orange coriander pale ale

I was looking for a recipe for a spicy pale ale. I really couldn't find anything concrete, so I made a simple recipe. I will try such a beer for the first time, so I don't mind if this orange flavor is a bit stronger. the recipe looks like this:

Corange Pale Ale
===================================
Batch Size: 5.528 gal
Boil Size: 6.014 gal
Boil Time: 60 min
Efficiency: 70%
OG: 1.054
FG: 1.014
ABV: 5.3%
Bitterness: 28.8 IBUs (Tinseth)
Color: 8 SRM (Mosher)

Fermentables
=======================================================
Name Type Amount Mashed Late Yield Color

Pale Malt (2 Row) UK Grain 11.023 lb Yes No 78% 3 L
Caramel/Crystal Malt - 60L Grain 8.818 oz Yes No 74% 60 L
Wheat Malt, Bel Grain 8.818 oz Yes No 81% 2 L

Hops
====================================

Name Alpha Amount Use Time IBU

Aurora 10.3% 0.705 oz Boil 1.000 hr 22.2
Aurora 10.3% 0.353 oz Boil 15.000 min 5.5
Aurora 10.3% 0.176 oz Boil 5.000 min 1.1


Misc
========================================

Name Type Use Amount Time

Bitter Orange Peel Flavor Boil 0.423 cup 15.000 min
Coriander Spice Boil 0.423 cup 15.000 min


Yeast
=====================================

Name Type Form Amount Stage

Safale S-04 Ale Dry 0.388 oz Primary


Mash
==========================================

Name Type Amount Target Time

Single infusion, 154 F Infusion 3.963 gal 152.600 F 1.000 hr
Batch Sparge Infusion 3.963 gal 165.200 F 10.000 min






What do you think of this recipe? Should I change something?

Thanks

I made one that turned out great - I just drank the last one last night.

Three observations.

I used a mix of sweet orange peel, cardamon, ginger and cinnamon (I don't have the exact amounts of each handy - if I remember to do so, I will edit that in later) and was really happy with the results.

I didn't boil the spices. I put them into a hops bag and put them into the wort (a partial boil) during cooling. I cool my wort by partially immersing in ice water in my kitchen sink. I took the bag of spices out when I dumped the wort into the fermenter.

Slightly off topic - I always use a blend of hop varieties.

SteveM said:

I made one that turned out great - I just drank the last one last night.

Three observations.

I used a mix of sweet orange peel, cardamon, ginger and cinnamon (I don't have the exact amounts of each handy - if I remember to do so, I will edit that in later) and was really happy with the results.

I didn't boil the spices. I put them into a hops bag and put them into the wort (a partial boil) during cooling. I cool my wort by partially immersing in ice water in my kitchen sink. I took the bag of spices out when I dumped the wort into the fermenter.

Slightly off topic - I always use a blend of hop varieties.

Click to expand...

could you be more precise with your recipe please?

Here are the specifics:

6.6 lbs of extra light LME
1/2 lb, #10 L crushed crystal for steeping grain (removed when water hits 165F)
1 oz Simcoe @ 5 minutes after start of boil
1 oz Cascade @ 30 minutes
2 oz Amarillo @ 55 minutes
1 tsp Irish moss @45 minutes

While cooling, as described above:

1 oz sweet orange peel
1 1/2 tsp cinnamon
1 tsp cardamon
1/2 tsp ginger

Safale 04 yeast

That's about it. It came out great.

check out this tried and true recipe.

https://www.homebrewtalk.com/f66/cascades-orange-pale-ale-84558/