Dracula's Citrus IPA - Beer Recipe - Brewer's Friend

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Dracula's Citrus IPA

183 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 183 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Thursday June 2nd 2016
1.060
1.011
6.4%
57.6
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg American - Pale 2-Row5.5 kg Pale 2-Row 37 1.8 84.6%
0.50 kg American - Caramel / Crystal 40L0.5 kg Caramel / Crystal 40L 34 40 7.7%
0.50 kg American - Rye0.5 kg Rye 38 3.5 7.7%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Chinook12 g Chinook Hops Pellet 13 Boil 60 min 19.83 20.7%
6 g Columbus6 g Columbus Hops Pellet 15 Boil 60 min 11.44 10.3%
15 g Vic Secret15 g Vic Secret Hops Pellet 16 Boil 20 min 18.48 25.9%
10 g Vic Secret10 g Vic Secret Hops Pellet 16 Boil 10 min 7.38 17.2%
5 g Vic Secret5 g Vic Secret Hops Pellet 16 Boil 1 min 0.44 8.6%
10 g Galaxy10 g Galaxy Hops Pellet 14.25 Dry Hop 7 days 17.2%
58 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 kg Blood Oranges Flavor Primary 14 days
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
19 L Infusion -- 67 °C 60 min
6 L Sparge -- 80 °C 2 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.5
Mash volume with grains 23.8
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 14.8 L) 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

Peel the blood oranges and separate sections of fruit. Discard half the peels. Cut the remainder of peels and fruit sections into small pieces. Use a grater as you only want part of the rind. The white will add extreme bitterness. Heat fruit and peels in a half gallon of water to 100 degrees C and then turn off heat. Let the fruit steep as it cools. Cool the wort and steeping fruit to 25degrees C and add to fermenter.

Costing:
Grain: $32.5

Hops:
Chinook: $1.44
Columbos: $0.72
Vic Secret: $3.6
Galaxy: $1.20

Irish Moss: $1.00

Yeast: $6.00

Oranges: $10.20

Total Cost: $56.66
Cost per litre: $3.00/L
Time taken: 3.5hours @ $20/hr = $70
$6.66/L including time costs.

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  • Last Updated: 2016-06-05 02:40 UTC