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Blood Orange IPA Clone

211.59 calories 21.14 g 12 oz
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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: (Per 12oz)
Carbs: (Per 12oz)
Created Wednesday January 28th 2015
1.064
1.015
6.47%
61.25
8.23
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 / 0.00
 
Hops
Amount Variety Cost 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%
5 oz / 0.00
 
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 Cost 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
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
0.00 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
 
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.

Last Updated and Sharing
 
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28
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-07-17 00:41 UTC
Discussion about this recipe:
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TripBrew 10/11/2016 at 01:06am
When you say add your fruit to primary, how did you do this? Did you sterilise in any way? Mash the fruit, juice, chop, or food process it? Thanks in advance!


Taff 06/11/2017 at 12:33pm



Lilburgh 09/02/2017 at 05:22pm
Wow, this a very late response to this question, sorry!

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.



DublinOhHomeBrewer 10/25/2018 at 03:53pm
No zest or anything? All the flavor was from the pureed oranges?


Brewer47 02/03/2020 at 07:29pm



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