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IPA Orange

208 calories 19.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 80 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 25.3 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Eddy Deboeck
Rating:
5.00 (1 Review)

Calories: 208 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Monday October 29th 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
200 g Belgian - CaraMunich200 g CaraMunich 33 50 2.6%
3,200 g Belgian - Pilsner3200 g Pilsner 37 1.6 42.1%
3,200 g United Kingdom - Maris Otter Pale3200 g Maris Otter Pale 38 3.75 42.1%
1,000 g Belgian Candi Sugar - Clear/Blond (0L)1000 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 13.2%
7,600 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Magnum40 g Magnum Hops Pellet 13.2 Boil 80 min 54.72 25%
15 g Cascade15 g Cascade Hops Leaf/Whole 6.9 Boil at 100 °C 60 min 9.24 9.4%
15 g Sorachi Ace15 g Sorachi Ace Hops Pellet 13.8 Boil 15 min 10.09 9.4%
10 g Sorachi Ace10 g Sorachi Ace Hops Pellet 13.8 Boil 2 min 1.15 6.3%
10 g Summit10 g Summit Hops Pellet 16.9 Boil 2 min 1.4 6.3%
35 g Sorachi Ace35 g Sorachi Ace Hops Pellet 13.8 Dry Hop at 21 °C 6 days 21.9%
35 g Summit35 g Summit Hops Pellet 16.9 Dry Hop at 21 °C 6 days 21.9%
160 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Candied Orange and lemonPeel Flavor Secondary 5 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 6 19 38 63 133
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Temperature -- 68 °C 90 min
22 L Temperature -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.8
Mash volume with grains 24.2
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 20.1 L) 19.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.4 L) 32
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 25 L) 25.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.3 L) 25
Total: 39.5  
Equipment Profile Used: System Default
 
Notes

Candied orange and lemon: 4 oranges and 1 lemon peeled with a peeler that take as much as possible the Orange colored peel. Blanchir, put on the fire with cold water and coil when it cooks. Then boil again with a bit of sugar. After 10 minutes, cool and put the liquid in your beer after three days and after the first tank transfer. The Orange and lemon zests together with the dry-hops also in the beer. SG was 1020 at that moment. So the temperature was lowered to 18°C. Remove everything after 6 days. Then lowered temperature till 12°C.

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  • Last Updated: 2020-06-07 09:34 UTC