Candy Orange IPA - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Candy Orange IPA

148 calories 15.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Thursday May 14th 2020
1.045
1.011
4.5%
10.3
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 66.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 11.1%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 11.1%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Boil 60 min 10.29 4%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool at 168 °F 20 min 48%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Whirlpool at 168 °F 20 min 16%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop at 68 °F 5 days 16%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Dry Hop at 68 °F 5 days 16%
6.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz candied orange peel Other Other 5 days
 
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) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
7.9 gal Strike 160 °F 160 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 160 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.94 15.8  
Mash volume with grains (equipment estimates 4.26 g | 17 qt) 4.66 18.6  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.2 g | 16.8 qt) 3.44 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.76 g | 27 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.25 21  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.4 1.6  
Going into fermentor 5.5 22  
Total: 7.38 29.5
Equipment Profile Used: System Default
 
Notes

Brewed using Anvil Foundry 120v

-Add Candied Orange/Lemon peels during dry hop
-Add Simple Syrup from citrus peels during whirlpool

Take the peel from 3 oranges and 1 lemon and blanch them. Here's a quick guide to blanching citrus fruit:
-Add peels to pot of cold water (enough water to cover peels)
-Heat water to a boil
-As soon as boil starts, remove from heat, strain peels, and dump water.
-Add more cold water to pot along with strained peels
Begin process again.
-Repeat this entire process 3 times and make sure to remove the pot from the heat and strain the fruit as soon as a boil is reached. This process reduces the bitterness of the fruit. However, if you leave the peels boil, bitterness will actually increase.

Making Candied Citrus Peel
After blanching move on to creating candied peels. To do this make some simple syrup by dissolving 400 grams of sugar in 400 grams of water (a 1 to 1 ratio).Then add the peels and simmer for 45 minutes. After that put the peels in a food dehydrator and let them sit on low heat for about 24 hours.

Add a small amount of vodka to citrus peels to kill any bacteria before adding to dry hop

-No Secondary
-Hop basket used during whirlpool
-Hop sock used for dry hop and citrus
-Ferment 3 days add dry hops and citrus. Wait until fermentation completes

Starting water volume 7.9 Gallons

Last Updated and Sharing
 
262
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-05-14 14:00 UTC