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Blood Orange IPA

214 calories 19.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Saturday May 4th 2019
1.065
1.013
6.9%
52.5
15.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 68.5%
1 lb American - Rye1 lb Rye 38 3.5 6.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.8%
0.50 lb Orange (Blood Orange)0.5 lb Orange (Blood Orange) - (late boil kettle addition) 4.05 0 3.4%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 6.8%
0.10 lb Lime juice0.1 lb Lime juice - (late boil kettle addition) 0.45 0 0.7%
0.50 lb Blackswaen - Blackswaen Coffee Malt0.5 lb Blackswaen Coffee Malt 28 190 3.4%
0.50 lb Dingmans - Dingmans Special B0.5 lb Dingmans Special B 27 150 3.4%
14.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Leaf/Whole 15 Boil 60 min 42.04 25%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.3 Boil 15 min 3.29 12.5%
0.50 oz Belma0.5 oz Belma Hops Pellet 9.4 Boil 15 min 7.19 12.5%
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Dry Hop 5 days 25%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 5 days 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.70 g Calcium Chloride Water Agt Mash 0 min.
2.50 g Epsom Salt Water Agt Mash 0 min.
2.50 g Gypsum Water Agt Mash 0 min.
4.90 g Citric acid Water Agt Mash 0 min.
0.50 tsp Amylase Other Mash 0 min.
1 each Whirlfloc Water Agt Boil 0 min.
2 tbsp Superferment Other Boil 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 391 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: your choice       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Brewing salts were added to mash and sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt mash Infusion -- 152 °F 60 min
8 qt rinse grains Fly Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.81 g | 39.2 qt) 10.38 41.5  
Mash volume with grains (equipment estimates 10.85 g | 43.4 qt) 11.42 45.7  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.93 g | 31.7 qt) 8.5 34  
Volume increase from sugar/extract (late additions) 0.14 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.5 26  
Volume into fermentor 6.5 26  
Total: 10.38 41.5
Equipment Profile Used: System Default
 
Notes

I actually put in twice as much coffee malt and special b.
Recipe indicates correct amounts for the style. This beer will be darker than style. Also, I will add 750 ml of Stirrings Simple Blood Orange Martini mix to the primary fermentation on day four. No actual blood oranges were added to the fermentor.
This mix consisted of water, sugar, blood orange juice, key lime juice, and citric acid.

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  • Public: Yup, Shared
  • Last Updated: 2019-05-04 17:23 UTC