So my buddies usually dont like IPA’s (My friends ideal beer is Bud Light) so i got a Full Sail IPA out of the blue and he flet adventurous and tried and he loved it so now i am commisioned to make something close. His favorite part was the Grapefruit flavor so i want to make that stick out.
Does anyone have some ideas, recipes,
Thanks
looks like Full Sail is hopped with centenial
From the website
"Generously hopped to 60 IBU’s in the classic style, our IPA is a real thirst quencher.
It has a full, malty body and there’s even a hint of fresh citrus to it. Perfect after your favorite water sport. Even if that happens to be the grueling drag-the-poolside-lounge-chair-into-the-sun event.
ABV 6% IBU 60 "
hope that helps
IMO Amarillo hops give a wonderful grapefruit flavor in my IPA’s.
I have one of those Full Sails in the fridge. He should try the Lattitude 48!
Grapefruit. Cascade, Columbus and Amarillo. I find EKG combined with Fuggles throws some grapefruit too.
How about a Amarillo Citra combo?
Full Sail just touches on the grapefruit, in my opinion. I just made an IPA with the largest grapefruit/citrus aroma, taste, and bittering I have ever done. For most, this would be too extreme. Grapefruit champagney in aroma - never achieved this before. Lots of hops, but centered on Nelson and Citra with large dry-hopping Amarillo and Nelson. Crazy fruity hops! And, the Rye malt addition seems to add to it all!
I made a couple of saisons last summer with Styrian Goldings and got a strong grapefruit flavor.
I don’t know if it came more from the yeast or the hops, but it was definitely grapefruit.
I think the tropically-ness of the Citra would overpower the grapefruit/citrus of the Amarillo.
I like Euge’s suggestion - Cascade/Columbus/Amarillo.
So of I went with the cascade Columbus Amarillo combo. What would be a good grain bill that would compliment it and hop schedule and such. All grain Recipe ideas, I have never made an IPA so I have no experience to assist me.
Simple IPA recipe - 2 row basemalt, small addition of crystal malt. Clean fermenting yeast. Your good.
So I went with
12# two row
1# crystal 40
1# carapils
2oz cascade 60min
1 oz columbus 30 min
1 oz Amarillo 5 min
1oz amarillo whole hops dry hoping
Not sure what yeast
Any thoughts critiques? Will I get a good amount of grapefruit?
You don’t need the cara pils.
You do need more hops. Way more hops. Especially in the last 10 minutes.
I’d move most of the hops to the 20 minute mark or later if you’re looking to maximize grapefruit flavor/aroma. Then back into your estimated IBU’s by adding a 60 min bittering addition. And you can use something clean like Magnum for that addition if you want to save your other hops for late additions.
As far as grain bill, I’d drop the carapils if you already have a pound of C-40. And maybe add a bit of Munich, say half a pound.
Disclaimer: These are just my personal preferences. ;D
So what would suggest for hop amounts and the times to add them? I have never done any hoppy beers or an ipa
i would have switched the cascade and columbus around, but thats just me.
HomebrewWiki - Amarillo Pale Ale
http://wiki.homebrewersassociation.org/AmarilloPaleAle
OR…
Lagunitas IPA Clone - brewed and cloned from the Brewing Network - CYBI
Great drinking IPA that will not burn a hole in your tongue.
All recipes are 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil if 60min boil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
If you brew this, please reply with your results.
SG 1060
FG 1020 (target of 1018)
9 SRM
46.8 IBU
WLP002 or Wyeast 1968 at 66F, increase to 70 over 5-6 days to increase attenuation due to 002 being a low attenuator.
10.9 lbs US 2-row
0.87 lbs wheat malt
0.82 lbs munich
0.55 lbs crystal 60
1.3 lbs crystal 10
4g summit 18.5%AA at 60m
10g horizon %AA at 60m
23g Williamette 4.75%AA at 30min
11g Centennial 9%AA at 30min
34g Cascade 5.75%AA at 1m
21g Cascade dry hop for 5 days
21g Centennial dry hop for 5 days
Mash at 160F [yep, that’s no typo. I had to replay it myself.]
Added unkown quantity of gypsum to kettle.
Jamil noted that if he rebrewed he would mash at 158F to hit the SG. He thinks that 160F may be too high on his particular system.
I’m surprised nobody mentioned the obvious: put some real grapefruit in it! Last month I was in northern Italy, and had a couple beers made with grapefruit. I liked them enough to try it on my own, in a Belgian-American IPA. Added the zest of one large red grapefruit to the last 5 minutes of the boil, and added the juice and pulp of that same grapefruit (after freezing it) to the secondary, which is where it still is. Due to be bottled Friday.
IMO, you really need Cascade fro grapefruit.
Just finished a keg that I poured half a gallon of ruby red grapefruit juice (no pulp) in. It was a Kolsch so not too hoppy and the essence of grapefruit came through. Not as pronounced as the hops’ effect that one gets but worth investigating. There towards the end of the keg it was really nice.
Where Should I all put cascade
The grain bill will be
10 # two row
1 # c40
2 # Munich
Which hops should I add at what time and the amounts
60 min
30 min
15 min
Flameout