Grapefruit Pulpin' - Beer Recipe - Brewer's Friend

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Grapefruit Pulpin'

220 calories 23.7 g 12 oz
Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Norther Brewer
Calories: 220 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Tuesday August 22nd 2017
1.066
1.018
6.3%
28.8
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Light6 lb Liquid Malt Extract - Light 35 4 60.6%
3.15 lb Liquid Malt Extract - Light3.15 lb Liquid Malt Extract - Light - (late boil kettle addition) 35 4 31.8%
9.15 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Belgian - Cara 20L0.5 lb Cara 20L 34 22 5.1%
0.25 lb American - Caramel / Crystal 20L0.25 lb Caramel / Crystal 20L 35 20 2.5%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 60 min 17.62 10%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 20 min 5.75 10%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 5 min 1.89 10%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 5 min 3.51 10%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 0 min 20%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 7 days 20%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 20%
5 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Grapefruit Peel Flavor Secondary 2 min.
4 oz Vodka Flavor Secondary 2 min.
 
Yeast
Omega Yeast Labs - West Coast Ale I
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 73 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming Sugar       Amount: 5 Oz       CO2 Level: 5 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.93 g | 23.7 qt) 2.08 8.3  
Mash volume with grains (equipment estimates 5.93 g | 23.7 qt) 2.14 8.6  
Grain absorption losses (steeping) -0.09 -0.4  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 6.35 g | 25.4 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.27 1.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.08 8.3
Equipment Profile Used: System Default
 
Notes

This bright showcase of apricot, peach, cantaloupe
and lemon dives into crisp grapefruit flavor. A perfect
complement to citrusy hop aroma, this IPA has stripes
of ruby red grapefruit and hoppy, lingering bitterness.
An escape from the winter blues or the perfect
complement to a bright sunny summer afternoon, each
pint of Pulpin’ is like a fresh Florida grapefruit grove
bottled up into a single refreshing serving.

PROCEDURE

A FEW DAYS BEFORE BREWING DAY

  1. Remove the liquid yeast pack from the refrigerator,
    and “smack” as shown on the back of the yeast package.
    Leave it in a warm place (70–80° F) to incubate until the
    pack begins to inflate. Allow at least 3 hours for inflation;
    some packs may take up to several days to show inflation.
    Do not brew with inactive yeast — we can replace the
    yeast, but not a batch that fails to ferment properly. If you
    are using dry yeast, no action is needed.

    ON BREWING DAY

  2. Collect and heat 2.5 gallons of water.
  3. For mail-order customers grains for extract kits come
    crushed by default, but if you requested uncrushed grains,
    crush them now. Pour crushed grain into supplied mesh
    bag and tie the open end in a knot. Steep for 20 minutes
    or until water reaches 170°F. Remove bag and discard.
  4. Bring to a boil and add the 6 lbs Gold malt syrup.
    Remove the kettle from the burner and stir in the
    Gold malt syrup.
  5. Return wort to boil. The mixture is now called “wort”,
    the brewer’s term for unfermented beer.
    • Add 0.5 oz Chinook hops and boil for 60 minutes.
    • Add 0.5 oz Cascade hops, 0.5 oz Chinook hops and 3.15 lbs Gold
      malt syrup 20 minutes before the end of the boil.
    • Add 0.5 oz Cascade hops and 0.5 oz Chinook hops 5 minutes
      before the end of the boil.
    • Add 1 oz Amarillo and 0.5 oz Chinook hops with 0 minutes
      remaining in the boil. Remove from heat.
  6. Cool the wort. When the 60-minute boil is finished,
    cool the wort to approximately 100° F as rapidly as
    possible. Use a wort chiller, or put the kettle in an ice
    bath in your sink.
  7. Sanitize fermenting equipment and yeast pack. While
    the wort cools, sanitize the fermenting equipment –
    fermenter, lid or stopper, fermentation lock, funnel, etc –
    along with the yeast pack and a pair of scissors.
  8. Fill primary fermenter with 2 gallons of cold water, then
    pour in the cooled wort. Leave any thick sludge in the
    bottom of the kettle.
  9. Add more cold water as needed to bring the
    volume to 5 gallons.
  10. Aerate the wort. Seal the fermenter and rock
    back and forth to splash for a few minutes, or use an
    aeration system and diffusion stone.
  11. OPTIONAL: if you have our Mad Brewer Upgrade
    or Gravity Testing kits, measure specific gravity of the
    wort with a hydrometer and record.
  12. Add yeast once the temperature of the wort is 78°F
    or lower (not warm to the touch). Use the sanitized
    scissors to cut off a corner of the yeast pack, and
    carefully pour the yeast into the primary fermenter.
  13. Seal the fermenter. Add approximately 1 tablespoon
    of water to the sanitized fermentation lock. Insert the
    lock into rubber stopper or lid, and seal the fermenter.
  14. Move the fermenter to a warm, dark, quiet spot until
    fermentation begins.

    BEYOND BREWING DAY, WEEKS 1–2

  15. Active fermentation begins. Within approximately
    48 hours of Brewing Day, active fermentation will
    begin – there will be a cap of foam on the surface of
    the beer, and you may see bubbles come through the
    fermentation lock.
  16. Active fermentation ends. Approximately 1–2 weeks
    after brewing day, active fermentation will end: the cap
    of foam falls back into the new beer, bubbling in the
    fermentation lock slows down or stops.
  17. Transfer beer to secondary fermenter. Sanitize
    siphoning equipment and an airlock and carboy bung
    or stopper. Siphon the beer from the primary fermenter
    into the secondary.

    BEYOND BREWING DAY — SECONDARY FERMENTATION

  18. Secondary fermentation. Allow the beer to
    condition in the secondary fermenter for 1-2 weeks
    before proceeding with the next step. Timing now is
    somewhat flexible.
  19. Add the dry hops. Add 1 oz Cascade, 1 oz Simcoe and the vodka/grapefruit peel mixture to the
    secondary fermenter 5-7 days before bottling.
    NOTE Soak 2 Oz. of Grapefruit Peel in 4 Oz. of Vodka for 2 days prior to adding to Secondary Fermenter

    BOTTLING DAY — ABOUT 1 MONTH AFTER BREWING DAY

  20. Sanitize siphoning and bottling equipment.
  21. Mix a priming solution (a measured amount of sugar
    dissolved in water to carbonate the bottled beer) of 2/3
    cup priming sugar in 16 oz water. Bring the solution to a
    boil and pour into the bottling bucket.
  22. Siphon beer into bottling bucket and mix with
    priming solution. Stir gently to mix, don’t splash.
  23. Fill and cap bottles.

    1–2 WEEKS AFTER BOTTLING DAY

  24. Condition bottles at room temperature for 1–2 weeks.
    After this point, the bottles can be stored cool or cold.
  25. Serving. Pour into a clean glass, being careful
    to leave the layer of sediment at the bottom of the bottle
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  • Last Updated: 2017-08-22 14:34 UTC