Candy Orange IPA - Beer Recipe - Brewer's Friend

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Candy Orange IPA

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Clawhammer Supply
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Saturday April 25th 2020
1.048
1.011
4.8%
31.3
3.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 63.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 10.5%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 10.5%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 5.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 10.5%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Citra0.25 oz Citra Hops Pellet 13.3 Boil 60 min 0.63 4%
3 oz Citra3 oz Citra Hops Pellet 13.3 Whirlpool 20 min 27.17 48%
1 oz Lemondrop 1 oz Lemondrop Hops Pellet 5.2 Whirlpool 20 min 3.54 16%
1 oz Citra1 oz Citra Hops Pellet 13.3 Dry Hop 3 days 16%
1 oz Lemondrop 1 oz Lemondrop Hops Pellet 5.2 Dry Hop 3 days 16%
6.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Water Agt Mash 0 min.
1 each Whir floc Fining Boil 15 min.
200 g Candy Orange/Lemon Flavor Whirlpool 20 min.
16 oz Orange Infused Simple Syrup Flavor Whirlpool 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
7841
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
3.38 gal Strike 160 °F 160 °F 60 min
5.37 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.03 g | 20.1 qt) 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.65 g | 22.6 qt) 6.3 25.2  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.15 g | 24.6 qt) 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Make Candied Orange and lemon by shaving peel (no pith) from 3 oranges and 1 lemon. Put in pot. Cover w COLD water (just enough to cover) Bring to boil. Drain immediately. Repeat 3 times.
Make simple suryp - 400g Sugar in the raw and equal amount water. Simmer syrup and add peel. Simmer for 45 min until syrup is thick and sticky. Remove peel, dehydrate 24 hr. Add remaining syrup to wort during hopstand (listed as candisyrup in above recipe) when wort is cooled to 165f along with the whirlpool hops

3days into fermentation, add 1oz Citra and 1oz Lemondrop hops w dehydrated peels to fermenter for 3 more days. Fermentaion may ramp up again so be careful w the FG.

recipe and process can be found here:
https://www.youtube.com/watch?v=veWU_zuE8i0

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  • Last Updated: 2020-05-29 19:57 UTC