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IPA Orange

224 calories
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 80 min
Batch Size: 25 liters (fermentor volume)
Boil Size: 32 liters
Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Eddy Deboeck
Calories: 224 calories (Per 355mL)
Share: <EMBED>
1.068
1.014
7.05%
84.22
6.76
5.83
 
Fermentables
Amount Fermentable PPG °L Bill %
200 g CaraMunich200 g CaraMunich 33 50 2.6%
3200 g Pilsner3200 g Pilsner 37 1.6 42.1%
3200 g Maris Otter Pale3200 g Maris Otter Pale 38 3.75 42.1%
1000 g Belgian Candi Sugar - Clear/Blond (0L)1000 g Belgian Candi Sugar - Clear/Blond (0L) - (late addition) 38 0 13.2%
7.6 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
40 g Magnum40 g Magnum HopsPellet13.2Boil80 min60.16
15 g Cascade15 g Cascade HopsLeaf/Whole6.9Boil at 100 °C60 min10.16
15 g Sorachi Ace15 g Sorachi Ace HopsPellet13.8Boil15 min11.09
10 g Sorachi Ace10 g Sorachi Ace HopsPellet13.8Boil2 min1.26
10 g Summit10 g Summit HopsPellet16.9Boil2 min1.54
35 g Sorachi Ace35 g Sorachi Ace HopsPellet13.8Dry Hop at 21 °C6 days
35 g Summit35 g Summit HopsPellet16.9Dry Hop at 21 °C6 days
 
Mash Guidelines
Amount Description Type Temp Time
22 LTemperature68 °C90 min
22 LTemperature76 °C90 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Type Use Time
200 gCandied Orange and lemonPeel200 g Candied Orange and lemonPeelFlavorSecondary5 days
 
Yeast
Amount:
1
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
Yeast Pitch Rate and Starter Calculator
 
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
 
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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View Count: 818
Brew Count: 1
Last Updated: 2019-03-16 13:21 UTC
Other Brewers Who Brewed This Recipe:
Masen
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