Blood Orange IPA - Beer Recipe - Brewer's Friend

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Blood Orange IPA

216 calories 22.8 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Calories: 216 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Friday January 13th 2017
1.065
1.017
6.2%
56.1
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Liquid Malt Extract - Light7 lb Liquid Malt Extract - Light 35 4 70%
2 lb Liquid Malt Extract - Wheat2 lb Liquid Malt Extract - Wheat 35 3 20%
9 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 13.3 Boil 60 min 48.81 14.3%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 7 Aroma 5 min 2.56 7.1%
0.50 oz Citra0.5 oz Citra Hops Pellet 12.8 Aroma 5 min 4.68 7.1%
1 oz Amarillo1 oz Amarillo Hops Pellet 7 Aroma 0 min 14.3%
1 oz Citra1 oz Citra Hops Pellet 12.8 Aroma 0 min 14.3%
1.50 oz Amarillo1.5 oz Amarillo Hops Pellet 7 Dry Hop 7 days 21.4%
1.50 oz Citra1.5 oz Citra Hops Pellet 12.8 Dry Hop 7 days 21.4%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 qt Blood orange pulp Flavor Boil 3 min.
4 oz Blood orange zest Flavor Boil 3 min.
1 oz American Oak Flavor Secondary 7 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.01 g | 24 qt) 5.36 21.4  
Mash volume with grains (equipment estimates 6.01 g | 24 qt) 5.44 21.8  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.76 3.1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.36 21.4
Equipment Profile Used: System Default
 
Notes

Ingredient notes:
2x2lb bags of blood oranges (4lb total)
Yeast packaged on 12/28/16
Hops had lower AA% then expected, so adjusted hop schedule slightly (added 5 minute addition)

1/27/17: Smacked yeast pack before bed and left out on the counter overnight (I was lazy and did not make a starter). Yeast packaging date is 12/28/16.

1/28/17 (brew day): washed and zested blood oranges in the morning, being careful to avoid the pith. Ended up with 4oz of zest. Also added 2 cups of pulp.

Heated 3 gallons of water to 170 degrees. Added crushed malt in grain bag and covered for 30 minutes. Temp dropped to 150 by the end of the 30 minutes. Sparged 3 gallons of water over grains to bring total volume to 6 gallons. Discarded grains. Returned wort to boil.

Once boiling, killed heat and added 2lbs LME. Once returned to boil, began 60 minute hop schedule starting with 1oz Magnum. Cooled to 70 with immersion chiller. Pitched at 65 degrees. O.g. 1.069 at 68 degrees (sample warmed up a bit in the warm house). Set ferm chamber to 62 degrees.

The late LME addition was cold from being outside and cooled things way down. Paused timer at 15 min for 10 minutes or so to get back up to boil.

Ended up at 1.069 instead of target of 1.065. Decided to just go with it rather than dilute.

2/1/17: ramped up to 66 degrees as primary fermentation subsided.

2/5/17: ramped up to 69 to finish fermentation.

2/6/17: Boiled 1oz of oak chips in 1 cup of water. Poured water and chips into primary. Added dry hop (Amarillo and citra). Will let sit for 7 days at 69 degrees.

2/11/17: started cold crash to 35 degrees

2/13/17: keg day. O.G. 1.019 at 65 degrees. Set at 30 psi, 33 degrees, no shaking. Estimated ABV 6.7%.

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  • Last Updated: 2017-08-13 23:25 UTC