Blood Orange IPA (1.0) (2 ratings)

All Grain Recipe

Submitted By: nedwards (Shared)
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Brewer: Nicholas Edwards
Batch Size: 5.25 galStyle: American IPA (14B)
Boil Size: 6.55 galStyle Guide: BJCP 2008
Color: 6.9 SRMEquipment: Grainfather (1.2)
Bitterness: 71.8 IBUsBoil Time: 60 min
Est OG: 1.063 (15.5° P)Mash Profile: Temperature Mash, 1 Step, Light Body (GF)
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Single Stage
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
8.00 oz Caravienne Malt (22.0 SRM) Grain 4
4.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5
1.00 oz Centennial [10.4%] - Boil 60 min Hops 6
1.00 tsp Irish Moss (Boil 15 min) Misc 7
1.00 oz Citra [13.0%] - Boil 10 min Hops 8
1.00 oz Citra [12.0%] - Boil 5 min Hops 9
1.00 oz Galaxy [14.9%] - Boil 5 min Hops 10
1.00 oz Citra [12.0%] - Steep 5 min Hops 11
1.00 oz Galaxy [14.0%] - Steep 5 min Hops 12
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 13
6.00 Blood Orange Juice (Secondary 7 days) Misc 14
2.00 oz Citra [12.0%] - Dry Hop 7 days Hops 15
2.00 oz Galaxy [14.0%] - Dry Hop 7 days Hops 16

Notes

This is the best IPA I've brewed so far. Friends/family enjoyed it as well.

Ratings

by keithjoritz

How much blood orange juice did you use? The recipe states simply 6.00.

by nedwards

I used 6 blood oranges, this is the amount I've used on 2 other batches and I think I'll double it the next time. I peeled them and then mashed them inside a ziploc and added the flesh and juice directly to the primary, along with the dry hops, after fermentation was complete. I did crash this down to 55F before putting the fruit in to prevent the yeast from fermenting the sugars in the blood orange juice.

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