ChatGPT Blood Orange IPA 
All Grain Recipe
Submitted By: dfolk22 (Shared)
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| Brewer: Double D Bewing | |
| Batch Size: 10.00 gal | Style: American IPA (21A) |
| Boil Size: 10.92 gal | Style Guide: BJCP 2015 |
| Color: 8.3 SRM | Equipment: 15 Gallon Keggle |
| Bitterness: 64.6 IBUs | Boil Time: 60 min |
| Est OG: 1.068 (16.6° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Two Stage |
| ABV: 6.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 22 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 2 lbs |
Munich Malt - 20L (20.0 SRM) |
Grain |
2 |
| 1 lbs |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
3 |
| 1 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
4 |
| 1.00 oz |
Warrior [15.0%] - Boil 60 min |
Hops |
5 |
| 2.00 oz |
Cascade [5.5%] - Boil 15 min |
Hops |
6 |
| 2.00 oz |
Centennial [10.0%] - Boil 15 min |
Hops |
7 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 2.00 oz |
Amarillo [9.2%] - Boil 5 min |
Hops |
9 |
| 2.00 oz |
Centennial [10.0%] - Boil 5 min |
Hops |
10 |
| 1.50 oz |
Orange Peel, Sweet (Boil 5 min) |
Misc |
11 |
| 2.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
12 |
| 5 lbs |
Blood Orange [Secondary] (3.0 SRM) |
Fruit |
13 |
| 1.00 oz |
Amarillo [9.2%] - Dry Hop 0 days |
Hops |
14 |
| 1.00 oz |
Cascade [5.5%] - Dry Hop 5 days |
Hops |
15 |
Notes
Mash:
Mash the crushed grains at 152°F (67°C) for 60 minutes.
Sparge with water at 170°F (77°C) to collect enough wort for a pre-boil volume of 13 gallons.
Boil:
Bring the wort to a boil, and add Warrior hops for bittering at the start of the boil.
Add hops according to the schedule provided.
Add the blood orange zest during the last 5 minutes of the boil.
Cool the wort quickly using a wort chiller.
Fermentation:
Transfer the cooled wort to a sanitized fermenter.
Aerate the wort and pitch the yeast.
Seal the fermenter with an airlock and ferment at 65-70°F (18-21°C) until fermentation is complete.
Once fermentation is complete add the blood oranges.
Secondary Fermentation/Dry Hopping:
Transfer the beer to a secondary fermenter or leave it in the primary fermenter.
Add the dry hop additions and let it sit for 5 days.
Bottling/Kegging:
Bottle the beer with the priming sugar.
Allow the beer to carbonate in the bottles for 2-3 weeks.
If kegging force carbonate at 2.8 volumes of CO2 until carbonation is completeThis Recipe Has Not Been Rated
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