Hey gang, inspired by some of the IPAs out there that use blood oranges in them, I wanted to try my hand at one without necessarily trying to clone one of the commercial ones already out there. After looking at some of the existing clone attempts to see where they started, here's what I wound up with.
I would appreciate any comments or feedback you might have!
Title: Bloody Murder IPA
Brew Method: All Grain
Style Name: Imperial IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 8.4 gallons
Boil Gravity: 1.055
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.077
Final Gravity: 1.015
ABV (standard): 8.19%
IBU (tinseth): 65
SRM (morey): 9.41
FERMENTABLES:
13 lb - American - Pale 2-Row (76.5%)
2.5 lb - German - CaraRed (14.7%)
1 lb - Flaked Wheat (5.9%)
0.5 lb - Canadian - Honey Malt (2.9%)
HOPS:
1 oz - Warrior, Type: Leaf/Whole, AA: 16, Use: First Wort, IBU: 26.62
0.5 oz - Galaxy, Type: Pellet, AA: 13, Use: Boil for 15 min, IBU: 9.75
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 15 min, IBU: 8.25
0.5 oz - Galaxy, Type: Pellet, AA: 13, Use: Boil for 10 min, IBU: 7.12
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 10 min, IBU: 6.03
0.5 oz - Galaxy, Type: Pellet, AA: 13, Use: Boil for 5 min, IBU: 3.92
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 3.31
0.5 oz - Galaxy, Type: Pellet, AA: 13, Use: Aroma for 0 min
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Aroma for 0 min
1 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 5 days
1 oz - Galaxy, Type: Pellet, AA: 13, Use: Dry Hop for 5 days
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 25 qt, Single Infusion @ 150
2) Sparge, Temp: 168 F, Time: 15 min, Vorlauf, Batch Sparge (volume depends on first runnings)
Starting Mash Thickness: 1.5 qt/lb
OTHER INGREDIENTS:
1 each - Whirlfloc, Time: 10 min, Type: Fining, Use: Boil
2 oz - Blood Orange Zest (Flame Out), Time: 0 min, Type: Spice, Use: Boil
2 oz - Blood Orange Zest (Dry Hop), Type: Spice, Use: Primary
6 lb - Blood Orange, Type: Flavor, Use: Primary
YEAST:
The Yeast Bay - Vermont Ale
Starter: Yes
Form: Liquid
Attenuation (avg): 78.5%
Flocculation: Med/Low
Optimum Temp: 64 - 72 F
Fermentation Temp: 66 F
Pitch Rate: 0.75 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
Water Notes:
NOTES:
Begin by zesting, peeling, and chopping 6 lbs of blood oranges prior to brew day.
Reserve zest, but freeze orange chunks for at least 24 hours, and then set out to thaw to room temp on brew day.
Brew as normal, and add 2 oz of blood orange zest at flame out.
Add thawed blood orange chunks to primary fermenter prior to draining kettle.
Ferment as follows:
Day 1 - 66
Day 2 - 68
Day 3 - 70
Day 4 - 72
Then hold @ 72 for another 10 days (14 days primary fermentation)
Then dry hop @ 65 degrees for 5 days, and use another 2 oz of blood orange zest during dry hop.
Then cold crash @ 35 degrees for 3 days prior to bottling.
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/241498/bloody-murder-ipa
I would appreciate any comments or feedback you might have!
Title: Bloody Murder IPA
Brew Method: All Grain
Style Name: Imperial IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 8.4 gallons
Boil Gravity: 1.055
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.077
Final Gravity: 1.015
ABV (standard): 8.19%
IBU (tinseth): 65
SRM (morey): 9.41
FERMENTABLES:
13 lb - American - Pale 2-Row (76.5%)
2.5 lb - German - CaraRed (14.7%)
1 lb - Flaked Wheat (5.9%)
0.5 lb - Canadian - Honey Malt (2.9%)
HOPS:
1 oz - Warrior, Type: Leaf/Whole, AA: 16, Use: First Wort, IBU: 26.62
0.5 oz - Galaxy, Type: Pellet, AA: 13, Use: Boil for 15 min, IBU: 9.75
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 15 min, IBU: 8.25
0.5 oz - Galaxy, Type: Pellet, AA: 13, Use: Boil for 10 min, IBU: 7.12
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 10 min, IBU: 6.03
0.5 oz - Galaxy, Type: Pellet, AA: 13, Use: Boil for 5 min, IBU: 3.92
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 3.31
0.5 oz - Galaxy, Type: Pellet, AA: 13, Use: Aroma for 0 min
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Aroma for 0 min
1 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 5 days
1 oz - Galaxy, Type: Pellet, AA: 13, Use: Dry Hop for 5 days
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 25 qt, Single Infusion @ 150
2) Sparge, Temp: 168 F, Time: 15 min, Vorlauf, Batch Sparge (volume depends on first runnings)
Starting Mash Thickness: 1.5 qt/lb
OTHER INGREDIENTS:
1 each - Whirlfloc, Time: 10 min, Type: Fining, Use: Boil
2 oz - Blood Orange Zest (Flame Out), Time: 0 min, Type: Spice, Use: Boil
2 oz - Blood Orange Zest (Dry Hop), Type: Spice, Use: Primary
6 lb - Blood Orange, Type: Flavor, Use: Primary
YEAST:
The Yeast Bay - Vermont Ale
Starter: Yes
Form: Liquid
Attenuation (avg): 78.5%
Flocculation: Med/Low
Optimum Temp: 64 - 72 F
Fermentation Temp: 66 F
Pitch Rate: 0.75 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
Water Notes:
NOTES:
Begin by zesting, peeling, and chopping 6 lbs of blood oranges prior to brew day.
Reserve zest, but freeze orange chunks for at least 24 hours, and then set out to thaw to room temp on brew day.
Brew as normal, and add 2 oz of blood orange zest at flame out.
Add thawed blood orange chunks to primary fermenter prior to draining kettle.
Ferment as follows:
Day 1 - 66
Day 2 - 68
Day 3 - 70
Day 4 - 72
Then hold @ 72 for another 10 days (14 days primary fermentation)
Then dry hop @ 65 degrees for 5 days, and use another 2 oz of blood orange zest during dry hop.
Then cold crash @ 35 degrees for 3 days prior to bottling.
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/241498/bloody-murder-ipa