Blood Orange IPA - Beer Recipe - Brewer's Friend

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Blood Orange IPA

215 calories 24.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Steven Turner
Calories: 215 calories (Per 330ml)
Carbs: 24.6 g (Per 330ml)
Created: Tuesday March 26th 2019
1.069
1.021
6.3%
31.6
8.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg United Kingdom - Maris Otter Pale5.2 kg Maris Otter Pale 38 3.75 66.1%
0.10 kg Munich0.1 kg Munich 37 6 1.3%
0.12 kg United Kingdom - Crystal 90L0.12 kg Crystal 90L 33 90 1.5%
0.20 kg United Kingdom - Crystal 45L0.2 kg Crystal 45L 34 45 2.5%
0.25 kg German - Carapils0.25 kg Carapils 35 1.3 3.2%
2 kg Orange (Blood Orange)2 kg Orange (Blood Orange) 4.05 0 25.4%
7.87 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Centennial30 g Centennial Hops Pellet 10 Boil 25 min 17.84 22.2%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 5 min 1.79 11.1%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 5.5 Boil 5 min 1.41 11.1%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 45 min 10.6 22.2%
15 g Cascade15 g Cascade Hops Pellet 7 Boil at 100 °C 0 min 11.1%
30 g Cascade30 g Cascade Hops Pellet 7 Dry Hop at 19 °C 3 days 22.2%
135 g / $ 0.00
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
South Manchester Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Decoction -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.1 L) 29.8
Mash volume with grains (equipment estimates 39.9 L) 33.7
Grain absorption losses -5.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.9
Pre boil volume (equipment estimates 31.2 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Volume into fermentor 25
Total: 29.8  
Equipment Profile Used: System Default
 
Notes

Blood Orange - 2kg/2tubs Boiron Blood orange puree with added sugar.

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  • Last Updated: 2020-09-18 02:12 UTC