PL | EN

  1. Pulpit
  2. Przepisy publiczne
  3. Candy Orange IPA

Candy Orange IPA

1
  • 11.4
    Gęstość BLG
  • 11
    IBU
  • 4.6 %
    ABV
  • 3.3
    SRM
  • Zacieranie
    Typ
  • ---
    Styl
  • maciejpd
    Piwowar
Drukuj

Rozmiar warki

  • 20 L
    Oczekiwana ilość gotowego piwa
  • 60 min
    Czas gotowania
  • 10 %/h
    Szybkość odparowywania
  • 26.4 L
    Ilość gotowanej brzeczki
  • 10 %
    Straty z gotowania
  • 10.5
    Gęstość przed gotowaniem BLG
  • 5 %
    Straty z fermentacji
  • 5 %
    Straty z chmielenia na zimno

Zacieranie

  • 75 %
    Wydajność zacierania
  • 3.5 L / kg
    Stosunek wody do ziarna
  • 16.6 L
    Ilość wody do zacierania
  • 21.4 L
    Całkowita objętość zacieru

Kroki

Temp Czas
71 C 60 min

  • Brewlog jest pusty

  • Brak dostępnych wersji

Stwórz własną wersję

Wprowadziliśmy nowe konto Standard. Sprawdź aktualne plany subskrypcji.
Czy wiesz, że użytkownicy PRO mogą dodawać prywatne receptury oraz warki? Zostań PRO!

Surowce fermentujące

11.4 BLG
4.6% ABV
3.3 SRM
Typ Nazwa Ilość Ekstrakcja EBC
Ziarno Strzegom Pilzneński 3.16 kg 66.5% 80 % 4
Ziarno Oats, Flaked 0.53 kg 11.2% 80 % 2
Ziarno Corn, Flaked 0.53 kg 11.2% 80 % 2
Ziarno Wheat, Flaked 0.53 kg 11.2% 77 % 4
Suma 4.75 kg

Chmiele

11 IBU

Balans goryczy 0.24 Słodkie

Użyto do Nazwa Ilość Czas Alfa kwasy
Gotowanie Citra 8.42 g 60 min 12 %
Aromat (koniec gotowania) Citra 88.42 g 0 min 12 %
Aromat (koniec gotowania) Amarillo / Lemon drops 29.47 g 0 min 9.5 %
Na zimno Citra 29.47 g --- 12 %
Na zimno Lemon drop 29.47 g --- 4.6 %

Drożdze

Nazwa Typ Forma Ilość Laboratorium
Mangrove Jack's M44 US West Coast Ale Gęstwa 105.26 ml Mangrove Jack's

Dodatki

Typ Nazwa Ilość Użyto do Czas
Dodatek smakowy Skarmelizowane skórki z 4 pomarańczy i 1 cytryny 31.58 g Fermentacja cicha ---
Dodatek smakowy karmel z karmelizowania pomarańczy 31.58 g Gotowanie 60 min

Notatki

  • Citra (3 oz) & Lemon Drop (1 oz) hopstand after completing the boil and cooling the wort below 76,6 C.

    Grains
    After heating the water to strike temp, we inserted the grain basket in our kettle and added the following grains to the grain basket:

    2 Row Pilsner (2.0 SRM) - 6lbs
    Flaked Oats (1.0 SRM) - 1lbs
    Flaked Corn (1.7 SRM) - 1lb
    Flaked Wheat (1.6 SRM) - 1lb
    Mashing
    We mashed at 160F for 60 mins. We mashed at a bit higher temperature than we have in the past for this style of beer. The goal was to increase beta amylase activity, which should boost the amount of unfermentable sugar, giving the beer a bit more sweetness and body.

    Citrus Zest
    While mashing, we worked on processing some citrus zest. We took the peel from 3 oranges and 1 lemon and blanched 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 we moved on to creating candied peels. To do this we made some simple syrup by dissolving 400 grams of sugar in 400 grams of water (a 1 to 1 ratio). We then added the peels and simmered for 45 minutes. After that we put the peels in a food dehydrator and let them sit on low heat for about 24 hours.

    Boiling / Hops
    We boiled for 60 minutes and added the following hops, etc:

    Citra (0.25 oz) at 60 minutes (the start of the boil)
    Citra (3 oz) & Lemon Drop (1 oz) hopstand after completing the boil and cooling the wort below 170F.
    Simple Syrup was also added with the hopstand hops.
    Fermentation
    After leaving the hopstand hops hang out for 20 minutes, we chilled the wort to 68F and added it to a sanitized bucket. We pitched some yeast and let it chill for half a week then added another ounce of citra and an additional ounce of lemon drop hops. We also added candied orange peel at this time. Fermentation kicked off again (because of the sugar in the candied orange peels) and finished a few days later. California Ale yeast.

    Additional Benchmarks
    Starting Gravity: 1.046
    Final Gravity: 1.015
    ABV: 4.07%
    Tasting Notes
    This beer is one of the best we've brewed. It was super balanced and had a perfect blend of bitterness, hops flavor, and sweetness. The lemon drop hops and orange made for a very pleasant aroma. It tasted like a light citrus IPA, but the orange flavor came through nicely. It was present but not at all overpowering. We really liked the balance of sweet and bitterness as well. We rate this recipe 10/10 and highly recommend brewing it.
    21 maj 2019, 18:34

Dyskusja