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HGH Grapefruit IPA

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HGH Grapefruit IPA

back to search Back to Search  Style Details 

Beer Style: American Pale Ale (10A)
Recipe Type: extract
Yield: 5 US gallons

American Pale Ale

Description:

An IPA with low IBUs that's JUICED!!
DISCLAIMER: This does not contain any HGH. DUH!

Ingredients:

  • 0.75 lbs Cara 8 or Caramel Pils
  • 0.25 lbs Caramel 120
  • 6 lbs light LME
  • 1 lbs Breiss Light DME
  • 1 oz Chinook pellet hops (60 min)
  • 0.5 oz Chinook pellet hops (10 min)
  • 0.5 oz Chinook pellet hops (1 min)
  • 1 oz Chinook pellet hops (dry hop)
  • 1 packet Safale US-05 Ale Dry Yeast
  • 32 oz - 16 oz 100% Grapefruit juice (no preservatives)
  • 1 tbs unflavored Gelatin for clarifying
  • For bottling: 5 oz Priming Sugar

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 2 weeks
Secondary Ferment: 2 weeks

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.010
Alcohol by Vol: 5.5%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Put 2.5 US gals of clean tap or drinking water into the boil kettle and heat.

Pour crushed grains into a large mesh bag, tie off bag opening(shake grains over top of your sink to release any small grain bits) and place in the kettle to steep and tie onto kettle handle.

Steep grains for 20 mins or untill the temp reaches 170F. While grains steep place the container of LME into a bath of hot tap water to thin. Next add the 1 lbs of DME into 1 cup of COLD tap water and whisk until dissolved.

Bring Wort to a boil.

Turn off flame, add the 6 lbs warm LME to the kettle while stirring to dissolve. Then add 1 lbs DME slurry to the kettle stirring to incorporate.

Bring wort back to a boil. Once boiling start your hops additions as stated in the ingredients list. After hops additions are complete.put the wort in an ice bath cooling to 70F.

Once wort is 70F pour into 6 US gal carboy add top off water to reach 5 US gals, then pitch dry yeast. Add an air lock then store in a cool dark space for 2 weeks.

After 2 weeks put 1 oz Chinook pellet hops into a small mesh bag for dry hoping and tie off. Put hop bag into a 5 US gal carboy, then rack the wort into the secondary carboy, then add an air lock and return to cool storage for 2 more weeks.

After 2 weeks put 1 tsp of gelatin into 1/2 cup of cold water in a 1 cup measuring cup for 1 hour to bloom. Next put the measuring cup with the gelatin mixture inside the measuring cup, into a pot of water to heat the gelatin mixture to 150F. DO NOT BOIL!!! Stir mixture, should be clear, no sediment. Pour into secondary carboy uncooled. Next pour in 16 oz - 32 oz 100% Grapefruit juice (no preservatives) into the carboy.

Let sit for 3 days or more till the wort clears.

After the wort clears either rack into a keg (to force carbonate for 3 days at 30 psi) or rack into a bottling bucket with dissolved bottling sugar (5 oz) to put into capped bottles to sit for 2 weeks for carbonation.

After 2 weeks ENJOY!!

Source:

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review rating
 Reviewed by Michael Wood on Tue May 31 2016

The 16oz of grapefruit juice I put in got my 5 US gal batch a slight hint of grapefruit on the finish. if you want more grapefruit add more. But, i think the 16oz was just right. This reminded me alot of Ballast Point's Grapefruit Sculpin, which I am a big fan of! ENJOY!!