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Beer Style: Fruit Beer (20A)
Recipe Type: all-grain
Yield: 5 US gallons
Description:
around 17-20 lovibond, beautifull red color.
flavor is citrisy siera nevada pale ale,grape fruit.
aroma is pale and hopy.
creamy full head.
Ingredients:
- 7.5# 2 row pale malt
- 1.5# crystal 60L malt
- 1.5oz cascade (bittering hops)
- 0.5oz centenial (flovor aroma hops)
- 1oz centenial (flavor aroma hops)
- 1 cup brown sugar
- 0.5# honey
- the peels of 2 ruby red grapefruits
- 1tsp of crushed coriander
- 1tsp amonium phosphate (yeast nutriant)
- 1tsp gypsum (for mash ph)
- 1tsp irish moss
- 1 packet munton fision ale yeast
- prime with 1/2qrt saved wort and 1/4cup corn sugar
Additional Instructions
Primary Ferment: 3 daysSecondary Ferment: 2 days
Beer Profile
Original Gravity: 1.052
Final Gravity: 1.014
Alcohol by Vol: 4.97%
Recipe Type: all-grain
Yield: 5.00 US Gallons
Procedure:
mash grain at 104 F. for 30 min.
add gypsum, rise to 152-155 F. for 1hour.
mash out at 172 F. sparge at 172 F.
collect first run off,
boil wort add bittering hops 60 min.
45min. add nutriant
40min. add brown sugar and honey
30min. add 0.5oz centenial hops
15min. add grapefruit peel,coriander and 1oz centenial hops.
10min. add 1irish moss
cool to 70-75 F.pitch yeast
3 days later frementation stopped,
rack to secondary for 2 days.
prime and bottle for 1-2 weeks.
I sampled 1 bottle after 3 days,
tasted awsome for my first all grain batch!!!
Source: mike the bike schult
