Juicier bits blood orange mandarin

All Grain Recipe

Submitted By: RonnyFox13 (Shared)
Members can download and share recipes

Brewer: Aaron
Batch Size: 10.57 galStyle: American IPA (21A)
Boil Size: 12.90 galStyle Guide: BJCP 2015
Color: 4.2 SRMEquipment: NEW 3 vessel brewery (50L mash/50L kettle
Bitterness: 46.3 IBUsBoil 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

x
This website is using cookies. More info. That's Fine