Juicier bits blood orange mandarin
All Grain Recipe
Submitted By: RonnyFox13 (Shared)
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Brewer: Aaron | |
Batch Size: 10.57 gal | Style: American IPA (21A) |
Boil Size: 12.90 gal | Style Guide: BJCP 2015 |
Color: 4.2 SRM | Equipment: NEW 3 vessel brewery (50L mash/50L kettle |
Bitterness: 46.3 IBUs | Boil Time: 60 min |
Est OG: 1.068 (16.5° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
Est FG: 1.014 SG (3.7° P) | Fermentation: Ale, Two Stage |
ABV: 7.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
19.10 gal |
NE IPA Water |
Water |
1 |
4.91 g |
Calcium Chloride (Mash 0 min) |
Misc |
2 |
4.91 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
3.96 g |
Epsom Salt (MgSO4) (Mash 0 min) |
Misc |
4 |
3.96 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
5 |
2.75 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
6 |
2.75 g |
Gypsum (Calcium Sulfate) (Mash 0 min) |
Misc |
7 |
20 lbs 13.50 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
8 |
2 lbs 1.35 oz |
Oats, Flaked (1.0 SRM) |
Grain |
9 |
2 lbs 1.35 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
10 |
1 lbs 9.01 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
11 |
1 lbs 0.03 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
12 |
1 lbs 1.64 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
13 |
1.02 oz |
Citra [12.5%] - Steep 20 min |
Hops |
14 |
1.02 oz |
El dorado [15.0%] - Steep 20 min |
Hops |
15 |
1.02 oz |
Mosaic [12.5%] - Steep 20 min |
Hops |
16 |
0.77 oz |
Citra [12.5%] - Steep 30 min |
Hops |
17 |
0.77 oz |
El dorado [15.0%] - Steep 30 min |
Hops |
18 |
0.77 oz |
Mosaic [12.5%] - Steep 30 min |
Hops |
19 |
0.34 oz |
Citra [12.5%] - Steep 40 min |
Hops |
20 |
0.34 oz |
El dorado [15.0%] - Steep 40 min |
Hops |
21 |
0.34 oz |
Mosaic [12.5%] - Steep 40 min |
Hops |
22 |
50.00 g |
Blood orange zest (Boil 0 min) |
Misc |
23 |
50.00 g |
Mandarin zest (Boil 0 min) |
Misc |
24 |
3.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
25 |
700.00 g |
Mandarin flesh (Secondary 10 days) |
Misc |
26 |
700.00 g |
Blood orange flesh (Secondary 10 days) |
Misc |
27 |
1.41 oz |
Citra [12.5%] - Dry Hop 8 days |
Hops |
28 |
1.41 oz |
Mosaic [12.5%] - Dry Hop 8 days |
Hops |
29 |
1.41 oz |
El dorado [15.0%] - Dry Hop 8 days |
Hops |
30 |
2.44 oz |
Citra [12.5%] - Dry Hop 4 days |
Hops |
31 |
2.44 oz |
El dorado [15.0%] - Dry Hop 4 days |
Hops |
32 |
2.44 oz |
Mosaic [12.5%] - Dry Hop 4 days |
Hops |
33 |
Notes
Racked to secondary onto fruit 12/12 @1.020
Dry hop 1st addition 14/12 @1.018
Dry hop 2nd addition 18/12 @ 1.016
TARGETS
Brewhouse efficiency: 72%
OG: 1.066
FG: 1.015
IBUs: 55
ABV: 6.7%
WATER
Use calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
DIRECTIONS
Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.This Recipe Has Not Been Rated