Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Blood Orange Hazy IPA

179 calories 18.9 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created Thursday May 20th 2021
1.054
1.014
5.2%
57.2
4.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Pilsner8 lb Pilsner 36 1.5 74.4%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 9.3%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 7%
1 lb Briess - Caramel Malt - 10L1 lb Caramel Malt - 10L 35.4 10 9.3%
10.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 11 Boil 30 min 34.52 20%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 30 min 13.49 10%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 195 °F 0 min 6.59 20%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Whirlpool at 195 °F 0 min 2.58 10%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop Day 3 20%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop Day 3 20%
5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.36 gal Strike 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Blood orange extract (Amoretti) Flavor Secondary 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Well Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33 10 16 6 12 146.1
Mash Chemistry and Brewing Water Calculator
 
Notes

The recipe is from Patrick O'Hara, owner of O'Hara Brew House Supply in Auburn, CA. Although the original recipe called for Safale S-04 yeast, Patrick recommended using Wyeast London III 1318 instead for a better result. He also recommended adding the dry hops to the primary fermentor after 4-5 days (at high Krausen) rather in secondary.

The extract is quite viscous and, if added to the fermentor as is, will sink to the bottom of the fermentor as blob. Mix it with 0.5 cup of warm water to dissolve before adding.

Last Updated and Sharing
 
206
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-06-27 21:29 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top