Pink grapefruit IPA brewed for the Twisted Copper BBQ
MALT:
Crisp Extra Pale Maris Otter – 4kg
Crisp Cara Malt – 750g
HOPS:
Chinook – 10g / 60 minutes
Amarillo – 40g / 5 minutes
Simcoe – 40g / 5 minutes
Amarillo – 50g / Dry Hop
Simcoe – 50g / Dry Hop
ADJUNCTS: 1x Campden tablet, 8.9g Calcium Sulphate. 4 pink grapefruits using the rinds in the mash, the juice in the last 5 minutes of the boil and a vodka extract from the zest after primary fermentation.
YEAST: Mangrove Jack’s M44 + oxygen
STRIKE VOLUME: 27.8 litres
FERMENTER VOLUME: 20 litres
FERMENTER TEMP: 18°C
FERMENTER: 2
OG: 1.054
FG: 1.010
ABV: 5.8%
MASH: 65°C / 60 minutes, raise to 75°C mashout and hold for 10 minutes
BOIL: 60 minutes
CARBONATION: 2.0 units