Grapefruit Graffiti Great Pale Ale

About a month ago we headed out to Bar Volo to enjoy a glass of a Barrel Aged Sour IPA created by Cameron's. We have always enjoyed a nice IPA and recently we have started to explore the world of sour beers.

It all started when we were in San Francisco this past winter and we visited a great beer bar called Zeitgeist. After chatting with our very knowledgeable bartender we decided to follow his advice and finish the evening with a sour beer. We were blown away with its distinctive taste, and although not something you'd drink pint after pint, it was definitely a style to seek out. In fact, we have inquired about sour beers at some local bars around town.

About a month ago we also noticed a new offering at the LCOB: Panil, a sour beer from Italy. We instantly picked up a bottle with fond memories of the sour we had in SF. Unfortunately we were a bit disappointed with this offering and had this been our only sampling of this style we would have likely given up on sours. Fortunately, memories of the SF beer still lingered and so when we saw the Barrel Aged Sour IPA on offering at Bar Volo, we immediately set out on our quest.

The Barrel Aged Sour IPA did not disappointed. There was a lot going on in the glass that we ordered and all of it was good. However, after about halfway through the glass the taste started to hone in onto something very specific: Grapefruit.

A friend of ours, whose taste in beer we really respect, is always pushing IPAs with a fruit undertone. He has mentioned peach and grapefruit as being excellent flavours of an IPA. With his tastes in mind and our excellent experience with the Barrel Aged Sour IPA, we propose the Grapefruit Graffiti GPA.

Ingredients

• 1 pound Cara Aroma malt
• 6 pounds Briess Amber Dry Malt Extract (DME)
• 20 Liters of Toronto tap water
• 3.5 oz Columbus hop pellets
• 5.5 oz Cascade hop pellets
• 1 oz Irish moss
• 6 grams Morgan's Ale Yeast
• Rind of 1 grapefruit

Directions

1. In a large stock pot bring 13 liters of water up to 70 degrees Celsius.
2. While the water is coming up to temperature crush the Cara Aroma grains using a rolling pin and place it into a hop bag.
3. Steep the hop bag full of crushed Cara Aroma in the stock pot for 30 minutes once it has reached 70 degrees Celsius.
4. After 30 minutes remove the Cara Aroma malt from the pot and raise the temperature to bring the wort to a boil.
5. Once the pot has reached a boil add 0.7 oz Columbus hop and 0.3 oz Cascade hop (in a hop bag).
6. After 30 minutes add 3 pounds of the DME.
7. After 15 minutes add 0.6 oz Columbus hop and 1.4 oz Cascade hop (in a hop bag)
8. After 10 minutes add  0.3 oz Columbus hop and 0.7 oz Cascade hop (in a hop bag). Also add 0.5 oz Irish moss and half of the grapefruit rind.
9. After 5 minutes remove the pot from the heat and place in a cold water bath.
10. Once the wort has reach below 27 degrees Celsius pour the wort into the primary fermenter.
11. Fill the pot with 7 liters of water and bring to a boil.
12. Once it has reached a boil add 0.7 oz Columbus hop and 0.3 oz Cascade hop (in a hop bag).
13. After 30 minutes add 3 pounds of the DME.
14. After 15 minutes add 0.6 oz Columbus hop and 1.4 oz Cascade hop (in a hop bag)
15. After 10 minutes add 0.3 oz Columbus hop and 0.7 Cascade hop (in a hop bag). Also add 0.5 oz Irish moss and the rest of the grapefruit rind.
16. After 5 minutes remove the pot from the head and place in a cold water bath.
17. Once the wort has reach 25 degrees Celsius pour the wort into the fermenter. Mixed all of the wort in the fermenter together vigorously.
18. Take a hydrometer test of the wort in the fermenter.
19. Add the yeast and 0.7 oz Cascade and 0.3 oz Columbus hops (in a hop bag) to dry hop the beer.
20. Seal the fermenter.