Orange Pale Ale

All Grain Recipe

Submitted By: dhouse19 (Shared)
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Brewer: Daniel
Batch Size: 5.50 galStyle: American Pale Ale (10A)
Boil Size: 6.57 galStyle Guide: BJCP 2008
Color: 5.7 SRMEquipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Bitterness: 34.1 IBUsBoil Time: 60 min
Est OG: 1.054 (13.2° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 35.0

Ingredients
Amount Name Type #
9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2
1 lbs Vienna Malt (3.5 SRM) Grain 3
1.00 oz Cascade [5.9%] - First Wort Hops 4
4.00 Orange Peel - fresh (Boil 10 min) Misc 5
1.00 oz Cascade [5.9%] - Boil 10 min Hops 6
0.83 oz Coriander Seed (Boil 10 min) Misc 7
1.00 oz Cascade [5.9%] - Boil 5 min Hops 8
1.00 oz Cascade [5.9%] - Boil 1 min Hops 9
1 pkgs SafAle English Ale (DCL Yeast #S-04) Yeast 10
2.00 oz Cascade [5.9%] - Dry Hop 5 days Hops 11

Notes

1/9/12 - 3.5 gal 1/2 hard 1/2 soft water - 165 deg F - Initial temp 152 deg F, but dropped to 150 deg F, probably need to heat water up higher and let the cooler equilibrate a little longer. - Sparged with 168 deg F water but was only 150 following addition - 2 gal - Sparged with 171 deg F water. - Tons of hops sludge since I did not use a hop sock, or probably give it long enough to settle out. - 1.058 at 75 deg F OG - 4 oranges were peeled (peeler) and coriander was crushed with rolling pin. - Probably only go 4.5 gal due to the hop sludge, and could have topped up water at about the 15 minute mark probably to give more.