GF Grapefruit APA - Beer Recipe - Brewer's Friend

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GF Grapefruit APA

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Friday September 5th 2014
1.048
1.011
4.8%
42.7
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb White Sorghum Syrup - Gluten Free6 lb White Sorghum Syrup - Gluten Free 44 1.5 37.7%
2 lb Brown Rice Syrup - Gluten Free2 lb Brown Rice Syrup - Gluten Free 44 2 12.6%
0.60 lb Maltodextrin0.6 lb Maltodextrin 39 0 3.8%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 12.6%
0.30 lb Flaked Rice0.3 lb Flaked Rice 40 0.5 1.9%
5 lb Chestnut Chips5 lb Chestnut Chips 20 25 31.4%
15.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 60 min 18.86 12.5%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 35 min 7.81 6.3%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 15 min 4.68 6.3%
2 oz Centennial2 oz Centennial Hops Pellet 10 Boil 8 min 11.36 25%
2 oz Galaxy2 oz Galaxy Hops Pellet 13 Boil 0 min 25%
2 oz Citra2 oz Citra Hops Leaf/Whole 11 Dry Hop 7 days 25%
8 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Chattanooga, TN - Ward Labs 1/17/14
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 6 6 9 4 67
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.73 gal (50.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.73 gal (2.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1 qt/lb 1.83 7.3  
Mash volume with grains 2.41 9.6  
Grain absorption losses -0.91 -3.7  
Remaining sparge water volume (equipment estimates 11.41 g | 45.6 qt) 11.68 46.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.66 2.6  
Pre boil volume (equipment estimates 12.73 g | 50.9 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 13.51 54
Equipment Profile Used: System Default
 
Notes

This beer has a bit of citrus aroma and a tangy flavor, so I added "grapefruit" to the name. My GF wife loves this beer, and has even asked me to make since I moved on to Gluten-removed beers instead. I took a version of this to a charity competition in Orlando FL in October 2014 and it won 3rd place overall. A bit of recipe inspiration here: http://www.glutenfreehomebrewing.org/showrecipe.php?recipeid=102

The chestnut chips make this beer rather difficult because they need to be mashed for 24 hours. Not much sugar comes from the chestnuts, but the flavor is fantastic. I used to get my chestnuts from Trails End Chestnuts (http://chestnuttrails.com) but it looks like they may have closed down.

Start by heating 5 gallons of water up to 205F, then running off into the mash tun with 5lbs of chestnut chips. Works best if you put a nylon mesh bag in the pot so you can easily remove the chips when you are done (think BIAB). Stir occasionally. Let cool to ~155F, then added 2.5 tsp each of Amylase Enzyme and Pectic Enzyme. Let the chips soak for 24hrs trying to keep the temperature between 140F-150F.

Once your 24hrs are up, strain the chestnuts out and start your mash.

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  • Last Updated: 2016-04-26 14:56 UTC