Vienna Mini IPA Third Runnings Grapefruit Recipe
Recipe Specifics:
Type: All Grain
SRM: N/A
IBUS: 51.1
Batch Size: 4 gal
Boil Time: 60 min
Efficiency: 30.00 %
Notes:
I added 1 pound of Vienna, 1 pound of 2-row, and .75 pound of flaked quinoa to the original mini-ipa mash to give it a higher gravity for the third runnings and let it mash for another 60 minutes.
Racked about 2 gallons on 1 pound frozen peeled chopped up pineapple (this batch became infected, HUGE nail polish remover aroma) and another 2 gallons on 1 pound peeled chopped up frozen grapefruit.
Final Numbers:
Original Gravity: 1.030
Final Gravity: 1.007
ABV: 3.02%
Keg or Bottle: Bottle
Oxygen: Shook Bucket
Water Profile:
| R/O | Tap Water | Gypsum (gram/gal) | Epsom Salt (gram/gal) | Sea Salt (gram/gal) | Baking Soda (gram/gal) | Calcium Chloride (gram/gal) |
| Yes | No | 1.15 | 0 | 0 | 0 | 0.38 |
| Calcium | Magnesium | Sodium | Sulfate | Chloride | Bicarbonate | Cations | Anions | Total Hardness | Alkalinity | RA | S04/CI Ratio |
| 98 | 0 | 0 | 169.6 | 48.5 | 1 | 4.9 | 4.9 | 245 | 1 | -69 | 3.5 |
Mash/Grain Profile:
Third runnings of this mash, with the additional malts added for a second full 60 minute mash as noted above.
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 7 lbs 8.0 oz | Vienna Malt (3.5 SRM) | Grain | 3 | 71.4 % |
| 2 lbs | Pale Malt (2 Row) US (1.8 SRM) | Grain | 4 | 19.0 % |
| 8.0 oz | Cara-Pils/Dextrine (1.3 SRM) | Grain | 5 | 4.8 % |
| 8.0 oz | Flaked Quinoa (1.6 SRM) | Grain | 6 | 4.8 % |
Boil Ingredients:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 10.00 g | Columbus (Tomahawk) [14.00 %] – Boil 60.0 min | Hop | 5 | 30.4 IBUs |
| 15.00 g | Chinook [13.00 %] – Boil 5.0 min | Hop | 6 | 7.1 IBUs |
| 15.00 g | Citra [12.00 %] – Boil 5.0 min | Hop | 7 | 6.5 IBUs |
| 15.00 g | Simcoe [13.00 %] – Boil 5.0 min | Hop | 8 | 7.1 IBUs |
Fermentation:
Starter: No
Yeast: 3 oz. WLP002 2nd generation yeast that was 7 days old.
Temperature: 65F for 14 days.
Fruit: After primary fermentation, I racked the beer onto 1 pound of peeled cut and frozen pineapple (in a hop bag) that I purchased from a local organic farmers market. I left the pineapple in secondary for 60 days and bottled.
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