Roasted Grapefruit IPA (1.2)

All Grain Recipe

Submitted By: keesimps (Shared)
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Brewer: Keevin Simpson
Batch Size: 5.50 galStyle: American IPA (14B)
Boil Size: 7.30 galStyle Guide: BJCP 2008
Color: 14.2 SRMEquipment: Pot and Cooler - 5 Gallon Batch
Bitterness: 73.2 IBUsBoil Time: 60 min
Est OG: 1.057 (14.0° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 45.0

Ingredients
Amount Name Type #
9 lbs 2.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 12.00 oz Pale Ale (Crisp) (4.0 SRM) Grain 2
12.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
4.00 oz Caramunich II (Weyermann) (46.0 SRM) Grain 4
4.00 oz Special B Malt (180.0 SRM) Grain 5
2.00 oz Honey Malt (25.0 SRM) Grain 6
2.00 oz Roasted Barley (300.0 SRM) Grain 7
0.75 oz Rakau [11.2%] - First Wort Hops 8
0.45 oz Warrior [18.9%] - Boil 60 min Hops 9
0.20 oz Chinook [11.1%] - Boil 45 min Hops 10
0.50 oz Citra [14.1%] - Boil 15 min Hops 11
0.25 oz Cluster [5.0%] - Boil 15 min Hops 12
0.25 oz Citra [14.1%] - Boil 0 min Hops 13
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 14
2.75 lbs Roasted Grapefruit (Primary 7 days) Misc 15
0.50 oz Brown Sugar (Light) (Primary 7 days) Misc 16
0.50 oz Cascade [7.1%] - Dry Hop 7 days Hops 17
0.25 oz Calypso [15.4%] - Dry Hop 7 days Hops 18
0.12 oz Grapefruit Zest (Secondary 7 days) Misc 19

Notes

*Copied brewed recipe from 2014 to brew again soon and need to review and adjust as necessary. Revised recipe on 1/14 to get back closer to the original recipe, as I revised it last yeart to brew immediately. Don't forget to adjust the OG post fermentation by 4 points for the grapefruit and brown sugar. Brewed 1/16 and all went well. Mashed for more like 70 minutes due to heating sparge water. Boil went well and chilled to pitching temp with immersion chiller. Transferred to carboy, pitched yeast and placed into fermentation chamber at 64 F ambient. OG was 1.058 and yielded 5.75 Gallons. SG 1.012 on 1/30; temperature of liquid at testing was 65 F. Beer already has a distinct citrus and grapefruit aroma with a hint of pine. Flavor profile is super smooth with a light honey and caramel backbone that finishes with a citrus bitterness; has major tropical notes and a slightly toastiness. Honestly, this base beer is damn tasty and with just the dryhop addition for aroma, would be a great, slightly more robust, IPA on its own! Kicked fermentation chamber up to 66 F ambient and will add the grapefruit and zest tomorrow. May decide to add the dryhops 4 days into that process, as the additional sugars from the brown sugar and grapefruit should be mostly fermented out by that time. On 1/31, transferred to secondary over 2.75 lbs of roasted grapefruit and 1/2 lb of brown sugar. Placed back into fermentation chamber. Kicked up OG by 4 points due to added sugars. Will add the dryhops and grapefruit zest in a week.

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