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Blood Orange IPA Clone

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ray M with hints from Flying Dog
Rating:

5.00 (1 Review)

Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)

Created: Wednesday January 28th 2015

Original Gravity:

1.064

Final Gravity:

1.015

ABV (standard):

6.5%

IBU (tinseth):

61.3

SRM (morey):

8.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	American - Pale 2-Row11 lb Pale 2-Row	37	1.8	84.6%
1 lb	American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L	34	40	7.7%
1 lb	American - Rye1 lb Rye	38	3.5	7.7%
13 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Northern Brewer1 oz Northern Brewer Hops	Pellet	7.8	Boil	60 min	30	20%
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	15 min	20.99	20%
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	5 min	8.43	20%
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	1 min	1.82	20%
1 oz	Galaxy1 oz Galaxy Hops	Pellet	13	Dry Hop	14 days		20%
5 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Northern Brewer (Pellet)	30	20%
3 oz	Citra (Pellet) 2.9999999931377 oz Citra (Pellet) Hops	31.24	60%
1 oz	Galaxy (Pellet)		20%
5 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.5 gal	Infusion	--	150 °F	60 min
4.5 gal	Sparge	--	170 °F	10 min
Starting Mash Thickness: 1.35 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		Fining	Boil	15 min.
5 lb	Blood Oranges		Flavor	Primary	14 days

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Frederick City Water
Mash Chemistry and Brewing Water Calculator

Notes

Adding Blood Oranges direct to Primary for 14 days (not minutes) on Brew day. Add fruit just as Fermentation is slowing down, usually 2 days after pitching yeast.

I peel and puree the Blood Oranges in a sanitized blender. I sanitize the blender and my hands while handling the fruit like I do my fermenters, using StarSan.

Last Updated and Sharing

49,038

Views

Brews

Public: Yup, Shared
Last Updated: 2018-07-17 00:41 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

Second Star Fermentations

JLC48

beef_bistro

Discussion about this recipe:

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TripBrew • 10/11/2016 at 01:06am
When you say add your fruit to primary, how did you do this? Did you sterilise in any way? Mash the fruit, juice, chop, or food process it? Thanks in advance!

Taff • 06/11/2017 at 12:33pm

Lilburgh • 09/02/2017 at 05:22pm
Wow, this a very late response to this question, sorry!

I peel and puree the Blood Oranges in a sanitized blender. I sanitize the blender and my hands while handling the fruit like I do my fermenters, using StarSan.

DublinOhHomeBrewer • 10/25/2018 at 03:53pm
No zest or anything? All the flavor was from the pureed oranges?

Brewer47 • 02/03/2020 at 07:29pm

Francesca Gasparini • 03/29/2021 at 02:51pm
Hi. I can't under stand this sentence: "Adding Blood Oranges direct to Primary for 14 days (not minutes) on Brew day. Add fruit just as Fermentation is slowing down, usually 2 days after pitching yeast". Which is the fruit that you add two days after pitching? You said just before to add Oranges on the brew day. Could you explain? Thank you so much. Kind regards

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