Fact - I love IPAs.
Fact - My wife is not a huge fan of IPAs BUT she loves citrus and fruity aromas.
When I started brewing, I decided that I would try and create the perfectly balanced IPA, one that she could enjoy not really being into "uber extreme" hopped beers but loving citrus and fruit, and I could enjoy liking pretty much anything that is beer (IPA being a +1).
I recently finished up the Orange Hefe that is so very popular around here, bottled it last night as a matter of fact. Since that brew day, I've been working a recipe based semi off the same idea, but tweaked and different gearing towards a very light IPA. I've bought all the ingredients and I'm 99% sure I'm brewing it off tonight, I'll have the time.
We both love citrus flavors and aromas; I thought using the fruit with the fermentation would be a good way to incorporate some additional flavor and aroma without altering the low IBU count by adding more hops.
This is the first recipe I have put together as a home brewer and per Beersmith, it BARELY squeaks by as an IPA but it does
So what do you all think? Winner or a mess, or possibly a brew it and see what happens? Any advise?
Fact - My wife is not a huge fan of IPAs BUT she loves citrus and fruity aromas.
When I started brewing, I decided that I would try and create the perfectly balanced IPA, one that she could enjoy not really being into "uber extreme" hopped beers but loving citrus and fruit, and I could enjoy liking pretty much anything that is beer (IPA being a +1).
I recently finished up the Orange Hefe that is so very popular around here, bottled it last night as a matter of fact. Since that brew day, I've been working a recipe based semi off the same idea, but tweaked and different gearing towards a very light IPA. I've bought all the ingredients and I'm 99% sure I'm brewing it off tonight, I'll have the time.
Jsmith's Lady Di IPA (Extract - 3 gal) said:Estimated OG: 1.056-1.058
Estimated FG: 1.014-1.012
Estimated SRM: 8.3
Estimated ABV: 5.8
Estimated IBUs: 43.2
3lbs Light DME
1lbs Amber DME
1oz Amarillo
2oz Cascade
Wyeast American Ale 1056
Bring 3 gallons of clean packaged water up to boiling temp, remove from heat and slowly stir in the light DME and amber DME. Take it back to heat and bring to moderate boil then start the clock: 60min.
Hop Schedule:
.25 oz Amarillo (60min)
.25 oz Cascade (60min)
.25 oz Amarillo (20min)
.25 oz Cascade (20min)
.25 oz Amarillo (10min)
.25 oz Cascade (10min)
.25 oz Amarillo (5min)
.25 oz Cascade (5min)
During the boil, zest 1 grapefruit and dice half the inner fruit; add zest and diced fruit to a grain bag. At 30 min mark, place grain bag in a smaller pot and add 1/2 gallon clean packaged water then bring heat up to range 150-160. Remove from heat and allow to steep for remainder of wort boil.
After boil, place brew pot in the sink for a cool water / ice bath and get temperature down in range of 75deg. Pour wort into primary storage container then add the grapefruit grain bag with water and all. No additional water should be needed but in the case you're below the 3 gal mark, add as needed till you're at 3gal.
Add yeast and give a vigorous stir for a minute, then cap it off with the CO2 lock.
10-14 days primary in temp range of 70-74, days depending on fermentation.
Rack to secondary for 14 days dry hopping with the remaining ounce of Cascade, temp low 70s.
Rack to Bottling bucket, boil 1 cup water, add 1/2 cup Corn sugar to boiled water, add to bottling bucket, stir thoroughly then bottle it up.
Give a week plus in the bottle, temp low 70s, then have at it..
We both love citrus flavors and aromas; I thought using the fruit with the fermentation would be a good way to incorporate some additional flavor and aroma without altering the low IBU count by adding more hops.
This is the first recipe I have put together as a home brewer and per Beersmith, it BARELY squeaks by as an IPA but it does
So what do you all think? Winner or a mess, or possibly a brew it and see what happens? Any advise?