Bloody 'ell IPA

[Frode T]

Tenkte jeg skulle prøve å klone Beawertowns Bloody 'ell IPA. Deilig og frisk IPA. Hvis dere ikke har prøvd den får man den på polet.

Style
Blood Orange IPA
ABV
7.2%
IBU
55
Malt
Extra Pale
Hops
Magnum, Citra, Simcoe, Amarillo

Vinmonopolet sier:
Smak:
Frisk med fin balanse. Tropisk frukt, og blodappelsin. Tørr og bitter avslutning.
Lukt:
Karamell, sitrus, appelsin, furu og tropisk frukt.

Håper flere har lyst til å synse om oppskift for denne. Første spørsmål er:

• Vekte en humlesort mer enn de andre?
• Mer tørrhumle?
• Når tilsette blodappelsinsaft? Man kan f.eks. tilsette ved 2 min og bruke litt høyere mesketemp for å kompensere for det 100 % gjærbare sukkeret. Eller, man kan bruke saften til å karbonere med.
• Hvor mye saft?

Kommentar fra ratebeer:
"Pours hazy orange gold, bright white head. Oranges, hint of charred something on the nose. Sweetness, oranges (funny that), bitterness, limes, charcoal (hint). Nice thick mouthfeel but not cloying. Fruited IPAs can sometimes be sour and unappealing, but this is great. All the hoppiness and depth of a dipa but with greta fruit overlay, Another Beavertiown win."


Recipe Specifications
--------------------------
Boil Size: 33,10 l
Post Boil Volume: 28,60 l
Batch Size (fermenter): 25,00 l
Bottling Volume: 23,50 l
Estimated OG: 1,0673 SG
Estimated Color: 9,5 EBC
Estimated IBU: 55,1 IBUs (Tinseth)
Brewhouse Efficiency: 77,00 %
Est Mash Efficiency: 84,7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7,20 kg Pale Malt (2 Row) US (5,0 EBC) Grain 1 100,0 %
20,00 g Magnum [12,00 %] - First Wort 90,0 min Hop 2 24,6 IBUs
17,00 g (0,60g/l) Amarillo [9,20 %] - Boil 15,0 min Hop 3 6,8 IBUs
17,00 g Citra [12,00 %] - Boil 15,0 min Hop 4 8,8 IBUs
17,00 g Simcoe [13,00 %] - Boil 15,0 min Hop 5 9,6 IBUs
21,00 g (0,73g/l) Amarillo [9,20 %] - Boil 2,0 min Hop 6 1,4 IBUs
21,00 g Citra [12,00 %] - Boil 2,0 min Hop 7 1,9 IBUs
21,00 g Simcoe [13,00 %] - Boil 2,0 min Hop 8 2,0 IBUs
3,0 pkg California Ale (White Labs #WLP001) [35, Yeast 9 -
25,00 g (0,87 g/l)Amarillo [8,30 %] - Dry Hop 0,0 Days Hop 10 0,0 IBUs
25,00 g Citra [12,30 %] - Dry Hop 0,0 Days Hop 11 0,0 IBUs
25,00 g Simcoe [13,00 %] - Dry Hop 0,0 Days Hop 12 0,0 IBUs

Blodappelsin ?? g

Det blir da:
1,8 g/l ved 15 min
2,2 g/l ved 2 min
2,6 g/l tørrhumling

 

[Frode T]

Hmmm...sjekker ut #152 og #168 fra Brewdog. 250 g blodappelsin/juice på 20 l.

 

[Frode T]

Alternativt humleskjema med mer trøkk mot slutten. Bare citra ved 2 min og tørrhumling.

Ingredients:
------------
Amt Name Type # %/IBU
7,20 kg Pale Malt (2 Row) US (5,0 EBC) Grain 1 100,0 %
25,00 g Magnum [12,00 %] - First Wort 90,0 min Hop 2 30,8 IBUs
18,00 g Amarillo [9,20 %] - Boil 15,0 min Hop 3 7,2 IBUs
18,00 g Simcoe [13,00 %] - Boil 15,0 min Hop 4 10,1 IBUs
35,00 g Citra [12,00 %] - Boil 2,0 min Hop 5 3,1 IBUs
21,00 g Amarillo [9,20 %] - Boil 2,0 min Hop 6 1,4 IBUs
21,00 g Simcoe [13,00 %] - Boil 2,0 min Hop 7 2,0 IBUs
3,0 pkg California Ale (White Labs #WLP001) [35, Yeast 8 -
35,00 g Amarillo [8,30 %] - Dry Hop 0,0 Days Hop 9 0,0 IBUs
35,00 g Citra [12,30 %] - Dry Hop 0,0 Days Hop 10 0,0 IBUs
35,00 g Simcoe [13,00 %] - Dry Hop 0,0 Days Hop 11 0,0 IBUs

 

[superdigg]

Lagde en blodappelsin-APA jeg er veldig fornøyd med. Brukte juice av 2kg blodappelsin til 25l.

Recipe: Blodappelsin APA
Brewer: Thomas
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30,0)

Recipe Specifications
--------------------------
Boil Size: 31,58 l
Post Boil Volume: 28,08 l
Batch Size (fermenter): 25,00 l
Bottling Volume: 24,00 l
Estimated OG: 1,055 SG
Estimated Color: 14,4 EBC
Estimated IBU: 49,1 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 75,6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5,00 ml Phosphoric acid (Mash 0,0 mins) Water Agent 1 -
3,20 g Gypsum (Calcium Sulfate) (Mash 60,0 mins Water Agent 2 -
2,40 g Epsom Salt (MgSO4) (Mash 60,0 mins) Water Agent 3 -
2,20 g Calcium Chloride (Mash 60,0 mins) Water Agent 4 -
1,30 g Gypsum (Calcium Sulfate) SPARGE (Mash 60 Water Agent 5 -
1,00 g Epsom Salt (MgSO4) SPARGE (Mash 60,0 min Water Agent 6 -
0,90 g Calcium Chloride SPARGE (Mash 60,0 mins) Water Agent 7 -
4,51 kg Pale Malt (2 Row) UK (5,9 EBC) Grain 8 70,0 %
1,29 kg Chateau Wheat Malt (Trigo) (4,0 EBC) Grain 9 20,0 %
0,32 kg Carawheat (Weyermann) (98,5 EBC) Grain 10 5,0 %
0,32 kg Wheat, Flaked (3,2 EBC) Grain 11 5,0 %
20,00 g Columbus (Tomahawk) [14,00 %] - Boil 60, Hop 12 24,2 IBUs
30,00 g Cascade [5,50 %] - Boil 30,0 min Hop 13 11,0 IBUs
30,00 g Cascade [5,50 %] - Boil 15,0 min Hop 14 7,1 IBUs
1,00 g Irish Moss (Boil 10,0 mins) Fining 15 -
1,00 Items Servomyces (Boil 10,0 mins) Other 16 -
10,00 g Amarillo Gold [8,50 %] - Steep/Whirlpool Hop 17 2,2 IBUs
10,00 g Cascade [5,50 %] - Steep/Whirlpool 20,0 Hop 18 1,4 IBUs
10,00 g Citra [12,00 %] - Steep/Whirlpool 20,0 Hop 19 3,1 IBUs
1,0 pkg San Diego Super Yeast (White Labs #WLP09 Yeast 20 -
60,00 g Cascade [5,50 %] - Dry Hop 5,0 Days Hop 21 0,0 IBUs


Mash Schedule: BIAB, Light Body with Sparge
Total Grain Weight: 6,44 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 26,87 l of water at 68,7 C 64,0 C 30 min
Mash Step Heat to 70,0 C over 5 min 70,0 C 30 min
Mash Out Heat to 78,0 C over 7 min 78,0 C 10 min

Sparge: Fly sparge with 10,09 l water at 75,6 C
Notes:
Juice 2kg blood oranges and put in freezer for 2 days. Remove frozen juice and let drip off in a container until frozen juice appears white(ish).