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-   -   Forbidden Fruit IPA (http://www.homebrewtalk.com/f69/forbidden-fruit-ipa-272114/)

pm5k00 10-02-2011 12:53 AM

Forbidden Fruit IPA
recipe at 78% Efficiency

Awesome IPA, you can taste Tangerine, and Grapefruit when its green, and after in ages for a week or two you can taste Apple and a hint of Pear too, very good malt backbone to support all the hop flavors and bitterness.

Forbidden Fruit IPA
American IPA

Recipe Specs
Batch Size (G): 5.5
Total Grain (lb): 12.500
Total Hops (oz): 5.00
Original Gravity (OG): 1.070 (P): 17.1
Final Gravity (FG): 1.016 (P): 4.1
Alcohol by Volume (ABV): 7.01 %
Colour (SRM): 7.9 (EBC): 15.6
Bitterness (IBU): 72.9 (Tinseth)
Brewhouse Efficiency (%): 78
Boil Time (Minutes): 90

Grain Bill
10.000 lb Pale Ale Malt (80%)
1.000 lb Cane Sugar (8%)
1.000 lb Crystal 20 (8%)
0.500 lb Honey Malt (4%)

Hop Bill
1.00 oz Summit Pellet (15.5% Alpha) @ 90 Minutes (First Wort) (0.2 oz/Gal)
1.00 oz Calypso Pellet (12.8% Alpha) @ 15 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Amarillo Pellet (8.2% Alpha) @ 5 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Amarillo Pellet (8.2% Alpha) @ 7 Days (Dry Hop) (0.1 oz/Gal)
1.00 oz Calypso Pellet (12.8% Alpha) @ 7 Days (Dry Hop) (0.1 oz/Gal)

Misc Bill

Single step Infusion at 152F for 75 Minutes.
Fermented at 67F with Safale US-05

yeast was harvested from a 24oz bottle of Sierra Nevada Pale Ale, then steped up in a small starter, then pitched into 1 gallon batch of Simcoe Pale Ale, then washed and pitched to Forbidden Fruit IPA.

Dry Hoped in Keg.

Recipe Generated with BrewMate

Edit: re-brewed with healthier yeast, 1.075 to 1.012.... 8.1% ABV, drier and better.

jheld00 11-09-2011 05:03 AM

I've got two pounds of Calypso and a pound of Amarillo that I've been itching to use and this looks like an awesome recipe. I plan on doing a 10gal batch of this one half I'll DH as per your recipe and the other with some Sorachie Ace I have but haven't used before. Thanks for posting this. Cheers!

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pm5k00 11-09-2011 12:42 PM

Thanks, please let me know what you think of it after you have brewed it. I recently made another batch with 50/50 amarillo / summit for the 90 minute addition and this toned down the tangerine flavor a little... both ways came out great.

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jheld00 11-10-2011 04:45 PM

I thought that 68% was a little low for 05 mine is always almost near 80%. I decided to scrap the sorachi DH. I got a chance to take a whiff of some and it was awful they smelled like I put my face in a pound of dill(I love the smell of dill but in a beer just seems wrong). Think I might try a combo of Amarillo and Citra.
I'm gonna brew this for my New Years party so I'll let ya know how it turns out then.

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pm5k00 11-10-2011 05:04 PM

Yes when I use us-05 I usually get 75-80% attenuation, but the yeast I used in the original batch was built up from dregs from one 24oz bottle of SN pale ale, so the yeast might not have been in the best of shape.

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pm5k00 01-13-2012 01:22 PM

@jheld00 was wondering if you made this and how it came out for you.

jheld00 01-14-2012 06:13 AM

I did. I scaled it down a bit to get it closer to a pale ale and added a 1/2 half pound of Briess Special Roast(had it laying around) I'll be kegging it Wednesday. I tasted the hydrometer sample and it was great! Some very noticeable pear notes which work well with the malts. I'll report back with more tasting notes next weekend.

pm5k00 01-25-2012 10:49 PM

just brewed this again with 2 packs of us-05 and it got down from 1.075 to 1.012.... 8.1% ABV this has become an Imperial IPA. My efficiency has improved, I routinely get about 82-84% now so thats why the bump in OG and lots of rehydrated us-05 did its thing to dry it out some more. I like it even better than the last batch.

Frankiesurf 01-28-2012 01:39 AM

I like your tasting notes.

Is "awesome" official technical terminology?


pm5k00 01-28-2012 01:35 PM


Originally Posted by Frankiesurf
I like your tasting notes.

Is "awesome" official technical terminology?


Thank you, and yes it is where I come from (CA not TX)

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