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Old 11-19-2006, 10:05 AM   #1
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Default Oranges in a Red Ale

Greetings ,

I am toying with the idea of making a citrusy red ale.
Can anyone predict how racking over blood orange chunks pan out? I know some people rack over fruit and other ingredients but what can I expect with citrus fruit? Any ideas or links are appreciated

Also what do you all think of the steeping grain combo, would I be better off doing a partial mash instead with some diastic grains added (would be my first attempt)?

Heres what Ive got planned with the BeerSmith program:

3 lb Light Dry DME
3 lb Pale Liq Extract
.5 lb Crystal Malt 40 L
.5 lb Crystal Malt 80 L
.5 lb Munich Malt
2 oz roasted barley
.33 oz Horizon Hops (5o min)
.25 oz Summit Hops (10 min)
.50 oz Summit Hops (1 min)
1 tsp Irish moss
Whitelabs Irish ale yeast

OG: 1.049
SRM: 15.9
IBU: 22.5

Extra Strong Bitter
Citri-Cali Pale Ale
(Notso) Red Ale

In Primary fermentation:

Secondary fermentation:
Simcoe IPA
Old Rags-Ale

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Old 11-19-2006, 01:22 PM   #2
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You are much better off using the zest (the very outer orange layer of the rind, NOT the white pith) than the flesh, In addition to being easier (much less of a mess), the flavors are a lot more concentrated.
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