I thought it was time to try getting a tangy grapefruit beer on tap. Since I had a lots of citrus type hops lying around the house, I decided to do a Graprefruit IPA. Here is the recipe if you’d like to give it a shot:
All grain Grapefruit IPA recipe – 20L
OG: 1.057; FG 1.016
4.85 kg – Pale Ale
0.66 kg – Caramunich
28g – Magnum (FWH)
28g – Amarillo (boil 30 mins)
90g – Grapefruit peel (boil 10 mins)
28g – Citra (dry hop for 9 days)
1 pkg Mangrove Jack British Ale yeast #M07
We started off bright and early on a Saturday. The two assistant brewers helped out as usual by making a mess on the brewery floor.
I then mashed in the grist into my BIAB electric mashtun that contained 15L of water at 73.3℃. This dropped the mash temperature down to 65.6℃, which was then held for 75 minutes. Mash pH was 5.2, and post mash specific gravity was 1.074 which gave me a mash efficiency of around 81%.
Once the mash was complete, I fly sparged with 9L of water at 74℃ into my boil kettle. I am a big fan of First Wort Hopping so in went 28g of Magnum.
I put the wort through a nice vigorous boil for 60 mins. Added the Amarillo hops at 30 minutes, followed by Irish Moss and the Grapefruit peel at 10 minutes left in the boil.
Once the boil was complete, my trusty stainless steel immersion chiller dropped the temperature down in about 20 minutes. It was a hot day, so my ground water was only able to drop the temperature to around 30℃. So after transferring to the fermenter, I left it in my brewing fridge for a few hours before pitching the re-hydrated yeast.
Overnight, the yeasties got to work and within 12 hours of pitching I had a nice thick krausen.
I fermented this at 18℃ for 14 days after which it was kegged, and then I let it carbonate at 12 psi for 2 weeks.
During fermentation, there was a strong aroma of grapefruit which had me worried that it would overpower everything else. But after 2 weeks of ageing, the grapefruit aroma is just barely there, and it leaves a lovely tangy zing on back of my tongue.
Definitely one of the best beers I’ve made so far, and this is going to be one that I will be brewing often enough to have on tap all the time.