Brewday – Grapefruit IPA

Written by George on November 30, 2016
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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

IBU: 48.5

EBC: 21

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.

Milling grain
My two assistants hard at work

 

 

 

 

 

 

 

 

 

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%.

The mash
The mash
Spent grain
Spent grain

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.

FWH with Magnum hops
FWH with Magnum hops

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.

Boil with Grapefruit peel
Boil with Grapefruit peel
Grapefruit peel
Grapefruit peel

 

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.

Krausen 12 hours after pitching
Krausen 12 hours after pitching

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.

Grapefruit IPA
Grapefruit IPA

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.

 

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