Grapefruit IPA - Beer Recipe - Brewer's Friend

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Grapefruit IPA

177 calories 16 g 330 ml
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 9 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Keith De Silva
Calories: 177 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Sunday October 8th 2017
1.058
1.011
6.2%
48.9
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light 42 4 30.3%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 30.3%
1.30 kg Dry Malt Extract - Light1.3 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 39.4%
3.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Amarillo15 g Amarillo Hops Pellet 9.4 Boil 45 min 18.14 15%
35 g Amarillo35 g Amarillo Hops Pellet 9.4 Boil 15 min 22.88 35%
25 g Cascade25 g Cascade Hops Pellet 6.3 Whirlpool at 90 °C 0 min 7.88 25%
25 g Cascade25 g Cascade Hops Pellet 6.3 Dry Hop 2 days 25%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Grapefruit peel Flavor Primary --
 
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:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 23.9 L) 8.4
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 24.6 L) 9
Volume increase from sugar/extract (late additions) 1.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 20.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 20
Total: 8.4  
Equipment Profile Used: System Default
 
Notes

Flame out and reduce to 90ºC and add 25g of Cascade and peel of one grapefruit. Whirlpool if possible.

Cool to 21ºC transfer to fermenter and aerate.

Peel the 2 remaining grapefruits and keep in the fridge with a splash of vodka to sterilise.

Add one peel of one grapefruit during peak of fermentation (likely 48 hours)

Add 25g of Cascade and peel of one grapefruit at around 1.020.

Cold crash with gelatin finings for 48 hours then bottle/keg.

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  • Last Updated: 2017-10-29 03:56 UTC