Sour Orange Creamsicle 42L - Beer Recipe - Brewer's Friend

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Sour Orange Creamsicle 42L

12853 calories 1401.4 g 19 L
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 42 liters (ending kettle volume)
Pre Boil Size: 49 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Hawkbox
Calories: 12853 calories (Per 19L)
Carbs: 1401.4 g (Per 19L)
Created: Wednesday October 3rd 2018
1.072
1.020
6.8%
0.0
6.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.70 kg United Kingdom - Maris Otter Pale9.7 kg Maris Otter Pale 38 3.75 73.1%
1.40 kg Flaked Wheat1.4 kg Flaked Wheat 34 2 9.7%
1.50 kg Flaked Oats1.5 kg Flaked Oats 33 2.2 9.7%
0.70 kg Lactose (Milk Sugar)0.7 kg Lactose (Milk Sugar) 41 1 7.5%
13.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Citra60 g Citra Hops Pellet 11 Dry Hop 3 days 20%
90 g Mandarina Bavaria90 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop 3 days 30%
60 g Citra60 g Citra Hops Pellet 11 Dry Hop 7 days 20%
90 g Mandarina Bavaria90 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop 7 days 30%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
85 g Zested Orange Peel Flavor Boil 0 min.
85 g Zested Orange Peel Flavor Other 0 min.
4 each Oranges, zested Flavor Secondary 7 days
4 each Oranges, zested Flavor Kegging 0 min.
2 each Vanilla Beans Flavor Kegging 0 min.
16 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
8.53 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
Yes
Fermentation Temp:
28 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 919 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 5 10 150 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Mash in Infusion -- 68 °C 60 min
23 L Batch sparge Sparge -- 75 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.7 L. Suggest reducing initial water volume to 45.4 L and adding 2.3 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 31.5
Mash volume with grains 39.8
Grain absorption losses -12.6
Remaining sparge water volume 30.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 47.7 L) 49
Boil off losses -5.7
Post boil volume (equipment estimates 43.3 L) 42
Estimated amount in fermentor 42
Total: 62  
Equipment Profile Used: System Default
 
Notes

85g . Orange Zest/Peel @FO (15 min steep)
85g . Orange Zest/Peel @WP (20 min steep at 180*)
Dry Hop 1 (biotrans): 60. Citra + 90g. Mandarina Bavaria
Dry Hop 2: 60g Citra + 90g Mandarina Bavaria + 4 oranges zested
Keg Tincture: 2 vanilla beans + 4 oranges zested

Above is for 42l batch
Water: 2:1 chloride:sulfate

sour with lactic acid 5 ml/gal - Not used on first batch

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  • Last Updated: 2018-11-03 18:55 UTC