Grapefruit Moon - 7/24/2016 (1 ratings)

All Grain Recipe

Submitted By: DI419 (Shared)
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Brewer: Dem Boyz (D.I., J.A., P.D.)
Batch Size: 5.50 galStyle: American IPA (21A)
Boil Size: 6.22 galStyle Guide: BJCP 2015
Color: 9.5 SRMEquipment: My Equipment
Bitterness: 64.9 IBUsBoil Time: 60 min
Est OG: 1.058 (14.4° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs 8.00 oz Victory Malt (25.0 SRM) Grain 2
8.00 oz Carapils (Briess) (1.5 SRM) Grain 3
0.50 oz Simcoe [12.9%] - Boil 45 min Hops 4
0.25 oz Cascade [6.9%] - Boil 20 min Hops 5
0.25 oz Simcoe [12.9%] - Boil 20 min Hops 6
0.50 oz Cascade [6.9%] - Boil 10 min Hops 7
0.25 oz Mosaic (HBC 369) [11.3%] - Boil 10 min Hops 8
0.25 oz Simcoe [12.9%] - Boil 10 min Hops 9
1.00 oz Amarillo [7.0%] - Steep 20 min Hops 10
1.00 oz Cascade [6.9%] - Steep 20 min Hops 11
0.75 oz Mosaic (HBC 369) [11.3%] - Steep 20 min Hops 12
2.0 pkgs San Diego Super Yeast (White Labs #WLP090) Yeast 13
4.00 Grapefruit Peel (Primary 10 days) Misc 14
1.00 oz Amarillo [9.2%] - Dry Hop 10 days Hops 15
1.00 oz Amarillo [7.0%] - Dry Hop 5 days Hops 16
1.00 oz Cascade [6.9%] - Dry Hop 5 days Hops 17
1.00 oz Galaxy [14.1%] - Dry Hop 5 days Hops 18
1.00 oz Simcoe [12.9%] - Dry Hop 5 days Hops 19

Notes

Attempt at a Grapefruit IPA Important Parts (7/24/2016): Dry Finish, Well-attenuated. Mashed at 150 F as best as possible. Light Body and Mouthfeel. Grapefruit is noticeable. Hops should still taste like hops but compliment the juiciness rather than smother the grapefruit. Simcoe was used for a bittering hop for low cohumulone levels which tends to amount to less "harsh" bitterness ( http://brulosophy.com/2016/03/07/bittering-hops-high-vs-low-cohumulone-exbeeriment-results/ ) to emphasize the grapefruit. This might be the wrong approach. When we can ferment at better temperatures, we might try yeasts that have a less clean character but have esters that can compliment the fruity flavors when fermentation is controlled. San Diego Super was chosen for clean character in spite of high fermentation temperature. White Labs claims it shouldn't put out off flavors until 80 F. Grains: Meant to be an almost blank slate for the hops and grapefruit to ride on. Breadier secondary flavors from the Victory/Munich/Whatever. Try Maris-Otter sometime. In fact, try using ALL Maris-Otter sometime with a different yeast. Hops (all pelletized): Simcoe and Cascade are used for grapefruit tendencies but also other classic hop flavors (Danky, which is why I use the whirlpool hops. Most of these citrusy flavors will still be more subdued from these additions but dry hopping addresses that. http://brulosophy.com/2016/02/29/hop-stand-vs-dry-hop-exbeeriment-results/) Both Amarillo and Mosaic might change based on availability but Amarillo is being used primarily for citrus aroma and flavor (and because Citra is hard to find), and Mosaic is used for tropical notes in both aroma and flavor that complement the grapefruit notes. Galaxy in the dry hop because citrus. IBU is undershot because of worries about how much we might add IBU from pith in the zest. In reality, it's probably very little but fuck it. If we undershoot but still make it dry, it'll still be drinkable as hell. (EDIT: We might not undershoot after hop bill changed.) Possible Complications: If we use the new burner, more melanoidin formation in the boil. Shouldn't be too much of a problem. Yeast Calculator is calling for 3 Packages of yeast, but only two were available. I have faith. Didn't use a starter though. Whoops! Also, Tom Waits suing me for using Grapefruit Moon, or some other brewery suing us because they beat me to the punch.

Ratings

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by jmanrulesno1

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