Long hot days, the need for a refreshing beer, the beer that ticks so many boxes is a Grapefruit IPA.
With so many great commercial versions of this from Magic Rocks Highwire Grapefruit, to Ballast Points Grapefruit Sculpin, and Brew Dogs Elvis Juice we felt it was time to share our recipe that we enjoy during the summer months.
This recipe also makes an excellent Radler by cutting it with lemonade and a touch more of the grapefruit extract.
Crisp Extra Pale Maris Otter (4500 grams)
Crisp Caramalt (880 grams)
Chinook Pellets (95 grams)
Cascade Pellets (153 grams)
Cold Pressed Grapefruit Extract 15ml (1 packs)
NBS West Coast Style Ale Yeast (1 packs)
Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 23
Original Gravity: 1052
Final Gravity: 1009
ABV %: 5.6
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
Boil time (mins): 60
Additions and timing:
20 mins – 18g Cascade
20 mins – 18g Chinook
10 min – 21g Cascade
10 min – 21g Chinook
0 min – 28g Chinook
0 min – 57g Cascade
Secondary additions and timing:
Dry hop day 7 – 57g Cascade
Dry Hop day 7 – 28g Chinook
Yeast: West Coast yeast
Fermentation temperature/steps: 18c for roughly 10 days
Cold crash, package
A classic American IPA with a hop combination that delivers citrusy grapefruit flavours and aroma.
Back this up with the grapefruit extract, dose according to your personal taste, when we’ve made this we used 0.6ml per litre at packaging.
Cut the beer with Lemonade to make a refreshing summer radler.