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Blood Orange IPA Clone

212 calories 21 carbs
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ray M with hints from Flying Dog
Rating:
51

Calories: 212 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Wednesday January 28th 2015
1.064
1.015
6.47%
61.25
8.23
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 84.6%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.7%
1 lb American - Rye1 lb Rye 38 3.5 7.7%
13 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 30 20%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 15 min 20.99 20%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 8.43 20%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 1 min 1.82 20%
1 oz Galaxy1 oz Galaxy Hops Pellet 13 Dry Hop 14 days 20%
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal Infusion 150 °F 60 min
4.5 gal Sparge 170 °F 10 min
Starting Mash Thickness: 1.35 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
5 lb Blood Oranges Flavor Primary 14 days
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Frederick City Water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.78 35.1  
Strike water volume at mash thickness of 1.35 qt/lb 4.39 17.6  
Remaining sparge water volume 4.39 17.6  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.9 27.6  
Boil off losses -1.5 -6  
Hops absorption losses -0.15 -0.6  
Amount going into fermentor 5.25 21  
Total: 8.78 35.1
 
Notes

Adding Blood Oranges direct to Primary for 14 days (not minutes) on Brew day. Add fruit just as Fermentation is slowing down, usually 2 days after pitching yeast.

I peel and puree the Blood Oranges in a sanitized blender. I sanitize the blender and my hands while handling the fruit like I do my fermenters, using StarSan.

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  • Last Updated: 2018-07-17 00:41 UTC