Pale L'Orange - Beer Recipe - Brewer's Friend

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Pale L'Orange

170 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Jcinsaniac
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Thursday November 21st 2019
1.052
1.010
5.5%
23.2
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Viking - Pale Ale Malt7 lb Pale Ale Malt 37 2.5 53.8%
2 lb Briess - Wheat Malt, White2 lb Wheat Malt, White 39.1 2.5 15.4%
0.75 lb German - CaraAmber0.75 lb CaraAmber 34 23 5.8%
3 lb Orange3 lb Orange 4.1 0 23.1%
0.25 lb The Swaen - Brown Malt0.25 lb Brown Malt 225 75 1.9%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Jarrylo0.25 oz Jarrylo Hops Pellet 16.3 Boil 60 min 14.86 25%
0.75 oz Jarrylo0.75 oz Jarrylo Hops Pellet 16.3 Whirlpool 0 min 8.32 75%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Orange Peels/Zest Other Whirlpool 20 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:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
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
10 qt Sparge 164 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.14 g | 32.6 qt) 7.6 30.4  
Mash volume with grains (equipment estimates 8.92 g | 35.7 qt) 8.38 33.5  
Grain absorption losses -1.22 -4.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.37 1.5  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.53 g | 22.1 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.97 g | 23.9 qt) 5.5 22  
Total: 7.6 30.4
Equipment Profile Used: System Default
 
Notes

Mucking about with a basic halfway between brown and golden ale...then infusing a dose of Orange puree and peels in the flameout for 20-30 minutes.

The Goldswaen was thrown in to raise the ABV and deepen the color. The White Wheat for head retention and mouthfeel. I haven't figured out how to input a custom malt yet, I will use Viking Extra Pale Malt, but it is 1.6-1.8 in color and the stats are from Viking Pale Malt. The CaraAmber contributes amber color, malty aroma. The Puree is to attempt to impart Orange or an otherwise unremarkable sorta clone of ?Blue Moon? with Jarrylo hops?

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  • Public: Yup, Shared
  • Last Updated: 2019-11-21 04:56 UTC