Agent Orange - Beer Recipe - Brewer's Friend

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Agent Orange

147 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Friday July 22nd 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Extra Pale Maris Otter4 kg Extra Pale Maris Otter 37.5 2 96.4%
0.15 kg Crisp Malting - Crystal 60L0.15 kg Crystal 60L 33.1 60 3.6%
4.15 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Lemondrop20 g Lemondrop Hops Pellet 6 Boil 5 min 3.58 13.8%
20 g Lemondrop20 g Lemondrop Hops Pellet 6 Boil 15 min 8.9 13.8%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.5 Boil 15 min 12.61 13.8%
5 g Columbus5 g Columbus Hops Pellet 15 Boil 30 min 8.62 3.4%
10 g Lemondrop10 g Lemondrop Hops Pellet 6 Whirlpool 0 min 1.5 6.9%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 8.5 Whirlpool 0 min 2.13 6.9%
50 g Lemondrop50 g Lemondrop Hops Pellet 6 Dry Hop 7 days 34.5%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop 7 days 6.9%
145 g / £ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11.50 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 127.1 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.96 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 13
Mash volume with grains 15.7
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 15.3 L) 20.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.3 L) 28.5
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 20
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

Peel from 2 Oranges and 1 Lemon soaked in 50/50 sugar syrup and then dehydrated. remaining sugar syrup added to fermenter. Candied peel rinsed in vodka to sterilise.

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  • Last Updated: 2022-08-09 14:57 UTC