Frosted Orange

[Cookiedds]

I'm wanting to brew a summer ale with a little funky character that everyone (wives) would enjoy. Take a look at this recipe, hop bitterness/flavor profile, residual sweetness etc. and let me know what you would tweak before I put it in the mash tun.

Recipe: Frosted Orange
Brewer: Christian Claeys
Asst Brewer:
Style: Fruit Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.83 gal
Estimated OG: 1.052 SG
Estimated Color: 10.1 SRM
Estimated IBU: 37.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 75 Minutes

Ingredients:
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Amount Item Type % or IBU
7.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 58.33 %
1.00 lb Honey Malt (25.0 SRM) Grain 8.33 %
1.00 lb Munich Malt - 20L (20.0 SRM) Grain 8.33 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.33 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 8.33 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.17 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 4.17 %
2.00 oz Williamette [5.50 %] (75 min) (First WortHops 34.7 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.0 IBU
1.00 items Vanilla Bean (Boil 5.0 min) Misc
1.20 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.20 tsp Yeast Nutrient (Primary 3.0 days) Misc
2.00 cup Orange Juice (Boil 5.0 min) Misc
3.00 items Orange Peel (Boil 5.0 min) Misc
2 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 16.20 qt of water at 162.8 F 152.0 F

 

[KillerKellers]

The orange juice will pretty much just ferment away.. and do not put the peel in unless you want some serious bitter. I recommend using the zest from the orange only. If you want a lot of orange flavor, you can cut up and freeze some oranges and add them to the primary or secondary (if you secondary). Just make sure you remove as much of the pith (white part) as possible, as that will make it bitter.

 

[TheWeeb]

Subscribed!

 

[Cookiedds]

Would a bit of alcohol soaked zest in the secondary help with the aroma? I just want to make sure the orange component is evident in the final product without being too dominant.

 

[FromZwolle]

Would a bit of alcohol soaked zest in the secondary help with the aroma? I just want to make sure the orange component is evident in the final product without being too dominant.

if there isn't enough when you transfer, then add it, if you're happy with how it smells, leave it out.

 

[Revvy]

Leave the orange juice out, I've had bad results with juice, it gets really sourish.And not in a pleasant way.

I've just done a wit with English ginger orange marmalade. Mosher talked about it in Radical Brewing, I used that with some peel added to the end of the boil for aroma. Can't tell you anything about it yet though, becasue I just bottled it.

I've been trying for years to nail down a nice orange AND ginger flavor profile in some beers other than wits (specifically a Ginger Orange Dortmunter with a hint of cloves) and have yet to get the taste I have in my head that I want it to be, to come out in the beer. That's why I'm hoping the marmalade will work.

It seems easy with wits to get the orangy-ness to shine through, but no luck so far with other styles.

 

[KillerKellers]

Would a bit of alcohol soaked zest in the secondary help with the aroma? I just want to make sure the orange component is evident in the final product without being too dominant.

There are lots of comments on this thread where I tried a few batches of hefe with oranges trying to get a good orange flavor out of it. Take a look at this thread for ideas.

https://www.homebrewtalk.com/f70/orange-blossom-special-122554/

Here is a comment I made last year specific to the vodka thing:

Since the woman really loves this.. I made a double batch a few weeks ago. Here is what I did differently:

I did 2 batches, one was WLP300 the other was WLP400. Both were really good, but I think the 400 is better for sure. I did 8 large oranges into each primary. The flavor was hardly noticeable at kegging time. When I did the oranges, I zested 4 into a glass jar with 1 cup of vodka (twice, one for each batch).

I poured this vodka through a paint strainer bag and into the keg.. then tied off the bag and tossed the zest bag in the keg. I racked on top of that. Much better orange flavor, very clean. From now on, I wont waste the time/mess of oranges in the bucket and go straight for the vodka soaked zest!

Edit* forgot to mention aroma, the smell of oranges was awesome!

 

[Cookiedds]

I'm tweaking this to more of a Saison brew. Using Wyeast 3711 French Saison yeast, eliminating the oats & orange juice, upping the wheat by a pound and adding a pound of honey or invert sugar.
Anyone have other suggestions before I pull the mash tun out?