SRM=14 ABV =5.4%
Ingredients
6.6 lbs. (3 kg) light liquid malt extract
0.5 lb. (0.22 kg) light dried malt extract
14 oz. (0.39 kg) Caramunich® malt (60 °L)
11 oz. (0.31 kg) Dextrin malt
4 oz. (0.11 kg) Briess Extra Special malt
3.3 AAU Nugget hops (0.25 oz./7 g at 13% alpha acids) (60 min.)
2.6 AAU Centennial hops (0.25 oz./7 g at 10.5% alpha acids) (60 min.)
5.25 AAU Centennial hops (0.5 oz./14 g at 10.5% alpha acids) (30 min.)
1 lb. (0.45 kg) fresh Crystal hops (5 min.)
1 tsp. Irish moss
Wyeast 1187 (Ringwood Ale), White Labs WLP005 (British Ale) or Windsor dry yeast
0.75 cup (150 g) corn sugar (if priming)
Step by Step
Steep the crushed grains in approximately 2 gallons (7.6 L) of water at 150 °F (66 °C) for 30 minutes. Remove the grains from the wort and wash the grains with 2 qts. (2 L) hot water. Bring the wort up to a boil, and add 0.5 lbs (0.22 kg) of the light dried malt extract. Now add your Nugget hops and first addition of Centennial hops and boil these hops for 60 minutes. 30 minutes into the boil, add your second addition of Centennial hops and Irish moss. Add the 6.6 pounds (3 kg) of liquid malt extract for the last 5 minutes of the boil and stir to thoroughly mix in the beer and avoid scorching the malt extract to the bottom of your kettle.
At the end of your 60-minute boil turn your heat off, and add your 1 pound (0.45 kg) of fresh hops. Stir the fresh hops into the beer for 5 minutes. Add the wort to about 2 gallons (9 L) of cold water in your sanitized fermenter, and top up to 5.25 (19.75 L) gallons. Cool the wort to 65 °F (18 °C) and add your yeast. Aerate your beer, and ferment the beer at 68 °F (20 °C) until fermentation is complete.
All-Grain Option: Replace the liquid and dried malt extract with 11 lbs (5 kg) of 2-row pale malt. Mash at 157 °F (69 °C) for 30 minutes, and mash off at 168 °F (75 °C) for an additional 5 minutes, then collect about 6.5 gallons (24.5 L) of wort. Boil for 30 minutes without any hop additions, then boil 60 minutes with your Nugget and first addition of Centennial hops. Add the second addition of Centennial hops and Irish moss for the last 30 minutes of the boil. Turn off your burner, and now steep your 1 lb. (0.45 kg) of fresh hops for 5 minutes, then cool your wort, fill your fermenter and ferment at 68 °F (20 °C) until fermentation is complete.
