Blood Orange Hazy IPA - Beer Recipe - Brewer's Friend

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Blood Orange Hazy IPA

179 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: O'Hara Brew House Supply
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Thursday May 20th 2021
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4.6
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46.71
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Pilsner8 lb Pilsner $ 1.80 / lb
$ 14.40 		36 1.5 71.1%
1 lb Flaked Wheat1 lb Flaked Wheat $ 1.90 / lb
$ 1.90 		34 2 8.9%
12 oz Flaked Oats12 oz Flaked Oats $ 2.10 / lb
$ 1.58 		33 2.2 6.7%
1 lb Briess - Caramel Malt - 10L1 lb Caramel Malt - 10L $ 2.45 / lb
$ 2.45 		35.4 10 8.9%
0.50 lb Rice Hulls0.5 lb Rice Hulls $ 1.00 / lb
$ 0.50 		0 0 4.4%
11.25 lbs / $ 20.83
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops $ 1.94 / oz
$ 1.94 		Pellet 11 Boil 30 min 34.52 20%
0.50 oz Amarillo0.5 oz Amarillo Hops $ 3.80 / oz
$ 1.90 		Pellet 8.6 Boil 30 min 13.49 10%
1 oz Citra1 oz Citra Hops $ 1.94 / oz
$ 1.94 		Pellet 11 Whirlpool at 195 °F 0 min 6.59 20%
0.50 oz Amarillo0.5 oz Amarillo Hops $ 3.80 / oz
$ 1.90 		Pellet 8.6 Whirlpool at 195 °F 0 min 2.58 10%
1 oz Mosaic1 oz Mosaic Hops $ 3.80 / oz
$ 3.80 		Pellet 12.5 Dry Hop Day 3 20%
1 oz Citra1 oz Citra Hops $ 1.94 / oz
$ 1.94 		Pellet 11 Dry Hop Day 3 20%
5 oz / $ 13.42
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Blood orange extract (Amoretti) $ 2.64 / oz
$ 3.96 		Flavor Kegging 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
$ 3.96
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
$ 8.50 / each
$ 8.50
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 8.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.79 psi       Temp: 41 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion 162 °F 152 °F 60 min
4 gal Batch Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.05 g | 16.2 qt) 4.44 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.06 g | 20.2 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.44 g | 21.8 qt) 5 20  
Total: 8.66 34.6
Equipment Profile Used: System Default
 
Notes

Yeast options:

  • Wyeast 1318 London III
  • Safale S-04

    Dry hop in primary after high Krause has dropped.

    The fruit extract is quite viscous and, if added to the fermentor as is, will sink to the bottom of the fermentor as a blob. Mix it with 0.5 cup of warm water to dissolve before adding.

    The recipe is from Patrick O'Hara, owner of O'Hara Brew House Supply in Auburn, CA.
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  • Last Updated: 2023-07-31 21:08 UTC