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Grapefruit IPA

171.18 calories 17.02 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 7 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Friday February 15th 2013
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 84.2%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 7%
0.75 lb American - Caramel / Crystal 10L0.75 lb Caramel / Crystal 10L 35 10 5.3%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.5%
14.25 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 7.7 Boil 60 min 5.57 3.6%
0.25 oz Citra0.25 oz Citra Hops Pellet 12.8 Boil 60 min 9.26 3.6%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 9.6 Boil 60 min 27.79 14.3%
0.75 oz Amarillo0.75 oz Amarillo Hops Pellet 7.7 Boil 15 min 8.3 10.7%
0.25 oz Citra0.25 oz Citra Hops Pellet 12.8 Boil 15 min 4.6 3.6%
1 oz Amarillo1 oz Amarillo Hops Pellet 7.7 Boil 5 min 4.44 14.3%
1 oz Cascade1 oz Cascade Hops Pellet 5.5 Boil 0 min 14.3%
0.50 oz Citra0.5 oz Citra Hops Pellet 12.8 Boil 0 min 7.1%
1 oz Cascade1 oz Cascade Hops Pellet 5.5 Dry Hop 7 days 14.3%
1 oz Citra1 oz Citra Hops Leaf/Whole 12.9 Dry Hop 7 days 14.3%
7 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
5.25 gal Infusion 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
13 g Grapefruit zest Other Secondary --
White Labs - California Ale Yeast WLP001
1 Each
Attenuation (avg):
Optimum Temp:
68 - 73 °F
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 256 B cells required
0.00 Yeast Pitch Rate and Starter Calculator

Dry hopping after 9 days with 1 oz of fresh Cascade and 0.5 oz of fresh Citra. Also added 13 g of grapefruit zest from 6 large grapefruits. Little worried because they had some green areas (underripe??). I washed them before zesting, then put them in a fine mesh bag and soaked them in sanitizer for ~1 minute. Then into the fermenter!

OG = ~1.055
FG = 1.015

Second brew - 10-30-13
Dry hopped after 9 days with 1 oz fresh cascade and 0.5 oz fresh Citra. Added 43 g of grapefruit zest from 3 large yellow grapefruits. These ones yielded way more zest than the last ones! I washed before zesting, then put in a fine mesh bag and dunked in sanitizer before putting into fermenter.

Third brew - 2-15-14
With our full boil setup, had to reduce the hops so it wouldn't be too bitter. Otherwise, kept it mostly the same. This round of Citra hops was super high alpha. Mashed 7.1 pounds grain in 3 gallons of water at ~150-152 for an hour. Heated up to 170, removed grains. Sparged grains with 3 gallons of 170 degree water. Going for a starting boil volume of ~6 gallons, with about a gallon of boil off.

OG - <1.06. Measured ~1.06 then added another quart of water, and the yeast starter. Final volume (before yeast starter) ~4.75. After yeast starter, 5.2 gal or so.

Fourth brew: All grain batch. 9-20-14
First all grain batch! We used a single infusion mash @ 154. It dropped down to maybe 152 by the end of the hour. We opened the cooler and stirred every 15 mins. We collected 6.5 gallons for the boil, it had a gravity of 1.06. I have no idea what that makes our efficiency. Our final boil volume was ~5 gallons, but lost a good amount to trub (lots of hops). Volume was 4.5 gals with an OG of 1.07+. Added 3/4 of a gallon H2O, got it to ~1.64. Pitched yeast starter. Had a kraussen the next day!
9-30-14 Dry hopped with 35 g of grapefruit zest from 7 small (washed) grapefruits. Also 0.5 oz citra and 1 oz cascade. Sanitized hops bags but not hops. Sanitized bag for zest and dunked the zest in sanitizer.

Brew on 3/14/15
-changed hop profile to decrease IBUs slightly base on taste of last beer.
-doing larger boil volume to get right amount for fermentation
-mashing at 152.

  • OG was a little low (1.06?). Think our efficiency was more like 60%.
    Dry hopping on 3/22/15
  • 39 g of zest from 7 small grapefruits. Tried a new technique for sanitizing: Sanitized whole grapefruits (after washing), microplane, and a bowl. Zested the grapefruits right out of the sanitizer.Putting zest into sanitized hop bag then into carboy. Avoids putting all the fresh zest into starsan.
    Used 1 oz cascade, 1 oz citra (up from 0.5 oz in previous batches), both whole leaf.

    Brewing 11-7-15
    Increasing hops because we want to. Making Northern Brewer 1 oz (instead of 0.75) and adding another half ounce of Citra, don't know when yet... update later.
Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2015-11-08 22:34 UTC
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