Belgian Bitter Orange Ale
Amt Name Type # %/IBU
6.00 gal Filtered Tap Water Water 1 -
8.0 oz Biscuit Malt (23.0 SRM) Grain 2 4.8 %
8.0 oz Caramel Vienne 20L (Briess) (20.0 SRM) Grain 3 4.8 %
8.0 oz Honey Malt (25.0 SRM) Grain 4 4.8 %
4.0 oz Oats, Flaked (Briess) (1.4 SRM) Grain 5 2.4 %
8 lbs LME Pilsen Light (Briess) (2.3 SRM) Extract 6 76.2 %
12.0 oz Dememera Sugar (2.0 SRM) Sugar 7 7.1 %
0.75 oz Pacifica [5.50 %] - Boil 60.0 min Hop 8 13.4 IBUs
1.50 oz Pacifica [5.50 %] - Boil 20.0 min Hop 9 16.2 IBUs
1.00 oz Orange Peel, Bitter (Boil 20.0 mins) Spice 10 -
1.75 oz Pacifica [5.50 %] - Boil 5.0 min Hop 11 6.2 IBUs
1.0 pkg SafBrew Specialty Ale (DCL/Ferm #T-58) Yeast 12 -
2.00 oz Fuggles [4.50 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
This batch turned out surprisingly well. It was the first time I used Pacifica hops. They have a nice orange flavor that is different from bitter orange peel. They have a flavor that is closer to the flesh of the orange.
The recipe looks really sweet and carmely but it has enough bitterness to balance the malt. It tastes a little more bitter than the IBU indicates. The bitterness is citrusy and lingers nicely for a short duration.
I actually wanted this beer to be a little sweet from the honey malt, but I wouldn't call it sweet. I could see using 4oz of lactose to sweeten it a touch. I also like it as is.
The t-58 added a cinnamon/nutmeg note to this brew. The hops provided orange flavor and a mild floral nose. The malt bill looks gross, but the flavor and aroma are pleasing.