- Recipe Type
- All Grain
- Yeast
- Conan or WY1318
- Additional Yeast or Yeast Starter
- WY3711 or Belle Saison, about half the size of the primary yeast
- Batch Size (Gallons)
- 5.5
- Original Gravity
- around 1.078
- Final Gravity
- below 1.010
- Boiling Time (Minutes)
- 60
- IBU
- dont care
- Color
- orange
- Primary Fermentation (# of Days & Temp)
- 2-3 wks in the mid 60s
- Tasting Notes
- huge nose, tastes like OJ (duh), stupidly hoppy, little bitterness, clean finish
Against the vehement protests of my friends, I decided to post this due to the number of PMs requesting it. Sorry for the hop shortage this year everybody. My bad
================Grains=====================
9 lb 2 row
2.25 lb flaked wheat
2.25 lb flaked oats
0.5 lb acidulated malt
0.25 lb wheat flour
1.5 lb cane sugar
================Hops======================
@30: 1 oz apollo
@10: 1 oz mandarina bavaria / 1 oz summer / 1 amarillo
@0: 1 oz mandarina bavaria / 1 oz summer / 2 oz amarillo / 2 oz apollo
@hopstand: 2 oz mandarina bavaria / 2 oz citra/ 3 oz Exp7270
@dry: 1 oz citra / 1 oz Exp7270
@dry2: 1 oz citra / 1 oz amarillo
@keg: 1 oz citra / 1 oz amarillo
===============Procedure====================
mash at 150F for 60min
mashout at 168F for 10min
boil for 60min
add another few tablespoons of flour during the boil
hopstand for 60min before chilling
add the hopstand addition around the 30min mark or once the wort drops below 180F
ferment in the low 60s, let rise to room temp a few days before packaging
dry hop 1 about a week before packaging
dry hop 2 3-4 days before packaging, add keg hops if bottling
================Notes======================
- This is not an IPA and it does not taste like one
- It is not advisable to use this amount of hops in a beer
- I use the flour just to get the beer permanently hazy and resemble OJ. Even in the keg, it will not clear. From a bit of research it looks like it adds around 0.001 to the OG. Feel free to leave it out
- In the boil, the flour can clump up. It helps to first dissolve it in a bit of hot water and add this mixture
- The yeast is a key component. It provides some fruity esters to work in tandem with the hops and has poor flocculation to help with the haze factor
- The saison yeast also is key. It gets it to attenuate down past 1.010 to get it super dry and refreshing, despite the abv. I've had some people tell me it is reminiscent of an easy drinking summer seasonal but way more flavor obviously
- I add the saison yeast pretty early into fermentation because I want some of the zippy citrus character from the 3711. You could just wait until 4-5 days for very little flavor impact if you want
- I used 85% expected attenuation due to the saison yeast
- I backed off the typical 60min bittering charge to account for the large hopstand. The hopstand does impart some small amount of bitterness and at these amounts, I've found it best to adjust the bittering addition. 1/2oz or so at 60min would probably work too, but I wanted a bit of flavor from the Apollo
- I've toyed with the idea of using Summit instead of Apollo. I had both on hand last time I made this, but my Summit had the infamous garlicky smell so I decided to save it. The cleaner Summit I've had before would work well as a sub for about anything here
- Any other citrus-geared assertive hop could be subbed for the EXP7270. I got a bunch cheap and love the profile
================Grains=====================
9 lb 2 row
2.25 lb flaked wheat
2.25 lb flaked oats
0.5 lb acidulated malt
0.25 lb wheat flour
1.5 lb cane sugar
================Hops======================
@30: 1 oz apollo
@10: 1 oz mandarina bavaria / 1 oz summer / 1 amarillo
@0: 1 oz mandarina bavaria / 1 oz summer / 2 oz amarillo / 2 oz apollo
@hopstand: 2 oz mandarina bavaria / 2 oz citra/ 3 oz Exp7270
@dry: 1 oz citra / 1 oz Exp7270
@dry2: 1 oz citra / 1 oz amarillo
@keg: 1 oz citra / 1 oz amarillo
===============Procedure====================
mash at 150F for 60min
mashout at 168F for 10min
boil for 60min
add another few tablespoons of flour during the boil
hopstand for 60min before chilling
add the hopstand addition around the 30min mark or once the wort drops below 180F
ferment in the low 60s, let rise to room temp a few days before packaging
dry hop 1 about a week before packaging
dry hop 2 3-4 days before packaging, add keg hops if bottling
================Notes======================
- This is not an IPA and it does not taste like one
- It is not advisable to use this amount of hops in a beer
- I use the flour just to get the beer permanently hazy and resemble OJ. Even in the keg, it will not clear. From a bit of research it looks like it adds around 0.001 to the OG. Feel free to leave it out
- In the boil, the flour can clump up. It helps to first dissolve it in a bit of hot water and add this mixture
- The yeast is a key component. It provides some fruity esters to work in tandem with the hops and has poor flocculation to help with the haze factor
- The saison yeast also is key. It gets it to attenuate down past 1.010 to get it super dry and refreshing, despite the abv. I've had some people tell me it is reminiscent of an easy drinking summer seasonal but way more flavor obviously
- I add the saison yeast pretty early into fermentation because I want some of the zippy citrus character from the 3711. You could just wait until 4-5 days for very little flavor impact if you want
- I used 85% expected attenuation due to the saison yeast
- I backed off the typical 60min bittering charge to account for the large hopstand. The hopstand does impart some small amount of bitterness and at these amounts, I've found it best to adjust the bittering addition. 1/2oz or so at 60min would probably work too, but I wanted a bit of flavor from the Apollo
- I've toyed with the idea of using Summit instead of Apollo. I had both on hand last time I made this, but my Summit had the infamous garlicky smell so I decided to save it. The cleaner Summit I've had before would work well as a sub for about anything here
- Any other citrus-geared assertive hop could be subbed for the EXP7270. I got a bunch cheap and love the profile
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
they'll cover up any other flavor so.
