Vienna Mini IPA Third Runnings Grapefruit Recipe

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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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