just racked this to secondary and added the dry hops and the zest of three more oranges. gravity checked in at 1012 and it smelled wonderful.
American Pale Ale Cascades / Orange Pale Ale
- Thread starter blacklab
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just racked this to secondary and added the dry hops and the zest of three more oranges. gravity checked in at 1012 and it smelled wonderful.
OP
OP
blacklab
Well-Known Member
Just dropping in to give thanks to blacklab for this recipe. I bottled on 1-4-13 and am enjoying my first pint as we speak. (sneak preview) I'm not one for fruit beer, actually made it for swmbo...but I'm going to be all over this one. I stayed very true to the recipe, used 1 oz sweet + 1 oz bitter dry orange peel, only 1 pack so4, and used a touch more vienna. Hit 6.2%abv. My take on the beer so far...
The soft nose is all cascade with coriander, the initial taste is clean with the orange and cascades blending perfect. First sip I thought the orange peel was a touch overbearing, but it's growing on me. It's not too sweet, I don't like sweet. Hops are dominating, coriander is letting itself be known in the aftertaste, which is nice and bitter, begging for another sip. This beer rocks! Thank you.
Go Beavs
Awesome, glad you like it! Hope you're enjoying Bend, I lived there for years. Really miss it.
Bend is Just keeps getting better! You might be interested to know a new brewery is opening here this week. It is going to be the second largest, behind Deschutes. It's a massive building, with the first canning line in the area. I think that makes 14 breweries..:rockin:..Thanks again, cheers
OP
OP
blacklab
Well-Known Member
Is that the Paul Evers joint?
He teamed up with the great Larry Sidor, and others and opened 'Crux' last summer. Small scale, exceptional beer.
This place is the is the first to venture to the east side of town. A Cali guy, Roger Worthington is the big cheese, hired a brewmaster from Laurelwood brewing to run it, so it's going to be legit. Check it out.
http://www.worthybrewing.com/home.html
![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)
CoopersGoose
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I know I'm old, but what does swmbo stand for. I've seen this on a number of forum topics, but don't have any idea of what it means.
OP
OP
blacklab
Well-Known Member
I don't know why you're asking this here; this beer does not call for a dry swmbo.
Depends on how many home brews were consumed beforehand
Google is your friend :fro:
Because using it in the secondary can give unpleasant off flavors if you plan on using the tertiary method to finish up.
ThickHead
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That got a dry chuckle from me.
MMachi
Active Member
MMachi said:
Racked to secondary to dry hop on Saturday and the taste was solid already. Good flavor with moderate bitterness and the aroma was already nice even before the dry hopping. I am amazed at the beautiful orange color too. Looking forward to bottling after 14 days and getting it carbed up. Pictures to follow!
bknifefight
Well-Known Member
I understand youre excited but enough with the exclamation marks!
Forgot I brewed this about 6 weeks ago and just kegged my 10 gallons. Taste is great for being flat and warm, though the orange flavor is very very light. I followed the recipe directly. Next time I may consider adding some orange to secondary.
Wow, this is a great pale ale as it stands. Like I said earlier, the orange isn't really there but only noticeable in the back of your nose. I am thinking this just became my new house pale ale minus the orange. I'll probably add more orange for the summertime but remove it for all other times. Great job with this one, exactly what I was looking for in a pale ale!
Going to brew up another 5 gallons of this this weekend. We went through the last 10 gallons super fast and want this around for the beginning of the summer.
I am going to add another ounce of sweet orange peel this time to get a little more orange flavor out of it. I'll report back with the differences.
I am going to add another ounce of sweet orange peel this time to get a little more orange flavor out of it. I'll report back with the differences.
OP
OP
blacklab
Well-Known Member
Cool man. Glad it worked out for you.
Ended up brewing today. Ended at 1.058 and the fermenter is sitting in my chamber at 62 degrees. I wussed out and only added an extra half ounce of orange peel to it. Do you think I can dry hop the other 1/2 ounce if there isn't enough orange for my liking or will it just be a waste?
Made a beer inspired by this today. Used centennial instead of cascade. Also pitched 05 instead of 04. Smelled great. Hydro sample tasted like it has a lot of potential. This was only my second all grain recipe. I ended up with an OG of 1.052. Not great efficiency but I had a new pot and new tun to work with so I'm not gonna be too disappointed. No matter what, in a few weeks I'll have beer. Couldn't smell the orange at all but the coriander smelled nice with the centennial hops. Thanks for the inspiration. I probably should have made it to the recipe to begin with and then tweaked but I'm hard headed.
Almost ready to bottle. I got the FG down to 1.010 from 1.052. Mashed 150-152 with a few drops to 148, so that's about right I guess. Ran into some issues with diacetyl but I've gotten rid of almost all of that by putting a space heater in my fermenting closet set to 75 for the last three days. With the ounce of coriander plus the diacetyl it made for some funky popcorn flavors. I couldn't even taste the three ounces of centennial I put in. But now that the diacetyl is fading the hops are getting more prominent and it's shaping up to be a good beer. I may even drink a few before I move across the country in three weeks.
Has anybody had luck with this as a Saison / Belgian Pale? Noticed a bunch of comments throughout, but wasn't able to find the outcome.
I'm planning on sticking with the recipe almost as-is (plus I have a pound of cascade in my freezer), except wanted to sub a farmhouse/saison yeast that can safely ferment in my 74* ambient apartment.
I'm planning on sticking with the recipe almost as-is (plus I have a pound of cascade in my freezer), except wanted to sub a farmhouse/saison yeast that can safely ferment in my 74* ambient apartment.
crusader1612
Well-Known Member
IanJ said:
I never bothered in the end. Turned out fine as the recipe stands anyways.
Just started drinking this, the extra half ounce of orange is noticeable and helped out a little bit. Next time I will add the full ounce extra or maybe boil it for an extra 5 minutes to try to extract a little more orange from it.
If I end up making this in the fall time, i do think i may just leave out the orange and coriander as I think the base Pale Ale is so darn good as it sits!!
Just want to thank the OP again for this recipe as it was exactly what I was looking for in a pale ale and I have brewed up about 5 until i found this one. My search is over!
Now on to finding the perfect Oatmeal Stout!cletushomebrewing
Member
This beer looks awesome, maybe similar to Elysian's loser pale ale or their Blood Orange....regardless, gotta be brewed. thanks OP
