Louie's Blood Orange OPA

Extract Recipe

Submitted By: BaderBeer (Shared)
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Batch Size: 5.00 galStyle: American Pale Ale (10A)
Boil Size: 4.28 galStyle Guide: BJCP 2008
Color: 4.0 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 27.3 IBUsBoil Time: 60 min
Est OG: 1.054 (13.3° P)
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 1
1 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 3
6 lbs 9.60 oz LME Pilsen Light (Briess) (2.3 SRM) Extract 4
0.50 oz Comet [9.5%] - Boil 60 min Hops 5
0.50 oz Mosaic (HBC 369) [12.2%] - Boil 30 min Hops 6
0.50 oz Comet [9.5%] - Boil 10 min Hops 7
1 pkgs Pub (Imperial #A09) Yeast 8
3.00 lbs Blood Orange Puree (Primary 0 min) Misc 9
1.00 oz Amarillo [9.2%] - Dry Hop 0 days Hops 10