Prickly Pear IPA Experiment

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Original, Ray M with hints from Flying Dog
Calories: 210 calories (Per 12oz)
Carbs: 18 g (Per 12oz)

Created Sunday February 17th 2019

Original Gravity:

1.064

Final Gravity:

1.011

ABV (standard):

6.9%

IBU (tinseth):

61.25

SRM (morey):

8.23

Mash pH

5.68

Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	American - Pale 2-Row11 lb Pale 2-Row	37	1.8	84.6%
1 lb	American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L	34	40	7.7%
1 lb	American - Rye1 lb Rye	38	3.5	7.7%
13 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Northern Brewer1 oz Northern Brewer Hops	Pellet	7.8	Boil	60 min	30	20%
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	15 min	20.99	20%
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	5 min	8.43	20%
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	1 min	1.82	20%
1 oz	Galaxy1 oz Galaxy Hops	Pellet	13	Dry Hop	14 days		20%

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Northern Brewer	30	20%
3 oz	Citra2.9999999931377 oz Citra Hops	20.99	60%
1 oz	Galaxy0.99999999771257 oz Galaxy Hops		20%
5 oz	Total

Mash Guidelines

Amount	Type	Temp	Time
4.5 gal	Infusion	152 °F	60 min
4.5 gal	Sparge	170 °F	30 min
Starting Mash Thickness: 1.35 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Whirlfloc	Water Agt	Boil	15 min.
4 lb	Prickly Pear Puree	Flavor	Primary	5 days

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 109 B cells required

Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Cypress RO unfiltered
Mash Chemistry and Brewing Water Calculator

Notes

Adding Prickly Pear puree direct to Primary. Add fruit just as Fermentation is slowing down, usually 3-5 days after pitching yeast.

I peel the Prickly Pear and puree in a blender sanitized with StarSan. Picked between Oct to Jan, using the bright maroon to purple Prickly Pear that grows all over central Texas. After pureeing, I store the puree in ziplock bags in the freezer.

Love the Blood Orange IPA clone recipe from Ray M with hints from Flying Dog. It has become a go-to for me. Tried to make Prickly Pear recipes before; but, they ended up tasting like Bud with Prickly Pear added. Wanted to start with a known good base. Total experiment.

View Count: 281
Brew Count: 1
Last Updated: 2019-02-18 15:45 UTC

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