newbiewinemaker
Well-Known Member
Hi All,
I was looking for a Grapefruit IPA recipe when I found this recipe on http://www.themadfermentationist.com/2013/06/grapefruit-american-pale-ale-recipe.html
I think I am going to try it but I have a question about the hops addition for 0 min. Can someone explain that process to me?
Grapefruit Pale Ale
Recipe Specifics
----------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 9.88
Anticipated OG: 1.055
Anticipated SRM: 4.2
Anticipated IBU: 46.8
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes
Grain
-------
96.2% - 9.50 lbs. American "2-row" Brewer's Malt
2.5% - 0.25 lbs. CaraVienna
1.3% - 0.13 lbs. Acid Malt
Hops
-------
0.63 oz. Cascade (Whole, 8.00% AA) @ 20 min.
0.63 oz. Chinook (Whole, 11.50% AA) @ 20 min.
0.75 oz. Cascade (Whole, 8.00% AA) @ 10 min.
0.75 oz. Chinook (Whole, 11.50% AA) @ 10 min.
2.00 oz. Cascade (Whole, 8.00% AA) @ 0 min.
1.00 oz. Chinook (Whole, 11.50% AA) @ 0 min.
2.00 oz. Cascade (Whole, 8.00% AA) @ Dry Hop
1.00 oz. Chinook (Whole, 11.50% AA) @ Dry Hop
Extras
--------
1.00 Whirlfloc Fining @ 15 min.
0.50 tsp Yeast Nutrient @ 15 min.
4 Grapefruits zest/flesh
Yeast
-------
WYeast 1056 American Ale/Chico
Water Profile
-------------
Profile: Washington, DC
Mash Schedule
-----------------
Sacch Rest - 60 min @ 153 F
Notes
-------
Brewed 5/27/13 with Audrey
Made a 1 L starter the night before, yeast pack was 5 months old.
2 g of gypsum added to the mash and sparge. Filtered DC water, un-cut as the base.
Batch sparged. Collected 6.75 gallons of 1.044 runnings.
Chilled to 70 F, shook to aerate, pitched the whole starter, and left at 64 F to ferment.
I was looking for a Grapefruit IPA recipe when I found this recipe on http://www.themadfermentationist.com/2013/06/grapefruit-american-pale-ale-recipe.html
I think I am going to try it but I have a question about the hops addition for 0 min. Can someone explain that process to me?
Grapefruit Pale Ale
Recipe Specifics
----------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 9.88
Anticipated OG: 1.055
Anticipated SRM: 4.2
Anticipated IBU: 46.8
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes
Grain
-------
96.2% - 9.50 lbs. American "2-row" Brewer's Malt
2.5% - 0.25 lbs. CaraVienna
1.3% - 0.13 lbs. Acid Malt
Hops
-------
0.63 oz. Cascade (Whole, 8.00% AA) @ 20 min.
0.63 oz. Chinook (Whole, 11.50% AA) @ 20 min.
0.75 oz. Cascade (Whole, 8.00% AA) @ 10 min.
0.75 oz. Chinook (Whole, 11.50% AA) @ 10 min.
2.00 oz. Cascade (Whole, 8.00% AA) @ 0 min.
1.00 oz. Chinook (Whole, 11.50% AA) @ 0 min.
2.00 oz. Cascade (Whole, 8.00% AA) @ Dry Hop
1.00 oz. Chinook (Whole, 11.50% AA) @ Dry Hop
Extras
--------
1.00 Whirlfloc Fining @ 15 min.
0.50 tsp Yeast Nutrient @ 15 min.
4 Grapefruits zest/flesh
Yeast
-------
WYeast 1056 American Ale/Chico
Water Profile
-------------
Profile: Washington, DC
Mash Schedule
-----------------
Sacch Rest - 60 min @ 153 F
Notes
-------
Brewed 5/27/13 with Audrey
Made a 1 L starter the night before, yeast pack was 5 months old.
2 g of gypsum added to the mash and sparge. Filtered DC water, un-cut as the base.
Batch sparged. Collected 6.75 gallons of 1.044 runnings.
Chilled to 70 F, shook to aerate, pitched the whole starter, and left at 64 F to ferment.