agrazela
Well-Known Member
Had some Grapefruit Sculpin IPA the other day. Wife said, "make something like that!"
Was scraping together leftovers for a "garbage can IPA" today, when a Brazilian co-worker walked into the lab, said "Bom Dia" ("Good Day")and gave me 5 grapefruits, fresh off the tree. Karma?
And how about "Bom Dia" for the name of a grapefruit "bomb" IPA?
Question: How much zest to use (that is, how many of the 5 grapefruits) in a 5.5gal batch?
If it helps, here's the recipe I've put together based on what I've got sitting around. I'm thinking I want more body, less bitterness from hops, and more residual sweetness than than I'd typically do in an IPA, to offset the bitter note I expect from the zest:
Water profile somewhere between "Amber Bitter" and "Pale Ale" in Bru'n Water (~125ppm Ca++, ~250ppm SO4-, ~50ppm Cl-)
(Might scale back a bit on the gypsum)
Mash at 152°F, expected mash pH 5.3
Expect: OG 1.066 / FG 1.016 (76% AA) / 6.4% ABV / 9-10°SRM / 52 IBU
9# Am. 2-row
1# Am. 2-row (roasted to about 20°L, 300F oven for 20-30 min; would normally use C20L or Victory)
1# C40L (more and/or darker than I'd usually use for IPA, but I do want a sweet note)
0.5# White wheat malt (help head retention with all the citrus oil?)
0.5# Carapils (same idea, plus add some body)
1# 63DE tapioca syrup (don't feel like buying more base grain today)
0.5oz CTZ at 60 min (17 IBU)
0.5oz CTZ at 30 min (13 IBU)
1oz CTZ at 15 min (17 IBU)
0.5oz Ahtanum, 0.25oz Simcoe, 0.25oz Citra at flameout (5 IBU, I consider these 5 min addn's)
1oz Ahtanum, 0.5oz Simcoe, 0.5oz Citra hopstand
0.5oz Ahtanum, 0.25oz Simcoe, 0.25oz Citra dry hop
(Might swap the dry hop and hopstand amounts)
Ferment with S-04, 63°F
Comments?
Was scraping together leftovers for a "garbage can IPA" today, when a Brazilian co-worker walked into the lab, said "Bom Dia" ("Good Day")and gave me 5 grapefruits, fresh off the tree. Karma?
And how about "Bom Dia" for the name of a grapefruit "bomb" IPA?
Question: How much zest to use (that is, how many of the 5 grapefruits) in a 5.5gal batch?
If it helps, here's the recipe I've put together based on what I've got sitting around. I'm thinking I want more body, less bitterness from hops, and more residual sweetness than than I'd typically do in an IPA, to offset the bitter note I expect from the zest:
Water profile somewhere between "Amber Bitter" and "Pale Ale" in Bru'n Water (~125ppm Ca++, ~250ppm SO4-, ~50ppm Cl-)
(Might scale back a bit on the gypsum)
Mash at 152°F, expected mash pH 5.3
Expect: OG 1.066 / FG 1.016 (76% AA) / 6.4% ABV / 9-10°SRM / 52 IBU
9# Am. 2-row
1# Am. 2-row (roasted to about 20°L, 300F oven for 20-30 min; would normally use C20L or Victory)
1# C40L (more and/or darker than I'd usually use for IPA, but I do want a sweet note)
0.5# White wheat malt (help head retention with all the citrus oil?)
0.5# Carapils (same idea, plus add some body)
1# 63DE tapioca syrup (don't feel like buying more base grain today)
0.5oz CTZ at 60 min (17 IBU)
0.5oz CTZ at 30 min (13 IBU)
1oz CTZ at 15 min (17 IBU)
0.5oz Ahtanum, 0.25oz Simcoe, 0.25oz Citra at flameout (5 IBU, I consider these 5 min addn's)
1oz Ahtanum, 0.5oz Simcoe, 0.5oz Citra hopstand
0.5oz Ahtanum, 0.25oz Simcoe, 0.25oz Citra dry hop
(Might swap the dry hop and hopstand amounts)
Ferment with S-04, 63°F
Comments?