Orange Cream Sickle - Beer Recipe - Brewer's Friend

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Orange Cream Sickle

288 calories 31.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Source: me
Calories: 288 calories (Per 12oz)
Carbs: 31.3 g (Per 12oz)
Created: Saturday November 17th 2018
1.086
1.024
8.2%
94.7
6.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 73.3%
1 lb American - Wheat1 lb Wheat 38 1.8 6.7%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 6.7%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.7%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Azacca1 oz Azacca Hops Pellet 15 Boil 30 min 45.13 16.7%
1 oz Azacca1 oz Azacca Hops Pellet 15 Boil 5 min 11.71 16.7%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 15 min 21.37 16.7%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 0 min 16.48 16.7%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 7 days 33.3%
6 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 137 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 152 °F 60 min
3 gal Sparge -- 170 °F 25 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.49 g | 14 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.49 g | 26 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.04 20.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5 20  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Added White Labs yeast nutrient (1t) 5 min. boil
Added 1/2 tab of Whirlfloc 5 min. boil

Added 4 cups minced Valencia Orange in muslin bag to the secondary for 7 days

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  • Last Updated: 2019-02-03 23:06 UTC