Blood Orange IPA Feedback

[Fortunete11er]

Hey all,

Ok, well got me a Blood Orange Recipe and worked it up in Beer Smith. One of the ingredients is a Blood Orange Flavor to be added at the last 5 minutes of the boil, about 1.3 oz. Can't find any other than extract and ordered it but....

In the last few minutes I decided to try a different approach and rather than use a Blood Orange Flavor at the Boil, I decided to use a Puree, about a 3lb can. Intent is to go with the recipe but instead add the Puree in the fermentation, about after 5 days, then let it sit another 5 or so days, then rack to a secondary and either add some more or just let what is there fall out.

Any recommendations or opinions, this will be my first time trying something like this and wanted something a little more natural just not sure how much and when to add this for the best taste.

Thanks

 

[ZebulonBrewer]

If it's an IPA you'll also need to decide when to dry hop it. Your initial plan to add the fruit at 5 days, but if you're going to do a secondary, then I'd do that AT 5 days, and rack it onto the puree. 3lbs should be fine for a first try, unless you're a go-big-or-go-home kinda dude, which is cool. It's your beer.

If you are still going to dry hop, I'd do it this way: Ferment for 5 days, then rack to secondary on top of the puree. leave for 10 days, dry hop for 5 days, bottle, and then enjoy it when it's carbed up.

Lots of ways to do it. If it's not quite right, you can always do it again.

Cheers!

 

[elburrogrande]

I would dry hop on day 3 then add puree into a muslin bag on day 8 with a second round of dry hop on day 11. but I like my IPA's hazy and juicy Maybe if you post the recipe people could give you better suggestions.

 

[Fortunete11er]

Thanks guys, Ok recipe below....well tried to make it readable:

Mash Ingredients
9 lbs 3.8 oz Pale Malt (2 Row)
1 lbs 5.1 oz Cara-Pils/Dextrine
11.9 oz Victory Malt (biscuit) (Briess)
8.9 oz Special B Malt

F 152.0 F 60 min

Boil Ingredients
13.3 oz Dememera Sugar (2.0 SRM) Sugar 5 6.5 %
1.44 oz Amarillo Gold [7.70 %] - Boil 60.0 min
0.36 oz Chinook [13.00 %] - Boil 20.0 min
0.72 oz Citra [12.00 %] - Boil 5.0 min
0.72 oz Equinox (HBC 366) [15.00 %] - Boil 5.0 min
1.33 oz Blood Orange flavoring Boil 5.0 mins

Steeped Hops
0.36 oz Citra [12.00 %] - Steep/Whirlpool 20.0 min
0.36 oz Equinox (HBC 366) [15.00 %] - Steep/Whirlpool 20.0 min

Fermentation
Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)

So the changes I am making are:

Rather than use the flavoring above I Planned on adding 3lbs of Puree which Looks like ½ gallon in the can, and add that after day 5 of primary not day 4 and then leave in for another couple days, then move to secondary. Doesn’t look like there is any dry hoping here only steeping. But I can try something different.

 

[ZebulonBrewer]

Looks fine. Good luck.

 

[elburrogrande]

looks good. dry hopping is optional but I do it on every IPA. I would move the citra and equinox from 5 min to whirlpool just wait until it hits 80 degrees to whirlpool. I would leave in the primary for 10 days then rack on top of puree in the secondary until you hit a stable FG. Depending on what the puree looks like I would use a muslin bag just to not have a bunch of particles floating around in the final beer. If you want to experiment with dry hopping, you can add to the secondary when there are about 3-5 days left. I would try 2-3 oz of citra.

 

[Redlantern]

1 lb 5 oz carapils? That seems a lot