*Equipment links in description below*
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Equipment:
Clawhammer Supply 120V Electric System: https://bit.ly/2ugBQKg
Blichmann Riptide pump: https://bit.ly/3alWNnO
Monster Mill: https://bit.ly/3aohPlJ
Grain scale: https://bit.ly/2V0tOAO
Catalyst Fermenter: https://bit.ly/3jm4IoK
Statis Glycol Chiller: https://bit.ly/2G5hABx
Hudson sprayer for sanitizer: https://amzn.to/2RY1Fbw
Refactometer: https://amzn.to/39Hd45A
Brewfather App: https://bit.ly/38JXW7t
Brewfather recipe: https://share.brewfather.app/DcE9o5dUq3LLXG
Beersmith recipe: https://beersmithrecipes.com/viewrecipe/3239757/get-peeled
Get Peeled
American Grapefruit IPA
6.7% (actual 8.3%, the yeast ate EVERYTHING) / 15.6 °P
All Grain
Clawhammer 120V
72% efficiency
Batch Volume: 5 gal (actual 5.75 gal)
Boil Time: 60 min
Mash Water: 7 gal
Boil Volume: 6.01 gal
Pre-Boil Gravity: 1.058 (actual 1.059)
Vitals
Original Gravity: 1.064 (actual 1.061)
Final Gravity: 1.013 (actual .998 somehow?)
IBU (Tinseth): 77
Colour: 7.4 SRM
Mash
Strike Temp — 157 °F
Temperature — 152 °F — 60 min
Malts (12 lb)
10 lb (83.3%) — Briess Brewers Malt 2-Row — Grain — 1.8 SRM
1 lb (8.3%) — Bairds Munich Malt — Grain — 5 SRM
8 oz (4.2%) — Briess Caramel Malt — Grain — 60 SRM
8 oz (4.2%) — Briess Wheat White Malt — Grain — 2.3 SRM
Hops (5.5 oz)
0.5 oz (27 IBU) — Galaxy 16% — Boil — 60 min
1 oz (21 IBU) — Citra 13.1% — Boil — 10 min
1 oz (24 IBU) — Columbus (Tomahawk) 14.9% — Boil — 10 min
1 oz (5 IBU) — Cashmere 7.9% — Aroma — 10 min hopstand @ 194 °F
1 oz — Cascade 5.7% — Dry Hop — 7 days
1 oz — Citra 13.1% — Dry Hop — 7 days
Miscs
2.6 g — Calcium Chloride (CaCl2) — Mash
2.8 g — Epsom Salt (MgSO4) — Mash
2.9 g — Gypsum (CaSO4) — Mash
30 oz — Grapefruit Juice — Primary
5 oz — Grapefruit Peel — Primary
Yeast
1 pkg — Cali Ale Yeast
Fermentation
Primary — 68 °F — 14 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca+2 52
Mg+2 10
Na+ 8
Cl- 50
SO4-2 101
HCO3- 16