Bloody Murder IPA - Beer Recipe - Brewer's Friend

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Bloody Murder IPA

257 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.4 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 257 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Wednesday May 6th 2015
1.078
1.014
8.4%
67.4
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 84.8%
0.80 lb Corn Sugar - Dextrose0.8 lb Corn Sugar - Dextrose 46 0.5 4.8%
0.80 lb Flaked Wheat0.8 lb Flaked Wheat 34 2 4.8%
0.80 lb German - CaraRed0.8 lb CaraRed 34 20 4.8%
0.10 lb United Kingdom - Roasted Barley0.1 lb Roasted Barley 29 550 0.6%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Comet0.45 oz Comet Hops Pellet 11 Boil 60 min 14.89 4.5%
0.45 oz Warrior0.45 oz Warrior Hops Pellet 16 Boil 60 min 21.66 4.5%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Whirlpool at 200 °F 30 min 4.37 5.1%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Whirlpool at 160 °F 30 min 5.1%
0.50 oz Comet0.5 oz Comet Hops Pellet 11 Whirlpool at 200 °F 30 min 6.87 5.1%
0.50 oz Comet0.5 oz Comet Hops Pellet 11 Whirlpool at 160 °F 30 min 5.1%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 13 Whirlpool at 200 °F 30 min 8.11 5.1%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 13 Whirlpool at 160 °F 30 min 5.1%
0.50 oz Summit0.5 oz Summit Hops Pellet 18.5 Whirlpool at 200 °F 30 min 11.55 5.1%
0.50 oz Summit0.5 oz Summit Hops Pellet 18.5 Whirlpool at 160 °F 30 min 5.1%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 20.2%
2 oz Cascade2 oz Cascade Hops Pellet 7 Dry Hop 5 days 20.2%
1 oz Galaxy1 oz Galaxy Hops Pellet 13 Dry Hop 5 days 10.1%
9.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
0.50 each Blood Orange Zest (Flame Out) Spice Boil 0 min.
0.50 each Blood Orange Zest (Dry Hop) Spice Primary --
6 lb Blood Orange Chunks Flavor Primary --
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 322 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Blood Orange Juice       Amount: 1.2 L       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Single Infusion @ 150 Infusion -- 150 °F 60 min
Vorlauf, Batch Sparge (volume depends on first runnings) Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.89 23.6  
Mash volume with grains 7.14 28.6  
Grain absorption losses -1.96 -7.9  
Remaining sparge water volume (equipment estimates 4.7 g | 18.8 qt) 4.67 18.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 8.43 g | 33.7 qt) 8.4 33.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6.15 24.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 6 24  
Total: 10.55 42.2
Equipment Profile Used: System Default
 
Notes

Begin by zesting and peeling 6 lbs of blood oranges prior to brew day. You want to eliminate as much of the pith as possible as it is quite bitter.

Dry zest in 170 degree oven for about 4 hours or until completely dry. Grind up the dried zest and divide equally by weight into 2 containers.

Freeze orange chunks for at least 24 hours, and then set out to thaw to room temp on brew day.

Brew as normal, and add 1/2 of your blood orange zest at flame out along with your whirlpool hops.

Whirlpool for 1 minute and then allow kettle to sit for 30 minutes prior to chilling down to 160.

Add 2nd whirlpool addition, whirlpool for 1 minute, then allow kettle to sit for 30 minutes prior to chilling down to pitching temp.

Add thawed blood orange chunks to primary fermenter prior to draining kettle.

Ferment @ 65 degrees for 14 days and then take gravity readings.

Dry hop @ 65 degrees for 5 days, and use the other 1/2 of your blood orange zest during dry hop.

Cold crash @ 35 degrees for 3 days prior to bottling.

Prime with 1.2L of blood orange juice (assuming 22g of fructose/8 oz of juice) to achieve 2.2 vols of CO2.

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  • Last Updated: 2015-05-24 21:37 UTC