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It Rinds With Orange

294 calories 26 carbs
Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.127 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Bearded Skald Fermenting
Rating:
51

Calories: 294 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created Sunday July 15th 2018
1.089
1.017
9.45%
15.09
11.85
1.34
 
Fermentables
Amount Fermentable PPG °L Bill %
6 lb Dry Malt Extract - Light6 lb Dry Malt Extract - Light 42 4 30%
3 lb Honey3 lb Honey - (late addition) 42 2 15%
9 lb Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
0.5 lb Belgian - Caramel Pils0.5 lb Caramel Pils 34 8 2.5%
0.25 lb American - Special Roast0.25 lb Special Roast 33 50 1.3%
0.125 lb Belgian - Biscuit0.125 lb Biscuit 35 23 0.6%
0.125 lb United Kingdom - Chocolate0.125 lb Chocolate 34 425 0.6%
10 lb Orange10 lb Orange 4.1 0 50%
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 8.53 50%
1 oz Goldings1 oz Goldings Hops Pellet 4.5 Boil 30 min 6.56 50%
 
Other Ingredients
Amount Name Type Use Time
10 lb Tangelos/Valencia Oranges Flavor Primary 0 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
2
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 404 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
 
Notes

Deceptively light, this beer has the backbone of a traditional Irish Red Ale, but also has a ton of honey and ground oranges thrown in to the primary for fruit flavor and perfect dryness. This is also partially soured using wild yeast collected from Norwood, PA, and is an award winning ale from the 2018 Norwood Beer Fest. The accompanying photo shows the trophy won at the event.



Award Winning Recipe
Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-05 01:52 UTC
Discussion about this recipe:
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HighGravityViking 07/15/2018 at 07:31pm
5 of 5

Norwood, PA 2018 Beer Fest People's Choice winner!


MFED 02/23/2020 at 04:08pm



MFED 02/23/2020 at 04:11pm
When did you put the 10 lbs of oranges in? Steeping or in the primary (or both?) also did you ground up rind and all ?


HighGravityViking 02/23/2020 at 04:18pm
So my recommendation is to use any type of citrus that has a very thin rind. This is because blended the whole fruit into a pulp and added to the fermenter (primary). The pith actually adds a nice bitterness that complements the eventual dryness of the beer very well. Make sure to use a blow off for fermentation, because this thing will EXPLODE. It literally went nuts for about five days. I would also let age in secondary for an addition two to four weeks, or keep in primary for an additional week or two after fermentation completes. I then bottled and allowed to age for about a month and a half.


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