Sinaasaison - Orange Peel Saison
183 calories
16.1 g
17 oz
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1 oz |
East Kent Goldings (5 AA)1 oz East Kent Goldings (5 AA) Hops |
|
Pellet |
4.4 |
Boil
|
60 min |
15.78 |
33.3% |
0.50 oz |
East Kent Goldings (5 AA)0.5 oz East Kent Goldings (5 AA) Hops |
|
Pellet |
4.4 |
Boil
|
30 min |
6.06 |
16.7% |
0.50 oz |
East Kent Goldings (5 AA)0.5 oz East Kent Goldings (5 AA) Hops |
|
Pellet |
4.4 |
Boil
|
10 min |
2.86 |
16.7% |
1 oz |
East Kent Goldings (5 AA)1 oz East Kent Goldings (5 AA) Hops |
|
Pellet |
4.4 |
Dry Hop
|
3 days |
|
33.3% |
3 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
3 oz |
East Kent Goldings (5 AA) (Pellet) 2.9999999931377 oz East Kent Goldings (5 AA) (Pellet) Hops |
|
24.7 |
100% |
3 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
8.5 qt |
Infusion |
Strike |
164 °F |
149 °F |
60 min |
5 qt |
Mash Out & Vorlauf |
Temperature |
206 °F |
168 °F |
20 min |
10.5 qt |
Sparge |
Fly Sparge |
170 °F |
170 °F |
15 min |
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
0.60 g |
Fruit Fresh (ascorbic/citric acid blend)
|
|
Water Agt |
Mash |
1 days |
2.75 ml |
Lactic acid
|
|
Water Agt |
Mash |
1 days |
0.60 g |
Sodium metabisulfite
|
|
Water Agt |
Mash |
1 days |
0.25 oz |
Coriander Seed
|
|
Spice |
Boil |
20 min. |
0.25 oz |
Coriander Seed
|
|
Spice |
Boil |
10 min. |
1 tsp |
Wyeast - Beer Nutrient
|
|
Other |
Boil |
10 min. |
1 tsp |
Irish Moss
|
|
Fining |
Boil |
5 min. |
0.50 oz |
Juniper berries
|
|
Spice |
Primary |
3 days |
8 oz |
Sweet Orange Peel
|
|
Flavor |
Primary |
3 days |
Priming
Method: dextrose
Amount: 6 oz
Temp: 83 °F
CO2 Level: 2.75 Volumes |
Target Water Profile
Balanced Profile
Notes
This is a conversion of my original extract recipe to a partial mash recipe. Partial mash as indicated, with addition of Demerara sugar to final water addition prior to vorlauf, pulling off 4 gals of wort during sparging. Conduct boil and make additions as indicated. At flame out, remove kettle from heat and add late addition LME and honey, stirring to dissolve. Whirlpool, chill and add enough distilled water to make up 5.5 gallons in fermentor. Pitch yeast at 75 F and ferment open (use bubbler without any liquid); raise fermentation temp to 83F after 24 hours. After 3 days, blanch in boiling water fresh Honey Murcott orange peels and add with juniper berries (also blanched in a tea ball) and hops. Remove orange peels after 24 hours. Lower temperature to 75F and ferment for 14 more days. Bottle (~20 L).
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Last Updated: 2021-02-27 21:08 UTC