Grapefruit Falls - Beer Recipe - Brewer's Friend

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Grapefruit Falls

155 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Drew Nealis
Rating:
5.00 (1 Review)

No Chill: 15 minute extended hop boil time
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Wednesday March 7th 2018
1.047
1.012
4.5%
18.5
5.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.25 lb American - Red Wheat6.25 lb Red Wheat 38 2.5 49.9%
5.25 lb American - Pale 2-Row5.25 lb Pale 2-Row 37 1.8 41.9%
8.50 oz American - Munich - Dark 20L8.5 oz Munich - Dark 20L 33 20 4.2%
8 oz Flaked Wheat8 oz Flaked Wheat 34 2 4%
12.53 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 8.65 40%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 5.76 40%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Whirlpool at 160 °F 0 min 4.12 20%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 qt Water Water Agt Boil 1 hr.
 
Yeast
Imperial Yeast - G02 Kaiser
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
55 - 65 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Can't say above water profile is correct, but I used Philly tap water (Schuylkill river side) and filtered with regular water filter like a Brita.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Infusion -- 130 °F 30 min
Use same water as above Infusion -- 153 °F 60 min
3 gal Sparge -- 70 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.48 21.9  
Mash volume with grains 6.48 25.9  
Grain absorption losses -1.57 -6.3  
Remaining sparge water volume (equipment estimates 2.88 g | 11.5 qt) 3.33 13.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.01 20  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Going into fermentor 5 20  
Total: 8.82 35.3
Equipment Profile Used: System Default
 
Notes

Based on my hefeweizen recipe, this fruit hefeweizen earned me 2nd place in the People's Choice award at the 2018 Made on American St homebrew / bbq fest in Philadelphia.


Primary – 2 weeks | Secondary – 2-3 weeks

ADDING GRAPEFRUIT!
Gently scrub/wash two grapefruits with water, then pat dry. Peel completely, careful not to to keep the white pith underneath as it will add bitterness and completely change the taste of your beer. Add peels and 7-8 ounces of plain vodka (I used New Amsterdam, but any mid-shelf vodka should do) into a sanitized jar. Seal with sanitized lid, let peels soak under vodka for at least 1 week.
When ready for secondary, add roughly half of the peels and half of the now grapefruit-infused vodka into the carboy. Let sit for 2-3 weeks.
When kegging, add half of remaining peels (1/4 of original peels) into a nylon bag or tea strainer, any way you can keep them from floating around on their own. Also, add 1/3 cup 100% grapefruit juice. Carbonate as you would any hefeweizen (i used 20psi for 1.5 weeks)
If bottling, use the grapefruit juice as mentioned above, but use the peels and priming sugar as you see fit.

When all done, you will have remaining peels and infused vodka. I'm not sure what you can do with the peels (I tossed mine) but I recommend you make a nice fruity drink with your vodka! Vodka, grapefruit juice, ice, and lemon lime soda or seltzer work veeeeeeery well together.



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  • Last Updated: 2019-01-30 20:04 UTC