CaraCara Caroline IPA

Mill grains and mash at 153°F (67°C) for 45 minutes, or until conversion is complete. Add in first round of hops (boil) immediately while waiting temp to come to boil.

Boil for 60 minutes. After the boil, whirlpool hops for 40min, following schedule:
Cool the wort to 160–165°F (71–74°C), recirculate or stir to create a vortex, and add the whirlpool hops. Chill the wort to 67°F (19°C), aerate, and pitch the yeast.

Pitch yeast and ferment at 67°F for 2–3 days, then allow the temperature to rise slowly to 73°F by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.025–1.027), add the first dry-hop addition. For 4 days. Crash temp to 60°F. Wait 1 day then package at 2.6 volumes of CO2 and consume fresh.


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Oranges:

• added 2.5 Tbsp orange zest (avoiding the white part) to the end of the boil as I added in the first round of hops for the whirlpool (@165 for 40min). Added yeast nutrient and 1/2 whirlfloc tablet within the last 5min of WHIRLPOOL (not boil).
  
  
• 2.5gal beer = 1 lb. of cara cara oranges.
  
  
• In the fermenter, I added 1-1/4 lb. thinly sliced Mandarin oranges. Then I kegged it on top of fresh orange juice of Mandarin oranges (about 3 fluid ounces).
  
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  HOPS to try for bringing out Orange flavors:
  
  
• Belma (dual)
  
• Bergamot (dual)
  
• Mandarina Bavaria (dual)
  
• Lotus (aroma)
  
• Samba (aroma)