FAKE TAN (Blood Orange Rye Pale Ale) - Beer Recipe - Brewer's Friend

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FAKE TAN (Blood Orange Rye Pale Ale)

158 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Nick Bosworth
Rating:
5.00 (1 Review)

Calories: 158 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Thursday February 1st 2018
1.052
1.009
5.6%
46.5
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Pale 2-Row4 kg Pale 2-Row 38 2.5 70.8%
0.40 kg German - Rye0.4 kg Rye 38 3.5 7.1%
0.25 kg United Kingdom - Crystal 70L0.25 kg Crystal 70L 34 70 4.4%
1 kg Orange (Blood Orange)1 kg Orange (Blood Orange) - (late boil kettle addition) 4.05 0 17.7%
5.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Amarillo30 g Amarillo Hops Pellet 8.9 Boil 10 min 13.14 14.7%
30 g Vic Secret30 g Vic Secret Hops Pellet 18.4 Boil 10 min 27.17 14.7%
30 g Amarillo30 g Amarillo Hops Pellet 8.9 Whirlpool at 80 °C 30 min 14.7%
30 g Vic Secret30 g Vic Secret Hops Pellet 18.4 Whirlpool at 80 °C 30 min 14.7%
40 g Amarillo40 g Amarillo Hops Leaf/Whole 8.9 Dry Hop 5 days 19.6%
40 g Vic Secret40 g Vic Secret Hops Pellet 18.4 Dry Hop 5 days 19.6%
4 g Magnum4 g Magnum Hops Pellet 11.3 Boil 60 min 6.14 2%
204 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 270 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 63 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14
Mash volume with grains 17
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 18 L) 20.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.4 L) 28.5
Volume increase from sugar/extract (late additions) 1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 21
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Blood orange puree added to the primary fermentation after high krausen.

Juice and zest of 4 blood oranges added toward the end of fermentation or to the keg in spice bags.

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  • Last Updated: 2018-04-28 15:07 UTC