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Candied Orange IPA

121 calories 10.6 g 330 ml
Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 14.2 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 121 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created Thursday September 5th 2019
1.040
1.007
4.26%
58.72
2.59
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.09 kg American - Pilsner1.09 kg Pilsner 37 1.8 57.7%
0.18 kg Flaked Oats0.18 kg Flaked Oats 33 2.2 9.5%
0.18 kg Flaked Corn0.18 kg Flaked Corn 40 0.5 9.5%
0.18 kg Flaked Wheat0.18 kg Flaked Wheat 34 2 9.5%
0.16 kg Corn Sugar - Dextrose0.16 kg Corn Sugar - Dextrose - (late addition) 42 0.5 8.5%
0.10 kg Corn Sugar - Dextrose0.1 kg Corn Sugar - Dextrose - (late addition) 42 0.5 5.3%
1.89 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.83 g Citra2.83 g Citra Hops Pellet 11 Boil 60 min 8.47 1.6%
85.04 g Citra85.04 g Citra Hops Pellet 11 Whirlpool 0 min 42.52 49.2%
28.34 g Lemondrop28.34 g Lemondrop Hops Pellet 6 Whirlpool 0 min 7.73 16.4%
28.34 g Citra28.34 g Citra Hops Pellet 11 Dry Hop 3 days 16.4%
28.34 g Lemondrop28.34 g Lemondrop Hops Pellet 6 Dry Hop 3 days 16.4%
172.89 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.076 L Starting Mash Thickness: 2.7L/Kg Sparge 71 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
100 g Candied Peels Flavor Primary 3 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 35 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
  1. The FIRST Corn Sugar - Dextrose addition under Fermentables is actually the syrup left over from candying blanched orange (1.2x) and lemon (0.4x) peels. This syrup is made by dissolving 160g sugar into 160g water, and simmering for 45 mins. Do NOT add it into the mash, this syrup should be added in at the end of boil with the whirlpool hops. It is placed here to get a closer recipe calculation.
  2. The SECOND Corn Sugar - Dextrose addition under Fermentables as actually to account for the candied peel added in at dry dry hop on day 3 for fermentation. Do NOT add it into the mash, instead see point 3 below. It is placed here to get a closer recipe calculation.
  3. The Candied Peels addition under Other Ingredients are the blanched and dehydrated peels from the above step, and are added in with the dry hop at day 3 of fermentation. Blanching is performed by:
    1) Add peels to pot of cold water (enough water to cover peels)
    2) Heat water to a boil
    3) As soon as boil starts, remove from heat, strain peels, and dump water.
    4) Add more cold water to pot along with strained peels
    5) Begin process again, to a total of 4x.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-05 07:14 UTC
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