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Experiment: Grapefruit IPA

177.66 calories 17.33 g 330 ml
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 13 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Monday May 13th 2019
1.054
1.012
5.62%
39.99
11.06
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg American - Pale 2-Row1.5 kg Pale 2-Row 37 1.8 50%
0.50 kg Simpsons - Golden Promise0.5 kg Golden Promise 37 2.4 16.7%
0.50 kg Viking - Munich0.5 kg Munich 36 9.1 16.7%
0.30 kg Viking - Wheat 0.3 kg Wheat 38 2.5 10%
0.20 kg Viking - Crystal 1500.2 kg Crystal 150 - (late addition) 35 76.2 6.7%
3 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 8.4 Boil 15 min 10.23 14.3%
10 g Hallertau Blanc10 g Hallertau Blanc Hops Pellet 8.2 Boil 15 min 9.98 14.3%
10 g Cascade10 g Cascade Hops Pellet 6 Boil 15 min 7.3 14.3%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 8.5 Boil at 100 °C 5 min 4.16 14.3%
10 g Hallertau Blanc10 g Hallertau Blanc Hops Pellet 10 Boil at 100 °C 5 min 4.89 14.3%
10 g Cascade10 g Cascade Hops Pellet 7 Boil at 100 °C 5 min 3.42 14.3%
10 g Lemondrop10 g Lemondrop Hops Pellet 6 Whirlpool at 80 °C 0 min 14.3%
70 g / 0.00 €
 
Mash Guidelines
Amount Description Type Temp Time
14.5 L Infusion 64 °C 120 min
2.5 L Sparge 77 °C 30 min
Starting Mash Thickness: 3.1 L/kg
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
  • Moved to secondary after fermentation.

  • Diluted 50g of Amarettos Natural Flavoring Grapefruit to boiling woter and added to the wort. Ferment out.

  • Diluted 20g of Grapefruit Flavoring and added 30g mixture of Cascade, Lemondrop, Wai-iti and Mandarina hops for Dry hop. Dry Hopped in room temperature for 2 days and moved the wort to cold crash.

  • After 24 hours added 0.5 tsp of gelatin with the first addition of dry hop -> 10g of lemondrop and 10g of wai-iti after couple of days (dry hop)

  • After couple of days added second addition of 10g of wai-iti and 10g mandarina as a dry hop.

  • Sit for 48 hours in cold and bottled.

    Bottled for 2.7 volumes of CO2 with sugar and 10g of grapfruit flavoring. 5ml of Lactic Acid also added during bottling.

    -This beer took quite some time to become "drinkable". The amaretto or something in the process made the after flavor of the beer quite dry. After some months the beer has balanced quite nicely and is actually pretty ok beer. In the forums it is also said that burton ale yeast needs some maturing.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-11-29 12:26 UTC
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