Double IPA Recipe - Blood Orange DIPA

Recipe Info

Recipe Image

Blood Orange DIPA

by on
All Grain + Extract
5.25 Gallon(s)
6.5 Gallon(s)
90 min
70%
High gravity DIPA with a blood orange puree addition to the secondary.

Fermentables

49% - 2-Row - US
11
37
2
Mash
22% - Pilsner - US
5
34
1
Extract
18% - Vienna - US
4
36
4
Mash
7% - Corn Sugar (Dextrose) - US
1.5
46
0
Late
3% - Dry Malt Extract - Light - US
0.725
44
8
Late

Hops

Challenger
1
Pellet
FirstWort
90 min(s)
7
13.8
Topaz
1
Pellet
Boil
60 min(s)
16.4
30.2
Chinook
1
Pellet
Boil
60 min(s)
13
24.0
Simcoe
1
Pellet
Boil
45 min(s)
13
22.0
Citra
2
Pellet
Boil
5 min(s)
12
8.8
Citra
2
Pellet
FlameOut
0 min(s)
12
0.0
Centennial
1
Pellet
FlameOut
0 min(s)
10.5
0.0
Centennial
2
Pellet
DryHop
7 day(s)
10.5
0.0
Citra
2
Pellet
DryHop
4 day(s)
12
0.0

Yeast

Omega OLY-052
77%

Other Stuff

Lemon zest
1
each
Boil
Blood orange zest
1
each
Boil
Blood orange puree
3.06
lb
Secondary
Irish Moss
1
each
Boil
Yeast Nutrient
0.5
tsp
Boil

Mash Steps

Saccharification Rest
Infusion
150
60 min

Special Instructions

1.
Made 2L starter with two packages of OYL-052 (150 bn/ea)
2.
Primary for two weeks, rack beer onto blood orange puree in secondary them dry hop.
3.
OG was 1.115

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Blood Orange DIPA
Double IPA
  • 5.25 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.125 OG
  • 1.029 FG
  • 98.8 IBU (tinseth) Bitterness
  • 0.79 BG:GU
  • 6.9° SRM Color
  • 70% Efficiency
  • 12.4% ABV Alcohol
  • 454 per 12oz Calories
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