Elvis Juice!

[Mattpc]

Due to a loft conversion and the subsequent clearing up and decorating I've been starved of homebrew since June and consequently been actually buying beer from the supermarket... I've been getting very in to the Brewdog Elvis Juice and have found the recipe in their DIY Dog pdf. Has anyone got some experience of brewing this beer please? The recipe is somewhat vague with regards to the amount of Grapefruit peel to put in? Doing a search on this forum, someone has suggested maybe four grapefruit for a 20L batch. Someone else has suggested using the Grapefruit juice as well as the peel. I was intending to grate the peel with a cheese grater as one might do in cooking. Anyone got any tips please? Much appreciated, Matt.

[orlando]

I've brewed it. In my view more is more, on this occasion. Use a microplane zester and avoid the peel, this can become very bitter otherwise. In my view if you can get hold of the Cryo hop powder from the Malt Miller it would be better to sub some of this in for leaf or pellets, as the hop charge introduces a little too much astringency otherwise. I would also ferment at 18 and no more otherwise you encourage fusel alcohols.

[Mattpc]

Thanks for the detailed help but would you be thinking 4 grapefruit for 20L or more?

[orlando]

I would use 2 for the boil and add 1 at dry hop day 1 then check again to see if you have the right level before adding a 4th. Don't forget the Orange and mash a little higher than they say, I found mine dried out a bit, the original was sweeter.

[Rhodesy]

I brewed it as per the below. I did kinda cheat as although not noted in the recipe I used the grapefruit extract that the MM sells . I can't remember the dosage but it worked really well


Recipe Specifications
--------------------------
Boil Size: 31 l
Post Boil Volume: 26 l
Batch Size (fermenter): 21 l
Bottling Volume: 19 l
Estimated OG: 1.055 SG
Estimated Color: 12.8 EBC
Estimated IBU: 51.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4500.0 g Pale Malt (2 Row) UK (5.9 EBC) Grain 1 83.6 %
880.0 g Caramalt (27.0 EBC) Grain 2 16.4 %
2 g Magnum [14.00 %] - Boil 60.0 min Hop 3 3.7 IBUs
12 g Amarillo Gold [8.50 %] - Boil 15.0 min Hop 4 5.6 IBUs
12 g Simcoe [13.00 %] - Boil 15.0 min Hop 5 8.6 IBUs
25 g Citra [12.00 %] - Steep/Whirlpool 30.0 Hop 6 12.3 IBUs
25 g Mosaic [11.00 %] - Steep/Whirlpool 30.0 Hop 7 10.3 IBUs
12 g Amarillo Gold [8.50 %] - Steep/Whirlpool Hop 8 4.4 IBUs
12 g Simcoe [13.00 %] - Steep/Whirlpool 30.0 Hop 9 6.7 IBUs
50 g Amarillo Gold [8.50 %] - Dry Hop 5.0 Day Hop 10 0.0 IBUs
50 g Citra [12.00 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs
50 g Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 12 0.0 IBUs


Mash Schedule: Braumeister 4 step light body 76% efficiency
Total Grain Weight: 5380.0 g
----------------------------
Name Description Step Temperat Step Time
add malt pipe Add 34.33 l of water and heat to 40.0 C 40.0 C 0 min
Protein Mode Heat to 52.0 C over 5 min 52.0 C 20 min
Maltose mode Heat to 63.0 C over 5 min 63.0 C 40 min
Saccharification Heat to 73.0 C over 5 min 73.0 C 35 min
Mash Out Heat to 78.0 C over 5 min 78.0 C

[Mattpc]

Thanks, I'm using a Braumeister as well so your recipe is helpful. What I've put in to my Beersmith software looks pretty similar to your recipe. Handy info about the mash schedule though.

[Rhodesy]

Cool, I have changed my BM profile slightly since then and now more or less get it bang on each time for targets. My losses are mainly boil off and fermenter loss, I find doing it this way helped greatly.

The mash schedules I downloaded from somewhere but cannot remember exactly where, maybe on the main BM forum. FWIW I prefer to dough in a couple of degrees below target so at 60/61 when aiming for 63, missing the protein rests etc altogether unless doing something which really can benefit from it like a heff. The reason for doing so is that when putting the grain in the wort overheats slightly outside the malt pipe but quickly regulates once you start the mash cycle. I mash at full volume which is typically 34L and often overnight. I still step mash when I need to just not a low temp dough in, you see the difference on the elements from when you dough in low vs higher!

[orlando]

Handy info about the mash schedule though.

Not really, completely unecessary if you are going to use a highly modifed English malt, single infusion is more than adequate.

[Mattpc]

And final question. What dosage per litre are you using for the grapefruit extract please?


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[Rhodesy]

And final question. What dosage per litre are you using for the grapefruit extract please?


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I am sure I followed the 1ml per litre meaning I bought 2 at the time, seems to check out as I still have one 2/3 full in my fridge. I added it when kegging

[Mattpc]

Thanks, much appreciated.


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[Rhodesy]

No worries, lets us know how it turns out if you go ahead with it! Its one I keep meaning to do again

[floydmeddler]

I'm currently brewing something similar. 14.5L batch.

Just zested 3 grapefruits and 2 oranges. Zest weighs exactly 55g. Will add at 'flame out' then chill to 70c for hop steeping additions for 30 mins.

I'm going to add the same amount of zest again in secondary. So - a total of 6 grapefruit and 4 oranges for a 14.5L batch. I reckon that should do the trick.

Here's my recipe.

Grapefruit Pale Ale
0- Untitled Style

Size: 14.5 L @ 20 °C
Efficiency: 70.0%
Attenuation: 77.0%

Original Gravity: 1.054 (1.000 - 1.100)
Terminal Gravity: 1.012 (1.000 - 1.100)
Color: 5.13 (0.0 - 50.0)
Alcohol: 5.48% (0.0% - 10.0%)
Bitterness: 30.3 (0.0 - 50.0)

Ingredients:
2.9 kg (75.2%) Lager Malt - added during mash
0.87 kg (22.6%) Vienna Malt - added during mash
58.0 g (1.5%) Oats Flaked - added during mash
29.0 g (0.8%) Torrified Wheat - added during mash
16 g (9.6%) Magnum (11%) - added during boil, boiled 60 m
25 g (15.1%) Amarillo® (8.5%) - added after boil, steeped 30 m
25 g (15.1%) Simcoe® (13.0%) - added after boil, steeped 30 m
25 g (15.1%) Citra™ (12.0%) - added after boil, steeped 30 m
3 grapefruits/2 oranges zested (55g) - added after boil, steeped 30 m
25 g (15.1%) Simcoe® (13.0%) - added dry to secondary fermenter
25 g (15.1%) Amarillo® (8.5%) - added dry to secondary fermenter
25 g (15.1%) Citra™ (12.0%) - added dry to secondary fermenter
3 grapefruits/2 oranges zested (55g) - added after boil, steeped 30 m
Yeast: S05

[Jambo]

Nice one let us know how you get on!

Just a thought, would the zest be worth leaving til the 70 degC additions as well?

[floydmeddler]

Thinking about this too... Worried that boiling could drive off the precious aromas.

I'm doing no chill BIAB with this brew so I could leave it in there at 70c to cool down in the brewery. That's plenty of time to release the magic. F*ck it. That's what i'll do.