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How to Brew a Grapefruit IPA (Full Brew Day)

This beer is one of the first recipes I developed when I started homebrewing. It’s a grapefruit bomb and one of my favorite IPA's. Equipment links in description below Wanna try my brews? Help bring Flora Brewing to city near you! Support my fundraiser: https://www.gofundme.com/f/florabrewing If you’ve been a subscriber since the beginning you may recognize this recipe it was the first one I ever posted! If you want my videos early / ad free + monthly happy hours + merch join the Patreon:   / florabrewing   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 Refractometer: https://amzn.to/39Hd45A Brewfather App: https://bit.ly/38JXW7t Brewfather recipe: https://share.brewfather.app/DcE9o5dU... Beersmith recipe: https://beersmithrecipes.com/viewreci... 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