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Lilburgh
Beer Stats
Method:All Grain
Style:American IPA
Boil Time:60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size:7.75 gallons
Pre Boil Gravity:1.043(recipe based estimate)
Efficiency: 70% (brew house)
Source:Ray M with hints from Flying Dog
Rating: 5.00(1 Review)
Calories:212 calories (Per 12oz)
Carbs:21.1 g (Per 12oz)
Created: Wednesday January 28th 2015
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Fermentables
| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 11 lb | American - Pale 2-Row | 37 | 1.8 | 84.6% | |
| 1 lb | American - Caramel / Crystal 40L | 34 | 40 | 7.7% | |
| 1 lb | American - Rye | 38 | 3.5 | 7.7% | |
| 13 lbs / $0.00 | |||||
Hops
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 1 oz | Northern Brewer | Pellet | 7.8 | Boil | 60 min | 30 | 20% | |
| 1 oz | Citra | Pellet | 11 | Boil | 15 min | 20.99 | 20% | |
| 1 oz | Citra | Pellet | 11 | Boil | 5 min | 8.43 | 20% | |
| 1 oz | Citra | Pellet | 11 | Boil | 1 min | 1.82 | 20% | |
| 1 oz | Galaxy | Pellet | 13 | Dry Hop | 14 days | 20% | ||
| 5 oz / $0.00 | ||||||||
Mash Guidelines
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 4.5 gal | Infusion | -- | 150 °F | 60 min | |
| 4.5 gal | Sparge | -- | 170 °F | 10 min | |
| Starting Mash Thickness:1.35qt/lb | |||||
Other Ingredients
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 1 tsp | Irish Moss | Fining | Boil | 15 min. | |
| 5 lb | Blood Oranges | Flavor | Primary | 14 days |
Yeast
| Wyeast - American Ale 1056 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| ||||||||||||||||
| $0.00Yeast Pitch Rate and Starter Calculator |
Target Water Profile
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 | 0 |
| Frederick City Water | |||||
| Mash Chemistry and Brewing Water Calculator | |||||
Notes
Adding Blood Oranges direct to Primary for 14 days (not minutes) on Brew day. Add fruit just as Fermentation is slowing down, usually 2 days after pitching yeast.
I peel and puree the Blood Oranges in a sanitized blender. I sanitize the blender and my hands while handling the fruit like I do my fermenters, using StarSan.
Last Updated and Sharing
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Brews
- Public: Yup, Shared
- Last Updated: 2018-07-17 00:41 UTC
NEW Water Requirements:
Blood Orange IPA Clone
Equipment Profile Used
System Default
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Water Requirements:
Blood Orange IPA Clone
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Recipe Cost $ (USD)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
| Cost $ | Cost % | |
|---|---|---|
| Fermentables | $ | |
| Steeping Grains (Extract Only) | $ | |
| Hops | $ | |
| Yeast | $ | |
| Other | $ | |
| Cost Per Barrel | $ 0.00 | |
| Cost Per Pint | $ 0.00 | |
| Total Cost | $ 0.00 |
Ok
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Discussion about this recipe:
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 | TripBrew • 10/11/2016 at 01:06am When you say add your fruit to primary, how did you do this? Did you sterilise in any way? Mash the fruit, juice, chop, or food process it? Thanks in advance! |
| Taff • 06/11/2017 at 12:33pm |
| Lilburgh • 09/02/2017 at 05:22pm Wow, this a very late response to this question, sorry! I peel and puree the Blood Oranges in a sanitized blender. I sanitize the blender and my hands while handling the fruit like I do my fermenters, using StarSan. |
| DublinOhHomeBrewer • 10/25/2018 at 03:53pm No zest or anything? All the flavor was from the pureed oranges? |
| Brewer47 • 02/03/2020 at 07:29pm |
| Francesca Gasparini • 03/29/2021 at 02:51pm Hi. I can't under stand this sentence: "Adding Blood Oranges direct to Primary for 14 days (not minutes) on Brew day. Add fruit just as Fermentation is slowing down, usually 2 days after pitching yeast". Which is the fruit that you add two days after pitching? You said just before to add Oranges on the brew day. Could you explain? Thank you so much. Kind regards |
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