Orange Cream Ale - 2.5 Gal.

Extract Recipe

Submitted By: ec135h (Shared)
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Brewer: sld
Batch Size: 2.70 galStyle: Cream Ale ( 1C)
Boil Size: 1.74 galStyle Guide: BJCP 2015
Color: 4.7 SRMEquipment: SLD-2.5 Gal
Bitterness: 12.9 IBUsBoil Time: 60 min
Est OG: 1.043 (10.7° P)
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Single Stage
ABV: 4.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.97 oz Honey Malt (25.0 SRM) Grain 1
0.76 oz Biscuit Malt (23.0 SRM) Grain 2
3 lbs 5.00 oz Pilsner Liquid Extract [Boil for 60 min] (3.5 SRM) Extract 3
0.50 oz Cluster [7.0%] - Boil 30 min Hops 4
0.50 Whirlfloc Tablet (Boil 10 min) Misc 5
4.02 oz Honey [Boil for 5 min] (1.0 SRM) Sugar 6
1.08 oz Orange Zest (Boil 1 min) Misc 7
0.50 oz Orange Peel, Sweet (Boil 1 min) Misc 8
1 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 9

Notes

- Add all steeping grains to steeping bag and steep as per your preferred steeping method. Generally, 150 F for 30 minutes. - Remove grains, bring to boil then turn off heat, and add extract. Once extract is amply mixed, bring back to a boil. - Once water comes to a boil, add bittering hops and start the 60 min clock. ** Orange Blossom Honey used. For a lighter & flora flavor use "Fire Weed" honey. ** Navel Orange Zest - The wort is divided into two 1.4 gal. fermentors, top off (add .6 gals) into each fermentor this should give an approx. vol. of 1.3 per fermentor. - Bottle after 1st Ferm.... let sit on trub for 1-2 weeks (timing is somewhat flexible) then bottle. - Add 1 sugar fizz drop per bottle when bottling. - After bottling let sit for 2 to 4 weeks, timing is somewhat flexiable. ****** I found 7 weeks in the bottle allowed the orange flavor & aroma to come though. *******

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