4Gs Orange Creamsicle NEIPA - Beer Recipe - Brewer's Friend

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4Gs Orange Creamsicle NEIPA

181 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6.05 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Wednesday October 11th 2023
1.055
1.012
5.7%
13.4
3.9
6.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row 37 1.8 83.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 16.7%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool 15 min 5.86 12.5%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 15 min 7.49 12.5%
3 oz Amarillo3 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 37.5%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 5 days 37.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 5 min.
0.75 oz Sweet Orange Peel Spice Boil 5 min.
0.75 lb Lactose Water Agt Boil 5 min.
2 lb Orange Puree Flavor Primary 2 days
2 each Vanilla Bean Spice Primary 3 days
 
Yeast
CellarScience - Cellar Science Hazy
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
63 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Oxford Michigan USA
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
5 gal Strike 150 °F -- 60 min
2.5 gal Mash Out Temperature 200 °F 165 °F 10 min
2.5 gal Batch Sparge 165 °F 165 °F 10 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 168 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6 24  
Mash volume with grains 6.96 27.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 2.83 g | 11.3 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 8.5 34  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.58 g | 22.3 qt) 6.05 24.2  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.98 g | 23.9 qt) 5.5 22  
Total: 10.25 41
Equipment Profile Used: System Default
 
Notes

Peeled 3lbs Cava Cava oranges and pureed them w/o rind. Added to primary fermenter after day 10, crashed the next day. Let it sit on fruit for 3 days, then keg.

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  • Last Updated: 2024-02-23 16:57 UTC