Bloody Murder IPA

Begin by zesting and peeling 6 lbs of blood oranges prior to brew day. You want to eliminate as much of the pith as possible as it is quite bitter.

Dry zest in 170 degree oven for about 4 hours or until completely dry. Grind up the dried zest and divide equally by weight into 2 containers.

Freeze orange chunks for at least 24 hours, and then set out to thaw to room temp on brew day.

Brew as normal, and add 1/2 of your blood orange zest at flame out along with your whirlpool hops.

Whirlpool for 1 minute and then allow kettle to sit for 30 minutes prior to chilling down to 160.

Add 2nd whirlpool addition, whirlpool for 1 minute, then allow kettle to sit for 30 minutes prior to chilling down to pitching temp.

Add thawed blood orange chunks to primary fermenter prior to draining kettle.

Ferment @ 65 degrees for 14 days and then take gravity readings.

Dry hop @ 65 degrees for 5 days, and use the other 1/2 of your blood orange zest during dry hop.

Cold crash @ 35 degrees for 3 days prior to bottling.

Prime with 1.2L of blood orange juice (assuming 22g of fructose/8 oz of juice) to achieve 2.2 vols of CO2.