Not Your Pop's Orange Cream - Beer Recipe - Brewer's Friend

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Not Your Pop's Orange Cream

160 calories 13.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 45 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Friday January 15th 2016
1.049
1.008
5.4%
18.0
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Wheat6 lb Wheat 38 1.8 63.5%
0.45 lb American - Carapils (Dextrine Malt)0.45 lb Carapils (Dextrine Malt) 33 1.8 4.8%
2.50 lb American - Pale 6-Row2.5 lb Pale 6-Row 35 1.8 26.5%
0.50 lb Cane Sugar0.5 lb Cane Sugar - (late boil kettle addition) 46 0 5.3%
9.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Boil 45 min 12.93 4.2%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Boil 10 min 5.11 4.2%
2 oz Orange Zest2 oz Orange Zest Hops Pellet 0 Boil 10 min 16.7%
3 oz Orange Zest3 oz Orange Zest Hops Pellet 0 Dry Hop 7 days 25%
6 oz vanilla beans - 3 6 oz vanilla beans - 3 Hops Pellet 0 Dry Hop 7 days 50%
12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
129 0 43 91 106 136
Gypsum: 5 mg
Salt: 3 mg
CaCl : 1 mg

Lactic Acid (88%) - 5.5 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.07 g | 32.3 qt) 8.87 35.5  
Mash volume with grains (equipment estimates 8.79 g | 35.1 qt) 9.58 38.3  
Grain absorption losses -1.12 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.7 g | 26.8 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.87 35.5
Equipment Profile Used: System Default
 
Notes

-Add 12 ounces of fresh squeezed orange juice while cooling

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  • Last Updated: 2017-06-05 17:11 UTC