Juicy Banger: how to brew a Grapefruit IPA recipe

Grapefruit IPA recipe

watch If you’ve been following the Craft Beer Channel for a few years, you might be aware that we once came up with a grapefruit IPA recipe and brewed the beer with Camden Town Brewery and a bunch of other beer nerds. It was a lovely day, but the shoot was a bit haphazard even by our standards. Suffice to say, if we had known it was going to get 45,000 views, Jonny wouldn’t have pretended to be a female fashion vlogger for the majority of it…

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http://bolataruhan.org/?fiopry=rencontre-fille-tetouan&bca=f1 After nearly two years of thumbs down, abusive messages and comments like “WTF is this guy doing? Where’s the bloody recipe?!” here we are finally with a perfected recipe of the Juicy Banger we brewed that day. When we made it, the term “juicy” was in its infancy. The hazy ultra-fruity, soft bitterness IPAs were being brewed by then, but only the NE of America had really tasted them. For us back then, it referred to beers that were fruity rather than dank and/or resiny – beers like Pressure Drop Pale Fire, Ballast Point Sculpin and Beavertown Gamma Ray that had pronounce pith and juice notes to the hop character. When we teamed up with Camden Town we wanted to take that pith a little further by adding grapefruit peel.

huntsville al dating sites Since then the juice has been very much set loose around the hoose, so when we sat down to plan a new recipe we thought we’d stay in keeping with the original premise to offer a counterpoint. That said, there were some inherent flaws in the original beer which we have ironed out. We wanted it cleaner, less astringent and even more pith-forward. After some rebrews and redrafts, what we have is a crisp, seriously grapefruity beer with a lightning quick finish. Even on our simple set up it came out really well – singing with juice but being deceptively easy drinking and dry. So here it is – our true Juicy Banger. Old fashioned, but still on point. Check out the homebrew video and the grapefruit IPA recipe below!

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Juicy Banger Grapefruit IPA Recipe (30l brewhouse)

see url Malts
5.38kg pale ale malt

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10g Amarillo
35g Amarillo
100g Mandarina Bavaria

كي٠ية كسب المال مع البلوجات Yeast
WLP001 or similar clean West Coast yeast

http://strom.com.br/mifer/1723 Dry Hops
50g Mandarina Bavaria
50g Mandarina Bavaria

rencontre personne handicapée Adjuncts
3 grapefruits, peeled and ALL white pith removed
Splash of vodka

Method

Tunneling binary option trading strategy 1.053 OG | 1.010 FG

Mash in with 11 litres of water at 65ºC for 60mins

arcoxia 90 mg erfahrung Sparge 11.2 litres at 75ºC

tinidazole 300 mg dosage Bring to the boil and add 10g of Amarillo. Boil for 45mins.

cardura generic price Add 35g Amarillo and boil for 15mins.

Flame out and reduce to 90ºC and add 100g Mandarina Bavaria and peel of one grapefruit. Whirlpool if possible.

Cool to 21ºC transfer to fermenter and aerate.

Peel the 2 remaining grapefruits and keep in the fridge with a splash of vodka to sterilise.

Add 50g Mandarina Bavaria and peel of one grapefruit during peak of fermentation (likely 48 hours)

Add 50g Mandarina Bavaria and peel of one grapefruit at around 1.020.

Cold crash for 48 hours then bottle/keg.

For more recipes, check out our East Coast IPA recipe (also known as a New England IPA recipe) that we came up with in collaboration with the awesome Gipsy Hill Brewery.

8 thoughts on “Juicy Banger: how to brew a Grapefruit IPA recipe

  1. Hi Guys! That sounds fantastic! Going to brew this sometime before summer hits 🙂
    What yeast did you use? I guess something neutral (US-05, Nottingham) would do the job?
    Cheers

    • Good lord, can’t believe we forgot that! I’ll amend above but it was WLP001 – so a clean west coaster.

  2. Yes i thought so 😀
    Did you do anything to your water? I might add 150g of acidulated malt to get the residual hardness down…

    • Yeah we did, but we didn’t mention it here as everyone’s water will differ. harder water for hoppy beer is a good idea though…to a point. You’ll want a Burton kinda feel to it

  3. I’m trying to scale to a traditional US 5 gallon recipe. Is the 30L the boil volume, or what ends up in the bottles?

    • Apologies, I’ve amended above. We used 29.2 litres of water – 18l mash, 11.2l sparge. Boil volume around 18l, 16l into fermenter.

  4. I’ve got a couple of other brews planned so trying to maximise my hops, how do you think Citra would do in place of Amarillo?

  5. I think your Citra for Amarillo swap would work out in the sense that they aren’t far off from one another typically. Some Citra Hops I find to be more Herbal vs. the Amarillo Hops I find to be more Floral depending upon origin.

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